The big story this month is the opening of the new Buyer's Walk for the wholesalers. This is a huge milestone in the redevelopment of the Market - and it looks GREAT.

Some lovely red colours here in time for Valentine's Day. Yorkshire forced rhubarb is now full season. 

Blood oranges are also full colour. There are a few different varieties. These are the Tarocco Fire from Sicily. This is the main area of production and from where you will also find Moro, which has the deepest colour. 

This photo shows some Sanguinelli, which are also grown in Spain. 

Scarlet radicchios from Italy are in season for something refreshing, bitter and savoury. 

Early strawberries from Europe add the final blast of red, including Gariguettes - often grown in Portugal at this time of year. 

Back on the citrus front, clementines are nearly over - it's the late Nardicott variety now. Leafy lemons are looking good. Seville oranges are over. 

At this time of year, you will still find some English apples out of store - especially Braeburn, Bramley and Cox. Comice and Conference pears are end of season. Your best bet are Passe Crassane from France (pictured below) or Decana, a late variety from Italy. 

This is a great month for artichokes - below is the Mammola, a beautiful and large variety from Italy. Celeriac is also recommended in February. 
  

For a very early taste of spring, there are the first peas and broad beans from the sunny south of Europe. 

English brassicas are going strong - they enjoy cold weather. You will still find Brussel sprouts, plus kales and purple sprouting broccoli. Here is an array of cauliflowers. 

January King cabbages (pictured below) have some remarkable colour. Savoy, black cabbage and spring greens also available. 

I couldn't resist a photo of these near-perfect radishes, too. Winter is the season for roots of all kinds.

Winter tomatoes include Camone and Marinda, pictured here.

Wild mushrooms include Girolle and Chanterelle. This photo also shows fresh Shiitake and King Oyster - cultivated rather than foraged. 

To finish, how about these? Something I have never seen before. These are strings of dried vegetables - including courgette. Get in touch if you know how to use these in your cooking! 

See you in March for our next Market Report.