Tends to happen when vegetables are picked early, and are at the very tail end of their shelf-life by the time they get shipped around the world and hit your re

Tends to happen when vegetables are picked early, and are at the very tail end of their shelf-life by the time they get shipped around the world and hit your refrigerator. If you grow your own, things last much, much longer. For instance, it's not uncommon for my parents to have tomatoes kicking around ripening off on the porch for a week or two, unrefrigerated. Don't try that at home with supermarket vegetables. Greens are probably the worst example. Ideally, you'd eat them the same day they are picked, but that obviously doesn't work in the supermarket model.