Oh, “sprouts”! In the Netherlands, when you talk about picking sprouts on a farm, you’re most likely talking about those delightful, often misunderstood, little green powerhouses: Brussels sprouts (or spruitjes as they’re lovingly called here)! Forget everything you thought you knew about them being just a boiled side dish; picking them fresh is an entirely different adventure!

Imagine a crisp autumn day, perhaps a gentle Dutch breeze rustling through fields. You arrive at a charming pluktuin (pick-your-own garden) or farm, ready for an authentic experience. Strolling between the rows, you’ll find tall, sturdy stalks, each one proudly presenting dozens of tightly packed, miniature cabbages – your “sprouts”!

There’s something incredibly satisfying about twisting those firm, verdant beauties right off their stalk. It’s a tactile joy, a little pop and snap as they detach, fresh and ready for your basket. Whether you’re making it a solo mission for some peaceful outdoor therapy, or turning it into a lively family outing with kids gleefully competing for the plumpest sprout, it’s pure, unadulterated farm fun. Friends laughing, baskets filling, the scent of earthy goodness in the air – it’s a quintessential Dutch “gezellig” experience, connecting you directly to your food and the land. Plus, those supermarket sprouts just can’t compare to the flavour of one you’ve picked yourself, still vibrant and boasting that lovely hint of sweetness.

Bringing Your Harvest Home: Delicious Ways to Enjoy Your Sprouts!

So, you’ve returned home, basket brimming with your hand-picked treasures. Now for the delicious part! Brussels sprouts are incredibly versatile, far beyond just boiling. Here are a couple of ways to truly make them shine:

Recipe 1: Crispy Balsamic & Bacon Brussels Sprouts

This is a crowd-pleaser that even sprout skeptics will adore!

  • Ingredients:
    • 500g fresh Brussels sprouts, trimmed and halved
    • 3-4 strips bacon, diced (or pancetta for a fancier touch)
    • 2 tbsp olive oil
    • 1 tbsp balsamic glaze (or balsamic vinegar reduced slightly in a saucepan)
    • Salt and freshly ground black pepper to taste
  • Instructions:
    1. Preheat your oven to 200°C (400°F).
    2. In a large bowl, toss the halved sprouts with olive oil, salt, and pepper.
    3. Spread the sprouts in a single layer on a baking sheet. Scatter the diced bacon over them.
    4. Roast for 20-25 minutes, stirring halfway through, until the sprouts are tender-crisp and caramelized, and the bacon is crispy.
    5. Drizzle with balsamic glaze just before serving. Absolutely divine!

Recipe 2: Zesty Lemon-Garlic Sautéed Sprouts with Toasted Almonds

A lighter, brighter way to enjoy your hand-picked bounty!

  • Ingredients:
    • 500g fresh Brussels sprouts, trimmed and thinly sliced or shredded
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • Juice of half a lemon
    • 1/4 cup slivered almonds, lightly toasted
    • Salt and freshly ground black pepper to taste
  • Instructions:
    1. Heat olive oil in a large skillet or wok over medium-high heat.
    2. Add the minced garlic and sauté for about 30 seconds until fragrant (be careful not to let it brown).
    3. Add the thinly sliced sprouts to the skillet. Sauté for 5-7 minutes, stirring frequently, until the sprouts are tender-crisp and vibrant green.
    4. Remove from heat. Stir in the lemon juice and toasted slivered almonds. Season with salt and pepper to taste.
    5. Serve immediately as a fantastic side dish!

What about cocktails or tea?

Now, while we’re all for culinary adventure, Brussels sprouts, delightful as they are, don’t typically lend themselves to a refreshing herbal tea or a sparkling cocktail. Their robust, earthy, and slightly sulfuric notes are best appreciated in savory dishes. So, for your freshly picked sprouts, skip the shaker and the teacup, and instead, grab your favorite pan! You won’t regret keeping them in their savory culinary lane. Enjoy your delicious, freshly picked Dutch sprouts!