Our team shows off their spring basket haul.
While local farmers are hard at work prepping for bountiful summer harvests, we’ve entered the transition period when we start to say goodbye to winter veggies and we eagerly anticipate the arrival of the first of the fields. Keep scrolling to find out how our team makes the most of the Marketplace in the springtime.
Meet Andrea, a customer service team member for five years now and a longtime Lufavore.
Andrea’s a self-proclaimed greenhouse addict who loves all things rooftop veg. In the spring, our greenhouses are in full swing, giving her plenty of variety to add to her basket.
As a mom of two teens, Andrea also turns to our ready-made category for a quick and easy meal. Her weekly must-haves include made-to-order breakfast samosas, vegan imperial rolls, and smoked rainbow trout spread.
For hurried mornings, she heads to the pantry to prep overnight oats with Greek yogurt, chia or flax seeds, and organic nuts. Until she can add summer fruit to the mix, she’s topping it off with shredded apples.
Team Tip! Andrea’s gluten-free and can’t recommend this hidden gem enough: La Fabrique Essentielle (the handmade almond cakes are her fave).
Meet David, an Ahuntsic greenhouse team member for nearly three years and super snack master.
As a home chef, he’s all about making the most of our ever-changing seasonal variety. And no matter the time of year, David’s basket is filled with tortilla chips, salted popcorn, and apples for light and local snacks.
David’s a big brunch fan, picking up everything he needs to make his killer pancakes (milk, eggs, butter, maple syrup - check). And when he’s out of dinner ideas, he checks out our rotation of seasonal recipes.
Érablière Varin’s maple sugar and taffy cones are a quintessential spring treat that are never missing from David’s springtime baskets.
Team Tip! When David's having a busy week, he grabs ready-made lunches to give him the energy to harvest those rooftop veggies all day long.
Meet Amelie, our wonderful Human Resources Manager, and a seasonal meal planning pro.
She loves springtime for the fresh herbs (she’ll plant them in her garden later) and the increased greenhouse variety. Her weekly staples from our rooftops include greens from Anjou and specialty tomatoes.
When it’s time to indulge, she turns to La Fabrique Arhoma’s morning-made cocoa, white chocolate, and raspberry bread.
Amelie rotates her recipes with the seasons, and her springtime menu includes a salad that makes the most of the last winter beets - paired with flowering Lebanese cukes, fresh dill, local feta, and lemons for her homemade vinaigrette.
Team Tip! When it comes to snacks, Amelie changes it up weekly by checking out the sale section.