Colette Proulx has been one of the owners and operators of Bleuetière Rockburn since it was purchased in 2007. As of 2009 they have been growing blueberries, but also something a little unexpected.
After doing some research, Proulx discovered that there are some varieties of rustic kiwis that grow in the south of Quebec. She decided to give them a go, and once she started advertising them online, an agronomist from the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ) came to do an inspection and make sure all was in order. They then offered to pay the farm to diversify and grow different varieties of kiwi.
Proulx said that the fruit tasted “really good, and the flowers smelled so good you could basically make a perfume with them.” She was excited about the opportunity to plant more and added 128 plants on the front of her property, including Kolomikta and Arguta kiwis. Kolomikta vines grow about 15 feet long, and the kiwis are ready in September, whereas the Argutas grow 45-50 feet long with fruit throughout October. One plant alone can grow 100 pounds of fruit in a season!
The taste of these kiwis is unexpected if one has only ever eaten the grocery store offer. “They are a kiwi that does not have ‘fur’ and is eaten more like a grape. They’re not as sweet as the ones that come from New Zealand. You can make juice, I dip them in chocolate, and we eat them on their own,” Proulx says.
But blueberries and kiwis aren’t all that’s growing at Bleuetière Rockburn. There is honeysuckle, plums, cherries, currants, pears, peaches, and more. Pretty much everything they grow is also available as jamor jelly, pie, or juice. That being said, the kiwis are best on their own. “I tried to make jams and pies, but the colour is not the most appetizing. When they’re cooked, they become khaki green,” Proulx says. She does, however, sell both blueberries and kiwis covered in chocolate.
About three years ago, the farm also started selling pre-made meals in single and double portions, from General Tao chicken to tourtière to hot-chicken sandwiches. For Proulx, offering a wide range of products is important. She wants to ensure there’s always something for everyone. “Honestly, it’s not just for my clients; it’s for me! I often stayed with my grandmother, and she cultivated all kinds of fruits, so I get that from her,” she says.
Bleuetière Rockburn is open pretty much year-round, though they will be taking some time off after the holidays. It’s the only place in the Valley where you can find these kiwis – a special reason to visit. The Cidrerie Entre Pierre et Terre even buys the kiwis to make liquor. “When people come here and there are multiple varieties, they buy a pack of each. It’s a lot of work, but it’s really worth it. We’re always looking forward to kiwi season!”