Dear people of Lekkernassûh, In next week's package, you will get the best salad vegetables! Fresh Summer Salad: Combine the mixed lettuce, eikenblad lettuce, cucumber, cherry tomatoes, and thinly sliced venkel. Dress with olive oil, lemon juice, salt, and pepper for a refreshing salad. 🍅🥒🥬 Please don’t forget to update your status by 8…
To go along next week's package, we offer this recipe for you: Rainbow Veggie Stir-FrySauté broccoli, chestnut mushrooms, and carrots in olive oil with garlic until tender, then toss in the New Zealand spinach, bok choy, and kale, cooking just until wilted. Add the yellow bell pepper and radishes, season with salt, pepper, and a…
There is more fennel to look forward to in next week's package! Did you know that brown lentils, lemon and fennel are a winning combination? The rest of the package offers all the makings of crunchy, fresh salads to keep you cool on these warmer days.We hope you like this package again. Please don’t…
In these still chilly spring days, this week’s vegetables are ideal for a hot stew. With tomatoes as a base, you can go in any direction. For example, combine the carrots and peppers with cumin and cayenne for an Oriental shakshuka. Or go for a Mediterranean stew with mushrooms and spinach. We hope you…
This week we have a special vegetable in the package: flower sprouts! Flower sprouts are a cross between brussels sprouts and kale. They are also called kale sprouts or kalettes. The taste is mild and less strong and bitter than regular sprouts. Delicious to use in a pasta like the Kievit's recipe of flowersprouts…
As we reach the end of January we have a varied package to look forward to next week. Did you know that radish is from the mustard family? That explains its spicy edge. Try combining with the leek and kale, to make a hearty gratin, or slice on top of the lettuce for a…
This week the Chioggia beet is back, just a bit different from the regular red beetroot! Its name comes from the town of Chioggia, in the province of Venice in Italy, where the it’s originated. The beetroot is cheerfully red and white striped and has a sweet taste. Don't throw away the young leaves,…
We're slowly transitioning from summer to fall, and that means that we're also seeing some different vegetables in the package. This week, we'll get a delicious cob of corn, which you can for instance use to make a grilled corn salad (click here for some recipe inspiration). With the soup tomatoes, carrots and celery, you…
Next week we have a variety of tasty greens. You can make, for example, of a tasty salad of pak choi and red peppers with a dressing of soy sauce and rice vinegar. Or make a quiche with leeks and chestnut mushrooms! We hope you like this package again, please don't forget to change…
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…
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…
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…
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…
This week a novelty in our vegetable package! We present to you the Dutch ginger. Every raw salad comes to life with some grated ginger sprinkled through it. We often get questions about the method of cultivation, so in the middle of winter this type of root grows beautifully in cold greenhouses. Similarly, we…
Maybe you already want to try out some recipes for Christmas. With the beautiful ingredients in next week’s package, we’re sure that you can. What about cabbage rolls (very easily made plant-based!), beet carpaccio, or a cheese fondue inside a pumpkin? Today 10 December from 1 PM – 4 PM (after the package free…
