Spring has sprung in that means fresh food and farm products are starting to appear in farmers’ markets, roadside stands and grocery stores across the country, including in Ontario. Asparagus is a significant crop in Ontario, with many farms growing it due to its high yield and profitability. Quebec is the province that grows the second largest amount of asparagus in Canada, accounting for approximately 21% of the national acreage.
“Spring means the beginning of a new growing season in Ontario, which will bring with it a whole new wave of opportunities for consumers to support local food and farming businesses by buying products grown right here at home,” says Larry Davis, farmer and director with the Ontario Federation of Agriculture. “We are so lucky that our soils and our climate let us grow and raise more than 200 different food and farm commodities in our province and we appreciate the tremendous support Ontarians are showing by choosing to buy Ontario.”
The asparagus season is fast — the season is short, but intense. An asparagus shoot or “spear” can grow 25 cm (10”) in a 24-hour period, so the crop needs to be cut daily, or even twice a day. Once harvested, Ontario asparagus is quickly cooled, packed and shipped or sold at farmgate to ensure the freshest produce is available daily.
Quick asparagus facts:
- Asparagus is a perennial plant that lives for up to twenty years and after it’s first planted, it takes two to three years before it is mature enough to harvest.
- Most of Ontario’s asparagus grows in Norfolk County and more than 90% of asparagus grown in Canada is a variety called Guelph Millennium. Developed at the University of Guelph, it is adapted to cooler climates and produces higher yields than other varieties. Guelph Millennium is a specific all-male asparagus variety. It's known for its cold tolerance, high productivity, and solid green color.
- Most asparagus is green, but there are also white and purple varieties.
- White asparagus stays white because it's grown covered with soil, which blocks sunlight and prevents it from making chlorophyll—the chemical that makes plants green.
- Purple asparagus is relatively new, with a small amount grown in Ontario. Some describe the taste as slightly sweeter, or nuttier than green varieties.
“In this uncertain political landscape, buying locally grown, raised and produced products has never been more critical,” adds Davis. “We are fortunate in Ontario that many local foods are available year-round, and as we come into the new growing season, Ontarians are encouraged to choose Ontario wherever possible.”
You might also enjoy the article: Consumers can Boost Local Farmers Markets with Small Changes