What colors are (were) in my kitchen?

I find that the late winter tends to bring less fresh and colorful fruits and veggies. With that said, frozen wild-blueberries are readily available at Trader Joes, and we generally have a stock of these, as well as dried gou qi zi( 'goji berries'), brussel sprouts, broccoli, pink grapefruit, oranges, lemons and unfiltered concord grapejuice. With these foods we have red, orange, yellow, green, blue, and purple, so it seems to get more or less the full spectrum. The challenge is keeping these in stock and eating them every day, as well as finding affordable and organic supplies, as my local farmers market is on break until spring. Does Berkeley farmers market run through the winter?