Kitchen Gardening: The Best Lettuce

A few months ago I presented our aquaponics system. We have been growing and trying different kinds of seeds to see what worked best, and we have recently been quite successful with lettuce.

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This was quite exciting because we have a lot of trouble growing lettuce from seeds. They always end up being weaklings and die off before we can even call them lettuces. This time however, we just sprinkled some lettuce seeds in our system, hopelessly waited, and it worked! Beautiful lettuce leaves, fresh and exceptionally local as they come from our own kitchen. How fun!

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I served this with a simple dressing, and it was delicious! The texture was soft, and the leaves melted in our mouths: it was actually quite similar to butter lettuce. It was the best lettuce we ate in a while! Great, great, great! We’re off to sprinkle some more seeds!

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Here is what you need for the simple dressing:

  • 1 tbs pistachio oil
  • 2 tsp apple cider vinegar
  • 1 tsp tamari sauce
  • 1 tsp Dijon mustard
  • salt, pepper to taste

I added some tomato, cucumber, black beans, and served this with rice. It was really good! I can’t wait for the new lettuce to be ready.

Blanc de Gris, or how to have a mushroom farm in the city

Last summer I had the chance to visit the urban farm Blanc de Gris which specializes in growing mushrooms. After being a little bit confused by the very urban setting (the farm is in fact situated in an old warehouse), Dominique, one of the co-founder took us around a tour of the “farm”. One word: wow! I was really impressed by the installations, the ingenuity of their project (they up-cycle coffee grinds and beer grains) , their technique, and their fresh enthusiasm for a really original and awesome project.

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Lysiane, the other co-founder in one of their growing chambers. Look at those mushrooms!

Today however, I was even more excited because their farm was open to the public (hey, that’s me!) since their oyster mushroom production just exploded! We got to buy some fresh mushrooms. Will you just look at them? They are so perfect!

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We were really happy to meet with Lysiane, who is the other co-founder of Blanc de Gris. She was very friendly and gave us amazing mushrooms to bring back home. Her passion for her job was palpable and so refreshing. She told us that they were really happy with their production and that things were really starting to grow. While they are still working with high-end restaurants of the city, they are now looking into creating their own line of transformed mushrooms products.

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This is a really fun new venture for this young farm as it would make their production shine outside of its current clientele, while also making the entire production of mushrooms valuable. I am very curious to see what products they will be working on, but I’m quite sure that it will be done with the same care, integrity and excellence that you can witness when visiting Blanc de Gris. Their business is truly an asset for the city of Montreal, as well as for the foodies and urban farmers alike.

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I really can’t wait to cook these amazing mushrooms; there’s also a little bit of pressure on my shoulders! I really encourage you to like their Facebook page as they announce when they organize flash sales or visits. You wouldn’t want to miss that, right? Also stay tuned for a mushroom-filled recipe!