About us
FMS Fresh Produce is an important network of Quebec growers who share pride in locally grown vegetables. With over 50 years of experience, FMS Fresh Produce ensures the daily delivery of locally grown produce that’s always fresh, healthy and delicious.Ecosystem
Regrouping for
better growth
Following years of sustained growth, our company has re-configured its structure to optimize future expansion. We've given our brand the strength and cohesion that reflects our ambitions. The result? A new “ecosystem“, a new colour palette, a breath of fresh air and a bright, solid future.
AT THE HELM OF THE NETWORK
The network is spearheaded by Groupe FMS Daigneault, a family-run business specializing in vegetable production—the heart of the company’s activities—which also operates in other spheres of action.
FROM OUR FARMS DIRECTLY TO YOU
FMS Fresh Produce is the active link between farm and plate as a distributor which represents a number of local growers. We allow a range of products and growers to join forces under one consumer-recognized brand.
A NETWORK OF FARMS ALL IN YOUR BACKYARD
The group operates its own farms: “FMS”, “les Jardins Ormstown” and “les Fermes V. Forino et fils”. It also maintains partnerships with 20 growers, representing a total of 2,500 acres of vegetable production.
key facts
2,500 acres ofvegetable
production
More than 25 types of vegetables
grown
A networkof over 20
grower partners
Distributionthroughout all of
eastern Canada
and the US
At your service
Production
We have access to a variety of supply sources which converts into a high volume of production. This allows us to provide uninterrupted delivery of a wide range of vegetables.
Packaging
We have all the necessary equipment, expertise and labour to provide distinctive packaging to showcase your produce.
Traceability and food safety
Our priorities are grounded in certification, training and rigour. We certify that the vegetables from our farms are grown and distributed according to the highest standards of traceability and food safety.
Distribution
Our priorities are grounded in certification, training and rigour. We certify that the vegetables from our farms are grown and distributed according to the highest standards of traceability and food safety.
Storage
With our vast, high-tech installations, we can provide storage for certain produce—such as onions and carrots, in quality-controlled conditions that ensure quality standards.
Our vegetables
Root vegetables
- Onions
- Carrots
- Celery root
- Turnips
- Beetroot
- Parsnips
Herbs
- Curly parsley
- Plain parsley
- Cilantro
- Dill
- Methi new
Asian vegetables
- Nappa cabbage
- Flat cabbage
- Bok choy new
- Shanghai bok choy new
Conventional vegetables
- Leaf lettuce
- Romaine lettuce
- Iceberg lettuce
- Boston lettuce
- Celery
- Cabbage
- Radishes
- Green onions
- Spinach
- Chicory
- Escarole
Recipes
What could be better than gazpacho preparedwith our very own local produce? You visited our booth at the CPMA Annual Convention and Trade Show and loved our gazpacho? The following recipes are for you!
Tomato and cantaloupe gazpacho
A healthy dose of happiness that will put a smile on your face from the first spoonful.
Cucumber and cilantro gazpacho
Like a green, rolling hillside, the perfect antidote to a summer heatwave.
Bell pepper and chipotle gazpacho
Invigorating, with just the right touch of spice! The perfect soup for those who dare!
Tomato and cantaloupe gazpacho
Makes 1 litre of gazpacho
½ cantaloupe
2 or 3 yellow vine tomatoes
2 orange bell peppers
1 English cucumber
¼ yellow onion
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) honey
1 tsp (5 ml) salt
- Wash vegetables.
- Peel and deseed cantaloupe and bell peppers. Peel cucumber and onion.
- Place tomatoes in boiling water for a few seconds and then remove their skin.
- Mix all ingredients in an electric blender and refrigerate for at least 2 hours before serving.
Cucumber and cilantro gazpacho
Makes 1 litre of gazpacho
2 English cucumbers
1 green bell pepper
¼ bunch plain parsley
¼ bunch cilantro
2 limes
2 green onions
1 clove garlic
¼ cup (60 ml) extra virgin olive oil
1 tsp (5 ml) salt
- Wash vegetables and herbs.
- Peel and deseed bell pepper. Peel garlic clove. Slice off and discard ends of cucumbers and green onions. Remove herb leaves and discard stalks.
- Extract juice from lime.
- Mix all ingredients in an electric blender and refrigerate for at least 2 hours before serving.
Bell pepper and chipotle gazpacho
Makes 1 litre of gazpacho
2 cups (500 ml) tomato juice
3 red vine tomatoes
1 red bell pepper
2 English cucumbers
1 lime
1 lime
¼ yellow onion
1 shallot
1 clove garlic
2 tbsp (30 ml) extra virgin olive oilextra-vierge
1 tsp (5 ml) Xeres vinegar
1 tsp (5 ml) salt
1 pinch (2 ml) chipotle chili
2 tbsp (30 ml) honey
- Preheat oven to 180°C (350°F).
- Wash vegetables.
- Peel and deseed bell pepper. Peel cucumber, onion and shallot.
- Place tomatoes in boiling water for a few seconds and then remove their skin.
- Extract juice from lime.
- Mix all ingredients in an electric blender and refrigerate for at least 2 hours before serving.
Stay in the know
Winds of change are blowing at FMS Fresh Produce. Stay up to date! To find out more about us, please get in touch by completing the form below:Thank you for your interest in FMS Fresh Produce.
We will respond to your email as soon as possible.
Best regards,
The team at FMS Produce
298, rang Sainte-Mélanie
Sherrington (Québec) J0L 2N0
T 450 454-6499
F 450 454-7095