Colorado National Monument |
After grabbing a forgettable
dinner at the Chinese restaurant down the street we stop by the State park for
the 411 on camping there. Walk-ins can
get available spaces for up to 3 days.
Everything else is booked on-line through Reserve America three days in
advance or more. There is also a day use fee of $7 per night, or an annual park
pass for $70. We immediately go on-line
and book 4 nights. Once we move across
the street and see what a great spot we have; full hook-ups, laundry facilities
and stunning views of the red cliffs, we go back on-line and book the next 4
nights. We also purchase an annual pass.
This gives us a total of 12 days here in
the Fruita/Grand Junction area.
This time of year the weather in western Colorado is pretty variable and the weather app unreliable… A sunny
morning can suddenly morph into gusting winds, thundershowers with huge
displays of lightening, or a gentle summer rain. But nothing last very long… the saying here
is, “If you don’t like the weather, wait fifteen minutes.”
T-Rex |
The Museum of Western Colorado in
Grand Junction is light on artifacts but rich in information about the
area. Lots to read here with small
displays about the earliest nomads, the pre-Colombian Fremont culture and the
Native Ute tribes. The bulk of the
museum is dedicated to more recent (as in the last 200 years) history of the
local economy. The precious metal mining
busts and booms of the 19th and 20th centuries (including
a replica of an uranium mine) and the cowboy culture complete with famous
gunslinger weapons. There is also a
tower to climb and get a great 360° view of the entire valley and
surrounding mesas.
Bam-O-Rama |
Independence Monument |
The Grand Mesa the largest flat-topped
mountain in North America dominates the Grand Junction Skyline. Hwy 65 winds up past the Powderhorn Ski Area,
across the Mesa and down the other side. At 10,000 ft above sea level, the mesa
top is a variety of dense forest, colorful alpine meadows dressed in a plethora
of wild flowers and sparkling mountain lakes. There are lots of camping
opportunities here, down dirt roads that turn to mud with the afternoon
thundershowers. At one point while
exploring the area, we stop and help a guy who stopped to take a picture. His truck is axel deep in the muddy turnout. All it takes is a length of rope and Dave
pulls the other truck onto solid ground.
Both times we explore the Grand Mesa, instead of taking the civilized
highway back, we opt for the more adventurous route down the unpaved narrow End
of Land Road. It’s a shorter distance and much more exciting!
Fremont waving hands |
Ute waving hands |
Collared Lizard |
Staying this close to a larger
city has its advantages. We can shop at REI and Cabellas for our outdoor
needs. The City Market has good
selections for most of our foraging needs.
But once we discover Palisade Peaches (fuzzy balls of juicy goodness) and Olathe Sweet Corn (probably the
best in the world) we frequent the roadside fruit stands.
There are also lots of restaurants
to choose from when cooking is not on the menu.
We only eat out a few times, with the aforementioned forgettable Chinese
dinner, another average Mexican meal and a Sushi surprise.
No Coast Sushi has two locations,
one in Grand Junction and a new location in downtown Fruita. We sit at the Sushi Bar so we can interact
with the Chefs. Traditionalists can
enjoy Nigiri and Maki Sushi with fresh seafood flown in from Hawaii 3X a
week. They also offer innovative rolls
with regional ingredients created by local chefs. We take a chance and order a couple of their
specials. The Smoked Duck Roll: with
shitake mushrooms, asparagus, fresh mozzarella, tea-smoked duck, hoisin,
raspberry, cilantro and gyoza strips.
If it looks like a Sushi roll and tastes like a duck is it still
Sushi? Regardless it tastes really good!
The Cougar: fried oysters, cucumber and
cream cheese wrapped in marlin with wasabi tobikko, ponzu-katsu sauce and
Japanese Mustard has more traditional ingredients and a bright combination
of flavors and textures. All of the
specials are created by the No Coast Chefs and they are constantly developing
new items with hopes of making the menu.
Our chef treats us to her version of a traditional soba salad, with
glass noodles in lieu of the soba topped with a diced octopus ceviche, it’s not
on the menu yet but with the great balance of flavors and textures it’s
probably only a matter of time. All this
and a bottle of Sake and we’re happy glampers.
There are also the purveyors of
adult pick-me-ups in the area. We don’t
make it to any of the area’s wineries (we’ll save this for later.) We do stop for a pint of stout at the SudsBrothers Brewery. And we pass by the green-cross dispensaries… After 12 days we
officially like this part of Colorado and their state park system. We’ve already bought the annual pass… so it’s
off to Ridgway State Park and the land of Ralph Lauren…
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