Corn & Tomato Season – Don’t Let Summer Pass You By
Corn & Tomato Season – Don’t Let Summer Pass You By
If you’ve walked past the produce section lately and ignored the piles of fresh Ontario corn and tomatoes, I’m here to gently (but firmly) tell you—you’re missing out. These are the stars of summer, and they won’t be around for long.
Why They’re Worth the Hype
Local corn and tomatoes aren’t just fresher—they’re sweeter, juicier, and more flavourful than anything you’ll get shipped from across the border. Eating them in season means you’re getting the best taste possible, and you’re supporting local growers in the process.
Easy Ways to Enjoy Them
- Fresh and Simple: Slice tomatoes, sprinkle with salt, drizzle with olive oil. For corn, boil or grill it and slather with butter.
- Elevated but Easy: Make a tomato and corn salad with fresh herbs, or toss both into a quick pasta.
- Preserve the Goodness: Freeze blanched corn kernels for winter soups, or turn ripe tomatoes into sauce to enjoy all year.
A Few Tips:
- Buy corn the day you plan to eat it—its sweetness fades quickly after picking.
- Store tomatoes at room temperature, not in the fridge, to keep their flavour.
- If you see “seconds” at the farmers’ market (slightly imperfect produce), grab them—they’re often cheaper and perfect for sauces.
The Takeaway
Corn and tomato season is short, and once it’s gone, you’ll wish you’d made the most of it. Pick some up this week, try a new recipe, and savour the best of what summer in Ontario has to offer.
