Ontario Field Strawberries are the Perfect Summer Treat

First fruits of the season are now available at stores and farmers’ markets across the province

 

TORONTO - Ontario field strawberries are now ripe, with Ontario's berry growers saying this year's cool spring is resulting in an exceptional crop.

 

"For most of us, Ontario strawberries are one of the great tastes of summer. You can enjoy these healthy and delicious fruits fresh on their own, baked in a dessert or made into jam," says Ernie Hardeman, Minister of Agriculture, Food and Rural Affairs. "This Canada Day weekend, I encourage you to kick off your summer by choosing Ontario field strawberries and celebrate the good things that grow in Ontario."

 

Whether you pick them up at your local grocery store and farmers' market, or visit a pick-your-own farm, Ontario's hardworking farmers have harvested the first fruits of the season for you to share today and throughout the summer.

 

"Ontario's cool spring has done wonders for strawberry plants," said Tom Heeman, Chairman of the Berry Growers of Ontario. "There really is no comparison to the taste and flavour of a true local Ontario strawberry, and this year they will be in great supply. Enjoy the taste of summer with the first fruits of the season!"

 

More than 1,900 acres of field strawberries are harvested in Ontario each year. Strawberries are high in antioxidants and vitamin C, and can be enjoyed in a variety of ways. Visit Foodland Ontario for recipes and suggestions for enjoying strawberries at every meal. For more than 40 years, Foodland Ontario has connected with families on how to recognize, prepare and enjoy locally grown foods.

 

Local food is the heart of Ontario's agri-food industry. When we buy local, we support our farmers, our economy and our environment.

Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.