Picking your own pulses in the Netherlands is a wonderfully grounding, slightly muddy, and surprisingly satisfying way to spend an afternoon. Forget perfectly packaged cans—there’s something deeply rewarding about running your fingers along a bean pod, feeling the little bumpy treasures inside, and popping them into your basket. On a sunny day, a U-pick farm turns into a green treasure hunt. Bring a few friends or the kids, and make a game of it: who can find the plumpest pod? Who spots the hidden purple ones? Just be prepared for a few friendly “oops” moments when a shell bursts onto the ground instead of into your hand. Wear comfy shoes and a hat, and bring a big bag—trust me, you’ll get carried away.

Once you’re home, the real fun begins. Spread your haul out on the kitchen counter. For fresh pulses like broad beans, peas, or green beans, the prep is part of the ritual: snap the tops, pull the strings, shell the pods. The sound of peas dropping into a bowl is pure happiness. And the uses? Endless.

If pulses are your veggie of choice, here are two cooking recipes:

1. Bright Green Pea & Mint Pasta Boil a big pot of water, and cook 300g of pasta (orecchiette or shells work great). In the last 2 minutes of cooking, add 2 cups of freshly shelled peas. Drain, reserving a mug of pasta water. In a pan, melt a generous knob of butter and sauté 1 crushed garlic clove for 30 seconds. Toss in the pasta and peas, a handful of fresh chopped mint, the zest of half a lemon, and a splash of pasta water. Finish with a shower of Parmesan and black pepper. That’s spring on a plate.

2. Smashed Broad Bean Bruschetta Bring a pot of water to a boil and cook 2 cups of shelled broad beans for 2 minutes. Drain, then slip off the tough outer skins (this is the meditative part). In a bowl, mash the bright green beans with a fork. Mix in: 2 tablespoons of olive oil, 1 tablespoon of lemon juice, a dollop of thick yogurt, salt, and a handful of chopped dill. Pile onto grilled sourdough, add a drizzle of good oil, and top with crumbled feta. Perfect for lunch with a glass of something cold.

Now, for a cocktail to celebrate the fruitier side of pulses—fresh peas are surprisingly versatile. Here we go:

Pea & Basil Gimlet In a cocktail shaker, muddle ¼ cup of fresh or frozen (thawed) peas with 6 fresh basil leaves. Add 2 oz gin, 1 oz fresh lime juice, and ¾ oz simple syrup. Fill with ice, shake hard for 15 seconds, and double-strain into a chilled coupe glass. Garnish with a single basil leaf. The result is grassy, floral, and dangerously drinkable. Cheers to your own hard work!