Pick Your Own Capuchins Peas in the Netherlands

Ever seen a pea that looks like it’s wearing a tiny, purple party hat? That’s the capuchins pea—also known as Capucijners or “kapucijner” in Dutch. These charming, speckled, grey-green legumes are a traditional Dutch field pea with a nutty, creamy flavor that’s nothing like the sweet garden peas you’re used to. And the best part? You can find them on several pick-your-own farms across the Netherlands, ready for you and your crew to harvest like pros.

The picking experience: Grab a basket, put on your sun hat, and head into the low-growing rows. Capuchins peas grow in fuzzy pods, and you’ll know they’re ready when the pods feel plump and firm. The trick is to snap them off gently—pop one open and peek inside: the peas should be a soft grey-green with that signature purple speckle. It’s a wonderfully meditative activity for a sunny afternoon. Kids love the treasure-hunt feel, and it’s almost impossible to resist sneaking a raw pea or two (they’re surprisingly sweet raw, though best cooked). Bring friends, make it a competition—who can fill a bucket fastest? The winner gets first dibs on dinner.

Ideas for using them at home:

Once you’ve hauled your haul back, rinse the pods well. You can either shell them fresh (the pods aren’t edible) or store the unshelled peas in the fridge for a few days. If you have too many, blanch and freeze them—they keep beautifully.

Because capuchins peas are technically a vegetable (a legume, really), here are two cooking recipes to transform them from farm-fresh to table-fabulous:

Recipe 1: Classic Dutch Capuchins Pea Stew (Erwtensoep’s cousin)

  • Ingredients: 500g shelled capuchins peas, 1 large onion (chopped), 2 carrots (diced), 1 celery stalk (diced), 1 bay leaf, 1 liter vegetable or chicken stock, salt, pepper, a splash of vinegar, and optional smoked sausage slices.
  • Method: In a large pot, sauté the onion, carrots, and celery until soft. Add the peas, bay leaf, and stock. Simmer for 45 minutes until peas are tender and start breaking down. Remove bay leaf, blend half the stew for creaminess, return to pot. Season with salt, pepper, and a dash of vinegar. Serve with smoked sausage slices—cozy, hearty, and perfect with crusty bread.

Recipe 2: Capuchins Pea & Feta Fritters

  • Ingredients: 400g cooked capuchins peas (or fresh, boiled until tender), 100g crumbled feta, 1 egg, 3 tbsp flour, 2 tbsp chopped fresh mint, salt, pepper, olive oil for frying.
  • Method: Mash the cooled peas coarsely with a fork. Mix in feta, egg, flour, mint, salt, and pepper until a thick batter forms. Heat olive oil in a pan. Drop spoonfuls of batter and flatten slightly. Fry 3 minutes per side until golden. Serve with tzatziki or a lemony yogurt dip—great as a snack or light lunch.

And because it’s a vegetable, here’s a bonus cocktail recipe:

The Capuchin Sour

  • Ingredients: 50ml gin (or vodka), 20ml fresh lemon juice, 15ml simple syrup, 1 tbsp reduced capuchins pea cooking liquid (or a splash of pea-infused water for color), one egg white (optional for foam), ice.
  • Method: Combine gin, lemon juice, syrup, pea liquid, and egg white in a shaker. Dry shake (no ice) for 10 seconds to foam. Add ice, shake hard for 15 seconds. Strain into a chilled coupe glass. Garnish with a single fresh pea on a toothpick—earthy, tart, and delightfully green. Cheers to your hard work!