L’ANSE AU SABLE
founded in 1980 on abandoned grounds in Ile Perrot, by Jean Fournel, a graduate of Agriculture at Macdonald College. The farm has grown and prospered, now providing the market with strawberries, corn and melons in the summer, to apples, pumpkins and Brussels sprouts in the fall.
My methods of growing my crops are to provide the best environment to the plants so they can develop to their full potential, in flavor and appearance.
What keeps me farming is the joy I find every season when nature comes back to life after our long and tough winter. That melting snow running down from my fields, exposing the plowed grounds from last year, is just a call to get ready to seed some crops there. It brings me happiness to do just that.
BOULANGERIE DES ROSIERS
Located at Biotope in Vaudreuil-Dorion, we are the only bakery in Quebec that is vertically integrated which means that grains are grown on nearby farms such as Biophile in St Anicet and la ferme longpre in les cedres. We know our farmers and we do not use any commercial flour. The grain is milled on site at the bakery, on a stone mill, to guarantee freshness. We call it “the ultimate farm to table” bakery. And, we are certified organic.
All our breads are Sourdough style and we do not use any commercial yeast in any of our breads.
Certified organic by Ecocert Canada/ Certifié biologique par Ecocert Canada
Chez Joly Farm is a small family farm, in the agricultural region of Île Bizard, in existence since 1960.
Following in her parents’ footsteps, Diane Joly has been using sustainable farming practices since 2006. She grows a diversity of vegetables but finds that her edible flowers, cucumbers. cherry tomatoes, garlic, onions and potatoes are especially popular. Her market stand is among the most beautiful at market, graced with seasonal flowers and styled with love and care as if for the pages of House and Garden Magazine! For Chez Joly, biodiversity is in the spotlight! She has expanded her offerings to include baked goods and things prepared from the raw ingredients she raises on the farm.
ERABLIERE DES ROYS
Yvon des Roy and Celine Leduc, are 3rd generation maple syrup producers from a 70 year old enterprise, of which they are extremely proud. Their high quality of maple syrup and maple products has garnered several awards over the years – notably in 2000 a First Place as the Titre du Grand Maitre Sucrier International awarded by the Minister of Food and Agriculture, as well as the prize for the Collection d’excellence, given by Citadelle, a cooperative of maple producers. They harvest maple water from 16 000 trees in Ste-Marthe with the highest of standards.
« Our enterprise specializes in maple syrup production, but we also transform this « yellow gold » into a large variety of delicious maple products. We invite you to discover them and experience the unique taste for yourself! »
FERME DE LA RIVE
Shelley Edwards and Bruce De Waele started their 3 acre family farm in 2006, situated on the shore of the historic Rigaud River. Bruce studied agriculture at McGill University and had his own hog farm when he was 18 years old. He is the dirt expert in the family. Shelley’s background as a chef for 20 years has a big influence on what they grow, choosing most varieties for taste and originality.
They use sustainable farm practices. “We pay particular attention to Heirloom varieties, concentrating on rare, unusual and exceptionally tasty vegetables.”
Of Interest: They open their farmhouse on the weekends for delicious Prix Fixe gourmet dinners made from all the produce they raise at their farm.
A friendly family enterprise, Quinn Farm produces asparagus, strawberries, corn, blueberries, raspberries, apples, pumpkins, squash and Christmas trees. Also made directly at the farm are preserves, such as jams and jellies, marinades, relish and ketchup. They also offer fresh baked muffins and pies from their fruits.
The farm was established at Notre-Dame-de-l’Île-Perrot in 1982 by the Quinn family.
Today, their customers can also visit the farm with the whole family – « We welcome you to our fields for “pick-your-own” fruits, trailer rides, an animal farm, a maze for children, and to our farm store to find gift baskets and other pedagogical activities. »
Of Interest: Farm Patriarch Elwood Quinn is a regular guest on CJAD’s Dave’s World, sharing anecdotes and stories of farming today.
Good food and good living represent Valens Farms. Established in 2005, by four farming families in the South-West of Montreal, Valens has grown and now enjoys providing hormone and antibiotic free as well as organic meats to families in most parts of Quebec.
Our specialty is our no nitrate-phosphate-MSG-gluten-lactose sausages and deli meats which taste fantastic and are easy to prepare. We also specialize in grass-fed beef, which tastes like nothing you have had before, pastured lamb (a delight) and real free-run-happy-chicken eggs. Currently our beef , eggs and oils are certified organic, and we are moving towards the day when all our products will be certified organic as well. As always good quality and healthy food comes from good farms. We are proud to be your farmers.
Jackie is on site every market day and happy to talk about her farm with you.
FERME A. LAUZON
Alain and Joseé operate a small-scale farm raising natural, high-quality, grass-fed Angus beef, pork and chicken with no growth hormones or antibiotics.
Our cattle are pasture-raised, drinking from their mothers and eating only grass. Unconfined, our animals are free to act according to their nature. Beef from Western Quebec, raised with love in Très-Saint-Rédempteur, Quebec!
Products: Angus beef, pork, chicken, eggs, chicken pies.
FROMAGERIE RUBAN BLEU
In the high and hostile plateaus of the Western-Montérégie, populated with ancestral fruit trees and carnivore goats, one can find one of the oldest cheese -makers of our “Belle Province” – Fromagerie Ruban Bleu.
Cheese-makers Caroline Tardif and Jean Francois Hébert keep goats and buy sheeps milk so they can make several varieties of cheese in the fromagerie. The stars of the show are their chevres. from the semi-firm La Bastringue to La Pyramide, named for its shape, and Le Charbonnier, a cheese coated in ground ash from pine trees of the Maritimes.
Ruban Bleu is a mainstay at the outdoor summer market with occasional appearances at the indoor market. Their facility at the farm, houses a shop where all their cheeses can be purchased, and makes for an enjoyable outing when you are headed south over the Mercier Bridge.
GORDZ HOT SAUCE
Gordz Hot Sauce is a unique grower of chile peppers and producer of hot sauces. From their mild Habanero Nasturtium Jelly to their famous all natural Gordz Hot Sauce, they have a hot sauce to suit every taste!
The Pepper Ranch (est. 2008) was born out of their desire for a fresh tasting, low vinegar and extremely low salt hot sauce. “Choosing to grow our own produce and peppers chemical and pesticide free is our way of ensuring the fresh natural flavours when we go into production.”
LES JARDINS CARYA
Les Jardins Carya is an 8 acre diversified vegetable farm located in Senneville on the island of Montreal. It is surrounded by the Morgan Arboretum and near the Lake of Two Mountains which provide a stunning array of biodiversity. Founded in 2010, the farm is now strongly established, thanks to the continued support of their devoted customers and members. Ramzy and Alex, along with their passionate team, continue to grow a wide selection of fresh and tasty organic vegetables for their local and surrounding communities.
Every year les Jardins Carya hosts students through McGill University’s Summer Internship program, providing them with 4 months of intensive training on market gardening and thus helping in their own way to inspire and educate the much needed next generation of food producers.
A family farm for over 100 years, Jardins Normandeau (a.k.a. Porcer Farm) was the recipient of the “My farm, a sustainable business” in 2001 for its good agro-environmental practices. Due to their heated greenhouse, many delicious conventionally- grown vegetables and fruits arrive at market very early in the season – like tomatoes, cucumbers, sweet peppers, eggplants, and strawberries. Also popular are their fresh handmade salsas and vinaigrettes.
“With pride, we are working to feed people for 3 generations”
Of Interest: Marie Normandeau is a professional – level cake decorator, and you will find her annual celebratory “faux vegetable” cakes featured sometimes at special events.
Our Mission: To provide nutritious flavorful meals in a jar that promote a healthy lifestyle.
At Jarz we try to stay clear of anything that has been processed or refined. We know that it is important to eat foods that are as close to their natural state as possible, like vegetables, fruits, grains, legumes, seeds and nuts. We take pride in using the highest quality products and use local ingredients whenever possible. Eating in a conscious way allows us to keep striving for a bright mind, healthy body, and happy spirit!
Madame Taco serves ‘made-on-site’ Mexican soft corn tacos (gluten –free) with various fillings, notably the slow-roasted, smoky Yucatecan Pulled Pork, and Organic Refried Black Beans, Fresh Salsas and her signature Mexican Rice Pudding. Recipes are authentic Mexican, based on the fare from the Little Mexican Cooking School in the Mayan Riviera, which Patti Murphy (AKA Mme Taco) co-founded in 2009. Ingredients used are fresh, local, and organic as much as possible. Come for a taco, and stay to talk about Mexican food, or exchange travel stories and recipes, with Patti.
Of Interest: Patti Murphy was the Coordinator of Marché –Ste-Anne from 2012 to 2017. She also teaches cooking classes for the town.
MCGILL STUDENT ECOLOGICAL GARDENS
The Macdonald Student-Run Ecological Garden, (MSEG) now cultivates close to 2 acres of land on the Macdonald Campus Farm and within the Morgan Arboretum.
Students from a wide range of disciplines practice agriculture to produce a variety of crops which are sold to McGill university staff and students and the community at large. MSEG is striving to expose students to the daily challenges and accomplishments of running a farm, while working towards a global vision of bringing sustainable agricultural practices to the forefront of the university.
MIEL ET FROMAGE
William Golding has been keeping bees and selling his unfiltered honey and hive products at our market since the beginning over 16 years ago. A few years after the market opened, things blossomed with another merchant, Cheese-maker Carole Bilodeau, and so began a new enterprise – Miel et Fromage. Carole’s 20 odd goats produce beautiful fresh and aged chevre and goat yogurt. The aged cheese is a delicious and versatile, less salty version of feta. The cheese and honey produced from their farm in St. Justine is, in William’s words: Clean and Healthy.
Chef Paul Hermann hung up his Executive Chef’s jacket after a successful international career, to pursue his passion of crafting artisanal pastas with his partner, Anne.
“We are a small batch manufacturer of Artisan Pasta using local wheat, Spelt, Buckwheat or the traditional Italian style pasta made from Canadian Durum Semolina.
Extruded in small batches on bronze cutting dies and slowly air dried, our pasta has the right texture and surface to optimize sauce adhesion.
Each ingredients as its own distinctive taste making Noola a naturally flavorful pasta.”
Carolina Oropeza is a Secretary by trade and never imagined that one day she would make vegan cheese, never mind selling it! But she was scheduled for a routine check up in the winter 2013 and she was given a sick leave on the spot.
Her nervous system had shut down and routine tasks like walking, eating, sitting became hard to do. She was lactose intolerant. She couldn’t consume milk or cheese! The next four months, she spent in bed, and she delved into health books, something she had never done before. Book by book she got to know about the vegan world and there is where she got to know what vegan cheese was.
As she started to get better, through trial and error she developed her own vegan ‘cheeze’ recipes, this fueled her desire to offer to others what she has found to be helpful to herself.
Today Carolina offers vegan cream ‘cheezes’ made of 5 ingredients. Nan-Cheeze offers artisanal products to please your palate! There are always new flavours to explore at our booth at our Ste-Anne-de-Bellevue Market.
OCHADÔ TEA HOUSE
Founded in 2008 by Julie and Normand in Pierrefonds, this brother and sister team embarks on the Way of Tea by creating the teahouse Ochadô. High quality loose-leaf teas come from several countries: China, Japan, India, Sri Lanka, Nepal, South Africa and Kenya.
Ochadô offers quality, variety and dependable customer service to its customers.
“Our teas, accessories, tea sets and collections shall be of quality, durability, elegance and originality.”
Previously known as MEDICINAL KITCHEN, this small scale, handcrafted, Kombucha Company started its humble beginnings at the Ste. Anne’s Farmer’s Market, in 2014. Claudie Paré, the founder and Kombucha brewer, has received nothing but great feedback and support from the community, allowing her to expand her production, every year, in order to satisfy all the thirsty demands. This summer 2017, she and her partner, Robert, are bringing the company to a whole new level of expansion; wanting her handcrafted Kombucha to reach more people around Quebec. This encouraged them to redesign the look of the company and change the name to ORIGIN KOMBUCHA.
Kombucha is an ancient health elixir made by fermenting tea, with a probiotic culture, for several weeks to create a unique, delicious and refreshing carbonated beverage. They use high quality ingredients, sourced and through fair trade. Flavoring ingredients are sourced locally, as much as possible, directly from trusted farmers and wild crafters. This allows them to support local first and have access to seasonal fruits and herbs that are harvested at their peak.
Note: Claudie is very passionate about nutrition, health and especially interested in herbalism. She hopes to one day be able to expand her knowledge on medicinal plants and have a closer and more direct relationship with the earth and what it has to offer.
PLUME DES CHAMPS
Founded in 2007 in Rigaud, Plume des Champs is a poultry farm specializing in the production of pasture –raised guinea hen.
Matthieu Gosselin prides himself on the stress-free conditions in which his birds are raised. They feed on hay and insects complimented by 100% vegetable grain. Raised without antibiotics, growth hormones or any animal fat meal, this farming method gives them a unique taste and texture high nutritional value.
Of Interest: The guinea fowl from Plumes des Champs is found on several esteemed Chef’s menus, in the Montreal and West Island area.
Having a shower with a bar of pure handmade soap is a glorious way to start your day. Formulated exclusively with natural plant oils, Tannahill Handcrafted Soap is mild on the skin and gentle for the environment. The abundant proportions of almond oil and shea butter reduce the need for additional skin care products, while vitamin E contributes to the anti-oxidant properties of this fine soap. Tannahill soap uses the finest ingredients, contains no parabens and is free of synthetic preservatives and artificial colouring agents.
TOURNE-SOL COOPERATIVE FARM
The Tourne-Sol Cooperative Farm was founded by a group of 5 young farmers who met while studying at university – Reid Allaway, Dan Brisebois, Emily Board, Renée Primeau and Frédéric Theriault. Their interest in good food, social justice and the environment led them to start a workers co-op in the fall of 2004. Tourne-Sol grows over 40 different kinds of organic vegetables, they also grow organic seeds, garden plants, flowers, and herbs for market, and for their vegetable basket program (delivered in many location in the West Island).
The coop has more than doubled in size since its beginnings, and the team now counts 11 members during the growing season. Not to mention that over the years, 8 little farmers-to-be were born among the families that form the co-operative. You’ll get to meet them at market from time to time!
Tourne-Sol farm has been actively involved in the Ste-Anne Market since their beginnings and significantly contributed to the market’s growth. You can find their fresh produce from May to December at the market. Their website features recipes, an online seed store, and provides all the info for their organic vegetable basket program.
Of Interest: Due to the uniqueness of their farm model, Tourne-sol has been the subject of numerous media articles, videos and documentaries. Use the links below to see their mediatheque!
Rachel and Pedro, a dynamic duo who shares a common passion for lacto-fermentation. We want to bring to your table a variety of original products inspired by this ancient preservation method.
As part of our commitment to you, we select local vegetables and fruits grown with responsible agricultural practices from small family-run farms.
We incorporate as many seasonal ingredients as we can find locally and adapt to our partners’ production schedules.
You will find that we have included some elements of Mexican cuisine to our products; this reflects our deep roots to Mexico. Pedro, our head fermenter, was born in Mexico and it is in this wonderful country where he and Rachel met…and eventually created Tout cru! Atelier de fermentation together.
Worke’s Kitchen is a unique family bakery that bakes many Ethiopian traditional delights such as enjera, merso, sambusa, awazi and more!
The specialty breads are also a treat. Sweet potato cinnamon buns, ginger breads, apple cakes and many other varieties are all prepared with their own multi-grain flour and fresh ingredients. Their sourdough breads include flax seed, mixed-nut and whole wheat. Certain gluten-free breads are available upon order.
Zoltans offers a wide variety of home-made food sourced from local ingredients, grown or foraged in Western Quebec and Eastern Ontario. If they don’t grow it, or foraged for it, they buy and barter from their neighborhood farmers.
Unique and tasty, their gourmet soups, pizzas, roasted garlic butters, salad dressings, horseradish mustard, smoked cheese are distinctive.
Owner, Susan’s specialty is wild mushrooms, both edible and medicinal, fresh and dried. In fact, Zoltan’s Wild Mushroom Soup has become a mainstay at the fall market. With her son Zak, Susan’s goal is to produce entirely local food, bringing as many wild edibles as possible to the market.
Of Interest : A trained and experienced forager, Susan Valyi offers Mushroom Hunting Expeditions from spring to fall. When not foraging in the wild, Susan is also an award-winning artist, having designed a beautiful comprehensive poster all about the region’s wild mushrooms – suitable for framing.