Mina Park and Emily Baylis are collaborating on a special Korean feast.
"I’m trying to use British ingredients for a Korean braised short rib," says chef Park. "We’re using mostly foraged produce, herbs and flowers."
There’s abundant colour on the market this June. Asparagus is on its final lap, with the season due to end a touch earlier than its usual end date of the summer solstice, 21st June.
"It’s been a good year - way up on last year," says Simon Collier-Ward of Side Salads, who sold 1,170 kilos of the stuff the day before.
Other British highlights include heritage tomatoes, strawberries, salads, peas and broad beans.
Garlic scapes are also hot to trot. These are the young shoots of garlic cut prior to harvesting the bulbs. You can find out more from my trip to the South West Garlic Farm last year.
Other homegrown staples include fresh herbs such as parsley, mint, dill and this coriander, which are now abundant. Elderflower is top of the forager’s shopping list.
Cauliflowers, new potatoes, baby veg, spinach, Savoy cabbage and spring greens are among other English-grown highlights.
Stone fruit from Spain, France and Italy is a bestseller. French apricots are top notch. The first flat peaches are now on hand. Plums are slowly improving. Ripe cherries are here in force.
Melons are also in their prime - Galia, Canteloupe, Charentais, watermelons and more.
On the more exotic front, mangoes, figs and papaya are here from countries such as Venezuela and Brazil.
From the Continent, expect fennel, peppers, purple and white cauliflowers, yellow wax beans and multi-coloured carrots.
Agretti is in its last weeks. Aubergines are another good call, including stripey and this rare skinny Perlina variety.
Check out the spines on these artichokes, a variety called 'Spinosa di Alberga'.
Fuzzy fresh almonds have just arrived.
Rose garlic and tromba squashes are other striking imports.
Over on Gilgrove, you might find these most unusual berries from Holland, including new “Peach” and “Bubble Gum” varieties. Pricey but definitely with the WOW Factor.
See you next month. As always, feel free to get in touch!