Sometimes it's good to reflect on where our food comes from and how good local actually tastes. Because let's face it: vegetables taste at their best when they come from the Groningen land. Fresh from the clay, grown with care by local farmers and gardeners. If you like to eat locally, you can enjoy all that goodness all year round with a vegetable subscription to gardens such as de Woldtuin, the Eemstuin or the Zelfoogsttuin. That way, you get a basket full of fresh, seasonal vegetables straight from the field every week.
Recipe Courgette soup
Courgette soup suits this time of year perfectly. The last courgettes from Groningen gardens are tender and full of flavour - ideal for a smooth, creamy soup. A delicious way to enjoy the flavours of late summer just a little longer.
This recipe was created in collaboration with Peper Catering.
Requirements
- 2 courgettes
- 1 litre of water
- 1 onion
- 1 garlic
- 200 ml cream
- salt to taste
- thyme
- 1 tbsp butter
- hanging pot + fire bowl
- soup spoon
- bar mixer
- fire gloves
Preparation
- Peel the garlic and onion. Wash the courgettes and thyme.
- Cut everything into chunks and add to the pan with the water, salt, butter and cream.
- Hang this close over the fire for 30 minutes so it cooks.
- Remove the pan from the heat and blend the soup until smooth.
- Serve with some flowers and oil.
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Farm shops
Farm shops
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10 x home-grown10
10 x home-grown
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Markets in city and province
Markets in city and province
Groningen vegetables in winter
In November and December, Groningen is still bursting with winter flavours. Kale tastes great in a classic stew, especially after a bit of frost. Parsnips can be roasted in the oven for a sweet, nutty bite. Leeks do well in a creamy soup, while beetroot is perfect in a fresh salad with goat cheese. Onions add depth to stews, and carrots are ideal for a savoury winter puree.
And so all these vegetables just grow on Groningen land, could less!
