Looking back for a new way forward

Just a few generations ago, most of what we ate was governed by the season. Spring vegetables, summer fruits or fall smoked meats. We ate of the season and for the season, understanding the practical delights of lighter summer fare and hearty winter stews.

Now with refrigeration, freezing, and global trade we enjoy what we want whenever we want it but I believe that the "folk memory" of our past patterns remains and it offers some serious marketing opportunities.

In the '90's, each year's Beaujolais Nouveau was an exciting launch with competitions to deliver the first cases around the world and lots of excuses for additional drinking, I know that Sam Adams still market seasonal ales but where is the food equivalent?                                         

Many brands have proved the value of "Limited Editions" but they could do so much more than just offering a new flavor.

Where are the "First crop of the season" claims, the dairy products from "Spring Pastures" the ice cream made from August Peaches? Why don't restaurants promote Primavera Pasta in April?

What about pet food that promises the comfort and nutrition that winter demands with special recipes marketed each fall? Is the idea elastic enough even for the fresh smell of air dried laundry in a Spring variety of detergent?

Or maybe it's enough to just launch a seasonal pack design as Ritz have this Spring.