Making the Impossible - Possible - Ferme Marie-Roselaine

Everybody told her when she moved to Bas St-Laurent area in 1997, “...That it was impossible to grow garlic in the region.” Roselyne Lestage proved them all wrong.

Lestage ordered two varieties of garlic and started experimenting. The result a few years later – high quality garlic that, year after year, people from all over Canada return to buy. Customers can choose from bulk garlic, garlic bulbs braided together with dried decorative flowers and garlic flowers. (Yes, you read that right – garlic flowers.) Lestage was the first to use, sell and promote the actual garlic flower. Other producers would just throw it away. Lestage believed something could be done with the unique flower. Again, she experimented. Today, her garlic flowers are so popular with large restaurants, that it’s challenging keeping up with the demand.

What sets Ferme Marie-Roselaine garlic apart is the quality. A combination of the salt in the air, the moderate temperatures and the amount of snow in the winter (the more snow cover, the better) produces garlic that is bigger, milder and longer lasting.

When asked what her favourite meal is, Lestage replies, “Poulet à quarante gousses d’ail [chicken with 40 garlic cloves] or pasta with a garlic flower pesto.” Mmmm.

Get some garlic going for yourself. Dig into Ferme Marie-Roselaine garlic or garlic flowers.