Celebrating 40 years 1977 - 2017
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Forest ramblings

Autumn Arrives at Forest Glade

Oct 20, 2017

As the shops start stocking pumpkin-related paraphernalia and woolly socks, we find autumn well underway. This means we're nearly at the end of our season here at Forest Glade. We've had a fabulous summer which, despite some challenging weather, was as busy as ever.

 

Forest Glade is beautiful at any time of year; we are in the Blackdown Hills Area of Outstanding Natural Beauty after all. But there's something special about autumn and it's not just because we get to have a little rest!

A leisurely wander into the woods at the edge of the park reveals the rusty amber hues of the turning leaves. There's a lovely, earthy smell and the faint hint of a bonfire in the air.

As the trees and hedgerows lose their leaves and become less dense it's actually a great time to spot wildlife. In addition to lots of busy birds, we caught a glimpse of a squirrel amongst the sweet chestnuts, no doubt looking for tasty nuts to conceal. A final reminder of summer came in the form of a beautiful Red Admiral, soaking up the last of the sun's warmth on a bank.

Sweet chestnuts Red Admiral

Thanks so much to everyone that visited us this year. Now it's time to cosy up and start planning for next year. If you're looking for an autumn warmer over the coming weeks, we suggest this really simple one pot recipe, adapted from freshoffthegrid.com, which you could even try cooking on a camp stove. Oh and don't forget the hot chocolate and marshmallows for afters!

Sweet potato, kale and peanut stew (Serves 4)

Ingredients:

1 tbsp oil
1 small onion
2 cloves garlic
1 medium sweet potato
2 cups stock
Can chopped tomatoes
2 tbsp peanut butter
1-2 tsp chilli powder to taste (or try paprika for a sweeter, smoky flavour)
1 can chick peas
2 large handfuls chopped kale
Salt and pepper to taste

Method:

Heat the oil in a large pan and fry the onions for 5 minutes. Then add the garlic and cook for another minute. Add all the rest of the ingredients, apart from the chickpeas and kale. Simmer uncovered for 15-20 minutes then add your chick peas and kale and simmer for a further 5 minutes.

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