Summertime Fall Dish

We ran a special tonight of slow-roasted pork loin with oyster mushrooms and artichokes over a pommes mousseline.  Yup, the pork is local.  So are the oyster mushrooms, dropped off by a friend on Friday.  The artichokes are grown right here in the Valley and so are the potatoes.  All these ingredients are being foraged and farmed right now, in the beginning of August.  Why does the dish seem so fall like?  Maybe because we are taught that certain things are summer foods, certain things are fall foods and so on and so on but the reality is that it depends on your climate.  Fallish or not, it was the perfect dish to be serving on a cool, rainy Monday night...