François is still at Marché Jean Talon! Now, for five days a week (Thurs-Mon), market hours, 9am-6pm. Until late November, maybe all winter with a smaller stand - stay posted.
This year, the Jardins Sauvages stall is on the south side of the specialty aisle between the cranberry guy and Atkins seafood, in front of La Depense.
The season kicks off with fiddleheads and spring greens in late April and May, moving to lamb's quarters, salsify and milkweed in June, then cattail, sea spinach and sea asparagus in July.. Of course, after that, it is all about mushrooms, offering a wide variety of freshly picked Quebec specimens, through until the snow hits.
Of course, he is selling his line of products (mustards, jams, oils and butters) and the table champêtre, as well as a bunch of other things I've made - frozen and vacuum packed home made treats. We have wild mushroom soup and sauce, smoked duck, jerky, confit, foie terrine, braised venison, smoked char. There are the staple soups that I keep pumping out - stinging nettle and lambs quarters, fiddlehead and bacon, sea spinach and cattail, and then others like the current hit, Champi Thai (a curried coconut mushroom soup), and duck and porcini consommé, or sea lettuce, corn and oyster chowder. Root vegetable and crinkleroot and squash and wild ginger will be next. There are pickles and conserves I put up in limited quantities too. Oh and Mushroom ice cream and candies for a time - all kinds of goodies.