currants

Pick Your Own Currants in the Netherlands!

There’s something wonderfully satisfying about standing in a sun-drenched Dutch field, a light breeze rustling the leaves, as you pluck tiny, jewel-like clusters of currants from their stems. Whether you’re team red, black, or white (or happily all three!), heading to a pick-your-own farm is a perfect day out. It’s a little like a treasure hunt, except the treasure is tart, sweet, and costs about the price of a coffee. Go with a few friends or the whole family—kids love the “pop” sound the berries make when they come off the branch, and it’s a great excuse to eat a few on the spot (no one’s counting, after all!).

Tips for the perfect pick: Look for plump, glossy clusters. Red currants should be bright and firm, black ones deep and fragrant, white ones almost translucent. Snip the whole string (a small pair of scissors helps), not individual berries—you’ll save time and sanity. Bring a shallow container so you don’t squish your bounty. And dress for the weather: Dutch fields can be muddy one day, glorious the next!

Once home, you’ve got a bowl of pure summer. Wash them gently, pluck them from their stems (do this while watching a movie—it’s surprisingly meditative), and get creative.

What to do with your currant harvest

Savoury & Sweet: Toss red or white currants into a fresh salad with goat cheese, walnuts, and a honey vinaigrette. Black currants make a fierce jam or pie filling. Or just freeze them in a single layer for a cool, healthful snack.

For decoration: If you picked them purely for the look, add whole sprigs of red or white currants to a vase with wildflowers—they look like nature’s candy. Or float individual berries in a clear punch bowl for a party.

Two Cooking Recipes

1. Currant and Almond Frangipane Tart

For red or white currants

1 pre-baked shortcrust tart shell (9-inch)
150g soft butter + 150g sugar + 3 eggs + 150g almond flour + 2 tbsp plain flour + 1 tsp vanilla extract (blend into a paste)
300g fresh currants, washed and destemmed

Spread the almond filling into the tart shell. Press the currants gently into the surface (they’ll sink slightly). Bake at 180°C for 35-40 minutes until golden and set. The tartness of the currants cuts perfectly through the sweet almond. Serve with cream or crème fraîche.

2. Black Currant and Red Onion Chutney

Great with cheese or cold meats

500g black currants, destemmed
2 large red onions, finely sliced
150g brown sugar
100ml apple cider vinegar
1 tsp mustard seeds + 1 tsp salt + a pinch of cinnamon

Sweat the onions in a little oil for 10 minutes. Add currants, sugar, vinegar, and spices. Simmer gently for 30-40 minutes, stirring occasionally, until thick and jammy. Ladle into sterilised jars. Keeps for weeks—and tastes incredible with a sharp cheddar.

A Cocktail Recipe: Currant Spritz

Serves 2

200g red currants (fresh or frozen)
4 tbsp sugar
2 tbsp lemon juice
100ml vodka or gin
Ice cubes
Sparkling water or prosecco

Muddle the currants with sugar and lemon juice in a shaker. Add vodka/gin and a handful of ice. Shake hard for 15 seconds. Strain into two flute or highball glasses. Top with sparkling water or prosecco. Garnish with a small sprig of currants. It’s tart, pink, and dangerously drinkable. Cheers!

Stadstuinderij NoordOogst

fruit, vegetables, flowers, herbs, berries, nuts

noord-holland

Stadstuinderij NoordOogst is a community-supported vegetable garden and small food forest located in Amsterdam-Noord, on the grounds of the former Melkweg sports park. The garden is cultivated using natural methods, without synthetic fertilizers or pesticides. The farm operates on a CSA (Community Supported Agriculture) model, where members support the farm at the start of the season and, in return, harvest their own produce weekly. Members can self-pick a wide variety of vegetables, fruits, and herbs. The harvest season runs approximately 32 weeks, from mid-April to mid-November. Occasionally, flowers are also available for picking. The specific varieties available each week are communicated via a newsletter and a board at the garden entrance, with flags indicating which beds are ready for harvest. Seasonal produce includes items such as apples, berries, lettuce, kale, potatoes, tomatoes, fennel, beans, and many more.

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.

Pluktuin Het Platteland

fruit, vegetables, flowers, berries

gelderland

Pluktuin Het Platteland is a self-picking garden located on Engersteeg 14 in Putten, surrounded by windbreaks and meadows. The farm offers a nostalgic atmosphere where visitors can harvest their own seasonal vegetables, fruit, and flowers. A selection of antiques and brocade items is also available on-site. There is a coffee garden, and the venue includes facilities such as picnic tables, a play area, and accessible parking and entrance. It is ideally suited for children and for walks along the nearby Norderpad or Hoeverveldpad paths.

Stadsakker Wageningen

fruit, vegetables, herbs

gelderland

Stadsakker Wageningen is a self-harvest vegetable garden located on the Wageningse Eng. It originated from the initiative De Nieuwe Ronde, which started in 1998, and has since grown into three independently operating locations. The farm offers members the opportunity to harvest fresh vegetables directly from the fields. Members can self-pick a wide variety of produce including aalbes, aardbei, aardpeer, andijvie, bieslook, biet, boerenkool, courgette, kapucijners, knoflook, knolselderij, knolvenkel, komkommer, koolrabi, maïs, Nieuw-Zeelandse spinazie, paksoi, palmkool, pastinaak, patisson, peultjes, pompoen, prei, raapsteel, rabarber, radijs, sjalot, sla, snijbiet, snijboon, sperzieboon, spinazie, spitskool, spruitjes, tuinbonen, ui, winterpostelein, wortel, zomerpostelein, and zuring. The growing season runs from approximately the end of April through January. During the spring and autumn the selection is more limited, while in the summer the variety is much broader. The farm is open for self-harvesting seven days a week, 24 hours a day throughout the season.