About Sanne Vermeulen

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So far Sanne Vermeulen has created 15 blog entries.
  • Fermenting is hot!

Fermenting is HOT!


White garlic bulbs, yellow onions and limes are placed in the oven for 3 weeks and fermented through a carefully controlled heating process. Due to this fermentation process, the sugars and amino acids form melanoidin, which makes the products black and soft. The heating process releases more healthy antioxidants. Its soft, jelly-like texture and rich taste make it great to eat as an ingredient or simply as a healthy snack.

Fermenting is HOT!2021-11-26T11:17:55+01:00
  • Clean kiwi

Clean Kiwis on their way!


If everything goes according to plan, we will receive the first Clean Kiwis next Monday. The sizes are a bit disappointing this year, which means that we will not receive large sizes, but mainly the sizes 27, 30 and 33. Fortunately, the quality and taste are no less! Both the plant and the fruit of this kiwi variety are untreated.

Clean Kiwis on their way!2021-11-25T14:06:13+01:00
  • Wanja-micro-radijs

New in our range: micro and rainbow radish!


"A few weeks ago we have expanded our range with rainbow radish and micro radish." says Wanja Engbergen. "These colorful radishes can really brighten up the plate and shelf and are very tasty. The radishes are sown and harvested by experienced people at our grower. Then the radishes are bunched by hand so that we can be sure that the quality is perfect and the radish arrives undamaged at our customers."

New in our range: micro and rainbow radish!2021-08-23T16:02:32+02:00
  • Kiwano

New Zealand kiwano’s arrived


This week, kiwano's from New Zealand have arrived at the Bud Holland warehouse. It does not happen very often anymore that this exotic is flown in, because in general kiwanos are brought in from more nearby countries.

New Zealand kiwano’s arrived2021-05-27T10:29:25+02:00
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