Healthy soil and sustainable growing

["Tradingpost" <tradingpost@lobo.net>]

Yeah, the thing that bothers me about supermarket organic is no one can ever 
know if pesticides or synthetic fertilizers have been used on the produce. 
Probably organic is better in general. But certification is all about 
paperwork, and testing the final produce - or even testing the soil itself - 
is not part of it as the expense would be prohibitive.  And of course if the 
stuff is from Mexico or Peru they can use chemicals banned in the US.

My guess is genuine organic usually tastes better. For one thing chemical 
fertilizers, esp nitrogen, can ramp up the water content which dilutes the 
flavor, as opposed to compost and other plant and manure based natural 
fertilizers. Stuff can grow bigger with chemicals, but that can be a sign of 
less flavor (lower brix). And organic growers often stick with heirlooms 
which may produce less but have more flavor. IMHO people go to the markets 
more for that home grown taste. And into the season a lot of our repeat 
customers are passing up all the other tomatoes and peppers for ours. Or 
maybe it's knowing the names of our varieties - instead of "oh I forget what 
we planted, some Early Girl, some Big Boy..."? Or her cooking suggestions?

paul tradingpost@lobo.net

*********** REPLY SEPARATOR  ***********

On 1/4/2011 at 9:13 AM Simply Cooking Nonna wrote:

>As an "all natural" grower and farmers market vendor, I wish I could
>support increased "organic" awareness and popularity BUT I've seen far
>too much that worries me. Especially here in the states money controls
>things. As long as you have big money pushing their agenda of GMO's
>and profits you really can't trust any "labels".
>Why isn't there any testing done in order to ensure safety or cross
>contamination?I've been in markets where the other vendors will tell
>customers what they want to hear. Being able to put an "organic"
>moniker thereby increases your profits.
>In one breath I heard one vendor repeatedly telling customers that
>their produce was grown without chemicals and yet complaining how her
>husband was spraying Roundup on his hay! For me the only answer is
>keep it local. Grow it yourself. Know your vendors and know where
>they're growing. Look for heirlooms and see if the food "feels right".
>I recently read a piece on "organic" cranberry production where a very
>small minority of farmers are growing in an area completely surrounded
>by pesticide and chemical laden growers. How can that be "organic"? I
>think it's one of the many "don't ask-don't tell" food production
>"standards".If everyone else is growing GMO's how can you ensure your
>own standards because of pollen and cross contamination? That's why I
>choose to know where I grow and know who's growing around me (which is
>nobody for miles)!
>
>nonna
>
>On 1/3/11, Tradingpost <tradingpost@lobo.net> wrote:
>>
>>    "We actually have enough scientific evidence to know that modern
>organic
>> farming is our best shot at long-term survival for all, so now it's time
>to
>> unite and focus on what is most important."
>>
>> Organic Food: Cutting Through The Confusion
>>
>http://www.huffingtonpost.com/2010/11/06/cutting-through-the-organ_n_779392.html
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