Care Farm Beversoord

Who's Behind It

Care Farm Beversoord sits in the polders near Strijensas, in the Hoeksche Waard. Hans and Sity Makkenzie run the farm together with supervisors from Humanitas DMH. Around twenty clients, ranging from early twenties to well into their sixties, work in the fields and greenhouses. Supervisor Hanna Mesker divides the work according to what each person can do: one plants and harvests, another operates the tractor, another works in the greenhouse or weighs the harvest. Everything is grown organically and certified Demeter and EKO. Beversoord has worked with organic Farm Landzicht for years and maintains the landscape with Hoekschewaards Landschap. In 2024, the farm received the HWL Ereprijs for its work on nature, community and sustainable food production.

What Really Sets It Apart

The scale is small and you see that reflected on your plate. Where a large grower commits to one variety, Beversoord rotates roughly sixteen crops year-round: three types of beetroot, parsnip, pumpkin, beans, onions, cucumber, tomato, corn and potato, supplemented with less common crops like okra, tomatillo and yellow pepper. That tomatillo and okra you rarely get so fresh-grown this close. The walnut oil comes from the house orchard: every nut is picked by hand, shelled and then pressed drop by drop. That's not a story on a label, it's handwork you taste. And handwork is the rule here, not the exception, because the work is tailored to the people who do it, not to machines. For you, that means short growing cycles, plenty of variety and vegetables often harvested the same week.

How You Stand Out with This

Put the name on the map. Vegetables from an organic care farm in the Hoeksche Waard is a concrete origin story your guest understands without explanation, and it's true. Use the variety to your advantage: the three beetroot varieties side by side, tomatillo as its own acidity in a salsa verde, okra as a seasonal dish your neighbor doesn't have. Build your dishes around what comes off the field that week rather than around a fixed list, and your menu moves with the harvest. The walnut oil is your finishing touch with a face: a small detail that lifts a plate and that you can trace back to one orchard, one press and the hands that made it. Small-scale grown, broadly useful, and every product traceable to Strijensas.