Original Article published in MaatschapWij, translated with permission
The biggest barrier to scaling small farms is the combination of financing, regulation, and access to markets. Small farms often lack the economies of scale that large-scale agricultural enterprises enjoy, making them less likely to be funded by investors. At the same time, administrative burdens and regulations are often geared towards large-scale production, which places disproportionate pressure on smaller producers. In addition, access to markets remains limited due to the dominance of large players in the food chain, making it difficult for small farms to get their products to consumers without going through expensive distribution systems.
This roasted aubergine dip with miso, agave, soy, ginger, and garlic is the umami bomb every party is waiting for.
Blended with the skins for extra flavor and nutrition, this dip is silky, complex, and deeply satisfying. Topped with roasted cashews and fresh spring onions, it’s as nourishing as it is striking.
A slow-simmered, deeply aromatic twist on the traditional North African matbucha — this version folds in creamy aubergine, sweet red peppers, and a hint of smoke and spice. The result is a thick, jam-like sauce that’s both comforting and fiery, perfect for spreading, dipping, or spooning over roasted vegetables.
This recipe builds flavor the slow way: first frying the onions and garlic in plenty of olive oil, then layering aubergine and peppers, dried spices, tomato paste, and a touch of brown sugar and red-wine vinegar for balance. Once reduced and blended, you get a glossy, smoky relish that’s hard to stop eating.
A velvety roasted eggplant dip layered with tangy goat cheese, floral honey, and earthy thyme — finished with the most stunning ruby drizzle of beetroot and red wine reduction. A dish that’s as beautiful as it is nourishing, full of antioxidants, healthy fats, and comforting, natural sweetness.
This is farm-to-table comfort food at its best: roasted, whipped, and drizzled with love.
A smoky, creamy dip that captures the essence of the Mediterranean. Roasted aubergines meet fermented lemon and capers for a tangy, aromatic spread that’s naturally probiotic and full of bright, savory depth.
This is the kind of dish that turns a few simple ingredients into something unforgettable — rich, complex, and nourishing. Whether served with warm bread, alongside grilled vegetables, or as part of a mezze platter, it brings sunshine to any table.
A vibrant, jewel-toned reduction that captures the earthy sweetness of beetroot and the depth of red wine.
Slowly simmered with cloves, bay leaves, and pimento berries until thick and glossy, this syrup adds a sophisticated twist to both savory dishes and desserts.
Drizzle it over goat cheese, roasted root vegetables, grilled peaches, or even a slice of chocolate cake — one bottle, endless possibilities.
Let the future be tasty and let it be full of life!
We lost so much.
Our pastures are destroyed, many of our old olive trees, the young orchards, the irrigation systems, our most important tools, water pumps, and power setup—either melted or destroyed.
Our food and hay stores, the fences, and many of the stable buildings are either damaged or lost entirely.
What took years to build was reduced to ash in a single afternoon.
Ready to Recharge and Enjoy Real Food in Nature?
Cook, connect, and grow in the heart of our regenerative farm.
Real food. Deep rest. Lifelong memories.
