Forget the famed windmills and vibrant tulip fields for a moment, because the Netherlands has another delightful secret waiting to be picked: pulses! Now, before you imagine digging up dry lentils, let’s talk about the fresh kind – the glorious, plump beans and peas that burst with life straight from the plant. Many a “zelfpluktuin” (pick-your-own garden) across the Dutch landscape offers the pure joy of harvesting these green gems yourself.

The Pure Joy of the Pulse Pick-Up!

Imagine a sun-dappled afternoon, a gentle breeze rustling through lush green rows, and you, basket in hand, on a delightful treasure hunt. Picking pulses (we’re talking fresh peas, sugar snaps, French beans, broad beans, and more!) is an incredibly simple yet profoundly satisfying pleasure.

  • For the Solo Seeker: It’s a meditative experience. The rhythmic snap as you pluck a perfect pod, the quiet contemplation of nature’s bounty, the sheer zen of focusing on the task at hand. It’s a wonderful way to unwind and reconnect with where your food truly comes from.
  • With Friends & Family: Oh, the fun! It turns into a friendly competition to find the plumpest pod, the longest bean, or the fullest pea. Kids adore it – it’s hands-on, educational, and often results in more pods eaten straight from the vine than make it to the basket! You’ll share laughs, stories, and the pure, unadulterated taste of freshness. There’s something truly magical about tearing open a pea pod to reveal a perfect row of sweet green pearls, or finding a hidden cluster of slender green beans. It’s an adventure that ends with a delicious reward!

Bringing Your Bounty Home: What to Do with Your Fresh Pulses!

Congratulations, you’ve conquered the fields and brought home a basket (or several!) of vibrant, nutrient-rich pulses. Now the real fun begins!

General Usage Ideas:

  • Eat ’em Raw: Many fresh pulses, especially sugar snap peas and some varieties of shelling peas, are incredibly sweet and delicious straight out of the pod. A perfect snack!
  • Quick Blanch: A rapid dip in boiling water followed by an ice bath enhances their color and tenderness without losing their crunch.
  • Add to Everything: Toss them into salads, stir-fries, omelets, pasta dishes, or simply serve them as a vibrant side dish.

Two Delightful Recipes for Your Freshly Picked Pulses

1. Sunny Lemon-Mint Fresh Pea Salad This recipe celebrates the sweet, delicate flavour of freshly picked peas. It’s light, zesty, and perfect for a warm day.

Ingredients:

  • 2 cups freshly shelled peas (from about 2-3 lbs of pods)
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup red onion, very thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Zest of half a lemon
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup crumbled feta cheese

Instructions:

  1. Bring a small pot of lightly salted water to a boil. Add the shelled peas and cook for just 1-2 minutes until bright green and tender-crisp. Immediately drain and plunge into an ice bath to stop the cooking and preserve their vibrant color. Drain again thoroughly.
  2. In a medium bowl, combine the cooled peas, chopped mint, and sliced red onion.
  3. In a small separate bowl, whisk together the olive oil, lemon juice, and lemon zest. Season with salt and pepper.
  4. Pour the dressing over the pea mixture and toss gently to combine. If using, fold in the crumbled feta cheese.
  5. Serve immediately or chill for a bit to let the flavours meld. Enjoy this burst of fresh, summery goodness!

2. Garlicky Parmesan Green Beans with Toasted Almonds A simple yet incredibly flavourful way to enjoy your freshly picked green beans. The slight crunch of toasted almonds adds a wonderful texture.

Ingredients:

  • 1 lb freshly picked green beans, trimmed
  • 2 tablespoons olive oil
  • 3-4 cloves garlic, minced
  • 1/4 cup slivered almonds
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat a large skillet over medium heat. Add the slivered almonds and toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from the skillet and set aside.
  2. Add the olive oil to the same skillet and heat over medium-high heat. Add the trimmed green beans and sauté for 5-7 minutes, stirring occasionally, until they are bright green and tender-crisp.
  3. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
  4. Remove the skillet from the heat. Stir in the toasted almonds and half of the grated Parmesan cheese. Season with salt and pepper to taste.
  5. Transfer to a serving dish and sprinkle with the remaining Parmesan cheese. Serve hot as a delicious and vibrant side dish.

The “Garden Snap” Cocktail

Yes, even pulses can make their way into your cocktail glass for a truly unique and refreshing experience! This cocktail highlights the fresh, slightly sweet notes of peas.

Ingredients:

  • 2 oz gin (or vodka, for a milder flavour)
  • 1 oz fresh lime juice
  • 0.75 oz simple syrup (equal parts sugar and water, heated until dissolved, then cooled)
  • 6-8 fresh sugar snap peas (or shelling peas), hulled
  • Small sprig of mint or a pea tendril for garnish

Instructions:

  1. In a cocktail shaker, gently muddle the fresh peas. You want to extract their flavour and juice without completely pulverizing them.
  2. Add the gin, fresh lime juice, and simple syrup to the shaker.
  3. Fill the shaker with ice and shake vigorously for about 15-20 seconds until well-chilled.
  4. Double strain the mixture into a chilled coupe or martini glass (or over fresh ice in a rocks glass) to remove any pea solids.
  5. Garnish with a sprig of mint, a few fresh peas, or a delicate pea tendril.

Enjoy your freshly picked Dutch pulses, from field to plate, and even into your glass! Proost!