Eat local and eat seasonal is my preference, but I'm not averse to tinned Black Doris plums with my muesli in winter, (or this morning).
Ron's and my favourite lunch treat is a pizza at the The Mediterranean Food Company in Tuam Street. Their bases are really crispy and the toppings are generous. They have one called Quattro Stagione, or Four Seasons. For me the ingredients carry the concept of time through the four seasons.
Spring - Artichokes
Summer - Tomatoes/Basil
Autumn - Mushrooms
Winter - Ham/salami
(under Pizza Menu, Tomato Bases, right hand side...)
When we were kids my mum preserved loads of fruit in summer. She stills says she had a jar of fruit in the pantry for every day of the year. It came in handy when she had to cook for shearers and musterers. I can smell the fruit cooking as I write this. My least favourite were the cherry plums, really tiny little yellow plums. I groaned when they came out. The only good thing about yellow cherry plums was counting the tiny stones around our pudding bowls when we had finished. She would lay a big tarp down and shake the branches to remove the fruit so the wasps didn't get them first. I cheered for the wasps. That we had them all winter was testament to her understanding of using what you have and not wasting anything, but for me - I'd still cheer for the wasps.