Tariffs got you rethinking your shopping? We're here to help!

As the uncertainty of tariffs make their way into your grocery budget, we want to remind you that there is loads of local produce available, even in these late winter - early spring days.

Here's an overview of the local, tariff free produce available right now and explore a few recipe ideas that will keep your body fuelled and be easier on your budget. Not to mention it's better for the earth too!

Locally Grown Leaf Lettuce & Microgreens

We are thrilled to be able to offer local lettuce from Cornerstone Organics and a variety of microgreens from Social Harvest and Kyan Culture. 

Recipe Idea: Spring Salad with Apple and Carrot Slaw
Use:

• Locally grown leaf lettuce
• Quebec apples
• Quebec carrots
• Microgreens or sprouts
• A simple vinaigrette made with olive oil, apple cider vinegar, and a touch of honey

Quebec Red and Green Cabbage

Cabbage is a hearty, versatile vegetable that thrives in the late winter and early spring. Full of fibre, vitamin C, and antioxidants, it can be enjoyed in a variety of ways.

Recipe Idea: Braised Cabbage with Mushrooms
Use:

• Quebec red and green cabbage
• Ontario mushrooms (mixed varieties)
• Garlic
• Onion
• Olive oil or butter
• A splash of vegetable broth

Instructions:

1. Thinly slice the cabbage and chop the onions and garlic.
2. Heat olive oil or butter in a large pan over medium heat.
3. Add the onions and garlic, cooking until softened.
4. Stir in the mushrooms and cook for about 5 minutes.
5. Add the cabbage, season with salt and pepper, and pour in a splash of vegetable broth.
6. Cover and braise the cabbage for about 20-30 minutes, stirring occasionally, until tender and flavourful.

This dish is perfect as a side to roasted meats or a hearty vegetarian option on its own.

Root Vegetables: Carrots, Beets, Potatoes, Onions, and Garlic

Root vegetables are incredibly nourishing and can help sustain you through the colder months. Root crops like carrots, beets, potatoes, onions, and garlic are a great source of complex carbohydrates and provide a variety of nutrients.

Recipe Idea: Roasted Root Veggies with Garlic and Thyme
Use:

• Quebec carrots
• Quebec beets
• Quebec potatoes
• Quebec onions
• Garlic
• Fresh thyme or rosemary
• Olive oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Peel and chop the carrots, beets, and potatoes into bite-sized pieces. Slice the onion and crush a few garlic cloves.
3. Toss the vegetables with olive oil, fresh thyme, salt, and pepper.
4. Spread them on a baking sheet and roast for 30-40 minutes, stirring halfway through, until golden and tender.

This roasted vegetable medley is an easy, one-pan meal that works well as a side dish or a base for grain bowls.

Parsnips, Daikon Radish, Watermelon Radish, and Rutabaga

While often overlooked, root vegetables like parsnips, daikon radish, watermelon radish, and rutabaga can add a lot of flavour and texture to your meals. These vegetables are packed with fibre and nutrients, making them excellent additions to a balanced diet.

Recipe Idea: Creamy Rutabaga and Parsnip Soup
Use:

• Quebec parsnips
• Quebec rutabaga
• Onion
• Garlic
• Vegetable broth
• Cream or coconut milk
• Salt, pepper, and nutmeg

Instructions:

1. Peel and chop the parsnips and rutabaga.
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add the chopped root vegetables and vegetable broth. Bring to a boil, then simmer for 20-25 minutes, until the vegetables are tender.
4. Use an immersion blender to purée the soup until smooth.
5. Stir in a splash of cream or coconut milk and season with salt, pepper, and a pinch of nutmeg.

This creamy soup is perfect for warming up on a chilly evening and offers a great balance of fibre, vitamins, and healthy fats.

Greenhouse Tomatoes and Cucumbers

Greenhouse-grown tomatoes and cucumbers are available locally and can add freshness and lightness to your meals. These vegetables are great sources of vitamins, antioxidants, and hydration.

Recipe Idea: Cucumber and Tomato Gazpacho
Ingredients:

• Greenhouse tomatoes
• Greenhouse cucumbers
• Garlic
• Onion
• Olive oil
• Fresh herbs (basil or parsley)
• Vinegar

Instructions:

1. Dice the tomatoes, cucumbers, onion, and garlic.
2. Combine them in a blender or food processor with a handful of fresh herbs.
3. Add a splash of olive oil, vinegar, salt, and pepper.
4. Blend until smooth and chill for at least 30 minutes before serving.

This refreshing gazpacho is a great light meal or appetizer that’s packed with vitamins and antioxidants, perfect for ushering in the spring.

Eating Local: A Healthier, Sustainable Choice

Eating local produce doesn’t just benefit your health—it also supports the local economy, reduces food miles, and helps you stay connected to the changing seasons. By using the fresh, seasonal ingredients available in Ottawa this late winter and early spring, you can create a variety of nutritious and delicious meals that are both satisfying and sustainable.

So as we navigate these times of tariffs and the question of what to eat, set up an order with us to get the best of local produce delivered to your door!