IT'S only February and the farmers' market is back up to more than 50 stalls, so this week there will be a great choice of food and drink on sale.

There will be plenty to graze on while you're shopping, including Ally's homemade churros and chocolate, which went down a storm at our Goodwill Evening event.

The last of the squashes are still available, delicious roasted and for easy soups. Winter squashes are high in carotene and research has shown that diets high in carotene may offer protection against cancer, heart disease, and Type 2 diabetes.

Squashes are also low in calories and high in fibre and, of course, most delicious, which is why I cook with them.

Also in season and available at the market this week, unless it gets very cold between now and Saturday, are the last of the sprouts, white and red cabbage, purple sprouting, celeriac, beetroot, swedes, potatoes, parsnips, onions, and cavello nero kale, or Tuscan black cabbage.

The latter is marvellous. Cut off the stalks, chop finely and saute with some finely-chopped red onions and a little Kitchen Garden chutney.

My favourite way to serve beetroot is to peel it, coarsely grate it raw and mix it with mayonnaise and black pepper.

Beetroot served this way is delicious and it's so good to eat something a bit salady at this time of year.

And, of course, raw food has the benefit of being full of vitamin C and fibre and bursting with flavour.