The olive of the North: young walnuts picked by Fruitslagers in Wijk bij Duurstede, treated like a traditional black olive and seasoned with flavours from the food forest. Limited Edition (1/50)
€ 10,95 / 212ML
By working together with regenerative growers and food forests, the fruitslagers manage to capture flavours from the food forest in food products. That’s how we make logical alternatives to existing (food) products. Because what would our landscape look like if you could make soy sauce from weeds, dry a matcha from local leaves, or if an olive made from young walnuts became an obvious snack? In our Test Kitchen we answer big and small questions about our food system. Be a fruitslager and eat your landscape!
Products
The fruitslagers rewild the landscape together with food forests and growers. How many trees could you plant if a Dutch olive became an obvious snack? What would the fields look like if a local matcha grew there? Or if you could make soy sauce from weeds?
With the Eat your Landscape subscription you taste our wildest dreams about logical food every season. You drink and eat, we plant. Be a fruitslager and crack the food system with us! We deliver the landscape to your door every season.
Ingredients: Spicy and locally floral. A fried, wild, aromatic sambal of Dutch peppers with flavours from our landscape: tropical sea buckthorn and aromatic pine tips, grounded by savoury tomato and dulse seaweed. Limited Edition (1/50)
Red peppers, green lombok, onion, rapeseed oil, water, apple cider vinegar, sea buckthorn, fermented tomato, garlic, dulse, pine, salt, sugar.
Foraged and grown in food forests, on a naturally fermented vinegar base. Try the floral, lightly tingling ‘Vlierbloesem-Szechuan’ (elderflower-szechuan) vinegar, or the ‘Wilde Kruiden’ (wild herb) vinegar, from verbena to woodsy spruce. ‘Eik & Bes’ (oak & berry) brings red fruit with the tannins and depth of wooden barrels.
€ 32,85 / 3 × 340ML
Made from ingredients from right around us. Meet ‘Hollandse Hazelnoot’ from the Veld 4 orchard, ‘Noordzee Karamel’ with dulse from the mouth of the North Sea and ‘Nederlandse Vanille’, grown experimentally in the Westland. Use it in a Mocha Martini or a vanilla crème brûlée, or make the most delicious North Sea caramel ice cream.
From their own leftover streams, the fruitslagers preserve and ferment powerful flavour-makers. Careful not to get hooked on the ‘Tempeh Chili Oil’, the ‘Bitter Bloed Marmelade’ as a negroni on toast, and the ‘Madame Gember Hotsauce’ made with Dutch Madame Jeanette peppers.
Recipes
Alcohol-free Bloody Mary
This fruity, tannic, wood-rich vinegar gives your classic Bloody Mary a delicious twist.
- 1 part Gekke Bessen syrup (Roze Bunker)
- Small bottle of tomato juice
- 30ml Eik en Bes vinegar
- 3 ice cubes
- A few drops of Worcestershire sauce to taste
- A few drops of Tabasco to taste
- 1 celery stalk
Elderflower Sour
Floral and lightly tingling: the perfect funky flavour booster in this deliciously refreshing Elderflower Sour.
- 1 part Vlierbloesem Szechuan vinegar
- 1 part Bloesem Power (Roze Bunker)
- 1 part vodka
- 1 part water
- A splash of egg white or aquafaba
Far Dulse
Deep umami and rich caramel: nothing beats a real Breton far!
- 3 eggs
- 3 tablespoons sugar
- 5 tablespoons wheat flour
- 100ml Noordzee Karamel
- 500ml whole milk
- 50 grams salted butter
Negroni on toast
Are you a Negroni fan? Then this is your toast.
- Fresh bread from your local baker
- Salted butter
- Bitter blood marmalade
Peanut butter Tempeh Chili toast
A sandwich the Fruitslagers just can’t resist
- Fresh bread from your local baker
- Peanut butter to taste
- Edible flowers from the field
- Tempeh Chili oil
Mocha Martini
This digestif is guaranteed to bring happy faces after any dinner party
- 1 part Hollandse Hazelnoot
- 1 part vodka
- 2 parts espresso
Contact
