celeriac - Discover U-Pick farms in the Netherlands

Picking your own celeriac in the Netherlands is a delight—digging up the knobby roots, feeling the crisp air, and sharing the fun with friends or family. The earthy aroma and satisfaction of unearthing something so versatile make it a joy. Once home, scrub the celeriac clean and try it roasted, mashed, or grated raw into salads for a nutty, celery-like crunch.

Recipe 1: Creamy Celeriac Soup

Sauté chopped onion and garlic, add diced celeriac, potato, and vegetable stock. Simmer until tender, blend until smooth, then stir in cream and a pinch of nutmeg.

Recipe 2: Celeriac Remoulade

Julienne celeriac and toss with lemon juice to prevent browning. Mix with mayo, Dijon mustard, capers, and parsley for a tangy slaw.

For something different, steep thin slices in hot water with ginger and honey for a soothing tea, or blend celeriac juice with vodka, lemon, and a dash of celery salt for a bold cocktail. If you’re feeling creative, use the leafy tops as a rustic garnish for dishes or even as a fragrant addition to floral arrangements.

Ecologische Tuinderij De Tilgrupshof

vegetables, herbs

friesland

De Tilgrupshof is a self-picking farm in Appelscha, Netherlands, cultivating ecological vegetables since January 2024. The farm is part of an area focused on increasing biodiversity through ecological farming practices. Members, called “oogstgenoten” (harvest companions), pay an annual fee for the right to harvest their own vegetables and herbs for about 30 weeks, from mid-May to November. They can harvest 4 to 5 days a week. The farm operates on the Community Supported Agriculture (CSA) principle.