Tuinderij de Groenteboer is a biological self-picking farm and flower garden located on the grounds of Boerderij de Boerinn in Kamerik, just north of Woerden. The farm focuses on natural cultivation methods, working with the seasons and biodiversity to grow a wide variety of vegetables, herbs, soft fruits, and flowers without artificial fertilizers or pesticides.
As a self-picking garden, members can harvest approximately 60 different types of seasonal vegetables and soft fruits. The picking season runs from May to December, about 32 weeks per year. Spring offerings include spinach, broad beans, pea shoots, and turnip tops. Summer brings carrots, beets, broccoli, and strawberries. Autumn offers parsnips and pumpkins, while winter features kale and leeks. Members receive a weekly harvest mail with guidance on what is available.
A separate flower-picking garden is open from June to mid-September. Visitors can pick a variety of biological flowers grown in open ground, including phlox, cornflower, sunflower, aster, poppy, larkspur, snapdragon, strawflower, cosmos, and amaranth. Flower picking is available to both members and non-members through various passes.
The farm is wheelchair accessible with designated parking. It is SKAL certified (certificate number 104466) for organic production. Business status is operational, with a 5-star rating based on 6 reviews. Tuinderij de Groenteboer operates as a Community Supported Agriculture (CSA) initiative, where participants take a share in the harvest. Pricing for the 2026 season starts at €355 for the first full share, €230 for each additional full share, and €115 for a half share for children aged 5 to 15. A 5-week trial subscription in the summer months is €75 per person. The farm is located at Mijzijde 6, 3471 GM Kamerik.
What visitors say
Visitors consistently express high satisfaction with this organic self-picking farm, universally praising the exceptional freshness and delicious taste of its produce. Many find the experience immensely enjoyable, particularly the weekly harvesting of vegetables directly from the field. Members appreciate the diverse selection available, often discovering less common varieties such as turnip greens, chard, and Russian kale, alongside familiar staples like lettuce, radishes, and broccoli. This fresh bounty inspires creative cooking, presenting a “fun challenge” for participants to utilize unique ingredients, as one reviewer noted when making dishes like vegan dolmadakia from kohlrabi leaves and chard. The overall sentiment is overwhelmingly positive, with participants eagerly anticipating future harvests as the season unfolds.