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  • Les Marchés Publics de Montréal
    Since 1967

    Ferme André Plouffe

    All merchants |  Fruit and vegetable growers

    Ferme André Plouffe, Maraîchers
    For many generations, the Plouffe family has been at the Jean-Talon Market as an agricultural producer. Come see them as soon as the sunny days show up to get quality fruits and vegetables. Their specialties: lettuce, rhubarb, asparagus, cherry tomatoe, eggplant, maple syrup and herbs.

    The Plouffe family welcomes you from May to late October.

    Useful information

  • Opening period : May to October
  • Production location : Épiphanie
  • Contact information

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    Jean Talon

    — market —

    plan du marché Jean Talon
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    Québec field tomato

    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!

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    Red Radish

    Deliciously fresh and crunchy, slightly peppery.

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    Pepper

    Depending the merchant, you will find them in different colors. Yellow, red and orange are sweeter than green. Delicious in salads, casseroles ... a ray of sunshine in your plate!

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    Québec corn

    Expected every year! Ask your merchants for tips of cooking, because between the beginning and the end of the season, cooking time will not be the same. Enjoy!

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    Lettuce

    A great leafy vegetable for your salads.

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    Cauliflower

    Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.

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    Broccoli

    Broccoli is variety of cabbage. It is high in vitamin C and dietary fiber.

    It is particularly rich in lutein and also provides a modest amount of beta-carotene.

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    Asparagus from Quebec

    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!

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