Growing Chefs! Ontario: Search:

The tart crab apples are quite seedy, but have great flavour when cooked and a high amount of pectin, making them great for preserves. Another amazing fall fruit are autumn olives, an invasive species in Ontario, they can be foraged and have a similar taste to cranberries.

There are many different flavours that are used in the fermentation, but the most popular is a touch of honey and mint. These sweet, salty and tangy apples make great accompaniments for cooked meats or are delicious in a salad.

The bitter flavours in this salad pair beautifully with the sweet and sour crunch of fermented apples. In the Fall, try to source local nuts to dress this salad because even nuts in season taste fresher and more delicious!

Pawpaw fruit is one of the most unique native fruits that you can have in Canada. They have a custard like texture that has hints of vanilla, banana and mango. These treasures can be found in mid to late October, though they have a short season their pulp freezes very well.

A classic Italian pastry filled with a sweet and light ricotta filling wrapped in a crispy shell with chocolate chips.

Sausage rolls are a quintessential holiday bake off appetizer, and these can be easily made, frozen and reheated for holiday get-togethers at a fraction of the price of homemade.

The key to a good Yorkshire pudding is a super hot pan, if you use a cold pan you will end up with soggy ones! Be careful when filling them as they will be filled with hot oil. Yorkshire puddings are best served immediately, so be sure to have everything else made ahead of time.

We love appetizers that combine sweet and savoury! These creamy goat cheese stuffed dates are wrapped in bacon for a mouthwatering appetizer. As if it couldn’t get any better, that are drizzled at the end with a rosemary honey for another sweet and savoury flavour punch!

When it comes to mushrooms to put into this bruschetta, the more the merrier! Try different varieties to add more depth of flavour and texture. Sherry vinegar is a little tricky to find, but imparts a beautiful flavour on the mushrooms.

Pretzels take on their traditional dark golden brown colour by being boiled in an alkaline solution, such as lye or baking soda, and then baked. You can use this recipe to make larger soft pretzels as well, but we like pretzel bites which are perfect for dipping!