This holiday season enjoy terrific local food produced right here in Ontario. From trout to duck or maple syrup to mushrooms, there are lots of choices. Here are some ideas to get you started.
Local Ontario food for your holiday menu
Plan your holiday menus with food produced close to home. Here’s what is available over the holiday season:
Vegetables: mushrooms, rutabaga, onions, beets, cabbage, carrots, greenhouse lettuce or cucumbers, leeks, parsnips, potatoes, sweet potatoes, sprouts, squash
Fruit: apples, pears
Dairy: milk and cheese
Meats: beef, pork, veal, lamb
Poultry: turkey, chicken, duck
Legumes: lentils, kidney beans
Honey and maple syrup
Tip: Look for the Foodland Ontario logo to know if a food is locally produced.
Great holiday meal ideas using local Ontario food
Niagara Fruit Bread, the Ontario pears add natural sweetness and fibre. Leek, Mushroom and Cheese Frittata is made with fresh Ontario eggs and offers an easy way to get more vegetables into your day. Cinnamon Apple Bread Pudding shows one of the many ways to enjoy Ontario apples.
Mighty Vegetable Stew is a hearty Ontario-inspired vegetarian meal for the holidays. Carrot Potato Pancakes are great with roasted Ontario chicken, pork or trout. Curried Cream of Parsnip and Carrot Soup makes a great appetizer too!
Ontario Chinese Vegetable Roll-Ups are a tasty new way to enjoy Ontario cabbage. Sweet Potato Chips and Dip is perfect for a holiday party. Mustard Beet and Apple Salad is an easy way to add colour to your plate using versatile Ontario beets.
Irish Stew and Ontario Root Vegetables is a great way to enjoy Ontario lamb. Baked Cabbage-Roll Skillet Supper is a quick, no-fuss way to make cabbage rolls. Country-Style Mushroom Pie is perfect for a potluck.
Squash Brownies with Chocolate Swirl Topping is a great way to use up leftover cooked squash. Baked Apples with Maple Yogurt Sauce is a tasty way to combine two local foods.
You may also be interested in:
8 Great Ways to Enjoy Local Food
All About Local Food
Happy Healthy Holidays
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Last Update – May 10, 2018