Start the scavenger hunt for local produce! It's summer in Ontario and the harvesting of fresh fruits and vegetables has just begun.
The days have been getting longer. The air as turned from a crisp chill to a warm breeze. Flowers are in full bloom, and little critters are poking their paws around the backyard. With the official start of summer just a few days away, now is the best time to review what local produce you can look forward to seeing at the grocery store. What better way to start off the season than by planning your summer menu for daily meals and the season's celebrations. I know that many of us had a different vision of how the summer would unfold and that most of those plans have been put on hold (or cancelled altogether), but incorporating fresh produce is still something small that we can do to celebrate the season.
I currently work as a produce clerk at Longo's, a grocery store chain here in the GTA. Over the years, I have learnt what's in season during any given month, as I receive internal updates on harvesting times and industry shortages. Longo's does its best to offer its guests local and seasonal products. In fact, many of the Ontario-grown fruits and vegetables provided in stores were typically harvested a mere 24 hours prior! I highly recommend reading Longo's Summer Experience Magazine for additional tips to help increase your enjoyment of summer meals. The magazine is an interactive digital issue that provides immersive content the will greatly enhance your next grocery run.
The Fruits
In June, local fruit availability is low because temperatures are still relatively cold, especially in the evening. Many of the available products are most likely greenhouse grown. Currently in season are cherries, rhubarb and strawberries. During the pandemic, the supply of Ontario produce may be low. I know that Longo's has fluctuating availability of these products. So, if you're curious to know if your local grocery store or supermarket will be carrying these items, you can always call ahead to plan your shopping list properly.
Cherries are a potent source of antioxidants and anti-inflammatory compounds. The sugar content rises significantly in the last few days of ripening in cherries. So the fruit is ready when it is firm and fully coloured. That means you want to look for cherries that are dark red and firm to the touch.
If you are looking for rhubarb at your grocery store, you will find it already trimmed neatly in a small package rather than in its stock and leaves form. A fun fact about rhubarb is that it is vegetable, but in a court ruling in the 18th-century, council members made changes to have it classified as a fruit to lower the taxes on this item.
Strawberries, cultivated initially in Rome, are now a summer staple in Ontario. Strawberries are low in calories and high in vitamins C, B6, K, fibre, folic acid, potassium and amino acids, which is why they are believed to help reduce the risk of heart disease and certain cancers. Most importantly, they taste good in sweets like the strawberry rhubarb pie I made. I used the recipe "Grandma's Strawberry Rhubarb Pie" by Valarie Enters on the Food Network's site.
The Veggies
Whereas local fruits are less varied in June, there are a plethora of vegetables harvested during the month. The list includes asparagus, green and yellow beans, broccoli, cabbage, cauliflower, English cucumbers, assorted lettuces, mushrooms, peas, peppers, potatoes, squash and various types of tomatoes. On my shopping list, this week was green and purple asparagus, cauliflower, portobello mushrooms, bell peppers and shepherd peppers. From these fresh vegetables, I was to make a tasty pasta salad for my family. Download the recipe card below, and share the simple side dish.
Green asparagus might be a regular item on your shopping list year-round, I know it is in our household. Still, when the summer months near and the product of origin reads Ontario, I know I can expect fantastic taste and texture. It's during the summer when I try to get my hands on as much asparagus as possible - and even better then the standard green stem is white and purple asparagus.
With the only significant difference being in its colour, white asparagus has a remarkably similar taste to the green variety. The difference in appearance lies in how the vegetable is harvested. Green asparagus is picked once they have gained exposure to the sun, allowing them to develop chlorophyll, giving them their green hue. White asparagus is harvested before the stalks peak through the soil. Unfortunately, I was unable to find any during my weekly grocery haul, but I will definitely keep searching.
Purple asparagus is a rarer and more expensive choice, as it is typically more dollars per pound. Its attractive violet colouring is only skin deep as its flesh is pale green to creamy white. It is inherently less fibrous, thus more tender than other asparagus types. Also, its preferred sweetness is due to its twenty percent higher sugar content than different asparagus varieties. Purple asparagus is tender enough to be eaten raw, and if cooked, it will dull in colour. Cooking should be done so over high and brief heat, whether grilled, sautéed or steamed. Cooked purple asparagus develops flavour notes of artichoke, barley and almonds.
For me, cauliflower was something I added to the grocery list out of obligation because I had broccoli for the past three weeks and didn't know of another substitute. However, ways in which to prepare cauliflower have greatly expanded in recent years. For instance, riced or mashed cauliflower are both ways to cook the vegetable that acts as a healthy alternative to traditional comfort foods without having to compromise on taste and texture! Of course, there is nothing wrong with the simple steaming of cauliflower, as studies showed that it is in this way that cauliflower retains the most nutrients. Should you want to boil it, though, make sure not to overdo it — about 5 minutes should be enough.
Portobello mushrooms are great for grilling season, but storing them for later use is when people begin to struggle. Place fresh portobello mushrooms in paper bags or wrap them in paper towels for storage in the refrigerator. Plastic wrapping can trap in moisture and should be avoided. Portobello mushrooms kept in the fridge should be used within a week.
Bell peppers are a common vegetable for many of us as they can be prepared in several ways and even eaten raw. I think many of us take for granted the colour they add to any meal. This week while grocery shopping, I was also able to find long sweet peppers. They are new to Longo's and I am excited to incorporate them into this week's meals.
Watch the YouTube video below to see how I prepare the pasta salad and be sure to download the recipe card! If you have any summer recipes you'd like to share, please participate in the forum's community discussion.
I am looking forward to seeing what other items I will be able to find this summer! Fruit to keep an eye out for in Ontario include blueberries, currants, gooseberries, various stone fruits, watermelon and cantaloupe. For veggies, look for carrots, beets, corn, celery, leeks, rapini, eggplant, zucchini and broccoli. I am so glad I was able to get my hands on so much local produce, and I hope you half my luck when doing your weekly grocery shopping.
Sincerely,
Sara
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