Santander, Cebu · Dutch-Filipino homestead
Ring the bell, come on in, grab a bamboo chair, and have a cup of coffee with us.
We're Mike and Jenalyn — a Dutch-Filipino family building a homestead in Santander, Cebu. We grow food, raise goats, bake bread, make cheese, preserve old skills, and share what we learn along the way.
Some things work. Some things fail. Both make good stories.
Snapshots from the homestead Showing image 1 of 4: Life at De Klomp Homestead — doe nursing newborn goat kids
Producing what we can. Buying what we must. Sharing what we learn. Building a resilient life.
De Klomp isn't mainly a business. It's our home base — a place where Mike and Jenalyn are building a life that can provide more of what we need ourselves.
We still buy flour, salt, tools, and many other things. That's honest. But every tomato from the garden, every liter of goat milk, and every loaf of bread we bake makes us a little less fragile.
If the homestead creates surplus, that surplus can become income. But profit is a tool to support the homestead — not the other way around.
A little bit of everything we're growing, making, and learning — one day at a time.
Fresh milk, curious personalities, and a feeding forest we're building so they can eat from our own land.
Take a look →Real bread that goes stale in two days. Cheese experiments. Family recipes passed down for generations.
Take a look →Dragon fruit, vegetables, herbs, and whatever the tropical garden decides to surprise us with this season.
Take a look →Sun on the roof, clean water from our well, and systems that keep daily life steady when the outside world wobbles.
Take a look →Malunggay, Napier grass, Indigofera, and other useful plants — fodder from the land for the goats and the soil.
Take a look →Producing what we can also means buying what we must. Minerals, pellets, molasses, pollard, and other supplements help keep the goats healthy while the feeding forest keeps growing.
See what we still buy →Honest stories — the wins, the fails, and the lessons in between.
In Europe and the United States, mangoes are usually sold ripe, soft, and sweet. In the Philippines, green mangoes are a food in their own right—crisp, sour, and eaten with salt, vinegar, fresh chili, or bagoong.
Read the story →At De Klomp Homestead we turned fresh Napier grass into goat silage in a 47-liter drum, packing it layer by layer and compacting each layer by foot.
Read the story →Our second homestead album is here: Jenalyn Sings — fourteen Tagalog songs about family, love, challenges, hope, and everyday life at De Klomp.
Read the story →Music motivates our work, softens our rest, and shapes the energy of daily life at De Klomp — and it led us to release our first album from the homestead.
Read the story →Food that tastes like the old days — because it's made that way.
Mike grew up with old-school food knowledge. Bread with crust and flavor. Cheese with character. Fruit that was sweet because it was ripe. Preserves and smoked meats made with care, not chemistry.
At De Klomp we keep those flavors alive with modern tools — a good mixer, solar power, food-safe methods — but the soul of the food stays old-school.
When someone tastes something and says, “That tastes like the old days,” we know the knowledge is still alive.
We're not selling a perfect life. Plants fail. Cheese fails. Goats surprise you. Weather changes plans.
We share all of it — because that's where the real value is. Pull up a chair, follow along, and welcome to De Klomp.
