Maker · Vegetables
Zwinkels: courgettes from 's-Gravenzande
One crop, all shapes. The Zwinkels family grows nothing but courgette in 's-Gravenzande: yellow, green, mini and the flower that must leave the plant before ten o'clock.
The story
Who's behind it
Grower Zwinkels is in 's-Gravenzande, in the heart of Westland. Jan Zwinkels started the business in 1970; the third generation now runs it, with brothers Johan and Guus at the helm. They do everything themselves, from growing to sales, which keeps the line short between greenhouse and kitchen. The family doesn't grow a bit of everything—they focus on one crop in full breadth: courgette. Under the brands CourgetteFleur (since 1997) and CourgetteRoyale they supply year-round from February through November.
What truly sets them apart
Because Zwinkels focuses on one crop, you get the complete range: green and yellow courgette in standard, mini and midi, plus courgette flower and specialities like Fioretta and Primo Fiore. Pollination happens with bumblebees, pests are kept under control with natural enemies like predatory mites and parasitic wasps. The business is GlobalGAP and GRASP certified.
Two things stand out in the kitchen. First, the flower: it closes around ten in the morning, so harvesting happens early—otherwise the flower's shut and unusable. Second, handling after harvest. The courgettes go directly into their final packaging, minimising handling and bruising. Less damage means longer shelf life on your bench and more flavour preserved.
How to set yourself apart with this
The yellow courgette and courgette flower are your two standouts. Yellow gives colour on the plate where standard green courgette doesn't: slice thin for raw carpaccio, or grill just briefly to keep the colour vibrant. The minis are plate-ready, so you cut nothing away and work without waste. Lay yellow and green side by side for simple but striking colour contrast in a side.
The courgette flower is the seasonal gesture par excellence. Because Zwinkels harvests before ten and delivers quickly, you can stuff the flower and briefly fry or poach it the same day. On your menu name where the courgette comes from: one grower from Westland, specialist in this single crop—that's a concrete story your guest remembers.
“Harvest before ten, or you're too late.”
Chef’s tip
Courgette flower closes around ten in the morning, so Zwinkels harvests before then. Process the flower the same day: stuff and briefly fry or poach. Yellow courgette holds its colour better than green, so slice it thin for raw carpaccio or grill it just briefly.
How to use it
Ideas for your menu
Stuffed courgette flower, fried or poached
Raw mini courgette carpaccio with lemon and olive oil
Grilled yellow courgette as a warm side
Two-colour courgette, yellow and green, for colour contrast on the plate
For your menu
“Yellow courgette and courgette flower from grower Zwinkels, 's-Gravenzande (Westland)”
Products from Zwinkels
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