I don't know if it's because we grew up in the countryside...
but most of the stuff we used to eat was local to our region. No one made a fuss about it, it's just the way it was (and still is). Most of the dishes I remember are fairly simple and unfussy, using what you would buy at the market in the village or home grown(so it's pretty much very seasonal stuff as well). Don't know if it's a French thing (it's a much talked about topic in England at the moment but it seems like a recent issue people here are getting aware of).
My grand dad had an amazing vegetable garden (the size of a couple of football pitches!) and spent every day more or less looking after it, so we'd always have loads of fresh fruits and vegetables to eat. Around this time of the year, we'd eat stuff like chicory wrapped in ham or stuffed cabbage. And another great recipe we'd have is saucisson beaujolais. Saucisson chaud is a local sausage (the size of a salami) that you serve hot. You can simply boil it in water, slice it and eat it with boiled potatoes with a little butter, or try this delicious recipe using red wine.

Ingredients:
1 "saucisson chaud" - you might struggle to get hold of one in England but you can try this recipe with good quality plain pork sausages from a farm shop
2 or 3 shallots
a couple of white onions
600g of mushrooms- a mix of wild ones and chestnuts if you can, otherwise just chestnuts/button mushrooms
1 bouquet garni (thyme/rosemary/bay leaves)
1 bottle of red wine (preferably Beaujolais)
1 teaspoon caster sugar
salt and pepper
butter

Preparation:
in a large pan, melt a knob of butter
Add your shallots finely sliced and cook gently without coloring until they are soft
Add the Beaujolais wine and let the sauce reduce for 15 minutes
Add the bouquet garni
Drop the sausage(s) in the wine sauce and cook for 30 to 45 minutes, very gently simmering
meanwhile peel and slice the onions finely
cook them gently in a little butter with the sugar until they are soft and caramelised
add the mushrooms and cook for a few minutes
Take the sausage(s) out of the wine sauce and wrap in foil to keep hot
Reduce the wine sauce by 1/2, add the onions and the mushrooms to it
Mix a knob of soften butter with a teaspoon of flour
Add to the sauce and stir well until all melted
Cook for a few minutes until the sauce thickens
Serve the sausages with the sauce  poured over and simply boiled potatoes

Enjoy, it's a real treat on a cold night!

Ps: made my cheesy pumpkin soup tonight, perfect dinner for 2!