Maker · Vegetables
Arenosa
Forgotten root crops grown organically in the Flevopolder by a family who've specialized in them since 1988. Parsnip, salsify, Jerusalem artichoke and parsley root for the winter menu.
The story
Who's behind it
Arenosa is an organic market garden business in Lelystad, in the heart of the Flevopolder. Jan van Geffen and his wife started there at the end of 1988 on 10 hectares. Son Sam joined in 2008; a second son followed after his studies. From the start the family chose forgotten root and tuber vegetables, crops that stay in the ground a long time.
Since 2010, Arenosa has also processed its own produce. Washing and packing lines on the farm mean the vegetables are washed and packed where they're grown. They supply supermarkets in the Netherlands and abroad, health food shops and the food industry, including Jerusalem artichokes for baby food. Around 25 people work there in season.
Why these vegetables
Arenosa processes over 100 hectares of parsnip a year. It's their main crop, with the sorting and consistency that comes with it. That means you get parsnip, salsify and parsley root to specification, week after week.
Everything is certified organic. The farm previously also farmed biodynamically and uses a crop rotation with potatoes and grains to keep the soil in balance. Forgotten vegetables stay in the ground a long time and root deep. That's how salsify gets its nutty tone, parsnip its sweetness and Jerusalem artichoke its sweet, earthy bitterness.
In your kitchen
Parsnip and parsley root give you a more aromatic purée under poultry or game. Salsify is a winter side guests rarely see elsewhere. You can glaze, roast or fry it. Jerusalem artichoke goes on one plate in three textures: creamed, roasted in the skin and fried as a chip.
Because everything comes from one organic grower with its own processing, you can keep a dish on the menu all season at the same quality. Add the origin: Flevopolder.
Chef’s tip
Salsify is fiddly to peel and discolours quickly; peel under running water and place directly in lemon water. Cook just tender and let it rest in the fridge for a day, and the flavour turns nuttier. Jerusalem artichoke can be used skin on: scrub well, roast in the skin and the skin adds a bitter note that sits well under game.
How to use it
Ideas for your menu
Parsnip cream under brown butter, topped with roasted parsnip chips for texture
Salsify glazed in its own cooking liquid, hazelnuts and brown butter
Jerusalem artichoke roasted in skin, creamed artichoke and fried slices
Parsley root as purée under poultry, more aromatic than potato
For your menu
“Forgotten vegetables from Arenosa, organically grown in the Flevopolder near Lelystad.”
Products from Arenosa
What we carry from this maker
Aardpeer Gold de Legume Bio
Pastinaak Gold de Legume Bio
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.