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Les Jardins d'Élyse
All merchants | Fruit and vegetable growers, Horticulturists
For three generations, the Palardy have been at the Jean-Talon Market as agricultural producers. Come see them as soon as the sunny days show up to get their famous vegetable plants, herbs and fruits or their gladioli but also to enjoy the products of their fields such as thirty varieties of peppers; eggplants; cantaloupes; etc.
The Palardy welcome you from early May to late October.
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We know this member of the cucurbitaceae family by its Italian name, which means "little squash." Zucchinis are excellent in ratatouille, or sauteed, fried, stuffed, au gratin or in soup. Zucchinis don't have many calories (approximately 15 calories per 100 g) and contain useful amounts of folate, potassium, vitamin A, which attack free radicals and protect the eyes, and rutin (vitamin P), which helps oxidize cholesterol.
The red rhubarb is a type softer and less acid than the green. Her petiole is rich in vitamin C (12 mg / 100 grams), in fibers, in minerals such as the phosphor, potassium, calcium and magnesium. In XVIII ième century, she was using as medicinal plant thanks to purgatives properties, antiseptic effect on liver problems and anti-inflammatory effect on the oral mucous membranes. But attention on her limb ( the leaf), it will be toxic in great quantities.
Type of mexican herb frequently used for stomach pain and digestion problem. From the chénopodes family (Chenopodium ambrosioides), its properties being carminative (anti gas), worm, antispasmodic and stomachique; she allows to restore faintness intestinal. On the other hand, attention not to give it too much to the children and to the pregnant women.
Other names given in this plants: apasote, cimin contract, tea of Mexico, ragweed of Mexico, nitna, mintina.
Fresh herbs plants are perfects for your garden or your balcony. Depending the merchant, you will find plants of: basil, coriander, curry, chives, eucalyptus, Moroccan mint, spearmint, oregano, rosemary, savory, stevia, thyme... Used it to flavor a flat or to make tea!
With its 1,000, 000 of Scotville scale*, this hot pepper of habanero type will become the fire at yours lingual papillas.
*Scotville scale: measures the pungency (spicy heat) of chili peppers. From 100 to 500: sweet pepper.
The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively.
Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.
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!
Long and sweet orange squash, fragrant, with nuts flavors. Cook it in whatever way suits you best: salad, soup, dessert... Enjoy!
Orange squash, sweet taste with nutty flavors. Enjoy it raw, in salad, or roasted, mashed, in soup, or in pastries.
Elongated squash, with a pale color and green stripes. Yellow flesh, sweet taste and hazelnut flavors. Delicious roasted or stuffed.
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!
Dark green rind, yellow-white flesh, sweet with pepper and nutty flavors. This squash can be prepared in soup or in stew.
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!
