Maker Β· Vegetables
Rozendaal
Two brothers, 50 hectares of Hoeksche clay and one simple rule: a third of the land rests under grass and clover every year. The rest grows celeriac with bite, parsnip that sweetens in the frost and leek that stands through the winter. Organic since 1998, across the whole farm.
The story
Who's behind it
Hans and Jan Rozendaal are brothers running a partnership in Strijen, in the heart of the Hoeksche Waard. They grew up among the vegetables and took over the business when they joined the partnership around 1998. Since then they've grown organically on 50 hectares of rich clay soil. The whole farm is organic.
Clay holds moisture and nutrients and gives root crops like celeriac and parsnip a firm, dense structure. In the kitchen that gives you bite and vegetables that can take a long cooking time. Some of the celeriac goes to supermarkets, so the growing is set up for consistent quality.
Soil and pest control
At Rozendaal it's all about the soil. A third of the area rests every year under grass and clover, for two years per rotation. That cover crop keeps weeds down, returns organic matter and fixes nitrogen from the air. An organic livestock farmer nearby supplies manure in exchange for the grass. That keeps the cycle closed on the farm itself.
The brothers control pests with natural enemies only, such as parasitic wasps and ground beetles, and choose varieties that are strong on their own. Flower strips along the field edges attract those insects and give birds cover. Hans sums it up: organic growing is stimulation, not suppression.
In your kitchen
What you buy here comes from a known plot of clay, with a name attached. That can go on the menu: organic seasonal vegetables from Hans and Jan Rozendaal, Strijen.
Parsnip and celeriac are at their best after the first frost, leek stands through the winter, and courgette and pumpkin arrive in their own months. Move your menu with that rhythm.
Chefβs tip
Ask about celeriac late in the season. After the first frost the plant pulls sugars into the bulb and the flavour turns sweeter and nuttier. Roast it whole in its skin on salt to concentrate that flavour.
How to use it
Ideas for your menu
Celeriac in salt crust
Roasted whole, sliced thick and briefly seared. As the lead on the plate.
Parsnip after the frost
Confited or as a smooth puree. Cold nights make it sweet enough for a winter jus.
Winter leek, two textures
The white part gently cooked, the green part fried crisp as garnish.
Red cabbage, slow
Hours of braising until nearly jam, with sharp acid on top. Cabbage from clay holds its structure.
For your menu
βOrganic seasonal vegetables from Hans and Jan Rozendaal, Strijen. 50 hectares of Hoeksche clay, where a third of the land rests under grass and clover every year.β
Products from Rozendaal
What we carry from this maker
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Taste it in your own kitchen
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