Celery and leeks come to mind, mostly because they are more work that I care to give.

Tomatoes are another, only because they do poorly in my part of CA.

Our homegrown carrots have always been more juicy and sweeter than store bought which are typically hard & dry for the most part. Fall planted carrots are even better than summer grown carrots, but both beat store bought, esp when eating raw. But we don't grow onions and potatoes any more, not too much store vs HG difference for those.

eta - our HG cabbages are sweeter too.

herbs - as long as they are fresh at the store

Celery for sure. I've grown two different varieties and both were bitter.

But my home grown potatoes are much better than store purchased. Of course, the varieties that I grow are not usually found in the grocery stores.

1. I've had 'Tango' Celery taste great, but celery is usually tougher and stronger tasting. Midwest doesn't have the right climate to grow it like grocery store tender celery.

2. Carrots can be very excellent home grown, but can be bland at times also. At least they are fresh, easy to grow.

3. Cabbage can be very good grown in Autumn, but doesn't taste as good when it matures in hot weather. At least it is fresh when you pick it.

4. Green onions and chives can be picked fresh growing, I would take fresh over grocery store every time, who knows how long ago it was cut. You can eat growing bulb onions before they go dormant, I like them, at least you have the choice of eating some fresh and letting some dry to store.

If you grow these veggies, you don't have to worry about eating whatever they spray on the crops.

My potatoes are crazy good way better then store. I would have to agree with herbs, it is cheap and easy to grow so I still do. I was debating mentioning them. That said fresh basil does seem a little better then store. Basically raw herbs seem a little better but if you are cooking them no noticeable.

Cabbage, now that I think of it I have not made store bought in along time so hard to compare. I just know when I cook them it is good but not life changing.

Carrots I could care less about so that might be why I do not notice a big difference.

Not completely sure why, but my reasonably fresh sweet onions are better than store-bought. I have to assume it's because store-bought onions can be 6-9 months old, and long-term storage in a dry environment decreases moisture, which increases pungency, and also decreases sugars, such as fructose and glucose.

I've noticed store celery and home grown green celery of similar kind from nursery starts don't have much difference or homegrown is worse. I'm sure I'm not growing it as nicely as the store vendors. But I have had excellent luck with regrowing the tails from store bought into tasty celery greens. Maybe because I'm just harvesting greens and not trying to get them to grow out to stalks again? This year I'm going back to lovage, and trying out chinese pink again to use up the seed. And trying cutting celery for the first time.

My spring carrots are always better. Not sure if it's the taste or the spring treat, or they tend to be babies. Or maybe often winter store supplies get meh around then, so by comparison mine are just extra good.

Often I find fall cabbage at the farmers markets that is way better than storebought. I still struggle with trying to grow my own.

Fresh onions taste better, just because they are fresher. If I pick a batch and let them sit like store bought sits, then they don't really taste any different to me. I like to use a lot of green onions, so growing them is just cheaper and easier for me most of the year. I haven't noticed a difference in storage onions, but I am trying some new kinds this year so will see.

My jalapenos are no different. Or common store winter squash like green acorn or standard butternut. I don't even bother taking up garden space with them anymore and just buy some. I grow other peppers and winter squashes.

Some of my lettuce has definately not been better. My head lettuce skills leave a lot to be desired. Loose leaf is much better for me.

Interesting, I would agree with jalepeno's not tasting different. I am surprised you mentioned winter squash. I notice a significant difference with butternut, spaghetti & buttercup. I never buy them from the store because of taste. I pick and eat them usually the same day but up to a week later.

Ah, might be in when we are eating after harvesting. I let my winter squash cure a month or two after harvest instead of eating right away or a week later. Except for delicas, those I sometimes get fresh harvested from a particular farmers market and they are great. They usually have good pie pumpkins and cauliflower too. I don't often get out that way.

But a standard store butternut I don't grow, I favor a couple of the specialty butternuts instead and just buy a standard or two if I want. I haven't found much difference between my green and store green acorn, but I do sometimes like to grow Thelma Sanders.

A squash I tried last year just because it was different and really not something found around here so I don't have a comparison but... Desi. It's supposed to be one of those that you can really tasty eat summer or winter style. But I found that they were only ok baby, and other summer and winter squashes are way better. Would not grow again, though I might try it again if I saw it at a market.