WHAT WE DO
The McGill Farmers' Market was established to make local food more accessible to both the McGill and Montreal community. We pay particular attention to sourcing food that is healthy, affordable, and sustainably produced.
The McGill Farmers' Market is a weekly gathering spot for students, faculty, and community members to discover local foods. With more than ten local suppliers, the Market provides the opportunity for downtown residents to connect to the agricultural community of Quebec.
In addition to our weekly Market, we organize a community supported agriculture program, which provides our community with local and seasonal produce throughout the summer and fall. Basket members can choose from a variety of sizes and farms, according to their needs.
We are a proud member of the Kohlrabi Collective, a business partnership between Organic Campus, MSEG, and the Market. The Collective seeks to alleviate short-term challenges through cooperation. The Collective was created to improve the longevity of each of these endeavours.
The Market enjoys a partnership with Robin des Bois, a non-profit restaurant located in the Plateau-Mont Royal. By donating our leftover produce to the organization, we support its mission to produce wholesome meals that benefit various social justice organizations in Montreal.
Order your basket for Summer or Fall 2017
It's time to enjoy the warm and moist apple bread that not only satisfies one's sugar cravings but also serves as a great source of fiber. The soft texture of the bread combined with the crumble toppings will certainly make this one of your favorite fall recipes!
This week at the market, Dietetics McGill brought us the loved-by-all dip — hummus. With winter squash, bell peppers, chickpeas as the main ingredients, this recipe is a staple for the summer–fall transition that we're experiencing!
Are you a fan of the nutrition-filled kale? This week, the students of McGill Dietetics introduce a recipe that uses kale as the main ingredient. This kale dip recipe is so simple and easy to make that it might become your go-to dip for all occasions!
To celebrate the fourth week of the market and our half-way mark of the season, the students from the McGill School of Dietetics prepared a Swiss chard–apple salad recipe that is not only colorful but also extremely flavorful!
For week three, we have a recipe for eggplant prepared in a mix of soya sauce, minced garlic, oil and rice vinegar. With just a few simple ingredients, you can follow this recipe and make one of the most popular side dishes in China.
Week two of the McGill Farmers' Market and we got to try this tasty salsa recipe – one that is perfect for those of you who want something extremely simple and easy, yet full of bursting flavor to accompany your meal.
For the first week of the McGill Farmers' Market, the students from the McGill School of Dietetics and Human Nutrition brought us a zucchini bread recipe that's not only healthy but also incredibly tasty!