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 with the substance your menu needs when the plate demands structure.
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. Where most arable farmers in the polder went for volume, this family chose crops that most growers overlook: forgotten root and tuber vegetables. That's not nostalgia—it's a deliberate choice for crops that need time and reward you with flavour in return.
Since 2010, Arenosa has also processed their own produce. Washing lines and packing lines on-site mean the vegetables don't need to make a half-circuit through the supply chain before reaching you. They supply supermarkets across the Netherlands and Europe, health food shops and the food industry, including Jerusalem artichokes for baby food. Around twenty-five people work there seasonally.
What truly sets them apart
Scale is the point. Arenosa processes over 100 hectares of parsnip annually. This isn't a side product alongside potatoes—it's the main crop, with all the sorting and consistency that demands. For you, that means you can get parsnips, salsify and parsley root to specification without depending on what happens to be in stock that week.
Everything is certified organic. The farm previously farmed biodynamically too and works with crop rotation that includes potatoes and grains to keep the soil in balance. Forgotten vegetables stay in the ground a long time and root deep; all that growing time translates to flavour. Salsify gets its nutty tone, parsnip its sweetness, Jerusalem artichoke that distinctive sweet-earthy bitterness.
How to set yourself apart with this
These vegetables do something on the menu that potatoes won't. Parsnip and parsley root give you a purée with more aroma under poultry or game. Salsify is a winter side that guests rarely see elsewhere, and it glazes, roasts or fries beautifully. Jerusalem artichoke works in three textures on one plate: creamed, roasted in the skin and fried as a chip.
Because the supply comes from one organic grower with their own processing, you can run a dish the entire season at constant quality instead of featuring it once. Name the Flevopolder as the source and you sell the story alongside the plate.
Chef’s tip
Salsify is difficult to peel and discolours quickly; peel under running water and place directly in lemon water. Cook just tender and let rest in the refrigerator for a day—the flavour becomes more nutty. Jerusalem artichoke needs no peeling: scrub well, roast in the skin and the skin itself adds a bitter note perfect 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
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Taste it in your own kitchen
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