Fall at the Market

The colours and flavours of Quebec's autumn are taking hold in public markets, much to our delight. Oranges, yellows, greens and reds adorn the stalls of merchants for whom the early mornings are no longer very warm, with a little wool on their backs. The stalls are transformed, giving way to an abundance of harvests, the arrival of chrysanthemums, the first apple harvests, squash and pumpkins. With the change of season also comes the desire to cook comforting dishes that will make those cooler days we've become accustomed to sweeter.

Let the smells and produce of the public markets inspire you to bake your own pies, crusts, compotes, soups and stews!

Spaghetti, Acorn or Butternut : Put Squash on Your Menu

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