By focusing on locally-grown food, you don't have to navigate seasonality, that just falls into place naturally.
When you're up to your knees in peas and you can't possibly eat another green bean, it's time to get canning, pickling, and freezing.
At least part of year means either buying from faraway lands/going without locally-grown produce. Power the worst months with a well-stocked pantry.
The key to making canned and pickled ingredients more palatable is to gussy them up with really awesome add-ins.
consider a handful of ingredients and squash, to be must-have staples, regardless of whether they're in season or not.