Next Sunday morning there will be another volunteer gardening morning (from 9 a.m. to 1 p.m.) at Hoeve Biesland. There will probably be potatoes planted, yay! Who knows, maybe we'll see these in one of our packages.If you want to attend, super fun! Just let Rowena the farmer know how many people she can…
This week's pack has a real crunch, with peppers, radishes and lettuce. The green oak leaf lettuce, in particular, has a unique buttery texture with a smooth, nutty, and sweet flavor that makes it an interesting garnish for your dishes. Note that Toverbosch is back at the summer location (Vlaskamp 1a). Also, the Spring market is this Sunday,…
This week we have all the ingredients for a delicious picnic salad with endless combinations of tomatoes, cucumber and arugula. Quiche is delicious with salad, try incorporating the portobello, the somewhat pronounced flavor comes out well in with a creamy (cheese) filling for example. Tomorrow there is a vegetable garden day planned at Hoeve Biesland, you…
After a rather cold and rainy start of the year, it's now really starting to feel like spring! You can find the spring back in next week's package as well, for example in the cheerful flowers of the purslane (which are also edible), or the fresh greens of the turnip greens and the Romaine…
Following your Easter-weekend feasts you have lots of fresh yellows and greens to look forward to! Pair the sweet earthiness of golden beetroot with the sharpness of arugula in a spring salad. Or if you're still in the mood for hearty dishes, why not make a creamy leek and mushroom pie? Eet smakelijk! We…
Turn on the oven. This week in your package you will find vegetables that become deliciously crisp in a oven dish, such as parsnips, yellow carrots and eggplant. Together with some vine tomatoes, olive oil and herbs of your choice, a delicious dish. Enjoy! We hope you like this package again, please don’t forget…
It’s beginning to look a lot like spring! Time to bring cucumber back to your salads and sandwiches. This week the package also contains wild (or ‘coarse’) spinach, which is only harvested when the leaf is fully grown. Like regular spinach, wild spinach is rich in nutrients (especially iron) but its leaves are larger and…
This week another package full of great flavors and some lesser known vegetables like JSauerkraut this week! This cabbage has already gone through a particularly spicy fermentation process. Want to get started fermenting vegetables yourself? You can! Let yourself go with the radish, turnip or carrot.Important: We will receive the sauerkraut in large containers,…
This week another package full of great flavors and some lesser known vegetables like Jerusalem artichokes, radish and carrot parsley. Sometimes it takes a few minutes to think about what to make with these. Delicious Jerusalem artichoke chips from the oven, a fresh salad with radishes and a hot soup with parsley root. Just…
Who says winter vegetables are boring? This week, the vibrancy of the colorful veggies is sure to pleasantly surprise you again. We have the deep shades of the carrots, the soft pink-purple of the turnip and the lively greens of the leek and turnip greens. Turnip greens are a sure sign that spring is…
Next week you may have to wade through the muddy crust of salsify for the last time this season. In English-speaking countries, the salsify is also called the “oyster plant” because you can recognize a little bit of an oyster-like flavor in it. Cherish your last moments with winter vegetables because spring season is…
There’s some purple power to look forward to next week. Red cabbage gets its glorious hue from the natural plant pigment anthocyanin, which contains antioxidant properties. Will you rustle up a colourful, crunchy coleslaw salad, or simmer it with some apple and fennel seeds for a hearty side dish? And if you’ve never tried…
Garlic is generous in flavor and has the power to make your dishes shine this week. Did you know that fresh garlic is slightly softer in flavor than the dried variety? It’s ideal for incorporating raw into a celeriac salad or in a sauce made from puffed celeriac. The preparation of this winter gem…
Although the (on average) coldest month is over, we of course still have lots of winter vegetables in the package. This week you could use them for making some nice stews, with the parsnip, purple carrots and of course the stew pears. But the parsnip also very nicely combines with the kale, for example…
Dear people, Next week we have a lovely colorful vegetable package, to brighten up these sometimes gloomy days! Many of these vegetables are excellent for pickling or fermenting, so you can enjoy them for a long time. Use the Chinese cabbage and carrots to make a Korean kimchi. Pickled red onion is delicious on…