As 2025 begins, I’m inspired to share even more of my values as a consumer. As a content creator, with traceability at the heart of my convictions, I aim to inspire you with the practical steps I’m integrating into my own habits. It’s far from perfect, but it’s a personal mission: to demonstrate the positive impact of food traceability in our daily lives. It’s a process, a hedonistic pursuit, not a perfection contest.
For example, I’ve subscribed to a winter produce basket for the first time. Together with my partner, Marie-Ève, we chose Potager France Marcoux, a pioneer in organic farming in Quebec. We opted for certified organic produce, because we strongly believe that supporting environmentally respectful agriculture is an investment in the future of our community.
During winter, most vegetables available in grocery stores come from the U.S. or Mexico. Their origins are often unclear, and their flavor is lackluster. Frequent food recalls linked to southern productions further reinforce my determination to source locally. Building direct relationships with local farms ensures food that is safe, nutritious, and flavourful. That’s how we discovered Potager Marcoux, a true institution in Beauport.
A Farm Focused on the Future
Located in Beauport, Potager Marcoux represents 12 generations of farming. For 365 years, the Marcoux family has passionately grown over 35 varieties of vegetables and herbs.
In 2008, France Marcoux took over the family business, modernizing it by scaling down to focus on food quality and biodiversity. She adopted innovative organic practices, becoming a pioneer in the Quebec City region. Since 2015, all fertilizers and farming inputs used at the farm have been certified organic.
In 2019, her daughter Laurie Bégin joined the mission. Together, France and Laurie introduced winter baskets, providing Quebec City consumers with fresh, nutritious, and flavorful vegetables year-round.
How Does a Winter Basket Work?
A winter basket functions much like a summer one. The main difference is the focus on root vegetables and produce that stores well. Every two weeks, at the farm’s vegetable storage barn, subscribers can pick up about ten different food items.
For instance, in the second week of January, the selection included Cortland and Honey Crisp apples, red beets, leeks, three types of squash, carrots, potatoes, onions, turnips, eggs, and microgreens. At the exchange table—where subscribers can swap one item for another—parsnips and Brussels sprouts were available. I noticed one customer asking to double their leeks instead of taking a bag of carrots, and the team happily accommodated. Flexibility is key here.
France and Laurie also invite partner farmers to set up kiosks on distribution days. Businesses like O’ Champignons, Les Délices de chez nous, and Éco-Ferme offer fresh, dehydrated, frozen, or pickled mushrooms, as well as meat products. It’s a great way to maximize your trip and discover new foods.
Of course, this way of consuming isn’t accessible to everyone. Public transit to the Beauport area is limited, and it requires more time in the kitchen to avoid food waste. But one thing is clear: the less effort we collectively put into sourcing and preparing our food, the more we jeopardize our health!
