Maker · Vegetables
Botman broccoli
In Oostwoud, Meindert-Jan Botman plants fresh broccoli every week. This means he cuts a fresh field every week from mid-June deep into autumn, each time harvesting the crown that's at its peak at that moment. No long supply chain, just full-ground growing and West-Frisian weather that makes or breaks the crop.
The story
Who's behind it
Meindert-Jan and Maaike Botman grow broccoli in Oostwoud, in the middle of West-Friesland. The farm is called M. Botman Broccoli and growing broccoli has been in the family for two generations. Over forty years ago, Meindert-Jan's father started with the first experiments: about 10,000 plants on a third of a hectare. "It's funny to think it all started in my barn," says Meindert-Jan about it. Meanwhile, the farm covers 125 hectares, including four hectares of winter cauliflower. Broccoli remains the main crop and the trade the family knows better than most.
What really makes it different
Botman plants fresh broccoli every week. The first seedlings go into the ground in March, and after the first harvest around mid-June, he can cut week after week, each time from a field that's ready at that moment. Everything grows in open ground, with attention to soil structure and the rhythm of the season. The weather determines a lot. "If broccoli dries out, they go into a kind of rest, and so they don't grow anymore," he explains. In dry summers, that means continuous irrigation to keep the crown tight and the flavor full. Rooftop solar panels, energy-efficient cool rooms and herb-rich borders along the fields for biodiversity are part of the operation. No big story, just a grower who knows his product and his land inside and out.
How to set yourself apart with this
Broccoli that comes fresh weekly stays firmer after cooking and tastes more pronounced raw than a crown that was days in transit. You notice that on the plate and in the bite. Put the origin on the map: Dutch broccoli from West-Friesland, harvested in season, tells a more honest story than anonymous imports. Play with the freshness you receive. Use the whole plant, from florets to peeled stem, and keep cooking time short so color and bite are preserved. That's how the quality of the raw ingredient pays off right to the very end.
“If broccoli dries out, they go into a kind of rest, and so they don't grow anymore.”
Chef’s tip
Don't throw away the stem. With broccoli that arrives shortly after harvest, the stalk is just as usable as the florets. Peel the outside, cut the stem into slices or julienne and cook it together. Raw, fresh Dutch broccoli has enough flavor to serve as carpaccio or grated into a salad.
How to use it
Ideas for your menu
Blanched broccoli, hazelnut and brown butter
Briefly blanch so the crown stays firm, finish with roasted hazelnut and beurre noisette.
Grilled stem with anchovies and lemon
The entire peeled and grilled stem, dressing of anchovies, garlic and lemon. Make use of the part that's often thrown away.
Raw broccoli salad with pear and pecorino
Finely cut raw florets, pear slices, grated pecorino and a dressing of mustard and lemon.
Broccoli, garlic and anchovies over pasta
Gently braised until it almost falls apart, with garlic and anchovies made into a sauce for orecchiette.
For your menu
“Dutch broccoli from Meindert-Jan and Maaike Botman from Oostwoud, West-Friesland. Grown in full ground and harvested fresh weekly in season.”
Products from Botman broccoli
What we carry from this maker
Bimi (tenderstem broccoli), Dutch
Fine stems, short cooking time, can be cooked whole
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Taste it in your own kitchen
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