At this time of year, the shocking pink stems of forced rhubarb are by far the most dazzling crop on the Market.
There's a festive feel on the Market this week, as traders gear up for the big blowout – the Christmas meal. Here, some familiar faces share their greedy plans:
"The guys need to be on time and have knowledge of the seasonalities and how to deal with chefs - which is tough, believe me," says Francesco Mazzei, with a glint in his eye.
Parkway Greens, a new grocers in Camden Town, is a business built on the ashes of the economic meltdown.
"Last time I did something like this I was balancing a deer and the chef was trying to mount it," chuckles Charles Woodward, as I posed him for a photo.
"We're taking the power back," says Ruth Holbrook, store controller at Partridges, describing her recent switch to buying direct from the Market.
"It was a million to one chance that I would become a commercial tomato grower," says Gary Griffiths, guiding me around his plant-stuffed glasshouses.
Lamberts Restaurant in Balham is a classy place to enjoy the best of British produce.
Pasta sauce, soup, chutney, stuffed, roasted, raw... tomato is one of the most versatile ingredients for chefs and a key flavour in many, many recipes.
The traders here call him 'The Captain'. He's famous for travelling to Market in a golden Rolls Royce.