Fruit butchers preserve the landscape and prevent waste
Fruit butchers are not only restoring the land, but also the food industry. This is because residues from used products contain the most flavor. With our ingredients, we preserve the landscape and prevent waste. By combining residual flows from our own production with regenerative crops and ancient fermentation techniques, we produce explosive and deep flavors. Can be used as a base, condiment or finish in the kitchen.
Products
Preserveren
Fruit butchers are not only restoring the land, but also the food industry. This is because residues from used products contain the most flavor. With our ingredients, we preserve the landscape and prevent waste. By combining residual flows from our own production with regenerative crops and ancient fermentation techniques, we produce explosive and deep flavors. Can be used as a base, condiment or finish in the kitchen.
productie in voedselstation
Fruit butchers produce in the Food Station. Food Station is a factory without a boss that combines the forces of food makers and connects the entire chain. In the middle of the fruit production in the Betuwe, in the middle of the country, Culemborg is the ideal place for a Food Station. Here, all food parties touch each other. This is where residual flows and local ingredients come in and are processed into full-fledged products, until the last residual stream is used.
Dessert Siropen
Dessert syrups made from ingredients from our immediate vicinity. Get to know the 'Dutch Hazelnut' from the Field 4 orchard, 'North Sea Caramel' with dulse from the North Sea estuary and 'Dutch Vanilla' that is experimentally grown in the Westland. Use as a Mocha Martini, Vanilla Crème Brûlée or make the tastiest Caramel North Sea Ice Cream.
Lush landscape
Fruit butchers prefer to get lost in a lush landscape. By foraging and planting at the same time, we ensure more biodiversity, and therefore healthy soil. With PRESERVED, we combine landscape restoration with circular production. We make a delicious syrup from Field 4's hazelnut residues, Boonzaak tempeh leftovers are processed into a powerful chilli oil and herb-rich fields are added for our wild vinegars. Just to name a small selection of the development kitchen. Product development - just like the list of flavors in our lush nature - is endless.
Serving
Virgin Bloody Mary
The fruity and tannic vinegar full of wood gives a delicious twist to your classic Bloody Mary. Because of its deep flavor notes, you won't miss the vodka either. Although, of course, we won't stop you if you'd rather add it anyway.1 part Crazy Berry Syrup
- 3 ice cubes
- Bottle of tomato juice
- 30ml Oak and Berry
- A few drops of Worcestershire sauce to taste
- A few drops of tabasco to taste
- 1 celery stalk
Elderflower Sour
Elderflower Szechuan vinegar is floral and slightly tingling. Ideal as a funky flavour enhancer in cocktails. For example, serve your guests this deliciously refreshing Elderflower Sour. The vodka is also very easy to omit from the recipe
- 1 part Elderflower Szechuan vinegar
- 1 part Elderflower Syrup (Pink Bunker)
- 1 part of vodka
- 1 part of water
- Dash of egg white or aquafaba
Far Dulse
The Breton coast is full of this red gold, Dulse. A rich liquorish flavor, deep umami notes and full caramel. As many people think, seaweed is not just one taste, all flavors are more hidden underwater, after fermentation or other preservation techniques, licorice, chocolate, lychee, citrus or so these Liquoric caramel notes come to the surface. And with that, nothing better than a real Breton far!
- 3 real eggs
- 3 tablespoons of sugar
- 4 tablespoons of real flour
- 100ml Caramel Dulse Syrup
- 500ml whole milk
- 50 grams of salty butter
Negroni on toast
Are you a Negroni fan? Then this is your toast. Bitter blood marmalade is supported by gentian and oak bitters. A complex flavor that makes you forget the supermarket Jam. Bitter blood marmalade is made from the fruit that sticks to the bottom of the kettle when the syrup is produced. These caramelized leftovers are the best, too much flavor to be labeled as waste
- Fresh bread from the local bakery
- or freeze it and cut it into slices beforehand, then it will never get old and you won't throw anything away
- Preferably butter as salty as possible
- Bitter blood marmalade
- Preparation time: 1.5 minutes
Toast pindakaas Tempeh Chili
A sandwich that has become a Dutch tradition that fruit butchers can't stay away from while they work and lunch. Tempeh Chili Oil is made from Dutch raw bean tempeh produced in our own production in collaboration with Boonzaak. During the production of tempeh, we sometimes have misshaped/shaped products, which then do not go to the hospitality industry, but in this jar.
- Very good bread from a local bakery
- Flower tops from the field
- Tempeh Chili oil
- Preparation time: 1.8 minutes
Moka Martini
This digestif is guaranteed to end every dinner party with happy faces. After these hazelnuts from our neighbors - Field 4 from Zoelen - have been pressed for their nut oil, we infuse the pulp in a powerful Dutch Hazelnut Syrup. Just try to resist that!
- 1 part Dutch Hazelnut
- 1 part vodka
- 2 parts of espresso
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