Moestuin de Haar is a 1.5-hectare self-picking garden established on the historical production grounds of Kasteel de Haar. Operating on the principles of community-supported agriculture (CSA), it invites participants to purchase an annual harvest share, granting them weekly access to harvest fresh vegetables, small fruits, herbs, and flowers during the growing season.
The garden is committed to biological farming, prioritizing biodiversity, seasonal cultivation, and maintaining healthy soil without the use of artificial fertilizers or pesticides. This approach aims to provide wholesome food while contributing positively to the environment. Moestuin de Haar also functions as a vibrant community hub, offering various activities such as harvest festivals, workshops, and educational programs for schools. It serves as an inspiring location for team outings and teambuilding, and volunteers are actively involved in its upkeep.
The harvest season typically extends from April to November, providing around 30 weeks of fresh produce. A standard harvest share allows participants to pick an average of five different products per week, with herbs available for picking as needed. The garden employs a solidarity-based pricing model, encouraging individuals to choose a contribution level that aligns with their financial capacity. Additionally, summer subscriptions are available, offering 8 harvests and 2 flower bouquets over 10 weeks, and separate flower subscriptions permit weekly or bi-weekly picking of blooms.
Produce available for self-picking includes a diverse range of:
- Vegetables: Artichoke, Beets, Black radish, Broad beans, Broccoli, Brussels sprouts, Celeriac, Celery, Chicory (including Groenlof and Witlof), Chinese spinach/Amaranth, Corn, Courgette (Zucchini), Cress, Cucumber, Endive, Fennel, Green beans (various types), Good King Henry, Jerusalem artichoke, Kale, Kohlrabi, Leek, Leaf mustard, Malabar spinach, New Zealand Spinach, Pak choi, Palmkool, Paprika, Parsnip, Peas, Pointed cabbage, Potato, Pumpkin, Purslane, Radish, Red cabbage, Romaine lettuce, Romanesco, Rocket, Rutabaga, Savoy cabbage, Scallion/Spring onion, Snow peas, Soybean, Spinach, Swiss chard, Tatsoi, Tomato, Turnip, Turnip greens, Yacon.
- Herbs: Basil, Borage, Chives, Coriander, Dill, Lavender, Lemon balm, Lemon verbena, Lovage, Marjoram/Oregano, Mint, Parsley, Rosemary, Sage, Savory, Thyme.
- Small Fruits: Various types (specifics not detailed).
- Flowers: Over 40 varieties, including Zinnias, Cosmos, Dahlias, Sunflowers, and Marguerites.
The garden is open to visitors and harvest participants on Mondays, Wednesdays, Fridays, and Saturdays, with specific hours varying by day. This historic site, featuring a restored wall greenhouse, also offers guided tours detailing its rich past and present-day cultivation methods.