Scaled markets prefer patented hybrid seeds (yes, that’s real) that have high shelf life, resistance to bruising, and a uniform shape that makes them easy to pack. And high-yield of course. The flavour isn’t really relevant to the corporate farming system, certainly not as much as crop yield and longevity for shipping them is. And of course these patented hybrids are all sterile so farmers have to buy more seeds each year.

Go to a smaller independent business however, and they’re often using different breeds. Maybe they can’t afford (or qualify for) these fancy hybrids. Maybe they just don’t want them.

If you want a tomato that is full of flavour and ripened on the plant, fed with sugar from the stalk, you can’t get one from a supermarket. It’s just cheaper to pick them early while they’re green, ship them, and let them ‘ripen’ (or turn red) in an enzyme bin, even if they’re not gaining any sugars that way without the plant.

I prefer local home-grown because I prefer delicious tomatoes that last a week in the fridge more than I do sour water-balloons that look pristine and shiny on the counter for twice as long. I buy my food to eat it, not look at it.