How to eat local fruits and veggies all winter long

(NC) Contrary to common misconceptions, winter in Ontario does not mean a lack of available fresh produce. Thanks to technology, fresh local fruits and vegetables are on the grocery store shelves all winter. Here is what to look for when you’re at the grocery store:

Cucumbers, peppers, tomatoes and strawberries are grown in greenhouses, which shield these crops from the cold, grey weather. Modern technology makes sure they have enough light and heat to thrive.

Root vegetables like potatoes and carrots are stored in controlled environments with low temperatures and high humidity to keep them fresh. These storage facilities have advanced ventilation systems and temperature monitoring to keep veggies from going bad and provide the best environment for long-term storage.

Apples are kept in low oxygen, refrigerated storage that slows the ripening process and keeps their crisp texture. It’s not unlike how animals go into hibernation over the winter. When apples come out of storage, they taste as fresh as they did when they came off the tree.

Another way to enjoy Ontario produce over the winter is to freeze, pickle, dehydrate or can fruits and vegetables during harvest season for delicious ingredients, snacks, jams, sauces and condiments.

Regardless of how you enjoy Ontario produce this winter, did you know that migrant farm workers play essential roles in helping Ontario farmers grow, manage and harvest these crops every year?

A chronic labour shortage in agriculture makes it hard to hire local workers. With many fruit and vegetable crops bruising or damaging easily, farmers need workers to help them plant, harvest and care for the crops by hand.

More than 17,000 farm workers come to Ontario every year through the Seasonal Agricultural Worker Program, with many working here for decades and often on the same farm for years.

Here’s a great recipe for chutney using apples and greenhouse peppers that lets you enjoy a taste of local fruits and veggies all winter long:

Apple and Pepper Chutney

Prep time: 30 minutes
Cook time: 45 minutes
Makes: 5 1-cup (250 ml) jars

Ingredients:

• 7 cups (1.75 L) chopped peeled Ontario apples
• 2 cups (500 ml) chopped onions
• 1-1/2 cups (375 ml) diced sweet red peppers
• 1-1/2 cups (375 ml) diced sweet yellow peppers
• 3 cloves garlic, minced
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) ground cloves
• 1/2 tsp (2 ml) crushed hot red pepper flakes
• 2 cups (500 ml) packed brown sugar
• 1 cup (250 ml) apple cider vinegar
• 2/3 cup (150 ml) currants

Directions:

1. In a Dutch oven, combine apples, onions, red and yellow peppers, garlic, salt, cloves and hot pepper flakes. Stir in sugar and vinegar. Bring to a boil over high heat, stirring often.
2. Reduce heat and boil gently for 30 minutes, stirring often.
3. Stir in currants. Reduce heat and simmer for about 15 minutes or until thickened, stirring often.
4. Ladle into sterilized canning jars to within 1/2 inch (1 cm) of the rim.
5. Top with prepared new sealer lids. Apply jar rings just until fingertip tight (do not over-tighten). Wipe jars if necessary.
6. Place in boiling water, with tops covered by at least 1 inch (2.5 cm) of water. Boil for 10 minutes. Remove to drain on tea towel.
7. The lids will vacuum-seal as they cool. Test lids by pressing in the centre (it should not move). Do not re-tighten lids. Store any unsealed jars in refrigerator and use within one month. Keep sealed jars in a cool place.

Attention Editors: This content is reserved for distribution in Ontario only.