This is my final post about the Capitol Reef trip.  I thought I would talk about the field station and housing.

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There were two dorm type buildings.  Each one had 4 bedrooms and each room could sleep 3 or 4 people.  Each bedroom had it’s own bathroom.  These rooms are fairly new since the station is about 4 years old.  Everything was in great shape and well-maintained.  I’ve stayed in plenty of hotel rooms that weren’t nearly as nice and certainly did not come with the amazing views.

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The vehicles parked in a carport.  The roof of the carport consisted of solar panels.  Besides the two dorm buildings, there was also a multipurpose building that included a kitchen, office, sleeping quarters for the manager and a classroom.

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Jane, the field station manager gave us a talk about the facility.  She also showed us the solar shades on the buildings.

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There are two propane tanks and the facility does utilize some propane for heat in the winter.  The building on the right houses the batteries for power and the water treatment facility.

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As you go into the building, you notice the weather station outside.  All of the data is recorded and displayed in the classroom.  Once inside, it’s hard not to be impressed by the batteries that are storing the solar power.

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It was so fun to see.  It reminded me of a plant tour.  The facility is truly off grid.  They produce all of their power.

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Next up was the water treatment room.  This is a photo of a used filter.  It’s gross to think about all of the crud that starts out in the water.  On the right, a photo of some of the filters and pipes that the water travels through.

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We were challenged to conserve water as much as possible.  It’s expensive and a long process to pump and treat the water.

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I had an awesome time (even with the clouds).  The trip leaders were great.

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Thanks to Jane, Michelle, Jason and Nathan.

 Posted by at 8:46 PM
 

Sometimes Nick and Sally fight like cats and dogs.  Most of the time, they truly enjoy each other.  The other day at breakfast, they decided to share a chair.  I don’t even remember why.  I remember Nick saying, “It’s better than getting kicked!”  Apparently when Sally sits next to him, he gets kicked a lot.

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Yesterday, they asked us to come in and see their TV.  They were sitting on the couch watching their crazy looking, creative TV.

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They had a toy tool box lid up on a box.  The blue thing is a music player that was on.  There were test tubes in the container next to the box.  The creativity the kids display is amazing.

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On a typical day, our living room is filled with cardboard, boxes, craft sticks, tape and much more.  It’s so much better for them than TV.

 Posted by at 10:29 PM
 

We picked up on share in the rain today.  It was pouring as we went into Whole Foods.  Luckily, it had calmed down a bit when we were leaving.  The store was in much better shape than last week, but they still have some work to be done.  I picked up some blue cheese, grass fed beef and sandwich buns.  I wasn’t sure what we’d have with the burgers until we picked up our share.

Here’s what we received:

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sweet snacking peppers, lettuce

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corn, green beans

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zucchini, bell peppers

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cherry tomatoes, slicing tomatoes

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eggplant

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So, we ended up having the corn and green beans with dinner.  They were easy to fix and are bulky in the fridge.

I’ll be making chili this week.  The peppers and slicing tomatoes will go into it.  The lettuce and snacking peppers will make a nice salad.  My husband and son will eat the cherry tomatoes. I have a recipe for pancakes that uses zucchini, so I’m going try it out with the squash.

It really comes down to the eggplant.  Last time I had eggplant, I cooked it with onion, olive oil and some garlic until it was mushy and made a dip.  I intend to use it as a layer in lasagna, but that hasn’t happened yet.  It’s currently frozen in my freezer.

I’m ready for tomato season to end and I’m missing fruit.  I’m happy with our share, but I am excited for winter squash and apple seasons to begin.

 

During our second full day at Capitol Reef National Park, the group divided into two.  One group headed out for a long, more strenuous hike.   The rest of us set out to check out the non-hiking part of the park.  We stopped at the Gifford Farmhouse and the blacksmith shop.  At some point we also heard a ranger talk.  That was fun since the ranger was born in Shaker Heights, Ohio.

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We visited the visitor center and watched the film about the park.  Our main purpose at the center was to find out about U-Pick fruit.  Fruita, Utah is known for historic orchards that are located within the national park.

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We got directions and headed to the orchards.  We were met by classic U-Pick signs.  We were also met with the most beautiful backdrop for any picking that I have ever done.  The photo on the right is an apple orchard.

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Any fruit consumed while in the orchard is free.  Any fruit picked to take with you is $1.00 a pound.  Everything is done on the honor system.  There is a box with bags, a scale and a money drop at each orchard.  We heard that the peaches are a bit more protected when they are in their peak, but we weren’t there during that time.

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The apples were most delicious.

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After the apples, we headed to find pears.  This orchard also had a few peach trees.  We may have picked a few of them as well.

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After a wonderful experience picking, we headed back to the field station where some sort of cobbler making was on the menu for dessert.

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We had a great time exploring the park and the dessert turned out great.  The rest of the group had a great hike and everyone was happy with the day.

 Posted by at 10:07 PM
 

We were out of town for the weekend, but made it back to the Cleveland area in time to head to my Grandma’s birthday party.  I have an awesome family and love to make it to as many family events as possible.  We arrived just in time to have dinner before the music started.

Once we had eaten, the kids got busy making new friends and playing hide-n-seek.  Sally hid by covering her eyes so no one could see her.  The boys had no trouble finding her.

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Soon enough, it was time for the Blue Ribbon Bluegrass Band.  The band is great and it’s fun to watch my brother, uncle and cousin having so much fun.  It was also fun to hear the kids screaming as they counted for hide-n-seen over the music. IMG_4880

There was dancing.

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Toward the end of the band’s set, Grandma was serenaded by two professional world class piano players.  It was her highlight of the evening for sure.

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We ended with birthday cake for both Grandma and her son Matt.

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It was a fun evening and a great end to the weekend.  We’re glad to have tomorrow at home to catch up on laundry and meal planning for the week ahead.

 Posted by at 9:11 PM
 

Although viewing the night skies was proving to be challenging due to the clouds, we were able to get great views of the sun.

Jason, who manages the planetarium at the museum, brought along this telescope for us to use.  He put a filter on it to make it safe for viewing the sun.

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It was the first time that I ever looked at the sun properly.

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There was also a smaller scope set up for viewing.  It was really neat to see the edges of the sun and the spots.

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Clyde from the museum sent along some welder’s glass.  Jason was instructed to give each of us one.  It can be used to view the sun safely.  It’s not safe to look directly at the sun without the glass or some other kind of filtered set up.  Next time there is neat sun oriented event, I’ll be all set with the proper tool for viewing.

 Posted by at 8:00 AM
 

After arriving late on Sunday, Monday was our first full day to see the park.  During breakfast, I took note of the dry erase board where the field station keeps track of the different species that are found in the area.  It was interesting to see all of the different ones listed.  I’m not good at any identification, but a few people on our trip were great.  Since viewing wasn’t so great the night before, many were up earlier than anticipated.  A group set off for an early hike.  My knee was giving me trouble the week before, so I didn’t want to overdo it.

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I stayed at the field station and took in some beautiful scenery.

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I really would love a view like this every morning.

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Around 11:30AM, we had a short orientation about the field station from Jane and then set off on a group hike to see the Petroglyphs and Pictographs.  Along the way, we saw this can off the trail.  It’s historic trash.  I’m not kidding.  It’s being preserved there as part of the history.

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It was really dark and cloudy during parts of our hike.  It’s hard to believe that we were in the desert.  We felt a few rain drops here and there, but didn’t get caught in a storm.

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The area around the field station used to be a ranch.  Here are some remnants.

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Soon we arrived at the Petroglyphs and Pictographs.  Petroglyphs are carvings and pictographs are painted on.  The detail doesn’t show up well in the photos.  We can learn a lot about different cultures by the symbols used.

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To help preserve the park and discourage vandalism, the park has a tube where people can write in that they were there.  Martha field it in for us on behalf of the Cleveland Natural History Museum.

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We headed back to camp and had lunch and a break.  Later in the day, we headed to the Hickman Bridge trail.  This involved everyone getting into the vans and driving to the trail head.  The Hickman Bridge trail was on our agenda.  It was a mile one way.  The trail was strenuous for me.  There was lots of rough terrain and elevation.  I didn’t stop for much in the way of photos.  At one point, I really felt like I was holding up the group.  I almost gave up.  Nathan was super encouraging and hiked back with me.  It was really appreciated.

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And, I made it to the bridge.  Well, I didn’t go up under the bridge, but I earned this photo!  My face is really red.

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After the hike, we headed back to the field station.  Nathan started on dinner.  We feasted on BBQ chicken, coleslaw and corn on the cob.  It was delish!

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Lots of clouds meant an early bed time.  I was exhausted, so it was ok with me.

 Posted by at 10:27 AM
 

Due to some last minute travel plans for the weekend, we picked up our CSA share today.  It was our first time picking up on a Wednesday in Solon.  The pick up spot at a church was very nice.  The lot was shady and newly resurfaced.  With a busy evening that included preschool parent orientation, it was very dark when I attempted photos.  So, I’m just using one tonight.  Yes, I have nice lights, but I don’t have the energy for that tonight.

Dark overview photo:

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I think the only thing the photo really shows is how big a large share is.  I’m continually impressed with a what we receive for our value each week.

Here’s what we received:

  • 1 bunch Cylindra beets
  • 1 quart whole milk yogurt
  • 1 acorn squash
  • 1 pint blackberries
  • 1 bag mixed peppers
  • 1 lb. red fortune plums
  • 2 lbs. Roma tomatoes
  • 1 kohlrabi
  • 1 bunch collards
  • 6 ears sweet corn
  • 1 ball fresh mozzarella cheese
  • 2 frozen pizza dough balls
  • 1 pint heirloom tomato sauce
  • A handful hot Hungarian peppers
  • Approx. 1.5 lbs. heirloom tomatoes
  • concord grapes

Originally, we were going to get a spaghetti squash and not have grapes.  You can’t argue with mother nature.  We’ll see squash soon.

This is a crazy week for us as we are leaving town for a few days tomorrow.  So, all of our food needs to be cooked, eaten, froze, or packed so that we don’t lose any of our items.

I have some beets already in the fridge.  I’m going to make Harvard beets and freeze them.  I’ve never frozen that recipe before, but a quick Google search tells me that it’s possible.

We love the yogurt and are fully stocked.  I’m glad it has good dates.  I’ll be taking one container with us in our cooler.

I love winter squash season as much as melon season.  I’ll roast this acorn squash, make puree and freeze it.  It would probably last if I just waited until we got home from our trip, but I’d rather just take care of it now.

The plums and blackberries will come with us on our trip if they last that long.  I’m going to freeze the peppers, tomatoes, collards and corn.  I’ll blanch and chop as needed.  I’m hoping to make the grapes into a usable concentrate for sorbet.  Then, I’ll freeze it.

I’ll use the pizza dough, sauce and cheese to make some pizza for lunch tomorrow and maybe dinner on the road.  The dough was already thawing before I got to it, so I need to use it up.

Whew!  I need to get busy.  We’re leaving at 12:30pm tomorrow and I still need to pack too.

 

We picked up our share at Whole Foods today.  Turns out they are in the middle of a remodel of the whole store.  It was a mess.  Usually, I can easily pick up two or three things to round out our needs, but not today.  There were several things on my list that weren’t worth hunting down.  I’m hoping that we get fruit in our bags again soon.  I know apples were hit hard this year, but I still hope we see some soon.

Here’s a shot of what we received this week:

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Mixed cherry tomatoes, onions

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Lettuce, mixed bell peppers

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Green beans, yummy orange snacking peppers

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Slicing tomatoes, patty pan squash

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Beets with lovely green tops

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With the holiday weekend approaching and Nick starting preschool soon, we are taking a trip this weekend.  So, all of our food needs to be packed, preserved or eaten.  We used two peppers, one tomato and one onion in tonight’s dinner.  I sautéed them to go with some Italian sausages that I had thawed today.  The other pepper was rotten and needed to be pitched.  I haven’t received anything bad in a while, but it happens occasionally.

I’m going to just freeze the slicing tomatoes.  The cherry tomatoes will be good snacking for Stephen and Nick.  We’ll have salad using the lettuce for the next couple of days.  The snacking peppers probably will be eaten tomorrow.  They look delicious.  The green beans will make a nice side dish for lunch tomorrow.  I have some beets in the fridge already, and I’m expecting some more tomorrow.  I suspect they’ll all be made into Harvard beets tomorrow night.  Efficiency this week is especially important.  I’ll cook the greens with some eggs for breakfast or lunch tomorrow or Thursday.  I’ll probably just shred and freeze the squash.

I’m feeling lazy in the cooking department.  Some weeks, there is just too much going on to cook lots of recipes.  Lately, dinners have been quickly thrown together without much of a plan.  I am looking forward to more of a routine in upcoming weeks and the opportunity to spend a bit more quality time in the kitchen.