We’re back, baby. Canada Day may have sidelined last week’s Market Report, but we’re coming in hot—sunburnt, over-caffeinated, and loaded with fresh updates for this week. From local heavy-hitters finally hitting the dock (hello Ontario cherries!) to some price shakeups worth watching, here’s what’s up, what’s down, what’s new, what’s coming, and what’s straight-up fire this week.

Let’s get into it.

📈 What’s Up? Prices are on the rise for green peppers, cauliflower, shishito peppers, Thai green chilis, and asparagus (end of the season)—keep an eye on these in the coming weeks.

📉 What’s Down? We’re seeing price drops on watermelon, peaches, Bartlett and Bosc pears, Navel oranges, anise, and green and red seedless grapes—time to stock up!

🌟 New Local Arrivals: Ontario cherries are here! Plus loads of other new local additions—keep scrolling for the full list!

☀️ On the Horizon: Welsh Bros sweet corn, green beans, blueberries, blackberries, and golden plums! Keep your eyes peeled—these summer staples are landing in the next few weeks.

🟥 Red Flags: In case you missed it, we are pausing our Fresh Origins pre-order program due to customs delays affecting product quality. Regular stock of Edible Flowers 50ct, Orchids 50ct, and Premium Confetti 45g remains available. Updates will follow once the issue is resolved. We also had some shorts last week on green onions and some Heartee mushrooms—see what’s limited and why. 

💮 New Local Grower: We’re excited to introduce Earth to Table: The Farm to the Bondi fam. We’re now stocking their local Edible Flower Mix (code 11561)—a vibrant, seasonal blend that’s as beautiful as it is flavourful.

🫒 Olive Oil 101: We had Domenico Basile in-house for an EVOO tasting masterclass with our sales team—breaking down what sets truly great olive oil apart. Scroll down for key takeaways from the session and a full rundown of Bondi’s current EVOO lineup.

Market Recap: What's Up, What's Down

🌟New Local Arrivals🌟

Green Gooseberries | Code 7677 * Limited & Fleeting!

Bright, tangy, and super seasonal—gooseberries are ideal for compotes, jams, and unexpected flavour pairings. Short season, limited availability. Grab them when you see them listed!

Cherries | Code 7721

Perfect for desserts, preserves, cocktails, or eating by the handful in the walk-in. Zero judgement.

Raspberries | Code 4353 * Limited & Fleeting!

From Allberry Farms, these peak-season raspberries are bursting with flavour. Ideal for garnishing, baking, or fresh service. Short season, limited availability. Grab them when you see them listed!

Red & White Currants | Code 2409 & 4734 * Limited & Fleeting!

Also from Allberry Farms, these tart little berries bring a pop of colour and acidity to dishes and desserts. Short season, limited availability. Grab them when you see them listed!

Fava Beans | Code 8338

Fresh local favas are available! Perfect for shelling and serving as a seasonal side or adding to pastas, purées, and summer salads.

Baby Bunch Turnips | Code 8338

These baby turnips are sweet, tender, and versatile. Roast them, pickle them, or serve them raw and shaved.

Patty Pan Squash & Baby Zucchini | Code 5157 (Green), 3328 (Yellow), 3543 (Baby Zucchini) & 6516 (Summer Squash Mix)

Local summer squash season is in full swing and we’ve got green and yellow patty pan squash as well as baby zucchini and a squash mix. These summer gems are tender, mild, and ready to shine on the grill or as a plated side.

Green Cabbage | Code 2231

Local green cabbage is back in full swing—crisp, versatile, and perfect for slaws, braises, and wraps.

☀️On the Horizon☀️ 

Welsh Bros sweet corn is almost here (you know it’s summer when that lands), juicy blueberries, golden plums, bold blackberries and green beans—these seasonal staples are on their way in the next few weeks!

Keep your eyes on our Market Report and follow us on socials to be the first to know when they land.

🚩Red Flags🚩: Last Week's Supply & Quality Recap

Gap In Availability

• Yellow Cherry Tomato on the Vine | Code 4966 — Yellow cherry tomatoes on the vine are gapping—expect a 3-week supply interruption.

Last Week’s Shortages:

• Green Onion (Washed) | Code 2857 — Green onions were in short supply last week as demand outpaces supply.

• Fresh Origins Edible Flowers, Nasturtium, Zucchini Flowers (Male), El Popo Yellow Street, Pea Shoots — A number of Fresh Origins products were shorted last week due to ongoing customs delays affecting quality. As a result, we’ve temporarily paused our pre-order program until the issue is resolved.

• Chestnut & Lion’s Mane Mushrooms | Code 10273 & 5158 — Heartee’s chestnut and lion’s mane mushrooms are in limited supply due to slow growth rates.

💮New Local Grower: Earth to Table: The Farm🌸 

We’re excited to introduce Earth to Table: The Farm to Bondi!

Located just outside Hamilton, Earth to Table: The Farm is rooted in the belief that great food starts with responsible growing. This is why they use sustainable, small-scale practices that prioritize soil health, pollinator support, and biodiversity. No synthetic sprays. No shortcuts. No mass production.

We’ve added their beautiful, locally grown Edible Flowers Mix to our catalogue. Each flower is hand-harvested at peak freshness, ensuring vibrant colour, delicate texture, and full flavour.

Edible Flowers Mix | Code 11561

Their Edible Flowers Mix is a seasonal mix features stunning blooms like viola, borage, dianthus, and gem marigold.

A few notes to keep in mind:

• We have limited stock of these beauties — no lead time. First come, first serve.

• Locally grown in Ontario, so availability is seasonal (not year-round).

A perfect fit for chefs who regularly order edible flowers and are looking for a fresh, vibrant and local alternative!

🫒 Olive Oil 101 🫒 

Maybe it’s the lingering aroma of fruity, peppery goodness, but we’ve definitely still got olive oil on the brain after our team’s deep dive with Domenico Basile—a proud Barese export from Altamura, Italy.

With years of experience working across olive oil, flour, coffee, and gelato, Dom broke down what separates the good olive oils from the great (and the rancid). Safe to say, we learned a lot. Here’s what stuck:

• Good EVOO is fruity, bitter, and pungent—and it should hit you on the nose, the palate, and the back of the throat.

• It’s not just about taste—those bitter and peppery notes signal polyphenols, antioxidants that reflect freshness and quality.

• Colour can be misleading. Bright green doesn’t always mean better—it’s all about the aroma and flavour.

• Great EVOO brings balance. It should elevate dishes without overpowering them, adding brightness, structure, and complexity.

• There’s an International Olive Oil Council (yes, that’s a thing) that sets the global standard for evaluating olive oil. Their framework focuses on three key positive attributes—fruity, bitter, and pungent—and identifies defects like rancid, fusty, or musty to assess quality through sensory evaluation, not just appearance or origin.

And yes—there’s actually an International Olive Oil Council that sets the global standard for judging olive oil. Their framework focuses on three key positive attributes—fruity, bitter, and pungent—while identifying common defects like rancid, fusty, or musty through sensory evaluation, not marketing claims or packaging design.

We tasted a range of oils using the IOOC framework—including many from our own catalogue—and left dreaming of crusty bread and a generous drizzle of the good stuff. Got questions about olive oil? We’ve got answers. And if not, we’ll ask Dom.

Bondi’s Olive Oil Offering

With all that top of mind, we thought we’d break down our current olive oil offering to showcase each oil’s unique profile. From bold and peppery to smooth and buttery, here’s how they stack up.