Harvest, Harvest, Harvest – at Herenboeren De Groote Heide

If you regularly read my blog or follow my posts on LinkedIn, you’ll know how proud I am of what we’re building together at Herenboeren De Groote Heide. This summer marks our fifth harvest season, and once again, I find myself filled with gratitude – not only for what the land gives us, but also for the people who help make it happen.

Because make no mistake: it’s our farmer and the many volunteers who transform every harvest into a celebration. Every Saturday, when we pick up our share, it’s like a small festival of food, color, and connection.

This Week’s Bounty

This week, the land gifted us:

• Zucchini

• Red and orange beet

• Purple cauliflower

• Pointed cabbage

• Onions and garlic

• Two types of salad

• Tomatoes

• Fennel

With a harvest like this, inspiration comes easy: vegan soups, stews, salads, baked vegetable dishes – all full of flavor and color. I’ll share new recipes in my next post, but for now, here’s what I created last week with what we received then.

Recipe 1: Stew of Red Beet, Lentils, Beans, Onion and Garlic

A nourishing and earthy dish – perfect for warm dinners or as a lukewarm salad. Ready in: approx. 40 minutes

Serves: 3–4 people

Ingredients:

• 2–3 medium red beets (raw or cooked), diced

• 1 large onion, finely chopped

• 2–3 cloves of garlic Or more to your liking), minced

• 200 g organge, green or brown lentils (or a mix – see tips)

• 1 can (400 g) beans of your choice (white, black, or kidney), drained

• 1 small can tomato paste (60gr)

• 1 tsp cumin seeds or ground cumin

• 1tsp paprika powder

• ½ tsp smoked paprika powder

• 2 bay leaf

• (Good) Olive oil for frying

• Black pepper to taste

• 500 ml vegetable broth

• (Optional) 1 tbsp balsamic vinegar or lemon juice

• (Optional) Fresh parsley or dill to garnish

Instructions:

1. Cook the lentils in plenty of water or broth until just tender (15–20 min). Drain and set aside.

2. In a large pot, heat some oil and sauté the onion until translucent.

3. Add garlic, cumin, paprika, and the bay leaf. Cook for 1 minute.

4. Stir in tomato paste and cook briefly (1 min) to mellow the acidity.

5. Add the diced beet (if raw, cook it longer or pre-boil), the cooked lentils, and the drained beans.

6. Pour in the broth so the ingredients are just covered. Simmer gently for 10–15 min until flavors come together.

7. Season with salt, pepper, and a splash of balsamic or lemon juice if you like a fresh kick.

8. Serve warm, topped with fresh herbs. Delicious with bread, couscous, or quinoa.

Tips:

• Mix different types of lentils for texture (add red lentils later – they cook faster).

• Add diced carrot or parsnip for a sweeter touch.

• Even better the next day – try it cold as a salad!

Recipe 2: Fresh Coleslaw with Pointed Cabbage

A crisp and sweet-sour side dish made from pointed cabbage, onion, garlic, raisins, and carrot, tossed in a simple dressing of vegan mayo, ketchup, and mustard.
(You'll find the full recipe in one of my earlier posts – feel free to check it out!)

Whether you’re cooking for yourself, your family, or your community – let the land inspire you. Next week: more recipes based on our current harvest – including soups, roasted fennel, and maybe even a purple cauliflower surprise.

Enjoy the season – and see you at the farm!