My mama was not a gourmet cook; she worked with what she knew, which was plain down home Southern cooking--no herbs nor spices to speak of, and sometimes, shall we say, more traditional than thought out?
But there was a mantra: local and fresh. She shopped at a butcher's for her meat, and locally raised produce was the standard, not the exception. Yes, she canned and, later, froze some things for later use, but it was always with the thought "Fresh is best." I've shelled many a bean or pea on the porch on a Summer morning that was brought by "a friend" the night before from their garden, to be served for Dinner ("Lunch") or Supper ("Dinner") later that day. My Daddy raised 117 tomato plants for five people the first year he was retired--some for eating, some for canning, and some to give away. (He always said the best way to eat tomatoes was going down the row with a salt shaker.) That barter system was a part of being a good neighbor; you had to have something really good to give away to be able to hold your head up and look your peers in the eye as you gave 'em a sack full of ...well, lotsa things.
Peas ( 11 varieties one year, all "field peas"), tomatoes, cucumbers, okra, lettuce, collards, turnips and greens, radishes, onions (about five different types), garlic (finally), potatoes, summer squash, peaches (bought by the bushel), blackberries, sweet potatoes, corn--during "Season" almost nothing was bought. People staggered their crops; if you knew your friend was putting in corn, you might back off corn a little and focus on tomatoes.
What prompted this memory was tonight's dinner: not thought out, nor anything in particular. Last night I had poached salmon, roasted French Fingerling Potatoes w/Thyme, and fresh Sugar Snap Peas. Tonight I plated the cold Salmon, warmed the potatoes in the toaster oven, and "nuked" the peas gently to warm them: one of those days; I drove 230 miles today and wasn't ready to fuss.
The point being: the peas were raised locally in a greenhouse; even re-heated they still had a lovely flavor and some texture, the same with the potatoes--mildly sweet and nutty, with a lovely potato mealiness. The point being: fresh. Local. It holds up. It tastes better. It's good for you and the environment. It gets ya out in the garden "in the cool of the day" like you know Who.