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          For small farms, being certified organic is an expensive, yearly expense that narrows the business’ profit margin considerably.  Often these small farms don’t use chemicals and pesticides but can’t afford the fee that comes with being “certified organic”. 

            These are the farmers that have a booth at your local farmer’s market.  Since they are not producing food to be transported across the country there is no need to add wax or other increased-life shelf agents.  Their farms are small and the produce is picked days before it is brought to market.  These farmers choose to be pesticide-free because that is how they like to eat their own produce.  If the veggies and fruit are not certified organic, ask the vendor if it is pesticide-free. More often than not, it is. Then you are not only getting clean, quality food but at a cheaper price too.

            We are lucky to have year-round markets in Northern California but if you don’t I would stick to the organic section in the grocery store if you can.  These are the items that travel across the country, or over an ocean, and need to stay “fresh”. You can look up the “clean 15” and the “dirty dozen” to prioritize your family’s needs and money.

In Good Health-

Shannon Rafat

MS Holistic Nutrition