Eat your landscape!

By collaborating with regenerative farmers and food forests, the fruitslagers are able to capture fruitslagers of the food forest in food products. This is how we create logical alternatives to existing (food) products. After all, what would our landscape look like if you could make soy sauce from weeds, dry local leaves into matcha, or turn a premature walnut into a healthy snack? In our Test Kitchen, we answer big and small questions about our food system. Be a fruitslagers eat your landscape!

Products

Nordic Olive

The olive from the North: premature walnuts Fruitslagers by Fruitslagers in Wijk bij Duurstede, treated like a traditional black olive and flavored with flavors from the food forest. Limited Edition (1/50)

Ingredients: 66% unripe walnuts, water, natural vinegar, rapeseed oil, salt, spruce, blackcurrant leaves, bay leaves. Allergens: walnuts

Test kitchen subscription

With the Eat Your Landscape subscription, you can taste our greatest dreams about logical eating every season. You drink and eat, we plant. Be a fruit butcher and crack the food system with us! We deliver the landscape to your home every season.

Foraged Sambal

Ingredients: Spicy and locally floral. A baked, wild, aromatic sambal made from Dutch peppers with flavors from our landscape: tropical sea buckthorn and aromatic pine tips, underpinned by savory tomato and dulse seaweed. Limited Edition (1/50)

Red peppers, green chili peppers, onion, canola oil, water, apple cider vinegar, sea buckthorn, fermented tomato, garlic, dulse, pine, salt, sugar.

Wild Azines - 340ML

foraged and grown in food forests with a naturally fermented vinegar base. Try, for instance, the floral and slightly tingling 'Vlierbloesem-Szechuan Vinegar,' or the 'Wilde Kruiden Vinegar,' from verbena to woody pine. The ‘Eik & Bes’ contains red fruit with the tannins and depth of wooden barrels.

Dessert Syrups - 690ML

Made from ingredients from our direct surroundings. Get to know the ‘Hollandse Hazelnoot’ from the orchard of Field 4, 'Noordzee Karamel' with dulse from the North Sea, and 'Nederlandse Vanille,' which is experimentally grown in the Westland. Use in a Mocha Martini, Vanilla Crème Brûlée, or make the tastiest North Sea Caramel ice cream.

Condiments - 150ML, 250ML

From our own by-products, Fruitslagers creates powerful flavor enhancers through preservation and fermentation. Be careful not to get addicted to the ‘Tempeh Chili Oil,’ ‘Bitter Bloed Marmalade’ as a Negroni on toast, or ‘Madame Gember Hotsauce’ made with Dutch Madame Jeanette peppers.

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Eat your landscape Abo

The fruitslagers the landscape together with food forests and growers. How many trees could you plant if Dutch olives became a popular snack? What would the fields look like if local matcha grew there? Or if you could make soy sauce from weeds? With the Eat Your Landscape subscription, you can taste our biggest dreams about logical food every season. You drink and eat, we plant. Be a fruit butcher and crack the food system with us! We deliver the landscape to your home every season! We do this for $48.50 per season, $194 per year. Become a member of the landscape!

Preserve

Fruitslagers not only capture flavors but also preserve them. Whether it’s by-products from our own production or foraged flavors from the forest, we use various techniques: fermentation, pickling, drying, you name it. Each method brings out new elements. All of them ensure that we can continue to enjoy the deep and complex richness around us.

Voedselstation

Fruitslagers produce at Voedselstation. Voedselstation is a boss-free factory where the forces of different food makers are combined, connecting the entire supply chain. Located among the fruit production in the Betuwe, in Culemborg, the production kitchen is filled daily with new smells and flavors. From all these different productions, the finest by-products remain. Fruitslagers turns these into wild vinegars, hot sauces, and marmalade.

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Lush landscape

Fruitslagers prefer Fruitslagers in lush landscapes. By foraging and planting at the same time, we ensure greater biodiversity and therefore healthy soil. With Test Kitchen, we combine landscape restoration with circular production. We turn hazelnut scraps from Field 4 into a delicious syrup, Boonzaak scraps are processed into a powerful chili oil, and herb-rich fields are planted for our wild vinegars. Just to name a few examples from our development kitchen. Product development is endless, just like the list of flavors in our lush nature.