Some products at the Cambridge Farmers' Market are only available during certain seasons because different crops grow at different times of the year. Below is a list of what's in season each month. Please note these are approximate dates and may vary according to local weather. 

Be sure to check out our Recipe Book for different ways to use fresh ingredients in your meals!

What's In Season in February - Honey

In honour of Valentines Day, we thought we would choose something sweet!  

Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or other insects (aphid honeydew) through
regurgitation, enzymatic activity and water evaporation. They store it in wax structures called honeycombs. The variety of honey produced by honey bees is the best-known due to its worldwide commercial
production and human consumption. Honey is collected from wild bee colonies or from hives of
domesticated bees which is a practice known as beekeeping. Except for comb honey, in Ontario, honey is sold by grade and colour.  The darker the colour, the sweeter the honey flavour is.

What to look for?

Item #

Colour

Designation on Honey Classifier

Pfund Scale Reading on a Honey Grader

1

White

Not darker than White

Not more than 30 millimetres

2

Golden

Darker than white but not darker than Golden

30-50 millimetres

3

Amber

Darker than golden but not darker than Amber

51-85 millimetres

4

Dark

Darker than Amber

More than 85 millimetres

FAQ

Pasteurized V.S. Raw

Raw: Nothing added and nothing taken away, this is honey in it’s purest form. This honey should be kept away from heat as anything over 95 degrees F. can damage the molecular
structure and cause the honey to lose nutritional value.

Pasteurized: Pasteurization is used to kill yeast that naturally occurs in Raw Honey. Although the yeast is not harmful to humans and pasteurization is not necessary, most honey seen in stores is pasteurized unless it clearly states that it is raw. 

How is it made?

Bees gather nectar from flowers and shrubs. During their trip back to the hive the bees add invertase enzyme to it to begin the honey-making process. At the hive they transfer the nectar to young bees who store the nectar in the honeycomb. The bees dry the nectar similar to the maple syrup making process until it becomes number one grade.

The beekeeper manages the process by splitting the colonies if necessary to prevent the bees from swarming and going wild. Beekeepers harvest the honey by removing the bees from the filled honey boxes of the hive. Honey is extracted from the full honeycomb by centrifugal force. It is then classified, processed and packaged.

Did you know?

When sealed in an airtight container honey is one of the few foods know to have an eternal shelf life. There are even reports of edible honey being found in several thousand year old Egyptian tombs. Honey’s longevity can be explained by its chemical makeup: The substance is naturally acidic and low in moisture making it an inhospitable environment for bacteria. 

In 11th century Germany, honey was so highly valued for its beer sweetening abilities that
German feudal lords required their peasants to make them payments of honey and beeswax. 

A productive bee colony makes two to three times more honey than it needs to survive the winter. When harvesting honey from a beehive, beekeepers try not to take anything the bees will miss. If necessary, beekeepers will feed bees sugar syrup in the autumn to compensate for the honey they take.

Check out this recipe from our online recipe book: Caramelized Honey Nut and Seed Tart

 

January
  • Carrots
  • Greenhouse Lettuce
February 
  • Carrots
  • Greenhouse lettuce
March 
  • Carrots
  • Greenhouse lettuce
April 
  • Lettuce
  • Greenhouse lettuce
  • Mushrooms
  • Rutabaga
May 
  • Asparagus
  • Fiddle heads
  • Greenhouse lettuce
  • Kale
  • Mushrooms
  • Onions
  • Rhubarb
  • Rutabaga
  • Spinach
June 
  • Asparagus
  • Beets
  • Carrots
  • Green peppers
  • Greenhouse lettuce
  • Lettuce
  • Mushrooms
  • New potatoes
  • Onions
  • Peas
  • Radishes
  • Rhubarb
  • Rutabaga
  • Spinach
  • Strawberries
July 
  • Apricots
  • Blackberries
  • Blueberries
  • Cabbage
  • Carrots
  • Celery
  • Cherries
  • Cucumber
  • Field tomatoes
  • Garlic
  • Green peppers
  • Greenhouse lettuce
  • Lettuce
  • Mushrooms
  • Peaches
  • Peas
  • Plums
  • Raspberries
  • Spinach
  • Strawberries
  • Sweet Onions
  • Rutabaga
August 
  • Apples
  • Blueberries
  • Broccoli
  • Carrots
  • Cauliflower
  • Cherries
  • Corn
  • Eggplant
  • Grapes
  • Green beans
  • Greenhouse lettuce
  • Hot peppers
  • Melons
  • Mushrooms
  • Nectarines
  • Onions
  • Peaches
  • Pears
  • Peas
  • Plums
  • Potatoes
  • Raspberries
  • Rutabaga
  • Squash
  • Sweet peppers
  • Yellow beans
September 
  • Apples
  • Blueberries
  • Broccoli
  • Carrots
  • Cauliflower
  • Cherries
  • Corn
  • Eggplant
  • Grapes
  • Green beans
  • Greenhouse lettuce
  • Hot peppers
  • Melons
  • Mushrooms
  • Nectarines
  • Onions
  • Peaches
  • Pears
  • Peas
  • Plums
  • Potatoes
  • Pumpkins
  • Raspberries
  • Rutabaga
  • Sweet peppers
  • Squash
  • Yellow beans
October 
  • Apples
  • Blueberries
  • Broccoli
  • Carrots
  • Cauliflower
  • Cherries
  • Corn
  • Eggplant
  • Grapes
  • Green beans
  • Greenhouse lettuce
  • Hot peppers
  • Melons
  • Mushrooms
  • Nectarines
  • Onions
  • Peaches
  • Pears
  • Peas
  • Plums
  • Potatoes
  • Pumpkins
  • Raspberries
  • Rutabaga
  • Sweet peppers
  • Squash
  • Yellow beans
November 
  • Apples
  • Beets
  • Carrots
  • Cauliflower
  • Greenhouse lettuce
  • Mushrooms
  • Onions
  • Pears
  • Potatoes
  • Rutabaga
December 
  • Carrots
  • Greenhouse lettuce
  • Mushrooms
  • Onions
  • Potatoes
  • Rutabaga

Year Round

  • Cheese
  • Eggs
  • Meat
  • Fish
  • Olive Oil
  • Balsamic vinegar
  • Preserves
  • Baked goods
  • Coffee
  • Juices
  • Wine and cider
  • Maple syrup
  • Honey

 

Learn about the benefits of buying local.