6 Quebec Greenhouse Vegetables and Fruits to Cook With

The growing demand for local products has boosted the Quebec greenhouse farming industry. To highlight the wide variety of greenhouse fruits and vegetables available year-round, we’ve selected five vegetables and one fruit, along with recipes to incorporate them into meals more often.

1. Tomatoes

Greenhouse tomatoes rank first among greenhouse fruit and vegetable production in Quebec. They represent 40% of the fresh tomatoes consumed in the province, compared to 60% for field-grown tomatoes.

The main tomato varieties grown in greenhouses include cherry tomatoes of various colours, cluster tomatoes, beefsteak tomatoes, pink tomatoes, Italian tomatoes, as well as cocktail tomatoes. This versatile vegetable is best enjoyed in salads, but is also the base for many dishes like sauces, soups and stews.

Here are 2 inspiring tomato recipes:

2. Cucumbers

The production of greenhouse cucumbers in Quebec has increased in recent years, with the optimization of growing conditions now making it possible to achieve impressive yields of 20 kg per square metre.

The ideal varieties for greenhouse cultivation are English cucumbers and Lebanese (or mini) cucumbers. With their smooth and thin skin, crunchy texture and mild taste, these are often eaten with the skin on, which is rich in nutrients.

Here are 2 inspiring cucumber recipes:

3. Boston Lettuce

In a controlled greenhouse environment, lettuce is grown in open soil or without soil, on tables or in suspended gutter planters. Hydroponic gardening remains the most common method, and fast-growing, bolting-resistant varieties are preferred, given that they ensure better profitability.

Boston lettuce, much like romaine, frisée and oak leaf lettuce, is among the varieties grown in greenhouses. Its tender leaves with a buttery taste set it apart from its crunchier counterparts. It’s the perfect companion for salads, sandwiches and wraps, where it can sometimes take the place of a tortilla.

Here are 2 inspiring Boston lettuce recipes:

4. Herbs

Mint, basil, thyme, oregano, parsley, cilantro, dill and chives are just some of the fast-growing herb varieties that offer high yields all the while being well adapted to the growing conditions of greenhouses.

Fun fact: The flavour of certain herbs can change depending on the cultivation method. This is the case for greenhouse basil, which has a less peppery taste than the same plant grown outdoors in sunlight. In any case, fresh herbs are unmatched when it comes to enhancing flavours and bringing freshness to a variety of recipes.

Here are 2 inspiring herb recipes:

5. Shoots

The ease and speed of the growth of shoots (also known as microgreens) makes them excellent candidates for greenhouse production. They’re grown in soil or hydroponically, meaning in a neutral and inert substance like coconut fibre or clay pellets.

Greenhouse production includes alfalfa, sunflower, pea and radish shoots. It also includes spinach shoots, not to be confused with baby spinach. Their flavour is milder, and their texture is more tender than that of mature leaves.

Here are 2 inspiring spinach and radish shoot recipes:

6. Strawberries

Thanks to greenhouse farming and the selection of resilient, adapted plants, Quebec strawberries can now be enjoyed beyond summer. While the fruits grow outdoors in open soil, they’re mostly cultivated hydroponically or in soilless systems (bags, trays, gutters) in greenhouse settings.

Local greenhouse strawberries are harvested at peak ripeness, unlike imported fruits that ensure long-distance transport. Their taste is sweeter and more aromatic, and they’re often juicier thanks to their optimized growing conditions.

Here are 2 inspiring strawberry recipes: