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  • Les Marchés Publics de Montréal
    Since 1984

    Les Fermes du Soleil Inc.

    All merchants |  Fruit and vegetable growers

    Family business founded in 1933 located in the heart of Quebec Gardens, Les Fermes du Soleil Inc. offer a production of vegetables of high quality. Their specialties: onion, lettuce and radish.

    Useful information

  • Opening period : June to October
  • Production location : Sainte-Clothilde
  • Contact information

    Discover merchant's products

     

    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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    Butternut squash

    Long and sweet orange squash, fragrant, with nuts flavors. Cook it in whatever way suits you best: salad, soup, dessert... Enjoy!

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    Spaghetti squash

    Yellow squash. Its name comes from the fact that once cooked, the flesh can be removed by long filaments, and looks like spaghetti! Sweet and neutral taste, with nutty flavors. Delicious gratinated, in stew. Use it also as pasta!

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    Acorn squash

    Dark green rind, yellow-white flesh, sweet with pepper and nutty flavors. This squash can be prepared in soup or in stew.

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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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