A wonderful walk right on my doorstep!

Morwenstow on the north coast.I know I do tend to go on about how lovely Devon is… but it just is! This week, I thought I’d ramble (excuse the pun!) on about the South West Coast Path.

Not only is Devon blessed with lovely rolling countryside and dramatic moorland, it also has two stunning coastlines to the north and south. The north is rugged and exposed, while the south is softer with more sheltered bays. Devon is the chunky ‘thigh’ of the south west ‘leg’ of England that delicately dips its toe out to the far south west and the Atlantic ocean.

The South West Coast Path National Trail goes right round this leg taking in Devon and Cornwall and more – starting in the north, at Minehead in Somerset and going on for 630 miles – to Poole in Dorset in the south

It is regarded as one of the top walks to be found anywhere in the world. The heritage, wildlife, geology and scenery along the way are stunning and every day spent walking it brings new experiences.

The lovely harbour town of Dartmouth in south Devon.You don’t have to be super fit, and you obviously don’t have to do all of it! Some areas, especially in Cornwall, are very steep and challenging (and very beautiful) but lots of other sections are gentle and make lovely seaside strolls.

Some people spend years walking small sections of it, ticking off the miles until they’ve done the whole thing. Others – heaven help them – tackle the whole thing in a couple of months, often for charity.

There’s a rather nifty scheme that lets you stay in B&Bs, while some obliging people will drive your bags on ahead of you so that, when you arrived footsore after a coastal canter, your bubble bath and slippers are ready and waiting for you.

There’s a very good website: www.southwestcoastpath.com which shows you everything you need from amazing photos that will inspire you, to walks that are interesting for children, or include pubs on the route (count me in!).

The coastal path in south Cornwall.

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Herby beautiful

With all the herbs growing like mad, I thought it was time we had another herby pampering session!

Rosemary Hair Tonic

Rosemary is an excellent substitute for mildly medicated shampoos, and this tonic also helps control greasy hair and enhances the shine and natural colour.

You will need: 

  • 250ml/8fl oz fresh rosemary tips
  • 1.2 litres/2 pints bottled water.
  1. Put the ingredients in a saucepan and bring to the boil. Simmer for approximately 20 minutes, then allow to cool in the pan.
  2. Strain the mixture and store it in a clean bottle. Use after shampooing your hair. 

Feverfew Complexion Milk

Feverfew grown prolifically in the garden, self-seeding all over the herb beds, and this is a welcome use for some of this over-enthusiastic plant. The milk will moisturise dry skin, help to fade blemishes and discourage blackheads.

You will need:

  • One large handful feverfew leaves
  • 300ml/½ pint milk
  1. Put the leaves and milk in a small saucepan and simmers for 20 minutes.
  2. Allow the mixture to cool in the pan then strain into a bottle.

PS. Feverfew flowers

If you haven’t got feverfew sprouting everywhere like I have… it can be cultivated easily; it is especially pretty grown in tubs and pots in the greenhouse or conservatory.

Hang bunches of flowers upside sown and leave to air dry; use as a decorative addition to flower arrangements.

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Chickens and eggs!

As the weather was vaguely summery on Sunday, Richard, Welly and I decided to trot up onto Dartmoor to see my Hen Pal.

It turned into a beautiful sunny evening and we had a good nose around the veg patch, admired the living willow ‘fedge’ (a cross between and fence and a hedge!) and then went to say ‘hi’ to the chickens.

Welly finds anything even vaguely feathery very, very exciting and proceeded to do quite a bit of barking and rushing about. The hens, very wisely, ignored him, secure in the knowledge he was the other side of their fence.

The chicken I am holding (rather gingerly!) is, we think, a Barnevelder, affectionately known as ‘The Dinosaur Bird’, so named by a visiting godchild! She does have a rather fierce pre-historic look to her, but was very friendly and tolerated me holding her in a somewhat amateur way.

Chickens in the garden are very soothing. Their ‘pock pock’ sounds and bustling nature are somehow very relaxing. But, as my Hen Pal says, spend half an hour watching a flock of hens and you’ll understand all about the terms ‘henpecked’ and ‘pecking order’. They have a strict hierarchy and can be quite vicious to each other, especially to the poor little soul who’s bottom of the pecking order. Nature red in tooth and claw…

The star of the show really has to be the Cream Legbar who lays the beautiful blue eggs. She has a wonderful floppy comb and looks like someone on her way to Ascot with a ridiculous hat! She’s rather independent though so getting her to pose with me for a photo wasn’t an option sadly, but we’ve got one of her on her own anyway.

Opening the nest box is always very exciting and I wasn’t disappointed – four eggs for that day and there was even a blue one! They are, of course, the most delicious eggs and the yolks a beautiful deep yellow colour.

The drive up on to Dartmoor is always a lovely one and it was nice to get out and see it in the sunshine, we’ve had so little of that in June. Here’s hoping that July is rather better!

 

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Letterboxing on Dartmoor

As you know, I live on the coast in Devon, but a few miles inland from us lies wild and wonderful Dartmoor, sometimes known as ‘England’s last wilderness’. This granite moorland with it’s craggy tors, patches of remarkably soggy ground and a lack of footpaths can be a bit off-putting unless you can handle a map and compass… as well as being downright spooky!

So all the more strange then to see youngsters (and adults!) burrowing among the rocks, engrossed in a search… but for what? In these days of Facebook, Twitter and texts, how does Dartmoor still attract today’s youth. 

Guest blogger, Sue Viccars, editor of the Dartmoor Magazine and a professional outdoor writer (how’s that for interesting job descriptions?!) explains all…

“People have been using Dartmoor as a place of leisure since the early 19th-century Romantic Movement. This was when parts of the country such as the Lake District and Exmoor – previously thought inhospitable – suddenly became popular through the work of writers such as Wordsworth and Coleridge.

“On Dartmoor, local guides opened up the moor to visitors, in particular James Perrott of Chagford, who in 1854 came up with a novel ‘tourist attraction’ by building a cairn at Cranmere Pool, a peaty moorland hollow far from civilisation. The idea was for anyone who made it out to this remote part of the North Moor to leave their card at the spot for the interest of later visitors.

“Little did he realise what he had started! After 1907, visitors began leaving stamped addressed postcards in the box, recording the date of their visit, which were subsequently collected and put in the post by the next person to make it out there. This practice continued right up to the 1970s when it was replaced by a stamp system, And so, modern Letterboxing was born – the practice of following clues to find concealed ‘letterboxes’ all over the moor and collecting the stamps contained inside.

“The idea of Letterboxing has since spread to other parts of the world, and the number of letterboxes on Dartmoor has ballooned so that the number out at any one time has to be controlled. Biannual Letterbox Meets, at which clues for new letterbox routes are sold in aid of charity, attract hundreds, it not thousands, of people keen to get out and explore.

“In this way, thousands of people have been introduced to the delights of the moor through Letterboxing. It’s also a great way of persuading children to leave behind their computer screens and go on a moorland ‘treasure hunt’!”

To find out more about Sue’s wonderful quarterly magazine, click here: www.dartmoormagazine.co.uk

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Gorgeous granola!

This week, I’ve got a guest blog from Sharon Davies who runs a super business making THE most delicious granola up on Dartmoor, a neighbour of my Hen Pal! 

“My Granola business sort of grew by accident really. I was a trained florist and had my own flower shop for years. Eventually I decided to have a change and ran a B&B business in my home. While I was doing this, I started making my own granola from an American recipe that I’d been given… and my guests raved about it! They wanted to take it home with them so I started making batches and selling it – and the rest, as they say, is history.

“I adore living in the country and have horses, chickens and three Rhodesian Ridgeback dogs and somehow still find time to run the business with my husband Brian.

“I’m a keen forager and fruit and veg grower and am always experimenting with recipes and ideas for new products. We sell a range of granolas and our customers (a very loyal bunch!) often email me with recipe ideas, or product suggestions.

“I’ve recently produced a couple of recipe cards for different ways to use granola and I often go to country shows and farm shops giving demonstrations and the recipes are very popular – it’s great fun and I love meeting people who enjoy my products.

“Granola is very versatile ­– mix it with freshly picked berries, or sprinkle it on porridge in the winter or ice cream in the summer. It makes a fantastic crumble topping or, as here, a great filling in an easy and delicious dessert. Enjoy!

Midfields Granola Strudel

Ingredients

Serves 3-4

  • 1packet filo pastry (you will need 4 sheets to make one strudel)
  • 1 large cooking apple or 2 eating apples
  • Approx 30g granola
  • 30g brown sugar
  • 30g butter for brushing pastry
  • Icing sugar for dusting
  • Baking tray

Method:

Preheat oven to 200ºc (180ºc if fan assisted), Gas mark 6

Take filo pastry out of fridge 20 mins before using, keep covered with damp tea towel to it drying out.

Peel and slice apple thinly, place in bowl and sprinkle with lemon juice to stop apple browning.

Melt butter gently in saucepan. Take one layer of filo pastry and place on baking tray, brush with melted butter using a pastry brush. Take the next sheet, place on top of the first, and repeat the process until you have used 4 sheets of filo pastry.

Place sliced apples in centre of buttered sheets, followed by sugar and Granola. Keep mixture about 2 inches from edge. Fold the sheets of filo over the top of the filling, firming gently with you fingers. Use one or two more sheets of filo crumpled on top of strudel and brush with melted butter.

Place in the oven and bake for 15-20 mins. When cool dust with icing sugar

Serve warm or cold with custard, cream or yoghurt – delicious!

You can find out all about Sharon’s business, Midfields Granola, on her website: www.midfieldsgranola.co.uk

You’ll find a link there to her Facebook page too.

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