In California it's pretty easy to find like, perfectly pristine greens -- like, zero wilt or bruising or yellowing whatsoever. I'm at WFM and Sprouts nearly eve

In California it's pretty easy to find like, perfectly pristine greens -- like, zero wilt or bruising or yellowing whatsoever. I'm at WFM and Sprouts nearly every weekend and have yet to find for example cilantro or kale or spring greens that don't have some wilt or yellowing going on. Which makes sense -- the climate out here isn't really amenable to picture perfect greens like California is. But also, I'm probably more critical because I ran buying teams at grocery (brick & mortar and ecommerce) stores for 10 years so I'm always instinctively looking for minor blemishes And yeah, really and truly I'm not being completely fair -- I haven't visited the farmers markets yet, and I've heard that about the trucks. Would love to check them out, hopefully I'll find some time this weekend. The fruit has been pretty great though. I've been really happy with the stone fruit. One weird thing I've noticed is that the California avocados out here are consistently better than they were in California -- like, perfect ripeness, no browning, never disappointed when I get home, which would happen every other time in CA. Maybe there's more QA going on between CA and here, and time to ripen on the trucks