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Minnesota Gardening

Do you grow/buy organic food?

18 years ago

The recent strib article of the 10 most and 10 least pesticide-contamined food crops is food for thought (pun intended). I think, just to be on the safe side, I'm going to try and find organically grown berries when I do my bulk pickings this year.

A better you: Pesticides In produce

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Comments (10)

zenpotter
18 years ago
I read that too and am going to get myself to the food co-op more often so I can buy organic all of the time.
Julie
18 years ago
Organic is the favored way to go in my book- but knowing it takes at least 7 years of pestcide/chemical free soil, as I understand it- to grow in, to be certified- I do not know if I will ever make that distinction as I routinely compost soil from container plants that I purchase- and then re-distribute it as compost in my gardens-
Julie
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I'm not quite sure what is the point of this thread. In this one meta analysis, they reviewed 343 previous studies done, examining and measuring nutritional content of organic vs non organic vegetables. Is that right? Yet, after 343 studies done, they still find very little difference in the nutritional value of both groups. No difference that would actually support recommending one over the other for nutritional content. After 343 studies. That to me is a very large waste of time and money to do that many studies when the first 50 probably told you all you needed to know. I also have to wonder, who was paying for these studies? Is some organization trying to gain support for their point of view with 'scientific studies showÃ¢ÂÂ¦'? At any rate, I haven't expected that organic produce has significantly higher amounts of nutrition over non organic produce. I simply understand that pesticides and fungicides actually are designed to kill bugs and fungus. Why would I want to eat foods that were sprayed with any kind of agent that can kill, even if it is just a small bug? And had them repeatedly applied? And that the soil that they are growing in has had years and years of them being applied? The other reason I choose organic gardening, is because an ecological system clearly exists. Why ignore that rather than try to understand it and work with the system rather than against it? None of these studies address either of those reasons why I choose organic.
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A lot of people might use organic methods but live right on top of large farms that use lots of chemicals so these chemicals are within an 1/8 mile or less. I believe as this is just my opinion that this negates any claims that their stuff is chemical free. Runoff is water from rain and melted snow which is not absorbed and captured by the soil, but runs over the ground and in and out of loose soil. Farm runoff is water leaving farm fields because of rain - melted snow - or possibly irrigation methods. As runoff moves, it picks up and carries pollution, which it can deposit into rivers,small ponds, lakes, coastal waters, and underground sources of drinking water. Agricultural runoff include,s pollution from soil erosion, livestock feeding systems, grazing, plowing, animal waste, and herbicides-pesticides, irrigation water, and fertilizer. Pollutants from farming include soil particles, pesticides, herbicides, heavy metals, salts, and nutrients such as excessive nitrogen - phosphorus. Large levels of nitrates from fertilizers in the runoff can infiltrate drinking water I wonder if these so-called organic method gardeners that say they are chemical-free explain this to their customers. All certified organic growers are the proper distance away from farm fields that use lots of different chemicals to prevent cross contamination or at least they should be. When I choose to grow produce for sale I do not mention anything even close to the word organic because I am NOT certified and tested and inspected and licensed ORGANIC If people ask me what chemicals I use for my operation they get all of my information. If they don,t ask I do not say anything because the weed/bug sprays that I use are available over the counter and are legal to use without special fed, or county-govt. permits. Nick
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"Maybe I'm in denial but it's never occurred to me that I need more choices than what I have at local stores!" Part of it's plain old quality. The quality of the seasonings I can buy in local stores won't come within a million miles of what I get from Penzeys, and they make some amazing blends I can't get elsewhere (or fabricate myself). Another part of it is supporting companies that are making good products and doing business in a sensible, ethical, service-oriented fashion, but if they had to rely only on those who live right in their immediate area they'd die out quickly. I mean, Belfast, Maine isn't exactly a metropolis... it's a pretty poor little town (especially now that the Bank of America call center is circling the drain) in the back of beyond, and if a company like Fiddlers Green had to rely only on the locals and the cute little touristy markets they'd be in serious trouble. (I was born nearby and almost all my family still lives there.) Third, there are regional items that simply don't exist in some parts of the country. When I lived out West (Chicago and central Missouri, and yes, that's WAY west to a Mainer! LOL) I had to have my folks ship me things like Bakewell Cream leavening, Bell's poultry seasoning and stuffing, and Ployes French Canadian buckwheat crepe mix that I couldn't find for love nor money. Having those tastes from home really helped alleviate homesickness. It lets me be more adventurous, too, trying items that don't exist where I live - for instance, I'd love to try an Australian food/spice called "wattleseed" which is supposed to taste like a cross between coffee (without the bitterness), chocolate, and toasted hazelnuts. I've read it's just heavenly. Horridly expensive though to begin with, since like saffron it's picked and processed by hand, and then the shipping to the other side of the planet, which is why I haven't bought any yet. :-) One of the foofy gourmet markets near me offers olive oil tastings. It's nice because I loathe olives so I don't want my olive oil to taste too olivey, but I want it to have a nice flavor like fruity-peppery. We usually go back and forth between Bertolli and Carapelli for everyday cooking, and we just finished up a nice Australian extra-virgin olive oil (Red Island) tonight. I'll have to go back to foofy market soon since DH wants to try another olive oil this time.
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leftwood
18 years ago
No pesticides in my veggie garden. Although I have in the past added a chemically processed fertilizer to a few things.
steve_o
18 years ago
knowing it takes at least 7 years of pestcide/chemical free soil, as I understand it- to grow in, to be certified

According to USDA regulations and what I've seen from other organizations like Oregon Tilth, the transitional period is three years before crops may be certified organic.
vogt0047
18 years ago
Its strict organic for us here. After awhile of eating organic (started for health reasons) I can actually taste hormones and residues left on food. it is very expensive to eat organic which is a big reason I have the veggie garden every year. So far the veggies are the only thing I've planted that have done well.

As far as all my flowers are concerned I have a black thumb. :)
Julie
18 years ago
Thanks Steve_O- I did confirm that you are right-
I have a few family members that are quite a bit more knowledgable than I on "organic"- what it means and the rulings behind/for it. As they have worked in the trade and have tried to make their voices known to the USDA and it's rulings, dilligenty trying to uphold exactingly high standards- which, as I dimly recollect are in danger again of slipping.
I do think what I grow is healthier than what I can buy at most grocers- but- I doubt I will ever fit into the catagory of certifiable (now come on - I know what you are thinking...) I meant organicly certifiable that is. ;)
I am ever thankful that the land my house sits on was a farm at one time over 80 years ago (long ago enough to have pretty much only practiced OG methods)- and that the only other owner to this property was an avid gardener with a small orchard- only 1 and 1/2 apple trees have survived- but all of her Grapes are still going strong! She was also a steward of the land and understood the bennefits of organic gardening as a listing of her plantings and gardening duties which have survived her have shown- as well as the quality of the soil I garden in. It is present in my mind to remember those who will come after- and those who have gone before. HHmmmm, maybe that is where the 7 thing came in.... you know, the whole 7 generations thing.....
Julie
loodean
18 years ago
I have been growing organically for more than 40 years, both city gardens and country farms. I currently have a market garden down near Rochester. One suggestion for people wanting to buy organic, but trying to stick to a budget is joining a CSA. Community Supported Agriculture is like joining a farming co-op. You buy a share of the harvest. There are lots of them serving the Twin Cities. You can check them out at:

Here is a link that might be useful: Local Harvest
leftwood
18 years ago
Julie, I think we are all certifiable in more than one way.
jel48
18 years ago
I have bought organic food from time to time but not regularily. And I could never claim to be totally organic in my gardening. I do have pesticides on hand and I will use them if I need to... but only if I need to. My husband (before he married me) routinely put all kinds of crap on his veggies, especially the tomatoes, but I'm happy to say I've cured him of that! Some commercial fertilizer did go on the veggie garden last year, but not one single bit of bug or weed treatment. Actually, I didn't have any problem with pests last year, but my mom (many years ago) used garden lime and sometimes even flour to dust for some pests and I like that method a lot more then poisons.

My dislike of poisons isn't all on our behalf either. I don't like the idea of poisoning bugs and then having the birds eat them, so I'm pretty careful all over the yard.
leftwood
18 years ago
Flour? Sounds like a pasty mess after a night of dew.

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