By Terry and Michele Stewart
Welcome to our June Newsletter
We here at Bucklands have always felt that our Luxury Tented Camp was needing a special addition to complete the overall feel of the camp. If you have been following our Facebook posts over the last six weeks you may have come across our news of the Lounge being built at our Luxury Tented Camp. This area is a quiet area to sit and relax while watching your family dip in the swimming pool, to play a game of scrabble with your friends or to read a book in the warm winter’s sun. With just our bar to be installed, we know that this is the perfect extension to our boma and swimming pool alike.
We recently added a new antelope species to the already diverse Bucklands. We have very recently introduced a group of 6 Sable antelope, a relatively rare antelope that was once an endangered species, but due to conservation efforts, is doing very well. In time we will see how these individuals respond to the veld and conditions of Bucklands, and if we see that they are doing well, we may add more of these individuals to the property.
Image - Sable and Buffalo at Graskop
By Iain Stewart
The middle of winter is here! Last year we completed our passive capture Boma on the Graskop portion of Bucklands. The year or so that the boma has been in place has allowed our animals to become accustomed its presence around the water pan. In due time we will use the passive capture boma to slowly, and passively, remove the grazers like Zebra, Waterbuck and Blue Wildebeest away from this portion of the reserve and onto the larger portion of Bucklands, just by closing one curtain, and opening a gate on the opposite side when the correct target species come in to drink. The Waterbuck, Zebra and Blue Wildebeest are very “hard” on the veld, eating mostly grass and limit the number of buffalo we can maintain in our breeding herd on the Graskop section. If we do not reduce the number of grazers on Graskop this could lead to problems like over grazing, and then erosion, so to avoid damage to our veld we will be targeting our grazer species and allowing them to move peacefully to the Main portion of Bucklands.By Iain Stewart
With our Graskop Buffalo coming into feeding areas on a regular basis we are able to monitor them more closely than before. We have been noticing a lot of “red calves” out and about which is unusual for this time of year as Buffalo peak calving period is generally in January and February. We believe that this is due to the late rains of last year, and our efforts to place Lucerne out on a daily basis to give pregnant moms, and then their young calves, the best chance possible to flourish during these winter months when the veld has lower nutrients.
Recent Guest Comments
From the Lapins Family
“We all had an amazing time, thank you to all the wonderful staff, especially Craig and Yoande for making this such a memorable experience. We are looking to come back and visit again with more of the family. Thank you once again!
Did you know...?
Sable antelope are born a brownish-red colour, and by two years of age their colouring becomes a beautiful shiny black.
Young Sable (brown) and Older Sable (black)
Recently Seen at Bucklands
Recently on a game drive guests at Bucklands guests were thrilled to see Hippo out of the river and grazing! This is highly unusual as they have sensitive skin and they usually feed at night. Yet another leopard siting on the road between ramp pan and warthog pan. Owen our new ranger was lucky enough to see a large tom crossing the road on his way home from the lodge in the evening.
Apple-Cheddar Quinoa Muffins
In this savoury quinoa muffin recipe, grated apple adds moisture, quinoa adds protein and sharp Cheddar cheese makes these healthy muffins a perfect pairing for soups and stews. To make these quinoa muffins gluten-free, use a gluten-free flour blend in place of the whole-wheat flour.
1 cup quinoa flour (see Tips)
1 cup whole-wheat pastry flour (see Tips) or gluten-free flour blend
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 cup buttermilk (see Tips)
1 cup grated peeled apple
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh chives or scallion greens
1 cup shredded sharp Cheddar cheese, divided
Preheat oven to 180°C. Coat a 12-cup muffin tin with cooking spray or line with paper liners and spray the liners.
Whisk quinoa flour, whole-wheat flour (or gluten-free flour blend), baking powder, sugar and salt in a large bowl.
Whisk eggs, buttermilk, apple, oil and chives (or scallions) in a medium bowl. Add the wet ingredients to the dry ingredients.
Add half the cheese and stir just until the dry ingredients are moistened; do not over mix.
Spoon the batter into the prepared muffin tin. Sprinkle the remaining cheese on top.
Bake the muffins for about 20-25 minutes or until golden brown and a skewer inserted in the centre comes out clean. Leave to cool in the pan for about 10 minutes before serving.