Even with February’s extra day, the month seems to have flashed by and all of a sudden, we’re in the month which truly sees spring springing. March is synonymous with the coming of new life – fresh flowers, like common primrose, marsh marigold and blackthorn blossom, welcome back brimstone and comma butterflies, and hairy-footed flower bees.
Despite February seeming to be in a hurry to pass, we still managed to fit in the planting of hundreds of trees following the successful fundraising campaign for our Silvopasture project. We were thrilled that many of our wonderful regular volunteers, and a host of new faces, got stuck in despite the soggy weather and boggy conditions. We were even joined by a group of corporate volunteers, from the Telford based TTC group, who threw themselves into the muddy task.
Of course, for the farm team, March brings forth none other than lambing season! This never fails to be a busy time on the farm – last year saw 182% scan rate in the ewes, and only time will tell whether this year will have a similar birth rate. If you take a wander along our free to access farm trails, you may just be lucky enough to spot some of this year’s newest arrivals.
Don’t forget to bring your camera on your wanders too, as our 2025 calendar photo competition is open for entries until 31/08/24! A skipping lamb might just be the opportunity to see your own photo published – wouldn’t that be wonderful? For full details, please visit: www.fordhallfarm.com/fordhall-calendar-photo-competition
For the seasonal foragers among you, late March is also a great time to begin searching for wild garlic – we are always excited when we find some on the farm! Our lovely former resident nutritionist, Kate, has even shared an easy, try-at-home recipe for wild garlic pesto:
Ingredients:
150g wild garlic leaves – well washed
50g parmesan or vegetarian alternative, finely grated
1 garlic clove, finely chopped
½ lemon, zested and a few squeezes of juice
50g pine nuts, toasted (or omit if nut-free)
150ml olive oil
How to make:
Whizz everything together in a blender or food processor. This should keep in the fridge for up to 5 days.
It is important to note that, when foraging, don’t take more than you need and only take what you are sure you can identify.
Have a wonderful March everybody! The Fordhall team, and the lambs of course, hope we can welcome you soon.
Francesca Lant
Marketing and Communications Officer