So, you’ve decided to get your hands a little dirty and head out to one of the many pick-your-own farms dotted across the Netherlands. And you’ve set your sights on legumes. That’s right—not the glamorous strawberry or the trendy tulip, but the humble pod. And you know what? You’ve chosen brilliantly. There’s something wonderfully satisfying about popping open a crisp pea pod or snapping a tender green bean right there in the field, surrounded by nothing but fresh air and the sound of a distant tractor.

Grab a basket, a couple of friends, or drag the whole family along. Even the smallest hands can help here, because picking legumes is a low-stakes, high-reward activity. For peas, look for pods that are firm, plump, and bright green—like little green canoes ready to burst. For green beans, you want them to snap cleanly in half with a satisfying crack. Don’t be shy: taste a raw pea straight from the vine. That’s the flavor of permission. The farmer won’t mind; they expect it.

Kids tend to get competitive: “I found a giant one!” “My pod has nine peas inside!” It’s a gentle, sun-drenched chaos. You’ll walk away with a basket that’s heavier than you expected, a few grass stains on your knees, and a quiet sense of accomplishment. Now, the real fun begins: what to do with all these green gems back home?

1. Classic Dutch Pea Soup (Snert) – Because the season demands it

(For the pea haul)

  • Rinse 500g of shelled peas (fresh is best, but feel free to mix in some frozen if your basket was modest).
  • In a large pot, sauté one diced onion and two chopped leeks in butter until soft.
  • Add your peas, 1 liter of vegetable or chicken stock, and a diced potato (for thickness).
  • Simmer for 30-40 minutes until the peas are very soft. Blend until smooth.
  • Season with salt, pepper, a pinch of nutmeg, and a generous handful of chopped fresh mint or parsley.
  • Serve with a slice of rye bread and smoked sausage (rookworst) on the side—this is Dutch comfort at its finest.

2. Sesame Garlic Green Beans – Simple, fast, and utterly addictive

(For the bean haul)

  • Trim 400g of fresh green beans and blanch them in boiling salted water for 2 minutes. Drain and plunge into ice water.
  • In a hot wok or frying pan, heat 2 tablespoons of sesame oil. Add 3 minced garlic cloves and a thumb-sized piece of ginger, grated.
  • Toss in the beans and stir-fry for 3-4 minutes over high heat.
  • Add 2 tablespoons of soy sauce and 1 tablespoon of honey or maple syrup. Stir until glazed.
  • Sprinkle with toasted sesame seeds and a squeeze of lime. Serve warm or at room temperature as a side dish or lunch.

3. Cocktail: The Pea-Shooter Mojito (Yes, really)

(For the adventurous fruit-lovers)

  • In a cocktail shaker, muddle 6 fresh mint leaves, the juice of 1 lime, and 2 teaspoons of sugar.
  • Add a handful of fresh shelled peas (about ¼ cup) and muddle gently again—you want the juices, not a puree.
  • Pour in 60ml of white rum and fill the shaker with ice. Shake hard for 10 seconds.
  • Strain into a highball glass filled with ice. Top with soda water.
  • Garnish with a mint sprig and a single pea pod balanced on the rim (for the gram). It’s grassy, sweet, and surprisingly refreshing—Dutch farmyard chic in a glass.

For tea? Well, you could make a savory pea-pod tea, but let’s be honest: legumes are not herbal stars. So instead, if you happen to also pick mint at the same farm (they often grow it nearby), here’s a bonus:

Mint & Pea-Pod Infusion – The Farmer’s Digestif

  • Rinse empty pea pods (they add a delicate sweetness). Combine a handful with 10 fresh mint leaves.
  • Pour 500ml of boiling water over them. Steep for 7 minutes. Strain.
  • Sweeten with honey if desired. It’s a gentle, earthy tea that tastes like the field you just left. Sip it while you marvel at your full basket and mildly muddy shoes.

So, get out there. Pick, snap, taste, laugh. Then cook, sip, and remember: you grew this. Well, the farmer did. But you chose it. And that’s the second-best part.