As summer’s flush softens, the rush of quick ripening gives way to a slower, more deliberate transformation. Skins thicken, flesh densifies and sugars concentrate, yielding garden gems of amber, gold and deep berry – treasures that reward patience with unparalleled flavour.  

And when the sun dips beneath the horizon, the most gorgeous sunsets in radiant shades of pink, orange and violet tint the skies around the Babylonstoren hill. As if Mother Nature herself has thrown restraint to the wind, in a defiant display of pure, joyous kitsch. Many rightfully regard this as the most breathtaking time of year in the Boland.  

Pumpkin Fun Day

March is all about pumpkins, starting with our annual Pumpkin Day festivities on Sunday 2 March. Join us for pumpkin-themed fun, from pumpkin pit spitting to pumpkin carving, pumpkin throwing, pumpkin catapulting, and much more. It’s a wonderful outing for the whole family, with pumpkin treats to nibble on in the garden. Kids can have their pumpkin passport stamped to earn a free gelato! 

Babylonstoren grows 40 pumpkin varieties that will be exhibited in the Puff Adder in March. The pumpkin we’re most excited about right now is Mafuta, a Dill’s Atlantic Giant grown from seed on the farm. At its peak, Mafuta gained 7 kg per day. Will it be enough to beat 2024’s champ that weighed a whopping 380 kg? How do you even carve a 380 kg pumpkin? Farmer Terry uses a chainsaw, of course … 

Weird & Oh-so-wonderful

Our autumn harvest delivers some absolute stunners that are served fresh or turned into pickles, jams and chutneys. Pomegranates in their sturdy red jackets, fuzzy gold-cheeked quinces, pears, kei apples, feijoa (also known as pineapple guava due to the combined flavour of strawberry, pineapple and guava), spiky dragon fruit and shiny-skinned persimmons, almost plasticky in their perfection, until the gentle imprint of a thumb signals its readiness.  

Our tunnels continue to produce beautiful heirloom tomatoes throughout March, in addition to fresh aubergine, sweet potato, pumpkins, gem squash, Swiss chard, celery, kale, mizuna, beetroot, radishes, mushrooms, fennel and baby ginger from the tunnels and garden.  

Proudly Soetmelksvei

The animals of Soetmelksvlei are growing in number, with new life arriving at regular intervals. One of our Blackhead Persian sheep on the farm, welcomed her lamb in February. Do visit the doting mom and our other soon-to-be mothers in the kraal.  

The Old Stables Restaurant at Soetmelksvlei has added a proud produce table to the harvest spread, where we honour the absolute best from the orchards, kraal and garden. Currently showcasing ripe figs, crisp apples and prickly pears in all their glory.   

Rice harvest

We’re harvesting rice again soon. If you’ve ever strayed from our garden paths, you may have happened upon our rice paddy – not to be confused with a shallow waterblommetjie dam. Rice plants grow in water until they reach hip height, when the dam is drained and left to dry. Once the paddy turns a golden straw colour, the rice is ready to harvest. Babylonstoren cultivates the carnaroli cultivar from Italy – the “caviar” of rice – which makes the creamiest, most delicious risotto. This autumn, guests at Babel can look forward to a seasonal risotto dish combining carnaroli rice and farm-fresh pumpkin.   

Innovation stations

Babel’s innovation chef, Ailene de Villiers, is hard at work fermenting, pickling and preserving the warmer months’ bounty to stock our larders. Her botanical vinegars are delighting guests at Babel, as does her fig butter. Our farm-grown almonds and pumpkins are receiving a lot of love during March, with Babel’s pumpkin dessert a must-have according to executive chef Schalk Vlok.  

The kitchens at Babel and the Greenhouse Restaurant are championing vegetables and adding to the vegetarian and vegan offering on their menus. At the same time, old favourites like the Greenhouse burger remain incredibly popular – in no small part due to the aged Chianina beef used for the patty.   

Savvy siblings

We love to share news of our wonderful sister estates. If you are in the United Kingdom, visit The Story of Emily in St Ive, Cornwall. With International Women’s Day coming up in March, it serves as a powerful reminder that women can challenge the status quo and make a lasting impact – as Emily Hobhouse did during the Anglo Boer War.  

Still in England, The Newt in Somerset hosts inspiring workshops like printmaking, propagation and farm-to-knife butchery (to mention a few). Now’s the time to learn something new or to sharpen existing skills before the summer rolls along.  

Vignamaggio, in the rolling hills of Chianti in Italy, is embracing the earliest signs of spring with a seasonal carnival on 1 March, followed by a mimosa festival on International Women’s Day (8 March) and a succulent masterclass towards the end of March.  

Step into a world of craftmanship and flavour at Over-Amstel Boerderij, our sister estate on the Amstel River. Visit their newly opened farm shop over weekends or immerse yourself in Polder life with a cheesemaking workshop or a guided sommelier tasting. Or take a seat at one of their themed long table dinners. Prettig!  

Back on African soil, BLOU in Keurbooms offers tranquil respite and the most flamboyant sunsets east of Babylonstoren. BLOU can only be visited by guests who have stayed at either the Babylonstoren Farm Hotel or The Newt in Somerset.  

Easter hatching …

From March onwards, creating a wonderland filled with delicious Easter treats is but a few clicks away. Visit our online shop to choose from a selection of Easter hampers or curate your own Easter collection. Have it delivered to your doorstep, or the Easter bunny’s … We won’t tell.  

Workshops in March

Babylonstoren

28 Feb – Pampoenpret (presented in Afrikaans)  

1 March – Pumpkin fun (presented in English)  

5 March – Unlock the diversity of indigenous succulents 

12 March – Capture the season’s scents with fragrant herbs 

19 March – Craft your own homemade soaps 

Soetmelksvlei

6 March – Master meat: make your own salami 

7 March – Magic with milk: make your own butter, soft cheese & yoghurt 

12 March – Pickle & preserve summer’s abundance 

14 March – Heirloom tomatoes: bake your own galette with traditional butter pastry  

20 March – Cape food: traditional bobotie with quince chutney 

27 March – Master meat: make boerewors & droëwors 

28 March – Hands-on kids: bake & ice your own farm animal biscuits (kids aged 6–12) 

Book now.