JENs TWEETS with a little Tweet more regular.
Every period of the year, a diversity of plants and trees are in bloom.
The growth from a small seed into a larger whole.
Gardening brings pleasure and fresh produce from the kitchen garden to the plate.
Fresh herbs, vegetables and fruit, so tasty and so healthy.
During certain periods, no produce is available.
The advantage then is that much can be frozen, fermented, pickled or dried.
Always (fresh) fruit, vegetables, fish and meat on hand, for any moment.
Cooking starts with the earthy basics, building up to an intense flavour explosion as an end result.

Radish fresh and SO healthy, rich in Vitamin C and B11.
The vitamin bombs were sown about 6 weeks ago and now from the land on the plate.
From the vegetable garden, fresher than fresh. Radish a value-add.
It tastes fresh and combines well: in salads, on bread with/without toppings, as a snack.
Delicious on bread with cheese, slices of radish on top and enjoy.

In the orchard there are 2 st. 20-year-old walnut trees that can reach about 250 years old.
In September, the walnuts fell from the trees. Together we had fun picking up many kilos.
To prevent mould, the raw walnuts were brushed with a brush, without water. Then placed in the sun to dry. After more than a week, stored in the cellar (dark room) for a long period for use.
The walnuts can be stored until the next harvest.
Ripe walnuts are very healthy due to a high vitamin C content and omega-3 fatty acids.

The seeds in these trays have been set and the potting soil mixed with the soil they will soon be
in, in the vegetable garden. The seeds grown, the momentum to prick out or repot into larger pots.
Just a little more patience, then it's that time again!
Working in the vegetable garden with your hands to make the plants grow and bloom.
Can't wait for the fresh produce to be used for dishes. Exciting!

There are over 90 different varieties of potatoes for consumption in the Netherlands.
Like the Artemis, tasty and healthy. It provides energy and important nutrients.
This strong and versatile potato is firm-boiling, suitable for boiling, baking and frying. 
Planted the poters in the vegetable garden at the end of March. Harvesting in late June gives pleasure for four. Stored the potatoes in a burlap bag in the cellar for about 2 months for consumption. Delicious to prepare so many kinds of dishes with this flavourful potato. 

Chillies contain vitamins A and C. The substance capsaicin (good for circulation) in chillies makes it spicy, the seeds and seedlings contain the sharpest part.
Worldwide, there are so many pepper varieties and flavours. Super hot to mild.
Growing peppers yourself is so much fun to do.
After harvesting, store dried, in an airy mould-free place. Or in the freezer (-18*).
Or store in the fridge, in sealable jar with a little vinegar, for a long period of pepper pleasure.

There are more than 8000 varieties of rice, including unprocessed (most unprocessed), pandan, jasmine, basmati, suhsi, risotto, paella, red, white, black, nut, dessert, quick-cooking rice. You can store rice for years, as long as it is in an airtight container. And before using, wash the rice 1st well.
Cooked rice, when cooled, can be kept in the freezer for about 2 months. Or in a sealable container in the fridge approx. 3-4 days after which you can make fried rice or nasi. 
Rice as a side dish or as a main course. You can indulge in rice to your heart's content.

Shelf life of products. If there is no THT (TENMINAL STORAGE UNTIL) on the packaging, you can keep them in the pantry or other dry place for months after the date. 
It is always handy to have dried noodles or dried pasta in stock.
These products are easy to work with for preparing various dishes.
Even for when you have little time/feeling to cook and put a quick meal on the table, noodles and pastas are a great solution.

The low-calorie bulbous plant contains so many vitamins.
Planting your own produce, so much fun to do. Getting going in the vegetable garden in autumn. Split the garlic bulb into cloves and planted the largest for use. The following year in late June, harvest the garlic and ready for consumption. Best to store garlic in airy bags or baskets in a dry room or at room temperature in a well-ventilated jar, like JENs in the kitchen. 
The garlic choice in her range is vast and flavourfully nutritious.

Onions are vitamin-rich and contain antioxidants so good for digestion and intestinal flora.
You have them in different flavours, colours and varieties: yellow, white, red, spring onions and shallots. The white onions are the best known onions. You can store onions for long periods.
For a change, red onions were planted in the vegetable garden in February and harvested in July.
Kept the red onions in a dry place in a basket, far away from the potatoes.
These onions are sweeter in flavour. Delicious in salads or for frying for dishes.

You can't always have fresh in the house, in which case always having it in stock is pleasant. 
Herbs like rosemary, thyme, sage, bay leaf, mint, basil, oregano and others, can be dried in the oven. Preheat it to 100*. Dab the herbs clean and dry, spread them out separately on the baking sheet. Cooled, crumble and put in a jar.
Or a naturally way. The herbs clean and after patting dry on a grid or on gauze, dry in a dry warm place or sunny spot outside. Store dried in various jars.

Tomatoes are rich in zinc, calcium, iron, vitamin C and hugely rich in lycopene.
They are packed with flavour and add a cheerful colour to a dish. 
This versatile vegetable adds value to so many dishes for preparation. 
Delicious for soups, pastas, salads, as a side dish. In fact, too many to mention. 
Tomatoes are so delicious and super healthy and all year round like sunshine on your plate. A juicy and festive delight.