Great subject! Like many others who have already stated so, I love all the seasons. Each has its own character, particularly in regards to cooking; and it's something I think that (in the U.S., anyway) has been, to an extent, and lamentably so, eschewed. Due to the advent of globalization (please don't think I'm trying to inject any sort of politics here, as I recognize both the advantages and disadvantages) many modern cooks can't even generate an accurate and substantial list of seasonal produce or dishes. While I love being able to buy decent citrus and a large variety of vegetables year round, part of what I love about the local movement is the reiteration of the art of seasonal cooking.
Nothing screams comfort food for me as much as acutely spiced fruit in the winter, the delicate touch of a good cooks hand to fresh haricot in the spring, herbs at their prime in the summer, and the amazing varieties of squash in the fall. Comfort food for me is not so much a particular dish, but the way in which the food is handled and presented. Knowing that there is a time and place for everything is comforting to me. It keeps my feet on the ground, helps to remind me of exactly where I am, and why I should be glad I am am there. To feel that I am enjoying the results of the hard work of all those around me in my community is a wonderful thing.