There’s nothing more satisfying than biting into a crisp Ontario apple, layering roasted carrots into a sheet-pan dinner, or building a golden pear tart from scratch. These humble ingredients, grown right here in Ontario, do more than anchor our favourite recipes. They connect us to the land, to the seasons, and to the farmers who help feed our tables all year long.
Now, with rising food costs and a desire for both flavour and sustainability, eating local has never made more sense. The good news? Ontario-grown apples, pears, potatoes, carrots and onions are widely available and endlessly versatile. Whether you’re batch cooking for a busy week or assembling a cozy fall dinner, these five staples are your everyday heroes.
We’ve partnered with Produce Made Simple to bring you expert tips on choosing, storing, and cooking with these Ontario-grown essentials, plus a handful of delicious recipes that combine them in unexpected, waste-reducing ways.
1. Locally grown, always available
One of the great joys of cooking in Ontario is eating with the seasons, and these five produce powerhouses are always in rotation. Potatoes and onions are harvested late summer and store beautifully throughout winter. Apples and pears shine in the fall, with certain varieties lasting well into spring thanks to modern storage methods. Carrots are especially sweet when grown in cool weather, making them a favourite in spring and fall.
Here’s what to know when you’re shopping:
- Apples and pears: Harvested in late summer to early fall, they’re at their best from August through November but can be found in grocery aisles through the winter.
- Carrots and potatoes: These cool-weather crops are harvested in early fall and can be stored for months. They’re widely available year-round.
- Onions: A kitchen essential, onions are harvested in late summer and store well through spring.
Choosing Ontario-grown produce means you’re getting fruits and vegetables picked at peak ripeness, not trucked thousands of kilometres across borders. That translates to more flavour, better nutrition, and fewer preservatives.
It also supports local farmers and the economy: a small act of sustainability with every bite. As shoppers look for both quality and conscience in their grocery carts, these homegrown options tick every box.
2. Easy prep produce
Sometimes the most nourishing meals are the simplest, especially when your ingredients are fresh and flavourful. Ontario-grown produce is easy to work with and doesn’t require elaborate techniques to shine. In fact, most of these staples can be transformed with just a rinse, a chop, and a roast.
- Potatoes: No need to peel. Just scrub, chop, toss with olive oil and salt, and roast until crispy.
- Carrots: Slice into matchsticks or pull out your Spiralizer to prep a quick slaw, or roast whole with honey and herbs.
- Onions: Sauté low and slow to unlock deep sweetness, or slice raw for crunch and bite.
- Apples and Pears: Slice into salads, roast for a warm compote, or blend into soups for natural sweetness.
These produce essentials play well together, too. A carrot-potato mash adds colour and depth to a comfort-food weekend dinner. Roasted onions and apples create a deeply savoury-sweet topping for pork chops. Grated carrots and pears? Consider the combo the beginnings of a satisfying with just-the-right-amount-of-sweet breakfast muffin.
Whether you’re whipping up a one-pan weeknight meal or meal-prepping for lunches, these ingredients offer limitless flexibility, no culinary school diploma required.
3. Smart storage = less waste
Who doesn’t want to stretch your food dollar and waste less? It starts with smart storage, and a willingness to use every part of your produce.
How to store them right:
- Potatoes: Keep in a cool, dark place – not the fridge – to prevent sprouting and spoilage. A paper bag in the pantry is ideal.
- Carrots: Store in a perforated plastic bag in the fridge for up to two weeks. Trim the green tops to avoid moisture loss.
- Onions: Store in a dry, ventilated area away from potatoes (which emit moisture).
- Apples & Pears: Keep in the crisper drawer of your fridge. Some varieties, like Honeycrisp apples and Bosc pears, store well for months.
Use every part:
- Add apple and pear peels to smoothies or simmer into syrups.
- Roast carrot tops into crunchy herb sauces (like a zero-waste zhoug).
- Save onion skins for rich homemade broth.
- Leftover roasted veg? Toss into frittatas or grain bowls.
With just a few tweaks to your routine, these everyday items can last longer and stretch further without sacrificing taste.
4. Recipes that work together
From cozy soups to colourful bowls, these trusted fruit-and-veg ingredients love to mingle. Maybe it’s because they grow in the same and overlapping seasons, but their natural compatibility also means they’re the building blocks of many easy-to-make, easy-to-love recipes.
Here are a few non-recipe recipes that bring the best of these produce essentials together:
- Harvest Sheet-Pan Dinner
Roast chopped Ontario potatoes, carrots, and onions with olive oil, rosemary and thyme. Add apple slices and chicken thighs for the final 15–20 minutes for a balanced, one-pan meal. - Spiced Pear and Carrot Muffins
Shred Ontario carrots and pears into your go-to basic but warmly spiced muffin batter. Perfect for school lunches or fall brunch spreads. - Hearty Autumn Veggie Stew
Simmer chunks of potato, onion, carrot, and apple in vegetable broth with garlic, thyme, and a splash of cider vinegar. Add white beans or lentils for protein: so easy and satisfying. - Carrot-Apple Slaw
Toss shredded carrots and apples with lemon juice, a splash of maple syrup, and a sprinkle of poppy seeds or fresh chopped herbs such as cilantro. It’s a perfect side dish for grilled fish or pork. - Pear and Onion Tart with Thyme
Layer thinly sliced Bosc pears and caramelized onions on puff pastry, top with goat cheese and fresh thyme. Bake until golden for a sweet-savoury appetizer or light lunch.
A delicious, local routine
Incorporating local produce into your daily meals isn’t just good for the planet, it’s good for your palate and budget, too. These five staples – apples, pears, potatoes, carrots, and onions – are available year-round in Ontario and work across every cuisine, from cozy Canadian classics to globally inspired dishes.
So next time you’re planning the week’s dinnertime lineup or navigating the grocery aisles, look for the Ontario label. Your meals, and your farmers, will thank you.
Want more ways to cook with Ontario produce? Browse the full recipe library at producemadesimple.ca/recipe-index.
