There’s something magical about May—the hedgerows buzzing with life, the days stretching that little bit longer, and the farm waking up with colour and energy.
After a whirlwind start to spring, we’ve taken a big breath as lambing season wraps up, crops begin to push through the soil, and the ice cream freezer becomes one of the busiest corners of the shop!
Plenty is happening here at Bonnytoun, from new arrivals in the fields to long-loved recipes, fresh veg, and flavour-packed shelves.
Read on for all the latest—welcome to May’s Bonnytoun Farm News.
New Life on the Farm: Lambing Season Wraps Up
If you’ve visited us recently—or joined in our Good Friday event—you’ll have spotted the tell-tale signs of spring: 120 hoppy, wobbly new arrivals now bounding around the fields. Lambing season has come to a close, and what a joyful (and very intensive) few weeks it’s been.
This year, we were joined by the wonderful Marie des Fleurs, a student from Paris who completed a month-long internship with us as part of her studies. Marie brought a wonderful blend of bright eyes, gentle hands, and boundless enthusiasm—even turning up clipboard in hand at 5 am! She’s our second intern at Bonnytoun, following Fiona last year from La Rochelle University, and we’re so grateful for the energy and spirit these young folk bring to the place!
And the international flair continues—we’ll be welcoming two more interns from New Zealand later this month. We can’t wait to introduce them to life on the farm!
The Grow Wild Veggie Diary!
There’s growth everywhere you look just now—courgette plants are flowering, lettuces are coming on nicely, and the tomato and cucumber plants are starting to climb.
We’re harvesting the last of our overwintered spinach and leeks, and meanwhile, the rainbow chard seed is in the ground, promising colour and crunch through the summer. The kale is looking especially perky too!
The broad beans are standing tall in the field, though like the rest of the farm, they’d be glad of a good drink—we’re keeping a close eye on the forecast and doing our best to help them along.
Flavours for Spring Cooking: Wild Rabbit & Hare Now in Stock
We’ve got something new for the curious cook this month—delicious wild hare and rabbit now available in the farm shop. Lean, full of flavour, and just the thing for lighter, warming dishes as the days grow longer. Perfect in a spring stew, a pie, or roasted simply with herbs.
Not sure where to start? Lindsay recently shared one of her favourite ways to cook it—rabbit with tagliatelle pasta—over on our Instagram. It’s simple, hearty, and absolutely delicious.
Ice Cream Weather is Here (or at least at the time of sending...)
Nothing says May quite like a sunny stroll followed by an ice cream. We’ve stocked up on gorgeous scoops from Booja-Booja and Roskilly’s, with flavours like chocolate, cookie dough, and classic vanilla ready to go.
If you’re out walking around Linlithgow Loch, head up to the farm shop, say hello to the lambs, and enjoy a well-earned ice cream looking out over the Palace. It’s the perfect May moment.
The Colours of May – A Creative’s Dream
May brings a wash of colour across the farm—fresh greens, bursts of blossom, and golden evening light that makes everything glow.
If you’re a keen photographer, painter, or just someone who loves soaking up the beauty of the season, Bonnytoun is a bit of a paradise just now. From the lambs in the fields to the rows of new growth and the wild edges blooming along the hedgerows, there’s inspiration in every corner.
In the Farm Shop: Flavour Finds from Friends We Love
Our shelves are looking especially good just now. We’ve restocked our range from East Coast Cured—look out for salami picante, red wine & garlic, and porcini & truffle varieties.
We’re also thrilled to have a fresh selection of small-batch goodies back on the shelves. There’s Blackthorn Salt, hand-harvested from the West Coast; Left Field Kombucha, brewed just down the road in Livingston; bold, crunchy ferments from Raw Vibrant Living; and proper pickles with real punch from Drivers Pickles. Pop in for a browse and pick up a few favourites while they’re here!
Our Recipe of the Month: French Rhubarb Tart
With our rhubarb now coming into its own, we’re sharing a family favourite passed down to Lindsay from her French stepmother over thirty years ago. This tart is unfussy, comforting, and full of flavour—just right for this time of year.
You’ll need:
A sheet of puff or shortcrust pastry
Fresh rhubarb (tough strings peeled, chopped into inch-long pieces)
3–4 eggs
A couple of good handfuls of sugar (to taste)
A few big spoonfuls of crème fraîche or quark (our version of that delicious soft French cheese - fromage blanc)
Optional: a splash of cream or vanilla
To make:
1. Line a greased tart tin with pastry.
2. Arrange rhubarb pieces over the base like a little puzzle.
3. In a bowl, whisk the eggs, then add sugar to your liking.
4. Stir in crème fraîche or quark until smooth. Add cream or vanilla if you fancy.
5. Pour the mixture over the rhubarb and bake at 180°C for 35–40 minutes until golden and set.
Serve warm or cold, with cream, ice cream, or just on its own! And don't forget to tag us in your creations on social @growwildorganics
