Meet Carola Stigt from the Phalaenopsis breeding department
I’m Carola Stigt, living in Zoetermeer near the recreational area Noord Aa, wonderfully close to the water. I’ve been working at Anthura since May 1st, 1984. So that is over 41 years now!
In my free time, I enjoy walking, especially along the coast, which is my favorite place to be. I also like the forest, but nothing beats walking by the water. Besides walking, I find relaxation in a good book or simply lounging in front of the TV.
What is your role at Anthura and how long have you worked here?
I’ve done quite a lot at Anthura over the years. When I started in 1984, Nic and Jeanette were my direct colleagues. Nic sorted the Anthuriums, and Jeanette and I packed them for the auction. I also cut flowers in the greenhouse together with Nic. When Mark and Iwan came home from school and we were busy, they helped us with the orders.
After various roles and seeing the company grow into the global player it is today, I’ve been working for many years now in Phalaenopsis breeding. I really enjoy it here. Unfortunately, I’ve been declared 55% unfit for work, so a full workweek is no longer possible for me. Luckily, Anthura gave me the opportunity to work half days, and there’s plenty I can still do within my capacity.
What else stands out from those early years?
Around holidays like Mother’s Day, we often had to work longer hours. Jeanette would always cook for the team: Hutje Grutje. A delicious recipe that many colleagues loved!
The 41 years have flown by. I’m still good friends with some (former) colleagues and see them regularly. Back in the day, we’d meet up with the kids in their Maxi-Cosy car seats, but when they got older and started eating our chocolate, they had to stay home with their dads. One of those colleagues is now a grandmother herself.
At my previous anniversary, I said I want to reach 50 years at Anthura, then I’ll retire. I’m well on my way!
Is there anything else you’d like to share with your colleagues?
For those interested, here’s the much-praised recipe for Hutje Grutje from Jeanette van der Knaap!
Ingredients:
- 1 pointed cabbage
- 1 red bell pepper
- 2 large onions
- 500g mixed ground meat (beef/pork)
- Sambal
- Ketjap Manis (sweet soy sauce)
- Salt and pepper to taste
- Cooked rice
Preparation:
Chop the onion and cut the bell pepper into cubes. Sauté the onion, then add the bell pepper. Next, add the ground meat with salt, pepper, and a pinch of sambal.
Slice the pointed cabbage into thin strips. After about 10 minutes (when the meat is cooked), add the cabbage to the pan and let it simmer for 5 minutes.
Then add a generous splash of Ketjap Manis and let it stew for another 5 minutes with the lid on the pan. Serve the Hutje Grutje with rice.
Enjoy your meal!
