In the Organic Garden...
Organic gardening is characterized by a non reliance on chemical fertilizers or pesticides. In additon, the organic gardener tries to give back to the soil some of the resources that are used up during the crop growing process. These things are accomplished by using less chemically harsh substances for fertilization and pesticides and returning nutrients to the soil through the addition of natural ferilizers or planting legume crops that add nitrogen.
Eating organic foods will minimize your exposure to the pesticides that are often used extensively in conventional mass food production. Many of these pesticides are toxic to humans and some have been suggested as possible carcinogens. Recent studies have found higher levels of nutrients and antioxidents in foods grown organically and often they just plain taste better.
In season, we produce as many organic vegetables as possible at our farm . These vegetables come fresh from the vine to the store and that will ensure you are getting the best tasting produce possible. Foods that are grown locally are fresher, safer to eat and help protect the environment by using less fossil fuel during transport. The "food miles" (distance food travels from the farm to your home) is 27 times higher for foods purchased at a major supermarket in comparison to fresh local produce.
