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…
The days are slowly getting longer, but it still feels like winter. And that calls for delicious winter food. With this week's vegetables, you can go either way. For example, make a nice pea soup with celeriac, carrot and potato. Do stewed pears also remind you of Christmas? Of course, these are also delicious…
The salsify is back this week! The long thin root with brown skin has many nicknames. They are also called winter asparagus or ‘armelui’ asparagus because their taste is similar to asparagus. Peeling releases a sticky juice that stains easily. For that it’s also called 'kitchen maid's grief' or 'housewife's grief'. Tip: put on…
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,…
Next week we can cook with delicious ‘forgotten vegetables’. With the sweet anise-like parsnip and the palm cabbage you can make a delicious stamppot for example. The palm cabbage is also called Cavolo Nero, or black Tuscan and has its origins in Italy. Would you rather go for a Mediterranean dish? Then the eggplant,…
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,…
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…
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…
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,…
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…
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…
This week the Chiggia beet is back! Did you already try preparing this colourful gem into Carpaccio? Slice it in thin rounds and season it with your favorite herbs and lemon. The coming of winter has a bitter side the endive embodies this. Sweet potatoes can turn this around, don’t forget the chestnut mushrooms…
The fall is a great season for hearty soups, and next week’s package contains all the ingredients you need. What about a parsnip soup (nice with ginger), onion soup, zucchini soup, tomato soup, …? Or maybe you feel like pickling some veggies, like those beautiful Chioggia beets or making a spicy kimchi with the…