Smissenbroek

04/06/2026

🍯Our first raw honey of 2026 is potted 🍯 8 euro /250 grams in our shop. Thank you bees of Smissenbroek 💛 💛

27/05/2026

25/05/2026

✨ My easy delicious & so pretty Rhubarb pie 🥧

You’ll need:
• Rhubarb stalks
• Puff pastry
• Almond flour
• Whole cane sugar

🥧 1. Pierce the puff pastry with a fork & bake 10 min at 180°C.

🔪 2. Meanwhile, cut the rhubarb into triangles (flat side down on the board).

🌰 3. Sprinkle 4 tbsp almond flour + 4 tbsp whole cane sugar over the pre-baked pastry.

🎨 4. Arrange the rhubarb into a beautiful mosaic pattern.

✨ 5. Add a final sprinkle of whole cane sugar on top.

🔥 6. Bake 20 min at 180°C until golden & caramelised 💕

23/05/2026

Drowning in peonies 🌸

19/05/2026

Rhododendrons don’t put on a show like this every year 🌸
Just like apple trees, they have “mast years” — seasons where they bloom massively all at once. This year was one of the good ones ✨

After spending so much energy flowering, they usually take time to recover… so if nature keeps to schedule, the next spectacular bloom won’t be until April 2028 🌿

Enjoy this one while it lasts 💕
BloomYear

17/05/2026

This herb & buckwheat salad is my attempt to convince you to add buckwheat to your weekly diet ✨

Buckwheat is actually a superseed, not a cereal — naturally gluten-free and packed with nutrients and minerals. I love boiling it in salted water (only 5 minutes), then roasting it in a pan until crisp.

Once crunchy, toss it with an overload of fresh herbs — always include the stems. They add the best crunch and so much flavor 🌿

14/05/2026

Book your ticket for 21st of May to visit our local windmill, taste our bread baked by and visit Smissembroek with https://timelab.org/events/1931-Smissenbroek%253A-Land%252C-commons-en-gedeelde-zorg-EXCURSIE

12/05/2026

Animals

11/05/2026

Aquilegia, or Columbine, is the soul of the wild garden 🌿✨
Delicate yet untamed, it drifts effortlessly through borders, reseeding and hybridising itself into unexpected new colours and forms each year. No two seasons are ever the same 🌸

GardenDesign

09/05/2026

Miso butter with raw vegetables is my favorite apéro. Just mix 2 tablespoons of white miso with double that amount of butter and arrange any raw vegetables or flowers you have at hand around it. If you have a balcony or garden I highly recommend sowing nasturtium, you’ll be able to eat the leaves and flowers until November. The nasturtium leaves make great wraps for other vegetables, cheese or fruit!