How to grow








The whole process from the seed to the table is an adventure! every year is different as we face conditions that are changing and challenging. The one thing that does not change is the love we have for what we do. Gardening is the activity we have chosen and we do it with love and care.

Soil preparation

The soil in the winter is covered by mulch, just like in nature, where the gound is protected by the fallen leaves. Applying compost every year keeps the organic content in the soil at a high level, and at the end of each season, nutrients are added according to the results of our soil analysis.


A garden plan is kept each year and we ensure that the crop rotations are done in order to avoid diseases and imbalances. The required quantities for each vegetable is evaluated during the winter and our cooks and customers are contacted to establish the forecast of our production.


Seeding starts at the end of February with the onions family such as leeks then slow growers: peppers, parsley and eggplants. Seeding will continue all summer long with successive planting of lettuces and other fast growing crops. All our seeds are started in soil blocks to avoid the shock of transplantation and the waste of plastic plugs. Seeds are started in our house and moved to a heated high tunnel at the beginning of April.In march we sow spinach, carrots and radishes directly in the ground in the high tunnels.


Beginning of April we start to transplant the lettuces, parsley and brassicas seedlings in the high tunnels. Once our cold lover veggies crop is harvested, it is time to replace it by warm weather vegetables such as tomatoes peppers or eggplants. Outside the first plants to go into the ground are the leeks and onions. All our transplants are done without moving the roots, the soil blocks are great to prevent transplantation shock!


As soon as the weeds appear we start hoeing, installing weed barrier, trellissing the plants as they grow. The potato beetles are hand picked, the leeks are hilled, the tomatoes are pruned, compost tea is added. The daily chores require regular attention.


In may, we start harvesting chives, radishes, spinach, lettuces, asparagus and rhubarb.
In June follows lettuces kohlrabis, carrots, mint, bunching onions, garlic scapes.
In July: beans, peas, cucumbers, strawberries, the first tomatoes, zucchinis, kale, garlic, beets and our delicious fennels.
In August, we harvest blueberries, green peppers, tomatoes, spaghetti squash, leeks, eggplants, corn, and our first potatoes.
September: the pumpkins are ready, squashes, red peppers.


Roots are stored in our walk-in cooler, squash are kept in a cool room, herb are dried.


Starting in August we have a team that makes a delicious pumpkin marmelade, pickles, tomato sauce, salsa, The beans are frozen, the herbs are dried and apple sauce is made with the wild apples that grow freely on the property. It is the busiest time of the year!