Quebec-Grown Garlic – The 2017 available from our online store!

Posted on 26 June, 2017 by Marie-Pierre Dubeau | Le Petit Mas

Quebec-grown garlic is ready!

Online store

We would like to let you know that the Petit Mas Online Store is open and ready to take your orders of Quebec garlic as of July 25, 2017!

The sooner you order your garlic in July and August, the sooner you will receive it in September, and so on for the following months until supplies last.

New** Le Petit Mas Farm Store

Good news! We will also have an actual store at Le Petit Mas farm (60 Route 251, Martinville, Quebec, Canada). The store will open its doors on September 1st and be open Wednesday to Friday from 9 a.m. to 4:30 p.m. and on Saturdays from 9 a.m. to 11 a.m.

We don’t process advance orders at the farm store, but you can order your garlic from our online store and then select the option “I will pick up my order at the farm.”

New** Quebec-grown garlic in BULK

Quebec-grown garlic in BULK is now available for seeds or personal consumption in all garlic varieties, grades and sizes (large, medium, small, Grade 1, Grade 2, Music and Glazed Purple Stripe).

When buying garlic in BULK, you will save approximately 5% on your order compared to packaged garlic. The garlic sold in BULK is delivered directly in a box without being packaged in mesh bags. For now, this format is offered only from our online store.

Varieties grown at Le Petit Mas

Since 1989, we have been growing the Music cultivar, known for its large, strong, juicy and spicy cloves, its excellent shelf-life (8 to 12 months) and exceptional resistance to cold and diseases.

In 2012, we received a sample of the Glazed Purple Stripe cultivar from a market gardener. Last year, we began selling this garlic at our online store. Glazed Purple Stripe is a rich and mild garlic. Each bulb has about 10 flat, bronze cloves and a medium shelf-life (6 to 8 months).

To find out more, go to our Varieties and Groups of Garlic in Quebec page.

Grade 2 garlic (irregular, second quality, unappealing…)

At Le Petit Mas, we carefully sort our Quebec-grown garlic and offer only high-quality garlic (Grade 1) to supermarkets.

In order to eliminate food waste, we sell our irregular garlic (Grade 2) through our online store, at food fairs and within the HRI network. In terms of taste, Grade 1 garlic and Grade 2 garlic are equivalent. As for the shelf-life, Grade 1 garlic keeps for longer (8 to 12 months) than Grade 2 garlic (3 to 6 months).

Discover our other garlic products

Discover our dried garlic, sold in three practical formats:

– in a resealable bag ($4)

– in a reusable glass grinder ($13)

– in a gift set that includes a reusable glass grinder and a jar of fermented garlic scapes ($18)

Dried garlic is a great addition to salt and pepper to season your meals right at the table!

You have any questions? We have the answers!

How can I calculate how many kilos of garlic I need to last me throughout the year?

What is the difference between large, medium and small size garlic?

What is the difference between Grade 1 and Grade 2 garlic?

What is the difference between garlic sold in bulk, in a mesh bag or simply as seeds?

Is the garlic you sell through your online store certified organic?

Is the garlic sold in your online store all grown in the Eastern Townships?

Can the garlic you sell be planted?

How do I calculate the number of kilos I need for planting?

When will I receive my garlic?

What are the shipping costs?

Can I pick up my order directly at the farm?

Can Le Petit Mas products be returned or refunded?

I live outside Quebec: can I still order online?

What mode of payment do you accept?

Can I order my garlic from the farm store in advance and then pick it up?

Can I buy garlic at the farm?

When is the farm store open?

How should I store my canadian garlic?

Posted on 1 May, 2017 by Marie-Pierre Dubeau | Le Petit Mas

1- Buy fresh Quebec garlic in season: In addition to being more flavourful, juicy and exquisitely crisp, fresh garlic doesn’t have its germ! (Buy it directly from our our online store as of early August.)

2- Buy garlic directly from producers: Garlic bought directly from producers has never been stored in cold rooms, which cause the cloves to germinate early. (The producer: that’s us!)

3- Buy garlic from an experienced producer: The way garlic is dried is critical for ensuring that it will keep well throughout the year. Experienced producers know how to process garlic at each of the different steps of production to ensure the quality of the bulbs. (Le Petit Mas has 25 years of experience!)

4- Buy a garlic variety that naturally stores well: Garlic varieties do not all have the same shelf life. The Music variety we grow naturally keeps well (it will keep from one harvest to the next), while other varieties have a shorter shelf life. (The Music variety is the one we sell!)

5- Follow your producer’s advice on how to store garlic: Ultimately, if you buy our garlic, keep it handy on your kitchen counter or in your cupboard at room temperature (around 20°C). Since our garlic has not undergone a dormancy period (which happens when it is kept in the cold), its biological clock has stopped. The germ will grow very slowly inside the bulbs and won’t come out for several months—or even not at all—before the next harvest.

Order your Quebec garlic as of early August and enjoy it throughout the year!

While waiting for the next harvest, try our fermented garlic flowers, available year-round in stores. Once opened, the jar keeps in the fridge for over two years!

Expansion of Our Agribusiness: Le Petit Mas Increases Its Quebec Garlic Production

Posted on 13 June, 2016 by Marie-Pierre Dubeau | Le Petit Mas

Expansion of Our Agribusiness:

Le Petit Mas Increases Its Quebec Garlic Production

June 13, 2016 – Le Petit Mas has invested close to one million dollars in Martinville, in the Eastern Townships, in order to expand and develop its agribusiness of Quebec garlic and fermented garlic scapes in oil.

Marie-Pierre Dubeau and Sébastien Grandmont acquired the Petit Mas family farm in 2013. This young couple from Sherbrooke aimed to increase the garlic production for the Quebec market and to set up the family home on their farmland.

After a three-year search, they found the ideal land in Martinville, in the fertile Coaticook River Valley, at the heart of the Eastern Townships. To bring their projects to fruition, they partnered with new business associates Jean-Raymond Payet and Carole Begue. “They had wonderful land and the desire to grow garlic. Instead of becoming competitors, we decided to become associate partners,” co-owner Marie?Pierre Dubeau stated.

The new processing and storage buildings needed to accommodate the twofold increase in production will be ready by spring 2017. “In the new building, we will have space for our administrative office and a farm store, two new features for our business,” Marie-Pierre Dubeau explained. In the meantime, for the 2016 harvest, you can still pick up your order of Quebec garlic at the farm (by appointment only, 819 849-0564), order it online (www.lepetitmas.ca/online-store) as of July 26, or buy it at the IGA or Métro in September, as Le Petit Mas is one of their Quebec garlic suppliers.

Le Petit Mas Remains Committed to Organic Farming

The expansion to the new land will be gradual as it takes several years to meet organic certification standards. Therefore, over the next few years, Le Petit Mas will cultivate organic garlic on land that is already certified, while also working to convert an additional 8 hectares of land to organic farming by 2018.

Fermented Garlic Scapes – A Seasoning Unique in the World

Le Petit Mas is well known for its unique seasoning, fermented garlic scapes in oil, now available in over 500 points of sale in Quebec. Fermented garlic scapes are part of the same food trend as tempeh¹ and kombucha².

Le Petit Mas is glad to witness a comeback in fermented products in the eating habits of Quebecers. The lactic fermentation of garlic scapes has many benefits:

It keeps the product alive and good for your health, thanks to the lactic bacteria and enzymes produced, as well as maintaining the concentration of vitamins, nutrients, and bioactive molecules of raw foods.

It preserves the scapes for several years through entirely natural means without chemical additives or pasteurization.

It creates new flavours thanks to the lactic and organic acids produced.

Le Petit Mas retains a dozen (full-time and part-time) employees year-round and two dozen seasonal employees to produce 35 tons of Quebec garlic and 23 tons of fermented garlic scapes. The Coaticook River Valley can thus take pride in providing a home for a leading Quebec agribusiness of organic garlic.

Tempeh is a food product made from fermented soybeans
Kombucha is a drink prepared from a symbiotic colony of bacteria and yeast.

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For more information, contact:

Laurie-Anne Dubeau

Communication and Marketing

Le Petit Mas

vente@lepetitmas.ca

http://www.lepetitmas.ca