In February, it's often Italy that offers the tasty highlights. These include blood oranges, puntarelle, cime di rapa, and agretti (a.k.a. monks beard), in the second picture below.
Radicchio is another classy line. Later this month, you'll be able to enjoy the full low-down on this ingredient in the latest in our series of product profiles.
Other highlights this month are more homegrown. Yorkshire forced rhubarb is a fantastic ingredient. Last year we went behind the scenes to meet a leading grower near Wakefield - read more here.
In case you're wondering, that's my daughter modelling the rhubarb in the picture above - she's mad about the stuff.
It's still a bit early for Jersey Royals unless you have deep pockets.
But all the British brassicas are on tip-top form, such as sprouts, kale, purple sprouting and cabbages of all kinds, including January King and Savoy.
You'll also find excellent beetroot, rainbow chard and bunched carrots.
On the fruit front, the quality of purple/red and yellow plums from South Africa has improved. Nectarines and peaches are also on hand.
Citrus fruits on fine form include Spanish navels, leafy clems and lemons. The last Seville oranges are also available at time of writing.
Kumquats are abundant, too. Apparently, they're best eaten whole, skin and all - roll them in your hands first to release the aromatic oils in the skin.
Other fruits to consider include English apples and pears (Gala; Cox; Braeburn; Comice; Conference), kaki (a.k.a. persimmons), pomegranates and Brazilian or Costa Rican mangoes and melons.
Continental specialties include fennel, purple cauliflower, Tropea onions, artichokes of all kinds (including Jerusalem) and celeriac.
I couldn't resist a pic of these gorgeous yellow chillies at Gilgrove.
Wild mushrooms are tip top, including this lesser-spotted coral fungus over at Bruce White.
See you in March - and, as always, feel free to get in touch using the comments box below.