Spring into local: Ontario’s fresh food season kicks off with asparagus

GUELPH, ON – Spring has sprung in Ontario and that means fresh food and farm products are starting to appear in farmers’ markets, roadside stands and grocery stores across the province.

“Spring means the beginning of a new growing season in Ontario, which will bring with it a whole new wave of opportunities for consumers to support local food and farming businesses by buying products grown right here at home,” says Larry Davis, farmer and director with the Ontario Federation of Agriculture. “We are so lucky that our soils and our climate let us grow and raise more than 200 different food and farm commodities in our province and we appreciate the tremendous support Ontarians are showing by choosing to buy Ontario.”

The first fresh local vegetable crop of the Ontario season is asparagus. But you’ll have to move fast — the season is short, but intense. An asparagus shoot or “spear” can grow 25 cm (10”) in a 24-hour period, so the crop needs to be cut daily, or even twice a day. Once harvested, Ontario asparagus is quickly cooled, packed and shipped to ensure the freshest produce is available daily.

Did you know…

• Asparagus is a perennial plant that lives for up to twenty years and after it’s first planted, it takes two to three years before it is mature enough to harvest. 
• Most of Ontario’s asparagus grows in Norfolk County and more than 90% of asparagus grown in Canada is a variety called Guelph Millennium. Developed at the University of Guelph, it is adapted to cooler climates and produces higher yields than other varieties.
• Most asparagus is green, but there are also white and purple varieties.

• • White asparagus stays white because it's grown covered with soil, which blocks sunlight and prevents it from making chlorophyll—the chemical that makes plants green.
  • Purple asparagus is relatively new, with a small amount grown in Ontario. Some describe the taste as slightly sweeter, or nuttier than green varieties.

• Asparagus is easy and fast to prepare on its own, as a side dish or as an ingredient – grilled, baked, roasted, boiled, stir fried, steamed or microwaved for breakfast, lunch or dinner. 

Ontario Asparagus offers a variety of recipes to try out; here is a sample:

• Pancetta Wrapped Asparagus — Pre-heat a barbecue, heavy-bottom grill pan or charbroiler to medium-high heat. Wrap individual spears of asparagus tightly with strip of pancetta (use two or more if you have to!). Arrange asparagus on the grill, turning regularly until the asparagus is tender and the pancetta is crisp. Cut a lemon in half and place cut-side down on the grill; lightly char, then squeeze lemon juice over asparagus. Drizzle with olive oil and serve with whole grain mustard for dipping.
• Asparagus Frittata — Preheat the oven to 325° with a rack positioned in the centre. In a heavy-bottom pan over medium, heat 1 tbsp each of unsalted butter and extra virgin olive oil until fragrant. To the pan, add two peeled and finely sliced shallots, ½ package of fresh Ontario cherry tomatoes (rinsed and sliced in half) and one bunch of Ontario asparagus (rinsed and trimmed). Season with salt and pepper and sauté until golden. In a mixing bowl, whisk together a dozen large Ontario eggs and 125 grams of shredded Ontario cheddar cheese. Once combined, pour into the pan and continue to cook until the edges firm, then place in the oven and bake for 20 minutes.

“In this uncertain political landscape, buying locally grown, raised and produced products has never been more critical,” adds Davis. “We are fortunate in Ontario that many local foods are available year-round, and as we come into the new growing season, Ontarians are encouraged to choose Ontario wherever possible.”

The OFA’s Home Grown campaign raises awareness of why it’s important to preserve Ontario farmland to produce local food, fuel, flowers and fibre. Learn more and sign up for regular updates on products grown and raised in Ontario at homegrownofa.ca.