Marcella Hazan in the introduction to The Classic Italian Cookbook stresses the seasons.

The sober winter taste, the austere whites and gray-greens of artichokes, cardoons, celery, cauliflower; the sweetness and the tender hues of spring in the first asparagus, the earliest peas, baby carrots, young fava beans; the voluptuous gifts of summer: the luscious eggplant, the glossy green pepper, the sun-reddened tomato, the succulent zucchini; the tart and scented taste of autumn in leeks, finocchio, fresh spinach, red cabbage; these do more than quiet our hunger. Through their presence the act of eating becomes a way of sharing our life with nature. And this is precisely what is at the heart of the Italian art of eating.
I like how the tour through the seasons shifts its punctuation as well as its all-vegetable cast.

And so for day 2080