Off grid living Sierra de Gata

First Week Off-Grid at Hermoso Campo

After months of dreaming, planning, and navigating logistics, I’m finally parked up at my slice of heaven—Hermoso Campo, tucked away in the stunning Sierra de Gata. The first week has been a mix of calm, chaos, and improvisation, but I wouldn't swap it for the world.

The environment is simply magical. I'm surrounded by wild chamomile, corn marigolds, and hairy vetch, all thriving in the long grass. Every morning begins with a birdsong symphony that my app tells me includes golden orioles, black kites, and even a bee-eater. Nature truly provides the best alarm clock.

Credit: eBird

Off grid living Sierra de Gata

Issy and Poppy have embraced their new freedom with enthusiasm, tearing through the grass and digging joyous holes, though I’ve had to protect my hastily planted tomatoes, basil, squash and pumpkins with a few makeshift barriers. No fleas or ticks so far—touch wood.

The practicalities of off-grid life are already testing my ingenuity. I'm relying heavily on solar power from the roof panel, topped up by my EcoFlow power station, which is currently soaking up sun to charge from 12% to full in about four hours. It copes well, even when streaming football through the van’s router and set-top box—thanks to solid 4G reception from both my phone and router SIMs.

Water is more of a challenge. The stream is currently inaccessible due to thick vegetation, though the previous owner kindly chainsawed a Holm Oak and strimmed a path (until he ran out of petrol). I’m flying through bottled water and plan to filter stream water using my Ecofiltro, packed carefully to avoid damage during travel.

Rubbish accumulates fast—how two dogs and one man generate so much is beyond me. I’ve repurposed cardboard to smother weeds in the flower beds, but bin bags are piling up. Hopefully local builder José, who’s fixing my dry-stone wall, can take a couple.

Cooking is a mix of fridge food and staples, though I’m now out of fresh bread and making chickpea flatbreads instead — and when José delivered fresh judías verdes from his field further along the valley, I made three simple recipes that kept me fed for two days. I cook on gas and use bio washing-up liquid, so the grey water gets flung onto the bushes.

I’ve got a fixed LPG refillable gas bottle on board, which I use daily for cooking and heating water. It’s incredibly efficient—lasting over 30 days per fill—and gives me one less thing to worry about while living off-grid.

Showering has been patchy—literally. I forgot to fill my 20-litre solar bags, so I’ve been starting mornings with wet wipes. There’s a great Área de Autocaravanas just 4km away in San Martín de Trevejo, where I can dispose of black water and top up fresh supplies. For a proper hot shower, there’s a fuel station about 30 minutes away, near supermarkets and a half-decent restaurant I’ve used before.

Come July and August, I’ll be able to make use of the municipal swimming pools—and crucially, showers—in San Martín, Valverde del Fresno and Eljas, all roughly equidistant from Hermoso Campo. A welcome relief in the peak heat of summer.

There’s plenty still to sort—I’ve no gardening tools, and the stream needs clearing—but it’s early days. For now, the awning is up, the sun is shining, and the birds are singing. Life at Hermoso Campo has officially begun.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef