Gardening in Southern Ontario: 12 Tasty Vegetables to Grow and Eat!

Discover 12 tasty vegetables that thrive in southern Ontario and your local climate! Learn how to grow tomatoes, peppers, zucchini, carrots, beans & more with our expert tips and tricks. 

The Southern Ontario Gardening Explainer 

Southern Ontario has cold winters with temperatures ranging from -10°F to 0°F, and mild summers with temperatures averaging around 70°F. The southernmost parts of Ontario are part of hardiness zone 6 or 6a. Gardeners in this region experience a shorter growing season compared to warmer areas, but that doesn't mean you can't grow an impressive array of vegetables with the right varieties and care.   

Why Grow Your Own Vegetables in Zone 6? 

Growing your own vegetables allows you to have farm-fresh produce without chemicals or long transport. It also reduces your carbon footprint by decreasing the energy needed to store and ship food long distances. Local gardeners face challenges like unpredictable weather and a short growing season. Choosing hardy, fast-growing vegetable varieties adapted to your climate is key.   

12 Tasty Vegetables to Grow and Eat

Here are twelve tasty vegetables that thrive in southern Ontario gardens:   

Tomatoes:

Classic and cherry tomatoes grow in diverse colors, shapes and flavors.   

Peppers:

Options range from spicy chili peppers to sweet red, yellow and green bell peppers.   

Zucchini:

This prolific summer squash is perfect for grilling, baking and noodle pasta.   

Carrots:

Colorful root veggies high in nutrients are perfect for snacks, salads and glazing.  

Beans:

Bush and pole bean varieties yield crisp green beans and shell beans.   

Cucumbers:

Refreshing cucumbers are ideal for salads, pickling and juicing.   

Lettuce:

Versatile lettuces like romaine, kale, spinach and Swiss chard grow spring through fall.  

Broccoli:

This cold-tolerant veggie is packed with nutrients and perfect for roasting or steaming.  

Cauliflower:

A healthy, full-sun veggie great for mashing, rice, salads and soups. 

Beets:

Colorful beets are ideal for roasting, pickling, juicing and natural sweetness in baking. 

Radishes:

Quick-growing radishes add spice to salads, sandwiches and kimchi.   

Squash:

Prolific zucchini, pattypan and winter squash varieties are highly versatile.   

Tomatoes    

Popular varieties for your area include Early Girl and Celebrity. For the best harvest, choose a sunny spot with fertile, well-drained soil. Water regularly but avoid wetting leaves. Tomatoes also require staking or caging for support.   

Enjoy tomatoes in salads, sandwiches, pasta and homemade sauces. Pick cherry tomatoes as a sweet snack right off the vine! 

Peppers 

Pepper options for your climate include Anaheim, Poblano, Habanero and bell peppers. Full sun and well-drained, nutritious soil are essential. Water regularly, especially as peppers ripen.   

Peppers are ideal for stir fries, fajitas, chili and homemade salsas and hot sauces. Roast, stuff or grill bell peppers. Slice chili peppers sparingly to add heat to any dish.   

Zucchini      

Prolific varieties like Black Beauty and Cocozelle thrive with minimal effort. Plant in a sunny spot with fertile soil and water regularly, especially in hot or dry weather. Harvest zucchini often while fruits are 6 to 8 inches for best quality and to promote new growth.   

Grill, bake, simmer or sauté zucchini. Use as a pasta or rice substitute in dishes like zucchini lasagna, zucchini bread, muffins and carrot zucchini cake. 

Carrots 

Plant carrot varieties like Royal Chante nay or Scarlet Nantes in early spring for summer harvest or fall for overwintering. Choose a sunny spot with loose, rock-free soil. Water regularly, especially in hot or dry weather.   

Carrots are ideal for snacking, salads, glazing with brown sugar and butter or juicing with fruits like oranges. Grate into muffins, cakes and veggie-based dishes for moisture and natural sweetness. 

Beans 

Popular varieties include Blue Lake Bush beans and Kentucky Wonder pole beans. Plant in a sunny area with fertile, well-drained soil after the last spring frost. Water regularly, especially as beans ripen.   

Enjoy beans steamed, stir-fried or fresh from the pod. Add to soups, stews, chili, salads and pasta dishes. Shell and freeze beans for longer storage. 

Lettuce 

Lettuces thrive in shade protected areas with plenty of sun and nitrogen and organic matter. Lettuce prefers the cooler temperatures of spring and fall. Water regularly to keep soil consistently moist. In addition to salads, sauté heartier greens like kale or Swiss chard with garlic. Add to sandwiches, wraps, soups and juiced for a refreshing drink. 

Broccoli 

 Popular varieties include De Cicco and Green Comet. Plant in early spring or fall in a sunny spot with fertile, well-drained soil. Water regularly, especially as heads develop. Steam, roast or stir fry broccoli. Add to pasta, soups and stir fries. Make broccoli pesto as an alternative to basil pesto. Use smaller side shoots in slaws and salads. 

Cauliflower  

Snow Crown and Purple Cape thrive in conditions similar to broccoli - full sun and well-drained, nutritious soil. Water regularly, especially once curds form. Steam or rice cauliflower as a mashed potato or low-carb rice substitute. Add cauliflower to mac and cheese, pasta, soups and appetizers for nutrition and crunch. 

Beets 

 Classic red, golden and Chioggia varieties have edible roots and greens. Till soil to loosen before planting. Water regularly, especially in hot or dry weather. Trim greens when harvesting roots. Roast or pickle beets. Grate into salads or slaws. Add to muffins, cakes and brownies for moisture and natural sweetness. Saute beet greens as you would other hardy greens. Juice beets alone or with apples and carrots. 

Radishes 

 Quick varieties like Cherry Belle, French Breakfast and Easter Egg mature in 3 to 4 weeks. Choose full sun and well-drained soil, watering regularly. Add radishes to salads, slaws and sandwiches for crunch and spice. Pickle radishes for longer enjoyment. Use radish sprouts as a peppery microgreen. 

Squash 

 Popular summer squash include zucchini, yellow crookneck and pattypan. Common winter squash include butternut, acorn, delicata and spaghetti squash. Plant in a sunny spot with fertile, well-drained soil after the last spring frost. Water regularly, especially as fruit develops. Grill, bake or stir fry summer squash. Use in place of pasta or rice in dishes. Roast, bake, steam or simmer winter squash. Add to soups, stews, muffins, quick breads and as a simple side dish.  

Conclusion 

Homegrown vegetables simply can't be beat for flavor and freshness! By following the guidance in this article for choosing varieties suited to your local climate and properly caring for each versatile vegetable from planting to harvest, you'll be rewarded with a bounty of farm-fresh produce.   

Growing your own vegetables allows you to enjoy tomatoes, peppers, zucchini and more at their peak ripeness without chemicals or long-distance transport. You'll do your part for the environment by reducing emissions and energy usage. Most importantly, you'll reconnect with the natural world as you sow seeds or seedlings, nurture your garden, and pick ripe vegetables. 

Select your favorite vegetables from the 12 options featured here to get started planning your southern Ontario garden. Whether you have space for a few containers on a balcony or a large backyard plot, home gardening is a rewarding activity for gardeners of every skill level. 

Follow these tips for the best results and to overcome the challenges of a shorter growing season. Most of all, have fun and happy gardening! Before you know it, you'll be harvesting a bounty of vegetables to enjoy all season long. Homegrown produce simply can't be matched for taste, quality and satisfaction. Here's to reaping what you sow with the most flavorful, environmentally friendly and personally fulfilling vegetable garden ever!