Apr 24, 2015

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Articles

What’s in Lauren’s basket?

Let’s face it: we’re always a little curious about what other Lufavores are adding to their baskets. So this week, we thought we would ask our Greenhouse Director Lauren to tell us about how she’s customizing her basket. Nobody knows the Greenhouse better than Lauren does, so when she gets excited about something, so do we!

Apr 23, 2015

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Recipes

Portobello Mushroom Burger

Some would argue that m:brgr has one of the best burgers in town, so without hesitation we spoke to Jeff from m:brgr to learn more about the secrets behind his vegetarian burgers. Together we came up with the perfect vegetarian hockey burger! Made with our delicious portobellos.

Ingredients

Apr 21, 2015

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Articles

Japanese Miso, a couple from Quebec and a story of a Rwandan girl.

This week we’ll tell you a story of miso, the story that began in Rwanda in the 70s with Suzanne Dionne and Gilbert Boulay, founders of Aliments Massawippi.

Aliments Massawippi is Canada’s one and only company to offer an extensive line of organic miso products that undergo the oldest traditional process of fermentation. "Our sole mission is to produce living organic products that will maintain or improve your health and reduce the incidence of problems linked to food intolerance,” says Suzanne.

Apr 20, 2015

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Articles

Go Habs Go!

Hey Lufavores,

Some would argue that the Canadiens playoff season is the best time of the year. We wanted to make it even better by helping you celebrate with some of our game-ready treasures on the Marketplace this week.

We know that true fans need to focus on the game, so we’re going to make this easy! We created

Apr 17, 2015

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Recipes

Habs Pork & Bacon Burger

"I'm happy to see that Lufa Farms has Fermes Gaspor St-Canut piglet and bacon patties. If you're going to use them to make a burger, keep the burger simple." 

- Jeff, m:brgr

 

Ingredients

Apr 10, 2015
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Articles

Fresh bread from Jeff (Hof Kelsten)

This week we’re going to introduce you to a new and very special supplier of Montreal’s famous bread, Boulangerie Hof Kelsten.

When it opened, about five years ago, Boulangerie Hof Kelsten, was a small and unique bakery in the Mile End, Montreal. “I wanted to offer something that I find Montreal was missing, the old school bread, simple and delicious” said owner Jeff Finkelstein.

Growing

Apr 9, 2015

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Recipes

Bok choy in the wok

"I wanted to pay tribute to the cabbage family as I find its true potential hasn't been recognized. Leafy vegetables from the cabbage family are not only nature's form of artistic expression but are also packed with flavour that adds value to any dish."

- Catherine Lefebvre

Catherine Lefebvre is a nutritionist, travel writer and the author of the vegetarian recipe book, Les Carnivores infidèles. She works mostly in the media and has a weekly article in Pause Repas section

Apr 3, 2015
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Articles

100% Quebec Strawberries for Everyone!

This week we’re incredibly proud to announce that we’re officially the first ones to start off the spring season with La Frissonnante, 100% Quebec strawberries without any pesticides or fungicides grown by Les Serres René Fontaine.

La Frissonnante’s greenhouses in Drummondville are over 30 years old, but Joël Lalancette, the Production Manager for Les Serres René Fontaine, and Simon Parent, the owner of Nova Fruit, have done some impressive upgrades to enable climate control and

Mar 27, 2015
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Recipes

Eggplant caviar with jalapenos

The perfect healthy recipe for your spring appetizers! Enjoy it as a dip or spread on a slice of toast!

Ingredients

Mar 20, 2015
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Articles

Greenhouse Update: New vertical LED systems.

We’re back with our second greenhouse update. Last time, we shared a bit about overcoming the whitefly war and planting new crops. Here’s what’s new...

Lufa Farms Laval Greenhouse:

We’re out of the woods with the whiteflies, thanks to our biocontrols (particularly parasitic wasps), and the older crops are nearly fully recovered. The more recently planted rows are starting to produce - eggplants started last week, and we’ll be harvesting more and more

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