Food for Thought: In-Season Produce

Nothing tastes quite as good as freshly picked produce. With spring right around the corner, we’re about to welcome an abundance of vibrant, seasonal fruits and veggies. Here are three standout ingredients that shine this time of year—along with tips, tricks, and a little food lore to enjoy.

FIDDLEHEADS

Season: Late April–Early June

• A fiddlehead is the tightly coiled young frond of the ostrich fern.
• They’re available only for a very short window each spring, which contributes to their premium price.
• Their name comes from their resemblance to the scroll of a violin.
• In Canada, New Brunswick—especially areas along the Restigouche River—remains a cultural hub for fiddlehead foraging and tradition.
• The flavour is often compared to a mix of asparagus, artichoke, and mild nuttiness.
• Fiddleheads must be cooked—never eaten raw—to avoid foodborne illness. Proper boiling or steaming for 10–15 minutes is essential.

TIP: Store fresh fiddleheads tightly wrapped in the fridge for up to three days, or blanch and freeze them for longer storage.

ASPARAGUS

Season: May–June

• Asparagus is a perennial member of the Asparagaceae family, related to onions, garlic and leeks.
• Canada’s fresh asparagus production continues to rise slightly, with output forecasted at 8.98 thousand metric tons in 2024, up from 8.96 thousand in 2023.
• Ontario—particularly Norfolk County—remains the heart of Canadian asparagus production, growing green, white, and purple varieties each spring.
• White asparagus is grown underground to block sunlight, preventing chlorophyll from developing.
• Asparagus grows quickly—up to 6 inches in a single day.

TIP: Rather than “bend and snap,” trim the stalk where the tough white portion begins to turn green to minimize waste and maximize tenderness.

RHUBARB

Season: June–July

• Rhubarb is an extremely hardy perennial that thrives in cool climates, including many northern and Yukon gardens.
• Rhubarb roots have been used in traditional Chinese medicine for thousands of years.
• The leaves are poisonous due to high oxalic acid content and should never be eaten.
• The value of Canadian rhubarb production was approximately $3.07 million in 2023, with steady growth projected through 2028.

TIP: Pair rhubarb with bold, aromatic flavours such as:

• lavender
• dates
• cardamom
• ginger
• coconut
• tomatoes