What is in season in Toronto. and what to order when the market changes.
Spring
- Ontario asparagus: Spring stalks from Norfolk and Niagara farms run mid-April through early June; the Brickworks Saturday market the first stop.
- Wild leeks (ramps): Ontario forest ramps appear at producer stalls early May; Du Pain et des Idees foragers supply many restaurants.
- Maple syrup: Sugar shacks across Ontario operate March-April; the Sucrerie de la Montagne weekend trips run from Toronto.
Summer
- Niagara peaches: Stone fruit from Niagara orchards runs July through September, peak mid-August; St Lawrence Market North Saturdays the freshest source.
- Ontario tomatoes: Heirloom tomatoes from Niagara and Holland Marsh peak August through September across every Toronto farmers market.
- Sweet corn: Ontario corn runs late July through Labour Day weekend; the patio season's reference side dish.
- Lake Erie perch: Lake-caught yellow perch lands across Toronto fish counters May through November; Buster's Sea Cove the reference fry counter.
Autumn
- Ontario apples: McIntosh, Honeycrisp and Empire apples come in September through November from Niagara and Georgian Bay orchards.
- Butternut squash: Ontario winter squash takes over the produce stalls from late September; the Brickworks market the most-stocked source.
- Wild mushrooms: Foraged Ontario chanterelles, lobster mushrooms and porcini appear at Edulis and Brickworks foragers' stalls September-November.
Winter
- Ice cider and ice wine: Niagara wineries press ice wine and ice cider December-January; the Niagara Ice Wine Festival every January.
- Root vegetables: Ontario beets, carrots, parsnips and turnips hold through winter at every farmers market and the St Lawrence Market basement.
- Wild boar and venison: Ontario game meat appears on Canoe and Auberge tasting menus November through February; sourced from Yorkshire Valley and Mountain Path farms.