Menu
Storage at
temperature controlled
80,000 sq. ft. of cold storage, including a 15,000 sq.ft. freezer.
Packaging and labeling
Packaging and labeling of products: in bulk, in bags, etc.
Distribution and logistics
Inventory management (barcode), customs preparation and transport (C-TPAT accreditation).
Cleaning, drying and packaging
Our integrated packing line takes fruit from the field to “ready to ship”.
High-speed automated fruit and vegetable sorting (Optyx Raptor)
Our laser sorter ensures that the fruit is clean, homogeneous and free of any foreign matter.
High standards of hygiene and quality
(HACCP and GlobalGAP)
All of our facilities are HACCP certified by PrimusLabs, AIB and GlobalGAP and meet CFIA and FDA standards.
Our farm is located near Drummondville, in the Centre-du-Québec administrative region, a veritable kingdom of cranberries.
Located on one of the best soils, both in terms of pH and soil composition, we benefit from optimal climatic conditions for growing our four varieties – Pilgrim, Ben Lear, Stevens and Howes – as well as first-class water infrastructures to ensure their cultivation and harvesting.
Purchase of 800 acres of prime land for cranberry cultivation.
The “vines” begin to produce, first harvest.
Construction of our packaging plant (80,000 square feet at controlled temperature).
Cranberries L&S is one of the largest growers and packers of fresh cranberries in North America.
Construction of a 15,000 sq. ft. freezer for frozen fruit and vegetables to be repackaged.
L&S in full expansion in cranberry production and co-packing of frozen fruit and vegetables.
Ingredients
1/2 cup unsalted butter, plus enough to butter the baking dish
1 cup Brown sugar
1/2 cup white flour (all purpose)
1 cup Oatmeal
1/3 cup Walnuts, chopped [facultatif]
3 cups Cranberries, fresh or frozen
Vanilla Ice Cream [facultatif]
Preperation
Preheat the oven to 175°C/350°F. Butter a 23 cm (9″) round baking dish.
In a bowl, combine brown sugar, flour, oats, butter and nuts to make a crumbly dough.
PPlace half of the mixture in the baking dish. Place the cranberries on top of the mixture, forming an even layer. Cover everything with the rest of the mixture.
Bake in the center of the oven until the fruit is tender and the top golden, about 35-40 min. Remove the croustade from the oven and let it cool for at least 30 minutes.
Serve with vanilla ice cream, if desired.
