Pure Vegetables by Han and Saskia Lammers

Who's behind it

Han and Saskia Lammers started PUURgroenten in 2012 in Middenmeer, in the middle of the Wieringermeer. Han handles growing, sowing and harvest; Saskia handles sales and the development of new varieties. What started as a trial on a few square metres has grown into around 180 plant types, from bok choy and Japanese radish to amaranth, cilantro, tong ho and perilla. They also grow seed potatoes on ten hectares in the same polder. A small team of seven cuts everything by hand. They supply restaurants, caterers and Michelin-starred kitchens; Ciel Bleu in Amsterdam is one of the places that orders from them.

Growing on water

The seed germinates on trays of coconut fibre and potting soil and then goes onto floating panels in the greenhouse, with the water roots below and the air roots one to two centimetres above. The water is topped up with nitrogen, phosphate, potassium and trace elements, carefully dosed. That gives you two things. The flavour is consistent, season after season, because the plant grows under the same conditions every time. And the leaves arrive clean, so rinsing is quick. The greens are harvested and cut right before delivery, so the leaf sits firm on the plate. Because growing is continuous, Saskia can help with a variety you tasted somewhere and want to put on your menu.

In your kitchen

The micro and mini vegetables have the flavour of the mature plant in a fraction of the size. A few violets or a shiso leaf add colour and flavour, and that's one move at the pass. Build a dish around what's fresh that week and your menu moves with the growing. Ask what's being cut right now and you cook with greens that were still growing that same morning.