Local produce an excellent option

Have you joined the Buy Canadian movement?

“Economic patriotism” is a way Canadian consumers are voicing their displeasure with United States politics while supporting local producers.

When it comes to grocery shopping, Empire Company (parent of Sobeys and Safeway) says tariffs and a growing consumer preference for Canadian-made goods have prompted it to increase the number of product offerings from Canadian suppliers. Many stores are also highlighting and labeling their domestic products, making it easier for shoppers to find Canadian options. But what about in the produce aisle? Is it possible to find Canadian grown produce in late winter?

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Surprisingly, yes! While you may not find the same variety of fresh produce you get in summer, many Canadian vegetable farmers grow hardy crops that can be stored throughout the winter months. Plus, there are more and more greenhouse growers that are producing an ever-increasing variety of produce year round.

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Hearty root vegetables are stored in cool conditions, ensuring fresh options through the winter. Look for carrots, parsnips, turnips, beets, and rutabagas. They’re not only local, but also versatile in stews, roasts, or soups.

Winter greens like cabbage and kale are perfect for this time of year. These cold-hardy vegetables are packed with nutrients and can be used in salads, slaws, and soups.

While fresh, field-grown apples are typically harvested in the fall, many Canadian farms store apples in controlled environments to keep them fresh for months. Apples like Ambrosia, Gala, and Honeycrisp are often available well into spring.

A staple in the Canadian diet, potatoes are stored for the winter and can be found year-round. Look for Yukon Gold, Russet, and other varieties, perfect for mashed potatoes, baking, or making homemade fries.

Onions and garlic are pantry staples that last well through the winter months. Supporting local onion and garlic producers ensures you get fresh, flavorful options to enhance your meals.

Canadian-grown mushrooms, such as white, cremini and portobello, are cultivated in controlled environments and available year-round. These nutrient-packed fungi are perfect for adding umami flavour to a variety of dishes, including stir-fries, soups and pasta.

Canadian greenhouse-grown vegetables, such as tomatoes, cucumbers, and peppers, are available year-round. In some stores, you can even find greenhouse-grown strawberries, lettuce, zucchini, herbs, and microgreens. These vegetables thrive in controlled indoor environments, allowing you to enjoy fresh, local produce even when it’s too cold outside for field crops.

You’ll also find a lot of Canadian fruit and vegetables in the frozen food section. Use these to add colour, variety and different flavour profiles to complement the fresh Canadian produce options currently available.

Many Canadian-grown products will be marked with a “Product of Canada” label. You can also look for specific provincial or regional certifications like Peak of the Market to ensure you’re supporting local farmers.

Choose produce that feels firm and crisp. Avoid anything that looks wilted or soft, as these may be past their prime.

Choose vegetables that are medium-sized, heavy in comparison to others, and have uniform skin without soft spots. Vegetables that are too big or small may be tough, while those that are too small may have been picked prematurely.

Only buy the amount you plan to use to avoid any waste. Even root veggies have a limited shelf life by late winter.

Turkey Borscht

A warm comforting bowl of borscht is always a hit. This recipe uses Manitoba turkey alongside onions, carrots, beets and cabbage.

Ingredients

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• 1 lb (450g) turkey thighs, roasted and cubed
• 1 tbsp (15 ml) canola oil
• 1 cup (250 ml) yellow onion, diced small
• 1 cup (250 ml) carrots, peeled and diced small
• 2 cups (500 ml) beets, peeled and diced small
• 1 cup (250 ml) celery, diced small
• 2 cups (500 ml) green cabbage, thinly sliced or shredded
• 2 tbsp (30 ml) tomato paste
• 1 tbsp (15 ml) garlic, minced
• 8 cups (2 L) homemade or low sodium turkey or chicken stock
• 1 bay leaf
• 2 tsp (10 ml) salt
• 1/4 tsp (1.25 ml) ground black pepper
• 2 tbsp (30 ml) fresh lemon juice
• 1/3 cup (50 ml) fresh dill, chopped

Directions

1. Heat the canola oil in a large soup pot over medium low heat. Add turkey and onion, sauté until lightly browned and fragrant, about 7 minutes.
2. Add carrots, beets, celery and cook for an additional 5 minutes.
3. Add cabbage, tomato paste, garlic, stock, and bay leaf. Bring to a boil, reduce heat and simmer until vegetables are tender, about 25 minutes.
4. Add salt and pepper.
5. Stir in lemon juice and dill. Remove bay leaf.
6. Serve immediately with sour cream and bread.

Serves: 6-8 people

Source: Great Tastes of Manitoba thanks to Manitoba Turkey Producers

Warm Cabbage Salad with Orange Dressing

This tasty recipe is a great way to turn cabbage into a show stopping salad. Leftovers are great served cold the next day.

Salad

• 2 large beets
• 1 tbsp (15 mL) canola oil
• 1/2 head green cabbage, very thinly sliced (about 4-5 cups)
• 2 cloves garlic, minced
• 1/3 cup (75 mL) sunflower seeds

Dressing

• 2 tbsp (30 mL) canola oil
• 2 tbsp (30 mL) orange juice
• 1 tbsp (15 mL) Dijon mustard
• 1/2 tsp (2 mL) salt

Directions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Wrap whole beets in aluminum foil.
2. On a rimmed 13 x 18 inch (33 x 46 centimetre) baking sheet, place the wrapped beets and roast for about an hour until fork-tender (fork can be inserted easily). Remove from oven and let cool.
3. Once beets are cool enough to handle, peel the skin and chop into small cubes. Set aside.
4. In a small bowl, whisk together all dressing ingredients. Set aside.
5. In a large non-stick skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Add cabbage and garlic and cook for two to three minutes until cabbage slightly softens and is heated through.
6. Add heated cabbage to salad bowl, toss with dressing. Add beets and very gently fold together.
7. Top with sunflower seeds and serve.

Serves: six people

Source: Hello Canola

Sautéed Mushrooms and Onions

When you fire up the barbecue this spring, finish off your grilled meats with these delicious sautéed mushrooms and onions.

Ingredients

• 4 cups sliced mushrooms
• 1 yellow onion sliced
• 2 tbsp canola oil
• 1 tbsp butter
• 1/4 cup red wine (or beef stock)
• 1 tbsp soy sauce
• 1/4 tsp black pepper
• 1 tbsp fresh thyme or parsley (optional)

Directions

1. Heat a large skillet over medium heat.
2. Add mushrooms to dry pan, they will release liquid very quickly.
3. Stir for about five minutes until liquid has evaporated. Stir in oil and butter.
4. Add onions and cook until soft and translucent, about five to seven minutes.
5. Stir in wine and soy sauce to pan, scraping any browned bits off the pan.
6. Cook and stir for two or three minutes, or until liquid is reduced.
7. Season with pepper. Taste and adjust seasoning. Garnish with herbs.

Serves: four people

Source: Gettystewart.com

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