| What is Organic Agriculture?
The term “organic” refers to a method of producing & handling food that gives equal consideration to people & the environment. Organic farming begins with soil management. Enhancing nutrient & water holding capacities & promoting a diversity of soil life are the means by which strong, healthy crops are grown. Other practices include using naturally derived pest controls, biological interactions, & cultural practices to manage weeds, insects, & diseases.
What Organic Agriculture excludes… - Synthetic pesticides, including herbicides, fungicides, insecticides & other chemicals
- Irradiation of foods
- Genetically modified seeds & seedlings
- Use of processed sludge or biosolids as soil amendments
- Use of artificial preservatives, coloring, or other additives
- Use of any prohibited materials in the 3 years prior to certification
| | Organic vs. Conventional & Local vs. Distant
Distinguishing between these labels can be subjective & is often clouded by complex circumstances. We do not make the claim that organic practices are better than conventional, or that organic produce will necessarily be of a higher nutrient value or have better flavor. We do, however, claim that organic farming is generally safer & healthier for the environment, the farmer, & the consumer.
Of equal importance is differentiating between goods produced locally versus those produced distantly. Locally grown foods will not only be more fresh and of a higher quality, but they will taste better. More often than not locally grown & marketed crops will consist of varieties suited more to flavor and nutrition than shipability. Furthermore, developing relationships with area farmers provides for a much more rewarding experience. Have a special fruit or vegetable preference? Tell your grower - we’ll gladly consider it. | | |
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