With the merchant’s stalls decked out their autumnal colours of orange, yellow, green and red, we can see that despite the summery weather, fall has arrived in the markets! The stands are overflowing with the abundance of the harvest, with the arrival of chrysanthemums, the first apples, squash and pumpkins. With the change in season, our thoughts begin to turn to comfort foods that will make the approach of cooler temperatures easier to bear.

Let yourself be inspired by the cornucopia of Québec’s harvest in the markets as you plan your fall menus of pies, fruit crisps, sauces, soups and stews!

Spaghetti, Acorn or Butternut: Put Squash on Your Menus
The arrival of squash and pumpkins are a sure sign of fall in the public markets. Their colours, shapes and sizes are eye-catching. But with all the different varieties, it’s not always easy to know which one to pick. Our merchants can guide you in your choice and offer practical advice about how to prepare squashes, according to the flavour specific to each.

At our visit to Serres JC Lauzon, Margot told us her secret for making a succulent dessert out of that acorn squash that’s been sitting on your counter for a while. Cut off the top, and scoop out the seeds and filaments with a spoon. Then, pour in a generous dollop of maple syrup and put it in the oven until it’s tender. Margot says that this squash dessert tastes a lot like bread pudding. Scrumptious.

Looking for a recipe featuring squash from here?
Two squash osso buco


Butternut squash and apple salad with honey vinaigrette


Easy Pickings!
Apple picking in Québec’s orchards is a fall tradition. Sometimes though, when things get hectic and you don’t have time, but you’re craving a delicious hot apple crisp, the next best thing is to pop into the market, where the merchants will be pleased to give you the lowdown on the various types of apples, and advice according to what you want to do with them. Pierre Chamerlant, the manager of the Vergers Cournoyer stand, suggests Cortland or Honey Crisp apples for your pies and cakes because they keep their texture after cooking. Macintoshes are perfect for making applesauce. While apples are excellent to eat raw and delightful as a dessert, they are also just as tasty in your main courses, such as in salads. While some varieties brown very quickly, the flesh of Cortland apples keeps its colour longer and is an excellent choice for both cold dishes and stews, because it doesn’t lose its texture after cooking.

Silk Road apple crumble


Onion-leek-and-apple-soup-emptying-the-fridge


Fall is the perfect season to stock up on local produce at your favourite merchants and to savour the pleasure of cooking them with family or friends.

Plan your visit to the market by consulting the list of market gardeners!

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