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What's in Season?

tomato preservesBy eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive. This freshness not only affects the taste, but the nutritional value which increases the longer the food is allowed to ripen on the plant and then declines following harvest.

In addition, when a farmer is producing food that will not travel a long distance, will have a shorter shelf life, and does not have a high-yield demand, the farmer is free to try small crop varieties that would probably never make it to large supermarkets only interested in selling “name brand” produce (eg. romaine lettuce, red delicious apples, russet potatoes). Local producers often play with their crops from year to year, trying out tastier or heirloom varieties. Thus, eating local and in-season can yield some interesting finds, if you're willing to explore and sample what's available.

Resources
  • See the Foodland Ontario Availability Guide here and recipes here.
     
  • Seasonal Ontario Food – Find RECIPES by month or by ingredient. All recipes CONSIST OF AT LEAST 80% ONTARIO GROWN OR PRODUCED FOOD. This is a great blog with many interesting links.
     
  • Ontario Meat & Poultry recipes