I got into a discussion recently with a friend who asked me for cooking advice. She is hosting a dinner party next weekend and wants to serve a maple glazed ham with roasted potatoes and asparagus. I advised her on what herbs would be best to use on the potatoes but I also mentioned to her that asparagus would not be a great choice for this dinner party. Asparagus are not in season right now, why not cook something that celebrates winter? She disagreed and it sparked a whole debate about seasonal cooking. Sometimes it feels like just a fad. Most times it feels impossible to do. The variety of foods available in supermarkets is very confusing. There are certain seasonal items I wouldn't dream of going without all year round like onions, potatoes, carrots, etc. But there are certain seasonal items I steer clear of like tomatoes, asparagus, figs, berries, artichokes. Ok, let's put it this way. If I was hankering for a BLT in february I'd definitely buy a nice ripe tomato and enjoy it in the privacy of my home. But if I were hosting a dinner party in February you wouldn't see me serving a tomato salad. And then there's peas and corn and other beautifully frozen veggies that I enjoy on my own but wouldn't serve unless they were in season. Where do you fall in the spectrum of seasonal cooking?