Maker · Osdorperweg, Osdorp · Vegetables
Wim Bijma, the Amsterdam keeper of forgotten vegetables
Under the Zwanenburghaan in Osdorp, Wim Bijma grows vegetables you won't find in regular wholesale. He harvests to order and works without hybrids or forced cycles. Michelin kitchens drive out to West specially for them.
The story
Who's behind it
Wim Bijma is a market gardener in Amsterdam-West. He grows on over 2 hectares along Osdorperweg, under the Zwanenburghaan, on land that serves as a green buffer between the city and Halfweg. He also has about 1,000 m² of greenhouse. On that space are around 25 seasonal vegetables, and over a full year he reaches over 140 different products, many herbs and for example seven types of beetroot. Since 2016 his garden has been a recognized training farm.
He does most of it by hand. He works with organic manure and living soil, and uses no hybrids, plant hormones or forced growth cycles. He harvests when the crop is ready, usually only when there's an order. That's precisely why he doesn't fit the regular wholesale channel: too small-scale, too much hand work, too much flavour per kilo.
What really sets it apart
Bijma grows for flavour, not volume. He doesn't artificially extend the season, so what's there is there because now is the moment. Strawberries in June, summer vegetables in their own window. Winter purslane, mustard spinach, turnip greens, chervil, sorrel, pimpernel and water mint are part of his steady repertoire, alongside the champagne rhubarb and the special herbs and flowers.
Because he cuts to order, many of his vegetables arrive in the kitchen within a day of harvest. One of his customers won't accept anything older than one day. His customers are cooks who pay for that: Michelin places up to two stars and caterer Han de Kroon. He sets his own price based on the work that goes in, and delivers direct.
How to stand out with this
With this you put something on the menu the guest won't find at the neighbours. The champagne rhubarb gives you a pink, fresh acid component with game and fowl without reaching for vinegar. Yarrow and bronze fennel herb are finishers with character, small to dose and noticeable on the plate. The nasturtium delivers pepper and colour in one leaf.
Work seasonally and put the origin on the menu: grown in Amsterdam, harvested for your order. Talk early about what you want, because the best products are limited and go to whoever's on time.
Chef’s tip
Pull champagne rhubarb thin, poach briefly in a light syrup and put it away sweet-sour with duck, foie gras or a coarse game pâté. The pink stem holds colour and gives fresh acidity without needing to cook it to mush.
How to use it
Ideas for your menu
Champagne rhubarb, sweet-sour
Thinly pulled and lightly poached, as a fresh counterpoint to duck, goose or pâté.
Yarrow over raw fish
Bitter-herbal, anise-like note over tartare or ceviche, or stirred through a beurre blanc.
Nasturtium as a finisher
Peppery leaves and edible flowers over a salad or cooked fish. Flavour and colour in one.
Three varieties of white beans with fennel herb
Shelled and briefly blanched, finished with bronze fennel herb and good oil.
For your menu
“Forgotten vegetables from Wim Bijma, grown in Amsterdam-West”
Products from Wim Bijma
What we carry from this maker
Oost Indische kersblad
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