The luxury of doing without

Remember when it was actually a big deal when watermelons arrived in the stores and farmer's markets in the summers? I can remember being really excited about eating ice-cold slices of sweet watermelon right about the fourth of July- and the anticipation of it was as good (or almost as good) as the watermelon itself. That absence of melons in the fall, winter and spring enhanced the olfactory experience when they came into season. Now, because melons apparently ship well from warm climates (the thick rind and relatively long shelf life assist with this), watermelon tastes pretty good year round. And as a result, it lost some of its magic.
Thankfully, we haven't figured out how make winter tomatoes taste like summer tomatoes. And although I'm all for horticultural innovation, I hope that breeders and growers never figure this out. There's nothing I dream of more than a tomato sandwich on white bread made with tomatoes ripened in the southern summer sun. Tomato sandwiches should only be eaten when you're wearing a short-sleeved shirt while in the shade of a porch. I don't think a tomato sandwich (no matter how good the tomatoes) would taste as good while wearing a sweater sitting by the buck stove.So there's my plea. No good tomatoes in the winter. Keep them mealy and tasteless.
This idea transfers into the landscape as well. I'm tired of azaleas the bloom in the spring and fall. I don't want a garden where every plant blooms all the time. If all plants flowered year round, they'd lose their magic. Just like watermelon did.
I think we've forgotten than doing without can actually be luxurious. The anticipation makes it something to be acknowledged and savored when they come into our worlds, much like a vine-ripened tomato.