peaches

For a sun-drenched day that tastes like summer, nothing beats picking your own peaches in the Netherlands. Yes, really—those fuzzy, blushing orbs are thriving on several pick-your-own farms, and you can pick them from July to September. Grab a basket (and maybe a friend or two for the inevitable ladder-holding) and head out, ideally in the cool of the morning. The best peaches are fully coloured, smell like a candy shop from a foot away and feel slightly soft near the stem—think “slightly firm memory foam” rather than “squishy stress ball.” Don’t squeeze them, though: peaches bruise easily. Don’t forget to twist them gently upward; if they resist, they’re not ready, so move on to the next branch. The soft pop as a perfectly ripe peach leaves the twig is deeply, childishly satisfying. Lay them in your basket in a single layer rather than piling them up.

Back home with your haul, let firm peaches ripen at room temperature for a few days, then move ripe ones to the fridge, where they keep for about a week. Rinse them just before eating. Here’s how to make the most of your bounty, beyond just eating them over the sink (which, let’s be honest, is a top-tier life experience).

Two Cooking Recipes

Recipe 1: Brown Butter Peach Crisp for Two Why it works: The nutty, caramelized brown butter is a perfect foil for sweet, juicy peaches. What you need: 4 ripe peaches (sliced, pits removed), 2 tbsp brown sugar, 1 tsp vanilla, pinch of salt. For the topping: 1/3 cup rolled oats, 1/3 cup flour, 1/4 cup brown sugar, 4 tbsp cold unsalted butter (cubed), 1/4 tsp cinnamon. How you do it: Preheat oven to 375°F (190°C). In a bowl, toss sliced peaches with 2 tbsp brown sugar, vanilla, and salt. Divide into two small ramekins or an 8-inch baking dish. In a small skillet, melt 4 tbsp butter over medium heat, swirling until it turns golden brown and smells nutty (about 3 minutes). Pour immediately over the oats, flour, brown sugar, and cinnamon in a separate bowl; mix with a fork until crumbly. Sprinkle topping over peaches. Bake 25-30 minutes until bubbling and golden. Serve with vanilla ice cream.

Recipe 2: Grilled Peach & Prosciutto Salad Why it works: The char from the grill intensifies the sweetness, and the salty prosciutto is a classic romance. What you need: 3 ripe but firm peaches (halved, pitted), 4 slices prosciutto, 4 cups arugula, 1/4 cup crumbled goat cheese or feta, balsamic glaze (store-bought or reduced balsamic vinegar), olive oil, salt, pepper. How you do it: Heat a grill or grill pan to medium-high. Brush peach halves lightly with olive oil. Grill cut-side down for 3-4 minutes until char marks appear. Flip and grill another 2 minutes. Remove and let cool slightly. Slice each half into wedges. On a platter, arrange arugula, prosciutto torn into ribbons, peach wedges, and crumbled cheese. Drizzle generously with balsamic glaze and a final crack of black pepper. Serve immediately—a main course or showstopping side.

Pluktuin ut ouw goed

fruit, vegetables, flowers, berries, nuts

noord-brabant

Pluktuin Ut Ouw Goed in De Moer is a pick-your-own flower and fruit farm set on the site of a former tree nursery. The farm grows a wide variety of flowers, including peonies, lavender, anemones, marguerites, lupins and sunflowers, as well as field and dried flowers. You can pick your own bouquet for €5 or more. The flower fields are tended by Fien van Laarhoven, one of the owners. The farm also has a food forest with apples, pears, apricots, nectarines, peaches, persimmons, cherries, raspberries, redcurrants, blueberries, grapes and blackberries, along with nut trees. The fruit season runs from early summer to autumn, depending on the crop.

V.O.F. Post

fruit, berries

flevoland

At Fruitpluktuin in Rutten, visitors pick their own fruit from rows of berries, bushes and trees across a 5,000-square-metre garden. The farm grows brambles (July to October), summer and autumn raspberries (June to October), redcurrants (June to July), kiwiberries (September to October), grapes (September to October), elderberries (September to November), several varieties of apples and pears (September to October), cherries (July to early August), plums (July to August), apricots (August to September), peaches and nectarines (August to September). Pumpkins, gourds and sunflowers are also available in season.

Fruittuin van West

fruit, berries, nuts

noord-holland

Fruittuin van West in Amsterdam is a pick-your-own farm where visitors can harvest over 30 varieties of fruit from June to mid-October. The orchard grows apples, pears, cherries, plums, berries (blackcurrants, redcurrants, whitecurrants, gooseberries, blueberries, jostaberries and kiwi berries), raspberries, blackberries, tayberries, loganberries, Japanese wineberries, grapes, strawberries, peaches, nectarines, almonds, walnuts, chestnuts, pecans and hazelnuts. Each variety ripens at different times, extending the season. The farm also cultivates mushrooms and witloof (Belgian endive) year-round in its underground growing space, though these are not available for picking.

Plukkerij Framblij

fruit, vegetables, berries

zuid-holland

Plukkerij Framblij in Monster is a pick-your-own farm where you can harvest over 15 types of fruit and vegetables, including raspberries, strawberries, blueberries, blackberries, cherries, tayberries, grapes, courgettes, peppers and tomatoes. The season runs from early June until mid-autumn half-term, with the farm shop remaining open daily until November. You must book a two-hour slot in advance through the website. Entry costs €4 per person, with children under two free. You pay for what you pick—typically €1.50 per 100 grams for fruit, while some vegetables are priced per item. The farm provides containers and scissors; you can take home as many boxes as you like. Picking is possible in two greenhouses and outdoors, with information boards explaining how to harvest each crop. After picking, you pay at the tea garden, where you can also buy coffee, tea, homemade muffins and ice cream. There are indoor and outdoor seating areas, a playground, a sandpit, a small petting zoo and a vintage second-hand shop.

juuls landje voedselbos

fruit, vegetables, flowers, berries, nuts

zuid-holland

Juuls Landje in Boskoop is a small care nursery where visitors can pick their own produce from the food forest and kitchen garden. The farm grows edible trees, shrubs and perennials, including fruit such as cherries, plums and peaches, as well as nuts like walnuts, hazelnuts and sweet chestnuts. Seasonal crops include daslook (wild garlic) in spring, edible flowers like elderflower and nasturtium, and berries in summer. In autumn, visitors can gather nuts and fruits for syrups, juices and jams, which are also made on-site.