Back to the Wijkse vegetable garden, because now that spring is completely loose, harvesting is a party. The dandelions have finished blooming and green plants, flowers and tubers are sprouting everywhere. Roy and Rik both fly in one direction and within half an hour they have three crates full of freshly picked strawberries, arugula, asparagus, cardoon and wormwood. “Look, here were the white asparagus and the beds have already been covered for next year, but we discovered that those misshapen, twisted and overgrown asparagus that grow under the tarp are super tasty. They have extra flavour, you just have to prepare them differently otherwise they are super tough.”
From wild chicken to dandelion: does cooking from the vegetable garden earn restaurant ‘t Klooster a Michelin star?
