Ontario may be best known for its apples, strawberries, and potatoes, but there are some fruits and vegetables thriving in the province that may surprise you. Thanks to the diverse climates and rich soil, Ontario is home to a variety of crops, including:
Cranberries
Cranberries are native to the Maritimes but now thrive in different parts of Canada, including Ontario. These tart, healthy berries grow in unique wetlands called bogs, which make for great scenery and photos.
Brussels sprouts
Brussels sprouts, once more common in colder parts of Europe, are now grown in Ontario fields every fall. These little cabbage-like vegetables are known for their unique flavour and nutritional benefits, making them a great addition to seasonal meals.
Asian greens
Asian greens are becoming increasingly popular in Ontario, both among consumers and growers. Varieties such as bok choy, Chinese broccoli, and more are now widely grown thanks to Ontario’s diverse agricultural landscape and multicultural population. These leafy vegetables thrive in the province’s climate, especially up in the Holland Marsh where 90% of these vegetables are grown.
There are over 125 fruit and vegetable crops – including apples, blueberries, and tomatoes – grown in Ontario. The amount of manual labour this takes is substantial, which is why farmers also rely on more than 20,000 temporary and seasonal international workers to help grow, manage, and harvest the local fruits and vegetables we know and love.
Many of these workers have been coming to Ontario for years, and their experience makes them valued members of the farm workforce. Their jobs also help them build homes, educate their children, and support their communities back home.
You can learn more about the temporary and seasonal workers, and the produce they grow, at morethananmigrantworker.ca.
Try this recipe from Foodland Ontario, which incorporates frozen cranberries and sweet potatoes:
Roasted Sweet Potatoes with Cranberries
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 6 servings
Ingredients:
- 4 cups (1 L) peeled, cubed sweet potatoes (about 4)
- 2 Tbsp (30 ml) vegetable oil, divided
- 1 Tbsp (15 ml) chopped fresh thyme leaves
- 1 cup (250 ml) frozen cranberries
- 3 Tbsp (45 ml) maple syrup
- 1 Tbsp (15 ml) apple cider vinegar
- 1 Tbsp (15 ml) butter
- 1/4 cup (50 ml) chopped walnuts, toasted
Directions:
Place sweet potatoes on a parchment paper-lined, large rimmed baking sheet. Toss with half the oil and thyme until coated.
Place cranberries in small bowl; toss with remaining oil and set aside.
Roast sweet potatoes at 400°F (200°C) for 20 to 25 minutes, or until tender; stir in cranberries during the last 8 minutes of cooking time.
In small saucepan over medium-high heat, combine maple syrup and vinegar. Bring to boil; reduce heat, simmer 4 minutes or until slightly thickened. Remove from heat; stir in butter.
In medium bowl, toss sweet potato mixture with maple syrup mixture and stir in walnuts.
