It all started with some sown spinach to assess the terroir. “This taste and this satisfaction of sowing a small seed that gives so much… It transformed me! sums up the former businessman Ramzy Kassouf, who realized that day that his true vocation lay elsewhere: on the farm and on this land that had survived from the western tip of the island where lettuces reign supreme. .
Posted at 12:00 p.m.
There was a time when the former market garden land of Senneville, a small municipality located 20 minutes from Montreal, was full of vegetable plants. Three decades later, when Ramzy Kassouf bought it from real estate speculators, its 30 acres were abandoned. The businessman wanted to see vegetables grow there rather than buildings. In a 180 degree turn that led him to embrace responsible production and consumption, he became a farmer and advocate of “slow money”.
With a young graduate in agriculture and environmental sciences from McGill University, he started the Carya Gardens in 2007. Ramzy Kassouf and Alex Flores today hire 25 employees and supply Toqué!, Damas, Joe Beef with greenery. , Lola Rosa… a total of forty tables in Montreal, a few grocery stores and Lufa Farms.
Of the 80 vegetables produced at the start, they kept about twenty, mainly lettuces and salad mixes that have become their specialty, which they produce in certified organic farming. Both speak willingly of these gems. At this time of the year, a large parcel of land is covered with it and forms a carpet of plants: mesclun, spinach, mustard, arugula, kale… From 700 to 800 kg of greenery produced each week. In winter, it is rather microgreens grown at the Petit Jardin de Kirkland.
PHOTO ROBERT SKINNER, THE PRESS
‘Batavia’, romaine ‘Dragoon’, curly ‘Cherokee’ and ‘Star Fighter’ are among the lettuces grown at Carya Gardens.
Cultivation secrets
In spring freshness, lettuces are at their best, they say. It is not so much the cold that they fear, but the great summer heat that causes them to wilt, go to seed and develop bitterness. What to do then to have to get your teeth into it at all times, from spring until the beginning of October? The secret, they answer, lies in these few points.
Make the right choices
“Three seasons” lettuces
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PHOTO ROBERT SKINNER, THE PRESS
The green leaves of ‘Star Fighter’ and ‘Grazion’ are among the hardiest.
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PHOTO ROBERT SKINNER, THE PRESS
The curly “Cherokee”
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PHOTO ROBERT SKINNER, THE PRESS
With its delicate foliage, the Boston likes spring, but less so in summer. Thicker, but still tender, the “Batavias” go through the hot season without difficulty.
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PHOTO ROBERT SKINNER, THE PRESS
The Salanova mesclun mix is made from a selection of large-headed lettuces. “The seeds are expensive, but they are well selected and give a good yield. Only the top half of the heads are harvested. This way, you can easily get two or three harvests from each plant,” says Alex Flores.
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PHOTO FROM JOHNNY SEEDS WEBSITE
Romaine grow well and take up little space in the garden. In summer, however, their tips tend to turn brown. This is not the case with ‘Dragoon’, a dwarf variety which matures in 50 days rather than 65.
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“You always have to select your lettuces according to the climate. Most like spring and fall, but some also hold up in summer,” says Alex Flores, who has tested several varieties over the years. “The delicate leaves bolt to seed and usually burn faster than crisp lettuces. However, some cultivars have proven themselves over three seasons”, adds the production manager of Les Jardins de Carya who reveals his favorites here.
Take care of the soil
Good soil means healthy vegetables and vigorous vegetables mean better resistance to disease and invaders. Before sowing or planting, work the soil with a good compost and fertilizer, emphasizes Alex Flores who advises the use of alfalfa flour or chicken manure. Since they mature quickly, the greens will not need any other nutrients later. They will, however, be water-intensive.
Water, sun and more water
The lettuces are watered every morning and twice a day — morning and evening — during heat waves. As persistent humidity comes with a risk of mould, morning light is the most beneficial for them to dry their foliage quickly.
Space and good weeding
When planted too close together or competing with other plants, lettuces tend to grow tall rather than wide. Reserve a space of 20 to 30 cm for each plant.
Harvest at the right time
They taste best early in the morning. When the day heats up, the water concentrates in the roots and a bitter white liquid rises in the leaves to protect them. They take 35 to 42 days to mature into plants; 45 to 50 days from seed. They can always be plucked in the meantime, but beyond that they will start to develop bitterness and then bloom. “Cut off the heads and keep the roots in the ground to enrich their soil. Then immerse the lettuce for a few seconds in cold water as soon as it is harvested, advises Ramzy Kassouf. This way, they will stay crunchy for 9 or 10 days in the fridge. »
Sow continuously
If you plan to eat three lettuces a week, sow just as many each week, advises the farmer who suggests starting the crop in seedlings and seedlings. In this way, you can start consuming the first ones within two to three weeks, before the seedlings reach maturity.