In now: Grate fresh horseradish directly onto steak or fish, or lighten its punch by mixing through crème fraiche.

At its best: Delicious, fat-bottomed packham pears are ripe when just starting to give to gentle pressure. Use firm fruit to poach for dessert; or slice, roast and add to a salad.

Best buy: Green capsicum are usually unripe red fruit (one variety stays green when ripe). That unripe edge lends a bitterness that works perfectly with a spicy stuffing.

In the vegie patch: For a constant supply of peppery radish sow a row every fortnight. The first harvest will be ready to eat in a month.