Ontario Seasonal Recipes

The pale roots are often confused with parsnips, while its shape resembles carrots. The most remarkable sign for fresh parsley roots are the parsley herbs on top which you won't see at parsnips.

Microgreens contain 40 times more nutrients than their fully grown counterparts.

In 2009, Chef Dan Barber of Blue Hill challenged vegetable breeder Michael Mazourek to "breed a butternut squash to actually taste good" so that cooks wouldn't have to add so much added sugar (like maple and honey) to get a delicious-tasting butternut. Mazourek's response was this tiny squash: the honeynut squash, which does indeed taste like a sweeter butternut squash.

On average a person eats 2lbs of Garlic per year. With the average clove weighing about 3 grams, 2 lbs of garlic are over 300 cloves.

The International Rutabaga Curling Championship takes place annually on the last day of the market season at the Ithaca, New York Farmers' Market. This event has been held since 1998, with participants using only Rutabagas in their curling competition. The rules prohibit the use of any vegetable other than a Rutabaga, and recommend bringing your own.

Arugula is a powerful energy drink due to its high content of vitamins, macro-and microelements.

Red onions have earned their “red” name because their purplish skins have historically been used to make reddish dyes.

They’ve got a few popular names. Pimentos are also referred to as pimientos, which is Spanish for peppers. It’s also widely known as the cherry pepper because, well, its shape is much like a large cherry! Some people also say it’s shaped like a heart.