March has arrived, and with it, a welcome shift towards spring—though we’re still keeping an eye on those late frosts before we get planting in the fields. It’s a farmer’s prerogative, after all!
With Easter around the corner, we’re now taking pre-orders for our famous Bonnytoun lamb—raised right here on the farm and prepared with care. Whether you’re planning a classic roast or stocking up for the months ahead, now’s the time to get your order in. And, of course, no Easter is complete without freshly baked hot cross buns from Wild Hearth—the perfect reward after a stroll around Linlithgow Loch.
On the shelves, it’s all about seasonal favourites. From tender cabbage tops, curly kale, leeks, and fresh herbs to the first of the new season’s lettuces. Alongside that, we’ve got a colourful mix of purple sprouting broccoli, pink tongue aubergines, and agretti (land seaweed).
Next door at The Woolery, Lindsay is busy creating beautiful knitwear from our homegrown Shetland wool, and she’s on the lookout for an experienced Dubied knitter to join the team. Then last but by no means least - over in the farm kitchen, we’re thinking about Easter feasts, and this month’s recipe is all about slow-roasted Bonnytoun lamb—simple, seasonal, and made for sharing.
Read on for all the latest—welcome to March’s Bonnytoun Farm News!
Bonnytoun Lamb for Easter – Pre-Orders Open!
We’re getting ready for Easter with our famous Bonnytoun lamb—born and raised right here on the farm, roaming freely on clean grass and checked daily with care. We’ve been rearing lambs this way for years, and we truly believe it makes for the best-tasting, most tender meat around!
Once again, we'll be offering half lambs, alongside legs of lamb, chops, and more, all butchered on the farm, labelled, and vacuum-packed—ready to cook or freeze for later. We use traditional butchery methods to create cuts for all types of cooking.
Pre-orders are now open, but there’s limited availability, so if you’d like to secure yours, get in touch soon. We’d love to set one aside for you so drop us an email at shop@growwild.co.uk!
The Grow Wild Veggie Diary!
March can be a tricky month in the growing calendar. But while we’re not quite ready to start planting in the fields—there’s still the risk of frost, that doesn’t mean the farm shop isn’t full of fresh, seasonal goodness.
From our own fields and Ben's brill polytunnel, we’re still harvesting tender cabbage tops, curly kale, leeks, and fresh herbs like coriander, rosemary, and bay—the flavours that keep winter cooking vibrant! And now, a welcome sign of the season shifting: the first of the new season’s lettuces from our polytunnels!
Alongside our homegrown harvest, we’ve also got purple sprouting broccoli, pink tongue aubergines, agretti (land seaweed), and turnips arriving in the shop—a colourful mix of late winter and early spring produce!
It won’t be long before we’re back out in the fields, sowing for the season ahead. But for now, we’re making the most of what the land is still giving us.
Preparing for an Apple-Filled Autumn
The lovely Kirsty, Charlie, and Ben have been busy pruning the apple trees, carefully shaping them for the season ahead. With a bit of luck (and the right weather!), we’re hoping for a harvest as abundant as last year’s—fingers crossed for plenty of Bonnytoun apples come autumn!
Easter Treats – Hot Cross Buns are Coming!
Freshly baked hot cross buns from our friends at Wild Hearth Bakery will be arriving soon! Soft, spiced, and full of flavour, they’re the perfect Easter weekend treat.
Drop by in the run-up to Easter to stock up, or grab one for a post-stroll refuel after a walk around Linlithgow Loch!
A Growing Success – Contract Farming at Bonnytoun!
Alongside growing our own organic veggies, we also farm on a larger scale, and last year’s contract farming of wheat and oats has been a great success, adding to the ever-growing portfolio of what we do here at Bonnytoun! It's not the same every year of course, let's see what this year's harvest brings - pests and weather will define the success! It’s all part of keeping the farm diverse, productive, and sustainable for the future.
Lindsay’s Looking for a Dubied Knitter!
When she’s not in the farm shop, Lindsay is next door at The Woolery, crafting beautiful knitwear from our own Bonnytoun Shetland wool. Right now, she’s on the lookout for an experienced Dubied knitter to join the team in our stone cottage atelier. If you, or someone you know, has the skills and an eye for detail, get in touch with Lindsay at lindsay@lindsaygirvan.com to find out more.
Recipe of the Month: Easter Roast Lamb
Easter calls for a proper roast, and there’s nothing better than slow-roasted Bonnytoun lamb—tender, full of flavour, and perfect for a special gathering.
A leg of lamb works beautifully, simply seasoned with garlic, rosemary, salt, and olive oil. Roast it low and slow for six hours (or less depending on the size, ask us in-store!) until it’s meltingly soft, with crispy, golden edges.
Pair it with our seasonal greens, buttery new potatoes, and a good drizzle of pan juices for a meal that celebrates the best of spring. Or, if you fancy something different, try marinating the lamb overnight with lemon, thyme, and a touch of honey for a fresh, zesty twist. Enjoy!!
