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A juicy fruit that's excellent in salads and sandwiches! Several varieties available, depending on time of year and merchants: Italian, baby Italian, round, grape, cherry, a variety of shapes and colors... ask your merchants for their favourites!
Pure 100%. Made with x-light, light or medium maple syrup.
To be consumed quickly. Store it in a cool place.
100% pure, dark colour with a stronger maple taste. Keep refrigerated after opening, between three to six months. Transfer it to a clean glass or plastic container.
100% pure. Light colour and delicate taste. Not as sweet as the other maple syrups.
Pure 100%. Subtle maple taste, sweeter than the medium.
Keep refrigerated after opening, between three to six months. Transfer it to a clean glass or plastic container.
100% pure, dark colour with a strong maple taste. Keep refrigerated after opening, between three to six months. Transfer it to a clean glass or plastic container.
Yellow or green beans. Yellow beans have a milder and sweeter taste than green beans. They are delicious blanched, then lightly sautéed with a knob of butter. Raw food lovers can eat them just as they are!
Small, sweet red berry with a slight tang. Buy them fresh and don't forget to freeze some for the rest of the year! You don't really need us to tell you how to enjoy this fruit! Indulge yourself and eat it as you wish: fresh, with yogurt, cereals, in a pie, jam, or salad ... the possibilities are endless!
Small red berries, freshly picked! From sweet to very sweet... it's Mother Nature who decides!
Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.
A delicious chocolate maple leaf, sure to please chocolate and maple lovers. Made with milk or dark chocolate and 100% pure maple butter.
Made from pure maple syrup.
Spread over toast, waffles, pancakes or enjoy it with a tasty apple pie.
Pure 100%. Made with extra-light, light or medium maple syrup.To spread on bread, pancakes or waffles.
Discovered to the antique in Eurasia, it’s the first vegetable of the summer in Quebec. Short-term product in cool temperature, it’s very important to make a good choise. They must be firms, supples and resistants in the break, have a well ear and not be too dry or crumple on the base.
To cook them, no peel, remove only the base and put in a cauldron of slightly salted boiling water, about ten minutes. Serve them with lemon and oil, with a vinaigrette or simply nature; you will be crazy about it!
Fresh garlic is usually available in our markets around Saint-Jean-Baptiste Day, at the end of June. Garlic is a fresh product, easy to digest. To preserve its aroma and crunchiness, add it at the end of cooking or food preparation. Never put garlic in the fridge, instead, leave it out in a dry place.
