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  • Les Marchés Publics de Montréal
    Since 1964

    Ferme Daniel Oligny

    All merchants |  Fruit and vegetable growers

    Ferme Daniel Oligny, Maraîchers
    For three generations, the Oligny have been at the Jean-Talon Market as an agricultural producer. Come see them in the center-aisle of the market to get their specialties: potatoes, squash, peppers, turnips, parsnips, mushrooms and cucumbers or you obtain their spices.

    They welcome you from early May to late October.

    Useful information

  • Opening period : May to October
  • Production location : Saint-Rémi
  • Contact information

  • Phone : 514.592.2238
  • Find the merchant location

    Jean Talon

    — market —

    plan du marché Jean Talon
    Discover this market

    Discover merchant's products

     

    Red Radish

    Deliciously fresh and crunchy, slightly peppery.

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    Early potato

    New potatoes, fresh from the field. Depending on the merchant, you'll find a wide choice of varieties: white, yellow, red... Delicious pan-fried in butter, with onions and zucchinis. Keep them in the fridge.

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    Québec raspberry

    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!

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    Québec strawberry

    Small red berries, freshly picked! From sweet to very sweet... it's Mother Nature who decides!

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    Sour Cherry

    Perfect for muffins, pies, or even to flavour strong spirits.

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    Blueberry

    You can find this small blue fruit cultivated throughout Québec. Blueberries are great fresh, in pies, in jam or in your morning bowl of yogurt !

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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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