A short rant

I'm not on a campaign for strict seasonal cooking, but just now, with my garden spitting vegetables and the Saturday morning farmer's market booming, I begin to notice just how out-of-whack our recipes are. From a recipe I saved awhile back in the winter, here are the vegetable ingredients:
    scallions, ginger, garlic, sugar snap peas, corn, kale.

You could go in any grocery store and get them all. But if you were living off the products of a certain North Texas county in America, here is when you'd find these things:
    scallions - late spring, late fall, maybe early winter
    ginger - seems to be hard to grow and does not store indefinitely, but probably summer and early fall
    garlic - all year if you store it properly
    sugar snap peas - late spring
   corn - summer
   kale - spring and fall, possibly winter

So if you were really lucky, you might possibly harvest some very late corn, very early kale...?  Nope. It just doesn't work.  I can't fit them all into the same season at the same time.  The only hope is if you plan ahead and stock your freezer.
Incidentally the recipe's author clearly intended it to be a wintertime dish. If she'd subbed carrots for the corn and planned ahead carefully, she could maybe do it. But it's sad to think, sometimes, about how spoiled and out-of-touch our cuisine has become.  It makes me really appreciate cooks like Marcella Hazan, who tells you how to cook fresh ingredients when you ought to cook them--when they're fresh.