June is one of the most exciting months for fresh produce in Ontario. After a long winter and slow spring, local farms across the province finally hit their stride — and Ontario's famous strawberries, the first asparagus spears, tender salad greens, and early-summer herbs all become available within weeks of each other.
If you live in the Greater Toronto Area and you've ever wondered which fruits and vegetables are actually in season in Ontario right now, this guide is for you. We'll walk through exactly what's at peak freshness in June, why local seasonal produce tastes better, how to store and use each item, and which everyday imported staples and exotic fruits pair beautifully with what's currently coming off Ontario farms.
What Fruits and Vegetables Are in Season in Ontario in June?
In June, the following produce hits peak season on Ontario farms:
- Strawberries (the headline crop of the month)
- Asparagus (last few weeks of the season)
- Rhubarb
- Lettuce and salad greens (leaf lettuce, butter lettuce, mesclun mix)
- Spinach
- Radishes
- Green onions and scallions
- Fresh herbs (basil, parsley, chives, dill, mint, cilantro)
- Garlic scapes (toward end of June)
- Early peas and snap peas
- Kale and Swiss chard
- Rapini
- Early-season cucumbers (greenhouse)
- Microgreens and sprouts
June is also when Ontario farms transition from cold-storage crops (apples, potatoes from last fall) to fresh-from-the-field harvests. That's why everything tastes noticeably better starting this month.
Why Eat Seasonal Ontario Produce in June?
Eating in-season Ontario produce in June isn't just trendy — there are real, measurable benefits that matter to your kitchen and your wallet.
Better flavour. Produce picked at peak ripeness and shipped a short distance tastes dramatically better than out-of-season produce trucked thousands of kilometres. June Ontario strawberries are the best example: smaller, redder all the way through, and immeasurably sweeter than imported berries available the rest of the year.
More nutrients. Fruits and vegetables lose nutrients from the moment they're picked. Local produce that travels less holds onto more of its vitamin content by the time it reaches your kitchen.
Lower price per pound. When Ontario farms are in full production, supply increases and prices drop. June is one of the cheapest months of the year for fresh local produce.
Longer shelf life at home. Because the produce is fresher when it arrives, you have more time to enjoy it before it spoils — which means less food waste and more value per dollar spent.
Supporting Ontario farmers. Every dollar spent on local produce stays in the Ontario economy and supports the family farms that make our food system resilient.
A Closer Look at June's Star Produce
Here's what to focus on, how to choose it, and how to make the most of each item this month.
Ontario Strawberries
Ontario strawberry season runs roughly from mid-June to mid-July, with peak availability in late June. Look for berries that are deep red all the way through (not white at the shoulders), with bright green caps and a strong sweet aroma. If a basket smells like nothing, the berries inside will taste like nothing.
How to store: Don't wash until just before eating. Store unwashed in the original container in the fridge for up to 5 days, or hull and freeze on a baking sheet for smoothies and baking.
Best uses: Fresh eating, strawberry salad with feta and balsamic, strawberry rhubarb crumble, smoothies, jam, or sliced over yogurt and granola.
Ontario Asparagus
The Ontario asparagus season is short — typically late April through mid-to-late June. By the second half of June, you're getting the last of the season, so don't miss out. Look for firm, straight spears with tight tips. Thicker spears are not tougher; they're actually milder in flavour than the pencil-thin ones.
How to store: Trim a half-inch off the bottoms and stand the spears upright in a glass with an inch of water, like flowers. Cover loosely with a plastic bag and refrigerate. They'll last a full week this way.
Best uses: Roasted with olive oil and lemon, grilled, blanched into salads, folded into omelets and frittatas, or shaved raw into a salad with parmesan.
Rhubarb
Rhubarb is Ontario's classic early-summer crop — tart, fibrous stalks that pair perfectly with strawberries. Look for firm, crisp stalks with deep colour. Never eat the leaves, which are toxic.
How to store: Wrap unwashed stalks tightly in plastic and refrigerate up to two weeks. Rhubarb also freezes well — just chop and freeze in bags.
Best uses: Strawberry rhubarb pie, crumbles and crisps, rhubarb compote spooned over yogurt, rhubarb chutney with pork, or a tangy rhubarb simple syrup for summer cocktails.
Salad Greens and Lettuce
Late spring and early summer are when Ontario greens are at their best — tender, crisp, and a world away from the limp bagged stuff from California. Look for vibrant colour and unblemished leaves. Smaller leaves are usually more tender.
How to store: Wash, dry thoroughly in a salad spinner, and store wrapped in a paper towel inside a sealed container or zip bag. Properly dried greens can last over a week.
Best uses: Fresh salads, lettuce wraps, layered into sandwiches, or wilted into pastas at the end of cooking.
Spinach
Spring spinach is sweeter and more tender than spinach grown in heat. Use it quickly — fresh spinach is best within four to five days of harvest.
How to store: Same as salad greens — washed, dried, and stored loosely with a paper towel.
Best uses: Salads, sautéed with garlic as a side, blended into smoothies, added to soups in the last minute of cooking, or wilted into pasta sauces.
Radishes
Radishes are one of the first vegetables ready in Ontario each year. They're peppery, crunchy, and refreshing. Look for firm radishes with bright, unwilted greens still attached — the greens are a strong freshness indicator.
How to store: Remove the greens (which pull moisture from the roots) and store the radishes in a container of cold water in the fridge. They'll stay crisp for over two weeks.
Best uses: Sliced raw onto salads, pickled into a quick refrigerator pickle, roasted whole (yes, really — they mellow out), or eaten the French way: with butter and flaky salt on a baguette.
Fresh Herbs
June is when Ontario herb production really starts. Fresh basil, parsley, dill, chives, mint, and cilantro all become abundant. The flavour of just-harvested herbs versus grocery store dried herbs is night and day.
How to store: Treat herbs like flowers. Trim the stems and stand in a glass of water; cover loosely with a plastic bag. Leafy herbs like basil prefer room temperature; hardier herbs like rosemary and thyme go in the fridge.
Best uses: Just about everything. Pesto, chimichurri, herb-stuffed roast chicken, mint with strawberries, dill with cucumber salad, basil with tomato — the options are endless.
Garlic Scapes (Late June)
Garlic scapes are the curly green shoots that grow from hardneck garlic plants. They appear briefly in late June and have a mild, fresh garlic flavour. Once they're gone, you have to wait an entire year.
Best uses: Garlic scape pesto is the classic — better than basil pesto, in our opinion. Also great chopped into stir fries, omelets, or grilled whole.
What Doesn't Come From Ontario in June (And That's Okay)
A complete weekly produce box can't only be Ontario produce. June is still early in the season, and a real family kitchen needs items that don't grow in Ontario at all — or aren't ripe yet.
Everyday imported staples in June: Bananas, apples (last year's storage stock or imported), citrus, tomatoes (early Ontario tomatoes come in July), bell peppers, avocados, mangoes, pineapples, and more.
Exotic fruits at peak in June: Mangoes (Indian Alphonso and Honey/Ataulfo varieties hit peak), lychee, dragon fruit, passion fruit, papaya, jackfruit, and rambutan.
A well-curated GTA produce box should combine all three: fresh Ontario seasonal produce, everyday imported staples, and exotic fruits — so you have everything you actually cook with, in one delivery.
How to Build a Great June Meal Plan With Ontario Produce
Here's a sample June meal plan that makes the most of what's in season locally while incorporating year-round staples.
Breakfasts: Yogurt parfaits with Ontario strawberries, granola, and mint. Spinach and herb omelets with a side of fresh fruit. Strawberry-banana smoothies.
Lunches: Big salads with Ontario lettuce, radishes, scallions, fresh herbs, and seasonal fruit. Asparagus and pea risotto. Open-face sandwiches with butter, radishes, and herbs.
Dinners: Grilled asparagus with lemon and parmesan. Pasta with garlic scape pesto and Ontario greens. Strawberry rhubarb crumble for dessert. Lettuce wraps with grilled chicken and a herby yogurt sauce.
Snacks: Fresh strawberries with whipped cream. Radishes with butter and flaky salt. Carrot and cucumber sticks with herb dip.
Frequently Asked Questions About June Produce in Ontario
When does Ontario strawberry season start?
Ontario strawberry season typically begins in mid-June and runs through mid-July, with peak availability in late June. Field-grown Ontario strawberries are dramatically sweeter and more flavourful than imported strawberries available the rest of the year.
Is asparagus still in season in June in Ontario?
Yes, but only for the first half of June. Ontario asparagus season runs from late April through mid-to-late June. After that, you'll be eating imported asparagus until next spring, so make the most of it now.
What fresh herbs are available from Ontario in June?
In June, Ontario produces basil, parsley, chives, dill, mint, cilantro, oregano, thyme, and rosemary. June is when herb gardens and herb farms hit their stride and fresh herbs become widely available.
Are Ontario tomatoes in season in June?
Field tomatoes are not yet in season in June — they typically start appearing in mid-to-late July. Greenhouse Ontario tomatoes are available year-round, but the famous field-grown Ontario tomatoes are still a few weeks away.
Where can I buy in-season Ontario produce in the GTA?
You can find in-season Ontario produce at farmers' markets, farm stands outside the city, some local grocers, and through produce delivery services like Freshever. Delivery services that source directly from Ontario farms typically offer the freshest local produce alongside everyday staples and exotic fruits, so you don't have to shop at multiple stores.
What's the best way to store June produce?
Most June produce — leafy greens, herbs, asparagus, radishes — benefits from cold storage with moisture management. Wrap greens in paper towels, stand asparagus and herbs in water like flowers, and remove the leafy tops from radishes before storing. Strawberries should stay unwashed in their original container until eating.
Get Ontario's Best June Produce Delivered to Your Door
If you live in the GTA and you want the best of Ontario's June harvest — without driving to multiple farmers' markets — Freshever delivers a weekly produce box that combines fresh local Ontario produce, everyday imported staples, and exotic fruits in one delivery.
This month, that means Ontario strawberries at peak season, fresh asparagus while it lasts, tender salad greens, fresh herbs, and crisp radishes — alongside everyday fruits and vegetables your family needs all year.
Order your June produce box at freshever.ca →
Use code WELCOME15 on your first order.