bimi - U-Pick farms

Bimi may sound like a trendy nickname, but it’s actually a brilliant little vegetable that’s half broccoli, half asparagus, and entirely delicious. And the best part? You can head out to several farms in the Netherlands and pick it yourself. Yes, you get to stroll through the fields, snip your own bimi stems, and feel like a champion gardener (even if your houseplants are all on life support). Grab some friends or the whole family—the low, leafy plants make it easy for kids to join in. Just look for firm, bright green stems with tight, unopened flower buds. A quick snip near the base, and into your basket they go. No giant stalks to wrestle with, just slender, tender spears that practically beg to be eaten.

Once you’ve brought your bounty home, bimi is wonderfully versatile. You can steam it, stir-fry it, or even eat it raw with a dip (it’s that sweet and mild). But let’s get you cooking!

Recipe 1: Quick Garlic & Lemon Bimi

Rinse your bimi, then snap off any tough ends.
Heat a splash of olive oil in a pan over medium heat.
Add 2 minced garlic cloves and a pinch of chili flakes. Fry for 30 seconds.
Throw in the bimi and sauté for 3–4 minutes, until bright green and tender-crisp.
Squeeze half a lemon over it, add salt and pepper, and toss. Done in 5 minutes. Perfect with fish, chicken, or just a chunk of bread.

Recipe 2: Bimi & Parmesan Pasta

Boil your favorite pasta (orecchiette or penne works great).
In a pan, cook a chopped shallot in butter until soft. Add 300g bimi (cut into 3 cm pieces) and sauté for 3 minutes.
Pour in 100ml cream and 50ml pasta water. Simmer for 2 minutes.
Stir in 50g grated Parmesan, toss with the cooked pasta, and finish with black pepper and more Parmesan on top. A weeknight winner.

Cocktail idea: Bimi-Ginger Mojito (yes, really)

Juice 4 bimi stems (blend and strain, or use a juicer) to get about 30ml of green juice.
Muddle 6 fresh mint leaves, 1 tsp sugar, and the juice of half a lime in a glass.
Add ice, 50ml white rum, and the bimi juice.
Top up with soda water, stir, and garnish with a tiny bimi spear. It’s herbal, zesty, and surprisingly refreshing—your garden party just got a glow-up.

Oogstland

fruit, vegetables, flowers, herbs

drenthe

Oogstland is a regenerative community food garden located at the Esweg in Zuidlaren. The garden cultivates vegetables, herbs, and soft fruit using no-dig methods, avoiding pesticides and synthetic fertilizers. The focus is on strengthening soil life and biodiversity while fostering a connection between people, their food, and nature. The initiative operates on a Community Supported Agriculture (CSA) model, where members purchase a seasonal share to receive a portion of the harvest.

Pluck van het veld

fruit, vegetables, flowers, herbs

noord-brabant

Pluck van het veld is a self-picking farm and community garden located in Cromvoirt, in the countryside near Den Bosch. The farm grows over 70 varieties of vegetables, herbs, small fruits, and flowers using no-dig, regenerative methods without chemical pesticides or synthetic fertilizers. Members can join a seasonal subscription (Pluckabonnement) that runs from May through mid-December, offering weekly access to pick 5 to 15 types of vegetables and herbs, with additional small fruits and edible flowers throughout the season. The picking field is open every day during daylight hours for subscribers, and a gardener is typically present on Tuesday, Wednesday, and Friday. The flower picking garden (Bloemenpluktuin) is available from late May to mid-October, and from 2026 onward it operates solely through seasonal subscriptions; a separate tulip picking event takes place in early spring (late March to early April) with over 7,500 organic tulip bulbs. The farm also hosts workshops (bouquet making, vegetable gardening), courses for aspiring market gardeners, guided tours, and corporate team events. A solidary pricing system allows members to pay according to their means. General contact hours (Monday, Tuesday, Thursday 9:00–17:00; Wednesday, Friday 9:00–16:00; Saturday 10:00–12:00) apply for inquiries, while the picking grounds remain accessible to subscribers throughout the season.