ABOUT US
Courges & cie is a love story between the land and the pleasures of the table. But above all, it is a family affair, based on values and heart. We offer you a unique agrotourism gourmet experience where you can find a variety of gourmet products, prepared dishes, and fruits and vegetables grown on our farm, inspired by the seasons.
Courges & cie is a love story between the land and the pleasures of the table. But above all, it is a family affair, based on values and heart. We offer you a unique agrotourism gourmet experience where you can find a variety of gourmet products, prepared dishes, and fruits and vegetables grown on our farm, inspired by the seasons.
Our vision
To be a leader in the agri-tourism and agri-food sector in the Outaouais region by developing innovative products and services that respect consumers and the environment;
Our values
Respect Integrity The Environment Self-Improvement
Ambition Audacity Education
Our mission
To develop an inspiring and nourishing company whose primary mandate is to promote and enhance the great vegetable family by focusing on :
The cultivation of numerous varieties of fruit and vegetables developed in an environment of integrated biological control, respectful of the environment and involved in a circular economy concept.
The development of gourmet dishes, processed products and a seasonal menu inspired and developed to enhance the value of the plant world, while combining tradition with new culinary trends.
The creation of an innovative agri-tourism business that allows consumers to enjoy a unique gourmet experience while participating in activities such as pick-your-own.
Popularization and education through an inspiring, playful and applied pedagogical approach.
Research and development of new vegetable varieties and products.
Our team
Nancy Pinard, owner
With a degree in agronomy from Université Laval, Nancy is responsible for the company’s finance and management. She is also Senior Manager, Business Relations for Farm Credit Canada (Eastern Ontario and Outaouais regions). Having worked for several years in the agri-environmental sector, Nancy also oversees the company’s environmental management.
Philippe Thompson, owner
With a degree in agronomy from Université Laval and an MBA in business management, Philippe is responsible for sales, marketing and operations. He oversees the development of new projects and is currently a professor of agriculture at La Cité. He is also pursuing a multidisciplinary bachelor’s degree in Food Science and Technology (new products) and Sustainable Tourism to develop innovative new products.
Michelle Éthier (Mimi)
Michelle is in charge of all operations surrounding the farm stand and various promotional activities. She has been assiduously involved in everything since the purchase in 2000. In addition, she oversees the processing side of the business, and is mainly responsible for hygiene and sanitation.
Florence Lavalée
A graduate of the Centre de formation professionnel de Buckingham and holder of various awards, Florence is the chef and the woman behind the kitchen organization. She’s an extremely dedicated woman, always ready to develop new products, and able to adapt to the sometimes irregular supply of our fruit and vegetables, and the bad weather that surrounds the world of agriculture.
Stéphanie Drouin
Stéphanie is a pastry specialist. Creative and precise, Stéphanie has a wealth of experience in cake creation, and knows how to make the most of her creations.
Anthony Thompson
Anthony, despite his studies, gives us a great helping hand on the farm. You’ll see him on weekends at the Bistro fermier behind the pizza oven.
Robert Thompson
The patriarch, always available to help. Ever since we bought our farm, Robert has been involved in construction, renovations and so on. He’s always there to help out, and you’re sure to see him at the farm on weekends when you visit.
Julie et Josée Carle
Two extremely dedicated, hard-working women who work day in, day out to lend a helping hand wherever the need is greatest.
Eiger Henrik Diaz Galvez
et Pamela Diaz Galvez
Dedicated employees who work hard every day to produce excellent fruit and vegetables.
Marylou Thompson
Last but not least. You’ll find Marylou behind a sales counter every weekend, ready to serve you.
Julie et Josée Carle
Two extremely dedicated, hard-working women who work day in, day out to lend a helping hand wherever the need is greatest.
Eiger Henrik Diaz Galvez
et Pamela Diaz Galvez
Dedicated employees who work hard every day to produce excellent fruit and vegetables.
History
The company “Courges et cie” was founded in the spring of 2012, however, the appearance of squash on the farm dates back to the summer of 2007. At that time, we were looking to diversify the range of products offered by our business, and we simply fell in love with squashes. While initially our interest was mainly focused on their aesthetic qualities, we were quickly won over by their taste, culinary uses, and health benefits.
Today, we grow more than 200 varieties of squashes and pumpkins on the farm, with an approximate annual production of 500 tons. Each year, we make it our mission to travel the world in search of new varieties that could spark the interest of our consumers, our main priority.
It was during the summer of 2000 that Nancy Pinard and Philippe Thompson, newly graduated in agronomy from Laval University, purchased the small farm at 59 Myre Road in Gatineau. An old dairy farm, the property required several renovations and numerous repairs had to be carried out.
Driven by a passion for vegetable farming, Nancy and Philippe wrote a business plan during their final year of university to start a project growing pink tomatoes in greenhouses, along with two other colleagues. Their participation in the Entrepreneuriat Laval competition allowed them to win first prize and a $7,000 scholarship.
However, due to a lack of financial means, the dream had to wait, and the first years of the farm were dedicated to animal production, including beef and, more specifically, lamb. Indeed, at the time of the initial purchase, the farm already had a small herd of beef cattle, and in 2002, the business bought a flock of 80 high-quality purebred Arcott-Outaouais sheep. However, the dream of running a greenhouse vegetable operation remained, and it was in 2003 that the opportunity arose.
In fact, it was in the spring of 2003 that the acquisition of the business Les Fines Herbes by Daniel took place. For over 7 years, the company, specializing in the greenhouse production of herbs, edible flowers, and specialty sprouts, provided high-end restaurants with colorful and flavorful products. In total, nearly 80 product varieties were distributed in the Ottawa-Gatineau area, available 365 days a year.
As mentioned earlier, it was in 2007 that field vegetable production was introduced. In addition to squashes and pumpkins, we were growing sweet corn, tomatoes, cucumbers, beans, and several other products at the time. However, during the summer of 2008, Philippe developed a grass allergy, and the project had to be put on hold for a few years. It was in 2012 that the project was revived. During this year, several investments were made to optimize the quality of our products and the growing conditions, including land drainage, the construction of a sales kiosk, land purchases, and more.
In 2015, vegetable production began to diversify, and tomatoes made their appearance. Initially, the goal was simply to extend the growing season a little, but today, tomatoes have become a well-established crop, and we grow new varieties every year. Today, we cultivate over 125 varieties of tomatoes on our farm.
In 2017, hot peppers made their debut, and today, we have 45 varieties of hot peppers on the farm.
In 2019, we began the construction of a commercial processing kitchen, new bathrooms, a gourmet shop, and a tasting room to offer an even greater agrotourism experience and to serve new markets. Everything is set to be inaugurated in the summer of 2021. The development of innovative products for the wholesale market, as well as the creation of a range of prepared dishes, processed products, etc., is now underway.
Still in 2021, with the organic certification of part of our land, we became the first company, probably in Canada, to offer organic baskets, but in a 100% self-picking model. In the summer of 2021, 100 subscribers will be able to walk through our fields in search of the finest certified organic vegetables.
Today, Courges et cie is a company primarily specializing in vegetable production and food processing. Our business spans an area of 310 acres, which we have been passionately cultivating since 2000.
Squashes, pumpkins, tomatoes, hot peppers, ground cherries, sweet corn, zucchinis, broccoli, eggplants, just to name a few, are passionately grown in a capricious clay soil, but one that produces much more flavorful vegetables.