bimi - U-Pick farms

Bimi may sound like a trendy nickname, but it’s actually a brilliant little vegetable: a cross between broccoli and Chinese kale, with tender stems and small, mild florets. And the best part? You can head out to several farms in the Netherlands and pick it yourself, roughly from May to October. Yes, you get to stroll through the fields and snip your own bimi stems. Grab some friends or the whole family—the low, leafy plants make it easy for kids to join in. Just look for firm, deep green stems with tight, unopened flower buds; once the florets turn yellow or open, they are past their best. A quick snip with a knife or scissors near the base, and into your basket they go. No giant stalks to wrestle with, just slender, tender spears that practically beg to be eaten.

Once you’ve brought your bounty home, keep the bimi loosely wrapped in a damp paper towel in the fridge and use it within 3–5 days. Bimi is wonderfully versatile. You can steam it, stir-fry it, or even eat it raw with a dip (it’s that sweet and mild). But let’s get you cooking!

Recipe 1: Quick Garlic & Lemon Bimi

Rinse your bimi, then snap off any tough ends.
Heat a splash of olive oil in a pan over medium heat.
Add 2 minced garlic cloves and a pinch of chili flakes. Fry for 30 seconds.
Throw in the bimi and sauté for 3–4 minutes, until bright green and tender-crisp.
Squeeze half a lemon over it, add salt and pepper, and toss. Done in 5 minutes. Perfect with fish, chicken, or just a chunk of bread.

Recipe 2: Bimi & Parmesan Pasta

Boil your favorite pasta (orecchiette or penne works great).
In a pan, cook a chopped shallot in butter until soft. Add 300g bimi (cut into 3 cm pieces) and sauté for 3 minutes.
Pour in 100ml cream and 50ml pasta water. Simmer for 2 minutes.
Stir in 50g grated Parmesan, toss with the cooked pasta, and finish with black pepper and more Parmesan on top. A weeknight winner.

Groene Pluk | Zelfoogsttuin

vegetables, flowers, herbs, berries

flevoland

At Groene Pluk in Zeewolde you pick your own organic vegetables, herbs and flowers from May to the end of November. The farm grows around 30 types of vegetables, including familiar ones such as tomatoes, lettuce, potatoes and pumpkins, and less common ones like bimi, salsify and kohlrabi. The selection changes weekly with the season. You also pick herbs and edible flowers from the herb garden. Groene Pluk works as a community-supported farm. You buy a season share, which gives you the right to pick a weekly portion of whatever is ready. The share costs between €395 and €475 for the season, depending on your income. One share is enough for one person or for a couple who eat from the farm three or four times a week. You can harvest from Wednesday to Saturday, 10.00 to 20.00. Each week the farm sends an email listing what is ready and how to pick it. You bring your own bags or baskets.

Oogstland

vegetables, herbs

drenthe

Oogstland in Zuidlaren is a community-supported regenerative vegetable garden where members pick their own produce. The garden grows a wide variety of seasonal vegetables, herbs and small fruits, including familiar crops like carrots, lettuce, beans, courgettes, pumpkins and cabbage, as well as less common varieties such as meiraap, radicchio and chioggia beetroot. Membership works through a harvest share system. For the 2026 season, a full share costs €325, covering weekly access from mid-May to mid-December. Members receive a weekly email listing what is ready to harvest and where to find it in the garden. Picking is self-service, available any day from sunrise to sunset. Children under five pick for free; older children pay a reduced rate. Members bring their own bags or crates and a knife to harvest without damaging the plants. The garden operates on trust, with guidelines to ensure fair sharing among all members.