Vivid: Rhubarb works well in puddings, crumbles and pies. Photo: Jennifer Soo
In now: Rhubarb grows most of the year, but we love it best when the weather demands crumbles and pies and simple stewed fruit.
At its best: Australian-grown pomegranates are delicious. Cut in half, flick out the arils to use in salads, or atop a slow braise of lamb with torn mint leaves and yoghurt.
Best buy: The best navels from the Riverland start this month. Pay top dollar for unmarked fruit, or bargain prices for marked fruit sold in bags.
In the vegie patch: Sow a few beetroot and radish seeds every month for a continuous supply.