Van der Burg: sprouts and potatoes from the Schermer

Who's behind it

Van der Burg grows in Stompetoren, in the middle of the Schermer polder north of Alkmaar. It's a family business; Job van der Burg runs it, with a few permanent staff. The soil is heavy sea clay from land reclaimed in the seventeenth century, lying below sea level. That clay is cold in spring and holds moisture in summer. It's harder work, and it gives vegetables with firmness and flavour.

Growing is based on rotation and care for the soil. Sprouts and potatoes alternate with other crops, so the soil keeps its strength and disease pressure stays low. Know-how passes here from father to son. The sprouts are Global G.A.P. certified, so origin and growing can be traced down to the plot.

Why these sprouts and potatoes

Van der Burg supplies small sprouts, sorting d. They're sweeter and firmer than the large size, cook through evenly and stay intact. So you can serve them whole.

Heavy sea clay gives potatoes a dry, floury texture and sprouts a full, nutty flavour. Van der Burg also grows potatoes to a large size, the chunks, for thick slices or whole potatoes. The cold of the Schermer in late autumn makes the sprouts noticeably sweeter after the first night frost.

In your kitchen

Give the sprout its own plate as a vegetable. Roast small sprouts whole with brown butter and hazelnut, or shave them raw and paper-thin into a salad. Name the origin. "Sprouts from the Schermer" or "clay potato from Van der Burg" shows the guest in a few words that you know where you buy. In sprout season, roughly October to February, this gives you a local product with an address.