Supermarket produce travels an average of 1,500 miles from farm to table. Freshness and taste are not the top priority; they’re sacrificed for durability, as most fruit and vegetable varieties sold in supermarkets are chosen for their ability to withstand industrial harvesting equipment and extended travel.
On the contrary, locally grown foods are picked and eaten at the height of ripeness, and have exceptional, more complex flavors. They are usually sold within 24 hours of being harvested and are incredibly fresh because they’ve traveled fewer miles to the consumer. Also, local farmers can offer produce varieties bred for taste, rather than those optimized for shipping and long shelf lives.