Fun collaborations, community events, and, most importantly, beautiful and seasonal veggies every week! 2023 was a blast, and we are beyond thankful to have shared this adventure with you. After the first four months of being on the Groentetas board, we all would like to express gratitude to each and every one of our amazing volunteers, customers, partners, and supporters who have come along on our journey! Thanks to you, Groentetas is running, and we can look back on the amazing events and cooperations we could be part of. Here’s a selection of our favorite memories, check it out:

In our first few weeks on the board, we had the opportunity to set up a stall at the UU Welcome Week 'Mix and Mingle' event! What a great way to meet new international students and get talking over a cold beer! And the best part? Hearing about similar initiatives in their home countries - it's amazing to see what's possible in local contexts!

Opportunities to link up with like-minded folks kept coming! We were thrilled to receive an invitation of the Hogeschool Utrecht's Green Office for their market focusing on initiatives promoting sustainability on campus. It warms our hearts to see that we're not flying solo on this mission!

What better way to plan for the revolution of our food system on campus than over a three-course, all-vegan dinner? In November, we teamed up with our friends from the Grounded Community who had just launched a fantastic new restaurant on campus. We not only had a blast in the kitchen but also enjoyed engaging discussions with you on topics such as the changes we'd like to see in campus food culture!

As a start of our plan to grow on Campus we wanted to try out new locations. We already had contact with the VMA building on Science Park so the pop-up was very easy to set up. The pop-up was running parallel to our Educatorium timeslot and was a great success. We plan on having more pop-ups in 2024 and hopefully make this a 3rd location for Groentetas.


We'll return with fresh veggies on January 10th (remember to place your Groentetas order online <3!). Wishing everyone a Happy New Year, and we look forward to catching up with you soon during the veggie pick-up! If your New Year's resolution involves living more sustainably or advocating for a more regenerative food system, feel free to reach out to us! We’re always welcoming new volunteers, ideas and collaborations!

Making the world a better place, one veggie bag at a time, year after year

2023 – it’s a wrap!

While we enjoy the diverse fruits and vegetables that comprise our Groentetassen each week, there are countless processes that contribute towards the production and transportation of this amazing produce. In March our Groentetas Board organized a trip in association with Local2Local to meet the primary farmer responsible for supplying our tasty fruits and vegetables. Martin Topper is an established farmer recognized for his creation of a fortified network of farmers within Flevoland, the Netherlands. Martin’s grandad initially founded their farm in 1962 and now Martin is responsible for the family business.	

His specialty lies within the realm of carrots, but he sources various other fruits and vegetables from up to sixty different farmers across Flevoland. His farm produces approximately 300 million kilograms of vegetables annually, of which a small fraction are supplied to Groentetas! The farm utilizes approximately 80% organic inputs for the soil and all manure is sourced from local goat farms, to ensure reduced ammonia input. Since the initial establishment of the farm, Martin has increased the organic matter of the soil from approximately 1.6% to 4.6%. The high organic content of the soil coincides with a more efficient water retention, which proved beneficial amidst the droughts faced across the previous years. Crop rotation and cover cropping are essential practices on Martin’s farm, with the rotation of crops occurring every four to eight years to ensure maximum soil fertility and nutrient replenishment.		

As with most production processes, his production also generates residual streams. Certain carrots from Martin’s farm are not appropriate for distribution, either due to deformities or inedible components. Nonetheless, Martin repurposes this ‘food waste’ by supplying it to local cattle farms for feed production. An alternative issue faced by the farm is the storage and preservation of vegetables for extended periods of time. Martin has generated an outdoors ventilation system, whereby he can store beetroots preserved by a tarp without requiring intensive energy inputs. The outdoor temperature in combination with the ventilation tunnels provide an efficient way to preserve lots of tasty beets into the summer season!

In addition to Martin’s farm, we had the opportunity to visit greenhouses in IJssel that specialize in the production of cucumbers. The greenhouses use geothermal heat to warm up the water for rinsing cucumbers, thus reducing the need for external energy inputs. The cucumbers are completely organic and the farm implements natural pest control to tackle invasive insect species. The greenhouses generate between 19 and 20 million cucumbers annually, with peak production occurring throughout the summer months. The greenhouses are filled with endless rows of cucumber plants, each stretching up to 13 meters in length. The organic waste generated from production and distribution processes is used to create compost that can be repurposed in other realms of agriculture. Some cucumbers appear slightly different to the eye, with a curvy nature about them. As most supermarkets do not accept these products, the crooked cucumbers are distributed to other companies and associations, such as Groentetas!

It was both insightful and fulfilling to learn more about the complex processes necessary for supplying our Groentetassen each week. Nothing quite surpasses tasting local veggies right at the source of production, especially when you have admired all the hard work and dedication that lead to their growth!

An exciting trip to see where our fruits and veggies are from 🥕

Groentetas visits L2L-farmer Martin Topper

You can find our price comparisons for Groentetas and three supermarkets, Albert Heijn, Jumbo and Ekoplaza, in the table below. Groentetas is an affordable way to do your bit for people and the planet while supporting the local farmers that grow your food. 

Thank you for being a valued customer, see you at the stand! 🥕

Groentetas versus supermarkets! 

Price Comparisons, February Edition 🍐

It seems like we cannot get away from it these days: price increases. Everything is getting more expensive everywhere we go, and it is happening with food as well. This post is not an opinionated article to discuss how much fruits and veggies and their taxes should cost - although, it is a very interesting topic. We just want to be honest and transparent with you, our lovely customers, and share some price comparison with some of the most popular supermarkets.

The fact that we are a non-profit, unfortunately, doesn’t make a difference in the prices for us. We still want to pay the farmer that supplies your veggies a fair wage, and we also have costs to cover. That is why from March 2023 on, we will be increasing our prices by 50 cents, so the Groentetas will be €7.50.

On a positive note though, we would like to share with you the price comparison of all the Groentetassen from this year (so far) to also show with facts that we are still cheaper than supermarkets in almost all the weeks and in the total of the average price. Check the tables below and see it for yourself.

We would also like to remind you that Groentetas is not only affordable, but it is local, directly from the farmer, (as much as possible) plastic free & seasonal. That helps a lot when wanting to live a more sustainable life. Besides, you also get the opportunity to try some funky veggies you could possibly overlook when going to the supermarket.

We appreciate you as a customer! It is with your help that we can make the Earth a happier place, one veggie bag at a time. 🙂

We compare your groentetas with local supermarket prices 🥬

Price Comparisons, January Edition 🍠

We have good news, from now on it is possible to pay with a debit card at our booth!  So when you pick up your veggies, you have the option to order for the following week, or if you are lucky you can add mushrooms to your order (subject to availability) 🍄

This is one of our more recent investments to make our little organisation easier to use and to reach a wider audience. We hope you approve 😊

And our Zettle takes all cards, Dutch and international 🥳


Yes, that's right - we're joining the 21st century.

Pay By Card 💳

When we started up again this study year in October 2022, the price we bought the vegetables for increased, however we did not match that increase until now. As I am sure you are all aware, the cost of living has gone up due to various externalities (war, fuel prices…) which is reflected in the costs for growing and harvesting delicious veggies. 

As a non-profit association, we can assure you that the money is going to farmers, suppliers, and into making Groentetas as smooth-running and convenient for our customers as possible. We hope our valued customers understand our reasoning and continue to come to us for their fresh, locally grown fruit and vegetables 🍎🍐🍊

A short note about why and when we'll be changing the price 🙏🏼

A Groentetas is increasing from €7 to €7.50 from March 8th

Groentetas Price Increase

Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.

Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.

Spread over a heavy baking sheet, then roast for 30 mins until tender.

Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.

Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.

Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds

Check out our recipe page for more inspiration 💡 

We heard y'all love parsnips

Parsnip Soup

An essential component of Groentetas is providing you with the opportunity to purchase tasty, locally grown mushrooms alongside the well-known vegetable bags. We source oyster mushrooms from De Clique, a leading organisation in the growth of mushrooms from recycled coffee grounds. Although we handle these beautiful bunches of mushies on a weekly basis, none of our board had ever visited the headquarters of our supplier. Therefore, in January we took a trip to the north of Utrecht to learn more about the magic behind these fascinating mushies.

During our visit we explored the nursery where the oyster mushrooms are grown and harvested, as well as learned more about De Clique’s upcoming projects. The coffee grounds used to grow the mushrooms are sourced from a variety of companies, educational institutions, and hospitals throughout Utrecht, including Utrecht University. This concept of circularity ensures that the waste from coffee machines is repurposed for the growth of new, and edible, products. De Clique produces their oyster mushrooms in three containers with regulated temperature and humidity. From the outside they appear to be regular shipping containers, but on the inside an entire nursery of oyster mushrooms spans from floor to ceiling! The growth of these mushies involves bags containing coffee grounds and spores to promote oyster mushroom development. While it may appear to be a simple process, employees of De Clique have completed extensive research and trials to ensure the best conditions for optimal mushrooms. The oyster mushrooms that we sell are also distributed to restaurants throughout Utrecht, and are even available as vegan croquettes at places such as Tuincentrum Steck.

In addition to oyster mushrooms, De Clique has various other fascinating projects that emphasize the concept of circularity. One of their leading developments is the production of focaccia bread using recycled orange peels. Moreover, they are involved in providing recovered raw materials to create tea blends and soft drinks. While these circular products are a major component of their work, De Clique also allocates a large portion of time towards researching different composting techniques. At their headquarters they have a selection of small vegetable and fruit patches using the compost that they have produced.

It was an insightful experience to explore the source of our oyster mushrooms and learn more about the complex processes involved in their production. If you are ever interested in learning more about De Clique, they offer tours of their headquarters for a feasible price! Furthermore, they host various students for internships and research positions related to their core aims in circularity, carbon neutrality, and organic waste management. The link to their website is included below in case you wish to learn more about this great initiative.

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