As produce starts to come through at this time of year, so do the vibrant colours of many of our fruits and vegetables.
From the vivid red of these just-picked Scarlet Globe radishes to the pastel pink of the rhubarb below, both of which came out of the ground yesterday.
Even the subtle green of this large pile of perpetual green spinach, one of my favourite vegetables, can be attractive. Indeed it is one of those few vegetables which, when cooked, intensifies in colour.
I cooked the leaves above straight after taking the photograph and, as always, when wilted in simmering water they turned a deep dark green.