June has arrived with warmth in its pocket and a sense of quiet momentum. After weeks of sowing and planting, the farm is settling into the growing season—everything in the ground, everything beginning to stretch towards the sun. The polytunnels are alive with promise, the fields are full, and the sheep have had their annual trim.
It’s a time when the farm seems to hum, the energy of early summer settling into its stride. From wool gathering to new recipes, lamb orders and afternoon strolls, here’s what’s been happening at Bonnytoun.
Welcome to June’s Bonnytoun Farm News.
The Grow Wild Veggie Diary!
The big spring push is behind us, and we’re well into the growing season now. After weeks of sowing, planting, and careful tending, the fields are looking strong, and the polytunnels are full of life—courgettes flowering, cucumbers climbing, lettuces leafing out in neat little rows. Out in the fields, the chard is coming through beautifully, broad beans are starting to pod, and the spinach and fennel are coming along nicely too.
Everything is growing steadily, and the farm feels like it’s stretching into summer.
There’s something satisfying about this moment in the farming year. The pace eases just a little, and we get to pause and take in all the progress—the shift from seedling to shoot, the daily changes in the tunnels, and the first fruits of all that early work now beginning to show.
As each crop reaches its best, you’ll find it on the shelves in the shop—freshly picked, full of flavour, and grown right here on Bonnytoun soil. Come by and take home something fresh from the fields—we love helping you choose what’s best each week, and there’s always a recipe or two to share if you fancy trying something new.
Time to Order – Bonnytoun Lamb Returns in July!
We’ll soon be offering half lambs and a range of beautiful cuts again, with our next batch available from mid-July. If you’d like to reserve something ahead of time, now’s a great moment to pop your name on the list.
Our lamb is born and raised here on the farm, with every cut prepared and packed right on site. Whether it’s for the freezer or a summer celebration, we’d love to set some aside for you—just drop us a note at shop@growwild.co.uk.
Shearing Season – Community Spirit in Full Swing
The sheep have had their yearly haircut! As ever, it became a bit of a community affair, with family, neighbours, and farm friends all mucking in.
The wool has now been sent off for processing, soon to be transformed into our soft Shetland yarn, ready for Future Vintage. If you’re curious to see where it all begins (and maybe catch Lindsay at work), pop next door to The Woolery when you're visiting the shop on a Saturday. There's always something lovely happening in there.
Wild Pheasant – Now in Stock!
We’ve got wild pheasant from our own farm in stock right now—lean, full of flavour, and a lovely change for a summer supper.
Lindsay recently made a beautiful pheasant schnitzel—easy to prepare and properly delicious. Here’s a little peek at the finished dish. If you fancy giving it a go yourself, just drop into the shop and we’ll happily share the recipe. Available while stocks last!
Coming Soon – Bonnytoun Lamb Merguez
We’re working on something a bit special next month: our very own Bonnytoun lamb merguez is coming back!
Made here on the farm using our home-reared lamb and a carefully developed spice mix, this is our take on the classic North African sausage—bold, rich, and full of flavour. Perfect for the barbecue, a weeknight supper, or even breakfast with a poached egg. We’ll let you know as soon as it hits the shelves—but be quick, it never lasts long!
A June Walk – and a Bonnytoun Pit Stop
If you’re out and about on a Saturday, why not make a morning of it? A walk around Linlithgow Loch is always a treat this time of year—the water sparkling, birds nesting, everything in full bloom. From there, it’s a lovely route up to Bonnytoun for something fresh from the shop, a cool drink, or a bunch of greens to take home.
It’s a simple joy—and one of our favourite ways to welcome the weekend.
Recipe of the Month – Courgette Risotto
With courgettes now coming through thick and fast in the tunnels, this is the perfect dish to let them shine. Creamy, light, and full of summer flavour, it’s a go-to in the farm kitchen—and even better topped with courgette flowers for a simple, beautiful finish.
You’ll need:
2–3 medium courgettes, grated
A few courgette flowers, to finish (optional but lovely)
1 small onion, finely chopped
1 garlic clove, minced
250g arborio rice
750ml vegetable stock (hot)
A splash of white wine (optional)
Parmesan or pecorino, to finish
Olive oil, salt, and pepper
To make:
Heat a splash of oil in a wide pan and gently cook the onion and garlic until soft. Stir in the rice, then add the wine if using. Once it’s absorbed, begin adding the hot stock a ladle at a time, stirring often.
After about 10 minutes, stir in the grated courgette. Continue adding stock until the rice is tender and creamy. Season well and finish with a generous handful of grated cheese and a little more olive oil.
Just before serving, top with torn courgette flowers—fresh or lightly wilted in the pan for a few seconds. It’s a beautiful, seasonal way to finish the dish.
Want to see it made? We’ve shared a reel of Lindsay making this risotto over on Instagram—check it out!
