In next Wednesday’s package 1 whole pak choi, unpackaged - Ekologisch, Roelofarendsveen 1 pumpkin green - Weerd, Lelystad 500 grams carrots - Lepelaar, Sint Maarten (NH) 1 bunch turnip greens - Michel Boon, Sijbenkarspel 200 grams porta bella - Heereco, Broekhuizen 500 grams Levante potatoes - Peter van de Erve 300 grams Carrot Parsley…
Roast sweet potatoes, carrots, and celeriac with olive oil and herbs. Sauté oyster mushrooms, flower sprouts, turnip greens, and chicory. Serve over fresh cos lettuce. In next Wednesday’s package 750 grams sweet potato, Weert , Lelystad 200 grams of flower sprouts, Titus Galema. Marknesse 150 grams oyster mushrooms, Verbruggen, Erp 300 grams turnip greens,…
Warm Winter Vegetable Bowl – Roast red cabbage, beets, and potatoes, then serve with wilted winter purslane and thyme for a hearty meal. In next Wednesday’s package 100 grams winter purslane, Michel Boon in Veghel 100 grams ernyngii/Konimgsoester mushrooms, Koert Pleunis in Stramproy 1 red cabbage, Warmonderhof in Dronten 1 pak choi, Bob Biofood…
Get your blender ready for this week's tasty vegetable creations. For example, make a tender, Roasted Root Vegetable Mix - Mix sweet potatoes, purple carrots, parsnips and red onions with olive oil, salt and pepper. Roast for 30 minutes at 200°C. Garnish with cress. In next Wednesday’s package 250 grams Portobello, Pleunis in Stamproy…
Roast carrots and parsnips with thyme until tender. Sauté oyster mushrooms with garlic and thyme until golden brown. Combine sliced red cabbage and apples with vinaigrette for a fresh salad. Arrange roasted vegetables, top with oyster mushrooms and serve with the salad, garnished with cress and chopped pak choi. In next Wednesday’s package 1…
Sauté sliced leeks in olive oil, then add chopped carrots, radishes, potatoes, pumpkin, and shredded January King cabbage; pour in vegetable broth and simmer for 30 minutes until tender. Season with rosemary, salt, and pepper, and serve warm for a cozy, comforting meal. In next Wednesday’s package 1 pumpkin (500-650 grams) | Peter van…
We wish you all again a warm happy and a very healthy and green new year! Just at the last minute, we announce the first vegetables of the new year. A very colorful package Start the new year with healthy sustainable vegetables with another delicious fresh package. Next week's package is the perfect base…
We celebrated our 10th anniversary on October 5th! Recall this party and check the photo's here. Liane told the story of the last 10 years Lekkernassûh on Den Haag FM. Give it a listen! In next week's package, you can create a Crunchy Garden Salad : Chop turnip greens, red bell pepper, and carrots, then mix with diced cucumber…
October has finally arrived, and we’re thrilled to celebrate 10 amazing years! Get ready for the grand celebration on October 5th – it’s going to be unforgettable! In next week's package, you can create a vibrant fresh salad with radicchio, yellow bell pepper, and curly endive, all topped off with a hint of spice…
Has autumn truly arrived? Does this change of season fill you with joy, or leave you indifferent? Regardless of your feelings, indulge in a vibrant and hearty salad that beautifully marries roasted beets, succulent grilled aubergine, and sweet red pepper, all intertwined with delicate ribbons of fresh zucchini and cucumber, elegantly presented atop a…
Time for Pepper! We've included them in a package for next week in various colours to celebrate. One recipe you may make is Pepper Trio Salad, which is a colourful combination of peppers, Romanesco, and yellow cherry plum tomatoes that are seasoned just enough to give it a crisp, fresh taste. Come and see…
Come and see where your vegetables come from! The beetroot and parsley in next week's pack were grown at our supplier WIJdehorst. Before you get to work making them into a delicious salad, you can find out more about the origins of these vegetables. On 7 September, there will be an Open Day at WIJdehorst horticulture…
