Modern produce breeding focuses heavily on shipping durability, storage life, uniform shape, and visual consistency. Flavor often became secondary. Older heirloom varieties were selected for taste, aroma, texture, and local performance. Corporate agriculture optimized for national distribution, not local excellence. This all does without mentioning that produce is always grown out of season these days. Long gone are the days that specific produce is available at specific times, mainly because because corporatized agriculture flooded consumers with the convenience of on demand produce. These days we don’t think twice if an onion or tomato probably shouldn’t be on shelves, we just accept it as the truth. The unfortunate reality is that we compromise taste and nutrients for convenience and don’t think twice. If you connect with local farmers or CSAs, they’ll be the first to tell you that much of what you find in the store isn’t realistic based on the season. Ultimately, this is why we need to learn what’s in season and where we can access the freshest produce; so we don’t have to suffer watery tomatoes for the rest of our lives.
Y2T reminder: The shorter the distance between the soil and your plate, the better food usually tastes.