|Not as fresh as you'd think.|
I'm going to let you in on a little secret: While I enjoy cooking, when it's just for me it's kind of a chore. And if I had to do it for my family everyday, I would not be delirious with joy. I would also not be a regular fixture at the supermarket.
Now, I'm not one to exhort people to join CSA's and grow their own--CSA's can be pricey for many people, and it's not as if growing things is an easy endeavor (or something that all people can or want to do). I love my CSA, I plan on doing it again (and seriously, would work a second job if it was too pricey for me), but we all need to keep in mind that there are ways to eat better without eating "fresh."
I like to get frozen vegetables. I've got a chest freezer that I make good use of--and I get the bags (not boxes) of frozen vegetables. It's easy to reach for a bag of say, frozen spinach, take out a cup of the stuff, and wrap a twist-tie around the remaining bag and place it back in the freezer. You can get all kinds of things frozen--corn, string beans, diced onion (which is a Godsend for me, as I despise chopping them), collards, okra, beet greens, sliced or diced peppers, broccoli, zucchini, you name it. I actually prefer most vegetables frozen, not canned (with the exception of tomatoes, beets, beans, and anything pickled). Canned leafy vegetables are . . .well, the canning process does not do them justice. Also, it's easier to parcel out what you need from say, a bag of frozen spinach than a can of spinach.
No, you will not be able to make a salad. But you can throw a half-cup of a few varieties into an improvised soup you're making, or into a skillet meal. You can add them to stews and chili you make (in fact, I like adding the frozen sliced red, green, and yellow peppers to chili). But them into a casserole or quiche you want to make, or a frittata if you make them. You get the idea.
This saves a lot of time, work and anxiety. You won't spend time and energy washing and chopping "fresh" vegetables that were trucked in from across the country (or from another country). You won't have to worry about using this up before it goes bad and then beat yourself up when you find it forgotten and moldy in the fridge.
Granted, you have to use the frozen stuff you have. You don't want to stick bags of frozen vegetables in the freezer and forget they're there. But it's easier to reach in and take what you need for a quick meal you want to throw together.
Also--frozen vegetables tend to be fresher. They're picked and frozen when they're ripe (not when they're underripe so they'll ripen on the trip, like the "fresh" vegetables we get in the grocery store). They aren't loaded with salt like their commercially canned counterparts. And they're pretty convenient. They're easy to use when you need to throw something together, and contrary to what a lot of foodies would have you think, there's nothing at all wrong with throwing a meal together.