So, you’ve decided to get your hands a little dirty and head out to one of the many pick-your-own farms dotted across the Netherlands. And you’ve set your sights on legumes. That’s right—not the glamorous strawberry or the trendy tulip, but the humble pod. And you know what? You’ve chosen brilliantly. There’s something wonderfully satisfying about popping open a crisp pea pod or snapping a tender green bean right there in the field, surrounded by nothing but fresh air and the sound of a distant tractor.

Grab a basket, a couple of friends, or drag the whole family along. Even the smallest hands can help here, because picking legumes is a low-stakes, high-reward activity. Peas and broad beans are in season from May to July, green beans from June to September. For peas, look for pods that are firm, plump, and bright green, with the peas visible but not bulging. For green beans, you want firm pods without visible seeds that snap cleanly in half with a satisfying crack. Snap or pinch the pods off the stem, or use scissors, and don’t pull at the plant: peas and beans keep producing if they are picked regularly. Pods are delicate, so don’t pack them down too hard in your basket. Curious about the taste of a raw pea straight from the plant? Ask the farmer first.

Kids tend to get competitive: “I found a giant one!” “My pod has nine peas inside!” It’s a gentle, sun-drenched chaos. You’ll walk away with a basket that’s heavier than you expected, a few grass stains on your knees, and a quiet sense of accomplishment. Back home, keep peas and green beans in a perforated bag in the fridge, wash them just before use, and eat them within 3 to 5 days. Now, the real fun begins: what to do with all these green gems?

1. Fresh Pea Soup – Dutch comfort with a summer twist

(For the pea haul)

  • Rinse 500g of shelled peas (fresh is best, but feel free to mix in some frozen if your basket was modest).
  • In a large pot, sauté one diced onion and two chopped leeks in butter until soft.
  • Add your peas, 1 liter of vegetable or chicken stock, and a diced potato (for thickness).
  • Simmer for 30-40 minutes until the peas are very soft. Blend until smooth.
  • Season with salt, pepper, a pinch of nutmeg, and a generous handful of chopped fresh mint or parsley.
  • Serve with a slice of rye bread and smoked sausage (rookworst) on the side.

2. Sesame Garlic Green Beans – Simple, fast, and utterly addictive

(For the bean haul)

  • Trim 400g of fresh green beans and blanch them in boiling salted water for 2 minutes. Drain and plunge into ice water.
  • In a hot wok or frying pan, heat 2 tablespoons of sesame oil. Add 3 minced garlic cloves and a thumb-sized piece of ginger, grated.
  • Toss in the beans and stir-fry for 3-4 minutes over high heat.
  • Add 2 tablespoons of soy sauce and 1 tablespoon of honey or maple syrup. Stir until glazed.
  • Sprinkle with toasted sesame seeds and a squeeze of lime. Serve warm or at room temperature as a side dish or lunch.

So, get out there. Pick, snap, taste, laugh. Then cook, and remember: you grew this. Well, the farmer did. But you chose it. And that’s the second-best part.