You’ve likely stood in your grocery store’s produce aisle at some point, scanning those little sticker-labels on the tomatoes and cucumbers to spot the word “Ontario”, only to discover that the fruit or veg in your hand had travelled thousands of kilometres to land on the shelf in front of you. It’s easy to assume that what’s on display is what’s available. But here’s the truth: It’s more than okay to ask for Ontario-grown. Whether it’s the first asparagus of spring or greenhouse tomatoes in the middle of winter, asking for and choosing local is one of the simplest, most meaningful decisions you can make in the kitchen, and for your community.
Ontario shoppers are, after all, uniquely spoiled. The province’s continental climate delivers spring treasures like asparagus, while world-class greenhouse innovation means foodies can enjoy top-quality tomatoes, cucumbers, and peppers grown close to home all year long.
Buying local isn’t just about geography, however. It’s about exceptional flavour and freshness, and also about supporting the region’s agricultural heritage and its community of farmers, while making everyday meals just taste better with less effort. We’ve teamed up with Produce Made Simple to share how to make the most of Ontario-grown asparagus, greenhouse cucumbers and greenhouse peppers. Read on for tips on easy prep and cook ideas, as well as storage tips.
Ontario Asparagus: The Taste of Spring
Typically in season from late April through June, asparagus is grown in open fields and harvested at peak tenderness, moving quickly from farm to store. The result: A tender-crisp veg with grassy sweetness and firmer texture compared to imported options. Look for it at major grocery retailers, independent markets, and farmers’ markets during its short but glorious season. Because it’s picked close to home, it often reaches your kitchen within days, not weeks.
Simple prep, big impact: when asparagus is fresh, it needs very little to shine
- Roast on a sheet pan, drizzled with olive oil, a sprinkle of salt, and lemon zest
- Shave it raw into salads topped with freshly grated Parmigiano Reggiano
- Toss roasted fingerling potatoes and chopped blanched asparagus in a bright pickled shallot vinaigrette, then finish with delicate flakes of maple smoked salmon in this Asparagus Potato Salad with Maple Smoked Salmon recipe.
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Store smart, waste less
To keep this quintessentially springtime vegetable in tip-top condition, store spears upright in the fridge with the ends in a shallow jar of water, or wrap the ends in a damp paper towel to preserve freshness. Use within three to four days.
Snap off woody ends before cooking and save them for homemade vegetable stock or to make this elegant Asparagus End Pesto with Fettuccine.
Ontario Greenhouse Tomatoes: Your Weeknight Dinnertime Hero
Thanks to advanced greenhouse growing practices, Ontario tomatoes are available year-round without sacrificing their signature balanced, sweet-tart flavour. Cultivated in carefully controlled environments and ripened on the vine, these tomatoes are harvested closer to peak than imported produce, and travel shorter distances to reach stores. From cherry and grape to vine-ripened plum tomatoes and beefsteak varieties, they’re accessible 12 months of the year.
- Roast cherry tomatoes until blistered, then toss with pasta
- Dice with cucumbers, snap peas and basil for a quick chopped salad
- Simmer into a five-minute pan sauce with garlic and olive oil
- Add Ontario-grown greenhouse tomatoes to breakfast oats for a savoury porridge.
Store smart, waste less
Keep tomatoes at room temperature until ready to enjoy, and only refrigerate once fully ripe. If you’ve missed the ripeness window, cook them. Overripe tomatoes are perfectly suited to quick sauce recipes, soups, or salsas that benefit from the fruit’s deep rich flavour.
Ontario Greenhouse Cucumbers: Healthy Eating That’s Effortless
Ontario greenhouse cucumbers are grown locally throughout the year, offering consistent crispness and freshness. Grown close to home, Ontario cukes retain their satisfying crunch and juiciness, and popular seedless and thin-skin varieties are ideal for busy households looking for healthy snack options that are ready in an instant, without the hassle of peeling.
Simple prep, big impact
- Slice into lunchboxes or serve with hummus for delicious dipping
- Blend with a touch of sugar, then add lemon zest and juice for a refreshing Ontario Greenhouse Cucumber Lemonade.
- Smash and toss with sesame oil and rice vinegar for a TikTok-friendly salad
- Ribbon into salads and grain bowls for texture, taste and style!
Store smart, waste less
Keep cucumbers in the crisper drawer of your refrigerator and away from ethylene-producing fruits like bananas, apples and avocados. If they begin to soften, blend into smoothies or chilled soups; their mild flavour makes them super-versatile.
Ontario Greenhouse Peppers: Instant Colour and Complex Flavour
The rainbow of sweet peppers – red, yellow, orange, and green – are grown year-round in Ontario in controlled environments that maximize sweetness and crunch. Like tomatoes and cucumbers, they benefit from shorter travel times and careful harvesting. Colour signals flavour: green peppers are harvested earlier and taste slightly grassy, while red, orange, and yellow varieties are left to ripen fully, developing a deeper honeyed sweetness.
Simple prep, big impact
- Slice raw for snacks or lunchbox additions
- Roast on a sheet pan with Ontario Greenhouse Tomatoes, garlic and basil.
- Stir-fry with tofu or chicken
- Stuff and bake for an easy make-ahead dinner
Store smart, waste less
Store sweet peppers in the refrigerator crisper drawer, making sure they’re completely dry as added moisture will compromise their shelf life. Slice and freeze extras for future stir-fries or soups. If they begin to soften, roast and blend into sauces or spreads noting that their sweetness will intensify with cooking.
Choosing Ontario-Grown Produce Makes Sense
The decision brings boosted flavour to the dinner table, less spoilage in the fridge, and easy ways to help your family eat more vegetables. Beyond that, it supports local farmers, strengthens local communities, and buoys local economies. It also reduces the distance food travels before it reaches your plate. All good things.
So the next time you’re staring at a tower of tomatoes or cucumbers at your go-to grocer, look for that Ontario signage, and if you don’t see it, ask. Whether you’re roasting spring asparagus or the latest viral cucumber salad, cooking with what’s grown close to home is one of the simplest ways to eat well, live well, and connect more intentionally to the place you call home.
FAQs About Ontario-Grown Produce
When is asparagus in season in Ontario?
Ontario asparagus is typically in season from late April through June. It’s grown in open fields and harvested at peak tenderness, moving quickly from farm to store for maximum freshness.
How should I store asparagus?
Store asparagus upright in the refrigerator with the ends in a shallow jar of water, or wrap the ends in a damp paper towel. For best flavour and texture, use within three to four days.
Are Ontario greenhouse vegetables available year-round?
Yes. Ontario greenhouse tomatoes, cucumbers and sweet peppers are grown year-round in controlled environments, allowing shoppers to enjoy fresh, locally grown produce in every season.
Cooking with Ontario-grown produce is one of the simplest ways to eat well, live well and support local communities. Want more ways to cook with Ontario produce? Browse the full recipe library at producemadesimple.ca/recipe-index.
