We're mid-August already, with the fields full, the shop bustling, and the air holding that high-summer stillness we only get for a few precious weeks each year. The crops are thriving, the broad beans are at their buttery best, and the grass is being sown for seasons to come.
There’s also been a gentle shift in rhythm here on the farm, as our wonderful Yvonne steps back from full-time life at Bonnytoun. Happily, she’s not going far—you’ll still see her in the shop one or two days a week—we’re cheering her on as she makes space to start her own sweet shop adventure (details below!).
We’ve so enjoyed having her with us each day, from running our box scheme and tackling the forklift, to helping with lambing and heading up the shop. Much of that day-to-day role will now pass to the brilliant Jo—read on to meet the rest of the team too.
From changing faces in the shop, to Ben’s work in the fields, to a delicious broad bean recipe—we’ve plenty to share.
Welcome to the high-summer edition of Bonnytoun Farm News.
Yvonne’s Next Chapter
Hello Hello!! Yvonne here!
I just wanted to share with you that I’ll be moving to part-time at Grow Wild in mid-August as I start a little venture of my own—a sweet and dessert shop called Munchies! (Not very organic, I know... but it’s all about balance, right?) We’re hoping to open at the end of August—date still to be confirmed—and we’ll be based at Almondell Garden Centre in East Calder, EH53 0ET. So, if you’re ever over that way, please do pop in and say hello. A little sweet treat will be waiting for you!
When I started at Grow Wild back in 2020, we were in the thick of lockdown—delivering hundreds of organic veg boxes each week across central Scotland, and carefully managing shop time slots to stay within the rules. What began as an office admin role quickly grew into something much bigger, and it’s been the most amazing time.
I’ve done things I never imagined I would: learning to drive the van (and the forklift!), packing veg boxes, looking after newborn lambs in the office while printing orders, herding sheep, organising Christmas boxes, and picking veg in the sunshine—or wrapped up in the middle of a snowy winter.
Most of all, I’ve loved working with a brilliant team and seeing our wonderful customers each week. Being born and raised in Edinburgh, farm life has been a whole new experience—a slower pace, where you can really stop and appreciate everything around you. It’s a different way of life from what I was used to, but I’m so grateful to have experienced it.
The biggest thank you of all goes to Lindsay and Ben, who have taught me so much and looked after me and my wee family every step of the way. They’re truly amazing people, with a great bunch of kids, and I can’t wait to see what they do next.
I’ll still be in the farm shop every Wednesday (possibly Tuesdays too), so this isn’t goodbye, just yet! Thank you all so much for the memories, the laughs, and the kindness—I’ll see you soon!
Lots of love,
Yvonne xx
Meet the Team – The Faces of the Farm Shop
With Yvonne moving to part-time, we thought it was the perfect moment to reintroduce the friendly faces you’ll be seeing around the shop over the summer.
I'll (Lindsay) be dotting about as always—saying hello to you lovely lot and keeping an eye on everything behind the scenes. From Tuesday to Thursday, Jo will be holding the fort—keeping the shop running smoothly and making sure everything’s just-so. Leti takes over from Jo on Thursdays and Fridays, bringing her calm energy and a brilliant eye for detail.
On Tuesdays, you’ll also find Erica, our lovely smallholder, who picks fresh field veg and helps get the shop beautifully set up for the week ahead. She’s often the first to greet our Tuesday regulars, too. And on Saturdays, it’s Kirsty who takes the reins—restocking with the freshest picks, catching up with our weekend visitors, and keeping the buzz going through to closing.
Pop in, say hello, and don’t hesitate to ask us what’s tasting great this week—we’re always happy to share our favourites.
Fresh Bread – Baked Daily
A wee reminder that our shelves are stacked with fresh bread every shop day, Tuesday to Saturday—thanks to the brilliant bakers at Wild Hearth Bakery just down the road, Company Bakery in Edinburgh, and our long-standing favourite loaves from James Morrison.
From crusty sourdoughs to baguettes, seeded loaves, and everything in between, we’ve got something for every kind of toast, sandwich, or tear-and-share moment. Come early if you’ve got your eye on a favourite—they never last long!
Summer Abundance – Fresh from the Fields
The fresh produce continues to roll in from the fields and our amazing suppliers—and what a time of year it is. We’ve got huge, vibrant lettuce, rainbow chard, and kale bursting from the soil, and the broad beans are particularly brilliant just now—plump, sweet, and so easy to love. They’re delicious tossed with herbs and lemon, stirred into a risotto, or made into a silky mash on toast.
Scroll to the bottom of the newsletter for one of our favourite Ottolenghi broad bean recipes—a real treat while they’re at their best.
Planting Grass – A Fresh Start for the Fields
Ben has now planted new grass across three of our fields—a job that rolls around every five years or so, when the old grass starts to tire. It’s vital for keeping our grazing and haylage healthy and productive.
Before sowing, he was out with Keith, lifting some enormous rocks—the kind that could wreck a piece of machinery in seconds. As ever, the two of them work away without fuss, quietly getting the big jobs done!
Recipe of the Month – Sagnarelli with Wild Broad Beans & Lemon
With broad beans at their best, this fresh, lemony pasta from Ottolenghi is a perfect supper for warm evenings. We love the soft bite of sagnarelli—short, fluted ribbons—but orecchiette or farfalle work just as well. Pecorino adds a salty richness, but you can swap it for another ewe’s cheese or leave it out entirely and finish with herbs like tarragon or chervil instead.
You’ll need:
500g broad beans, fresh or frozen
50g butter
8 small shallots, peeled and thinly sliced
400ml dry white wine
½ tsp sugar
Salt and ground white pepper
500g sagnarelli (or another small pasta)
2 tsp pink peppercorns, coarsely crushed
3 tbsp olive oil
1 tbsp lemon juice
80g young or semi-mature pecorino, very thinly sliced
Zest of 2 small lemons
To make:
Bring a large pan of water to the boil and add the broad beans. As soon as the water returns to a boil, drain and rinse the beans under cold water. Once cool, slip them from their skins (or leave them on if you prefer).
Melt the butter in a saucepan and gently cook the shallots for around 6 minutes, until soft and golden. Add the wine, sugar, a pinch of salt, and white pepper, and simmer until reduced to about a tablespoon. Set aside.
Cook your pasta until al dente, reserving a cup of cooking water before draining. Return the pasta to the pot and stir in the shallot mixture, broad beans, half the peppercorns, and half the olive oil. Season and loosen with a little cooking water if needed.
Right before serving, add the lemon juice and spoon into bowls, layering with the pecorino. Finish with lemon zest, the remaining peppercorns, and a final drizzle of olive oil.
