I don’t usually get my ingredients directly from a farm.. unless you count my small balcony :)
What I’ve noticed from supermarket (but distinctly fresh) ingredients is that the quality can make a world of difference.
For example, fresh young carrots taste sweet, with the inherent bitterness at a much lower level. First impression is sweet carrot flavor & not bitterness.
Some celery I recently purchased didn’t taste any stronger than other celery I purchased, but had a much lower level of bitterness. Sometimes the bitterness is good, but not always.
Basil usually has a distinct anise/licorice flavor. There are varieties that don’t, however, such as Profumo di Genova, a variety popular in Europe.
Rosemary usually has a piney scent, but varieties such as Primley Blue don’t. If the piney note isn’t eliminated by cooking, it could be an important difference.
Comments, especially from those visiting farmers’s markets and those with backyard gardens, welcome.