Moestuin de Haar is a 1.5-hectare self-picking garden situated on the historic production grounds of Kasteel de Haar (De Haar Castle) in Haarzuilens. Operating on the principles of Community Supported Agriculture (CSA), it invites participants to become “harvest members” by purchasing an annual share, which allows them to weekly pick their own fresh produce and flowers. The garden emphasizes organic farming, biodiversity, and seasonal cultivation, using no artificial fertilizers or pesticides to ensure healthy food for both people and the environment.
The farm offers an extensive variety of produce for self-picking. This includes approximately 55 different kinds of vegetables such as red cabbage, kale, carrots, parsnips, various lettuces, onions, potatoes, pumpkins, Jerusalem artichokes, endive, artichokes, mustard greens, broccoli, zucchini, dill, peas, chicory, garlic, celeriac, cucumbers, kohlrabi, cilantro, lovage, corn, Malabar spinach, turnips, New Zealand spinach, bok choy, palm kale, paprika, snow peas, purslane, leeks, turnip greens, radishes, black radishes, Romanesco, savoy cabbage, green beans, Swiss chard, soybeans, spinach, pointed cabbage, Brussels sprouts, scallions, Tatsoi, tomatoes, broad beans, garden cress, fennel, chicory, and yacon.
Additionally, members can pick from around 15 types of herbs, including basil, chives, savory, lemon balm, lemon verbena, borage, coriander, lovage, lavender, marjoram/oregano, mint, parsley, rosemary, arugula, sage, and thyme. Small fruits are also cultivated, and a vibrant flower garden boasts over 40 varieties, such as zinnias, cosmos, dahlias, sunflowers, and daisies, available through a flower subscription or as single bouquets.
The harvest season typically runs from April to November, weather permitting, aiming for about 30 weeks of picking. Participants can generally harvest an average of five different products per share each week, with herbs being extra and available as needed for personal use. The garden offers flexible pricing for harvest shares and special summer and flower subscriptions, encouraging community engagement through shared meals, recipes, workshops, and harvest festivals.
Moestuin de Haar welcomes visitors and participants on Mondays from 10:00 to 15:00, Wednesdays from 10:00 to 19:00 (until 17:00 during wintertime), Fridays from 10:00 to 17:00, and Saturdays from 10:00 to 15:00. Beyond self-picking, the garden serves as an educational hub, offering programs for schools and workshops for adults, focusing on sustainable gardening practices and the historical context of the site. It also provides opportunities for team outings and volunteering, fostering a strong connection between people, nature, and cultural heritage.
What visitors say
This self-picking farm is consistently praised by visitors as a remarkable initiative for cultivating and offering fresh produce. Many describe the experience as profoundly relaxing and peaceful, with the walk to the garden itself enhancing this sense of calm. The garden itself is widely admired for being large, beautiful, well-maintained, and clearly organized. It provides a diverse selection of unsprayed vegetables, including unique varieties, as well as herbs, fruits, and flowers available for harvest.
An annual membership allows participants to regularly collect their own fresh produce, while visitors can also pick flowers on an occasional basis. The farm is particularly family-friendly, with children delighting in activities like using toy tractors to ‘assist’ with the harvest. Its scenic setting near Kasteel de Haar and Haarzuilens further enhances its appeal, making it an excellent destination for those enjoying a walk or bike ride in the area. While parking is readily available, it involves a short walk to reach the garden.
Beyond the harvesting experience, the farm cultivates a strong sense of community and offers rewarding volunteer opportunities. Volunteers value the flexible commitment, the chance to engage in outdoor physical activity, learn from experienced gardeners, and enjoy social interactions during coffee breaks and lunch. It’s regarded as an ideal way to reconnect with nature, gain insight into the origins of organic food, and find respite from daily routines or professional burnout. Educational programs, such as those for school groups, are also highlighted for their engaging and informative approach. Overall, the consensus is overwhelmingly positive, though one sentiment suggests there is still room for the initiative to evolve into an even more comprehensive offering.