A plethora of public markets are popping up all over the province. Quebec has never been so locavore.
I’ve put together a list of some of the newer markets around Quebec City that deserve a visit. Some of them begin this weekend. Mark your calendars, because they’re for a limited time only.
The second edition of Saint-Sauveur’s public market begins tomorrow. Until september 27th, Saint-Sauveur is opening up the front lawn of the Durocher Center –on the corner of Saint-Vallier and Carillon streets- to local producers like La Ferme Rustique, Le Cercle Maraîcher and Les Jardins d’Inverness. This downtown city market is a great opportunity to meet artisans of our terroir and grab a few exclusive products like the Pied Bleu’s Saint-Sauveur sausage. A market-exclusive porc sausage made with honey and garlic gathered from the local community garden, Le Tournesol.
Val-Bélair also has a public market, but only on Saturdays. And you peeps complaining about the distance, here’s a very tasty reason why you’ll want to take the drive up to the market: Gloria Portena‘s empanadas! #MIAM It doesn’t get more Argentinian than that in Quebec City.
The first ever Limoilou market begins this Sunday. From 11 to 2 pm until September 21st, the 3e avenue (between the 8e and 9e streets) is closing down to make way for…food! Unfortunately, you’ll have to show up to find out which producers will be there. The Limoilou market is an initiative of the Collectif Rutabaga and financed in part by La Ruche, a Quebec crowd-funding website.
The Stoneham public market sets up its tents on Wednesdays from 3:30 to 7pm. I like that idea so much, because it splits the week in half.
I’ll give you a few reasons to show up: Vincent Goulet aka Chef de Rang‘s bacon jam, Fumoirs P Beaulieu smoked salmon and trout and the flammekueches and pretzels of Manala, festin alsacien.
The Lévis market is so small that not all spots have yet be filled. It has only been opened for three weeks. The advantage of a small market like this one, is that you can take the time to talk with the producers. The stories are wonderful. Like that of la Ferme Rosée du Matin and how they got their strawberry juice recipe from a nutrition student at Laval University. They decided to change the recipe, because they found it too sweet. They now use maple syrup instead of honey. I love their strawberry juice. If you go straight to their farm in Saint-Antoine-de-Tilly, you’ll also discover they have one of the best gelato in the region.