Sustainable SW Blogs
Next project on the list...the Airstream. Did some research on repairing windows. Figured out what I have to do to clear the bubbled tinting that is sandwiched inside each one. While tallying up what will have to be repaired, I discovered something that I seem to have missed in the couple of years I have owned this albatross. One of the windows had been sealed from the inside when one of probably many interior rapes had occurred. Decided that the only logical option is to completely gut the the inside. This is gonna take awhile. 84,101,75,0,B
The River is Down Time to Run, a photo by mikey and wendy on Flickr.
One of the signs that summer is coming to a end for us is when the Rio Grande gets turned off. There is not exact date as it is based on the amount of water Texas is allotted. It's bitter sweet losing our rope swing and tubing trips, but at the same time we can easily cross the low river to reach our favorite running spots. Today was a 4.5 mile out and back up the mountain. We only saw one rattle snake in the middle of the trail.
Decided to restring the cage quarter section that got damaged when I flubbed my first PPG launch. Luckily I found a diagram for the pattern. Ended up being a lot easier than I thought it would be. Ordered a couple other spare bits along with a little wire fishing tool to pull the string through the frame. 86,98,70, .04",B
Had a brief rain in just the right spot this afternoon. The creek ran and I sucked up another 2000 gallons - the creek tanks are full now (7500 gallons). 80,98,74, .30",B
Costata Romanesco is hands down my favorite zucchini.
I know that might sound strange, for zucchini isn’t the most interesting, vibrant, or glamorous of vegetables. Plus everyone likes to complain about how they have just way too much of it. I say to those lucky complainers, “You don’t have squash bugs, for if you did, you’d treasure each and every squash and blossom!” For some of us, the effort to grow zucchini means encounters with hoards of creepy grey bugs and the inevitable early death of one’s struggling plants. So if I’m going to open myself to squash bugs and anxiety over the early demise of my summer squash, then I’m going to grow a zucchini I get excited about. And Costata Romanesco is it.
There are three things that are special about this old variety. Each squash has ribs, the ridges that run along the long body of each one. A little hard to capture in a photo until you slice them, then you can see them as the ruffled, sculptured edges of each round of squash. I think they look wonderfully fetching and are truly so when a mass of the rounds is jumbled together. It doesn’t matter whether you steam or sauté them, either, because they will taste good.
Another virtue of the Costata Romanesco is its density. Somehow, this variety is less watery and the texture more firm, which makes it a much more satisfying summer squash to eat than others. Add to that the flavor, and you’re home. The flavor is, well, simply more squash-like. Some describe it as nutty. I think of it as down-to-earth. In any case, it’s there, and it has real taste, which cannot always be said of more modern squash.
The Costata (meaning ribs) is an Italian heirloom. Lots of companies stock seed packets for this gem. (Johnny’s, High Mowing Organic Seeds, Sustainable Seed Company, Fedco). Like many heirlooms, it doesn’t always produce as heavily as other zucchini, but the plants are big and robust and if you don’t want a glut of zucchini, why not choose the best and go with what it produces? Actually, I’ve always found that mine make plenty.
And one squash makes a a fast and neat little lunch for one.
A One-Zucchino Lunch for One
Time required: about 4 minutes
1 7-inch Costata Romanesco squash
Good olive oil
Fresh herb, such as dill, basil, marjoram
Freshly ground pepper
Lemon if you wish
Slice the squash crosswise into rounds about ¼ inch thick or a little more if you like it heftier.
Steam over boiling water for about 3 minutes —taste to make sure it’s done enough for you.
Turn it out onto a plate or better, a shallow bowl. Season with sea salt, a drizzle of good olive oil, some fresh herb, a few pine nuts, some pepper and a squeeze of lemon if you wish.
That’s it. Sit down and enjoy. Mop up the juices with a piece of bread.
And this is just the beginning. You might add halved Sun Gold tomatoes, thin shavings of Parmesan or aged Gouda cheese, a shower of very young arugula leaves, a slivered squash blossom —or just leave it as is.
On route to Flagstaff, Az this past weekend Mikey and I stopped in Pie Town, NM where Mikey made a piece of pie disappear at record speed. At the Pie-O-Neer we enjoyed a lovely sweet potato pecan pie. Before leaving the waitress, who by the way was from Brooklyn, suggested that we call her on the way home. "Let us know what kind of pie you'd like and we'll have it ready," she said.
I'm sure glad we fixed our own washing machine last week. While in Flagstaff I kept thinking, I could have paid someone to fix that machine, bought a new one or I could spend my money at great restaurants in Flagstaff which is much more fun! Our favorite three were: Pizzicletta for moderately priced thin crust sliced pizza, Diablo Burger for a seriously local and organic burger paired with local wine in generous portions, and Tinderbox for pricey creative fine dining that's worth every nickel.
Buffalo Park - Flagstaff, AZ, a photo by mikey and wendy on Flickr.
We really enjoyed running in Buffalo Park. There is a sweet groomed 2 mile loop that connects up to a network of 45 miles of trails. We should have done more research in advance to learn their trail network that links up to Buffalo Park.
AZT - Arizona Trail, a photo by mikey and wendy on Flickr.
During a buying trip to Flagstaff, AZ this weekend we did our first section hike of the Arizona Trail (AZT). Flagstaff lived up to it's reputation of being a ultrarunner hub. We constantly saw people running around town and through the parks. Even on a weekday the trailhead parking lot was full.