The USDA defines organic agriculture and farming as “a production system that is managed to respond to site-specific conditions by integrating cultural, biological and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.”

Organic farming produces healthy products, produces vegetables with great taste, preserves and protects the environment, improves soil health, and creates many other benefits to the environment and the land.  Organic produce is chemical free and 100% natural compared to conventionally grown vegetables.  While conventional produce relies on carcinogenic chemical inputs, organic produce does not.  Most organic produce is harvested directly from the field and placed into the consumers’ hands within 24 hours, especially when locally grown.  The vegetables are full of flavor and fresh.  

Farming organic produce allows us to farm without using any pesticides, herbicides or fungicides.  Use of cover crops, crop rotations, and green and animal manures to fertilize the soil will also increase soil health.  Practices such as biological control of the weed and insects will protect soil health as well.  Organic farming also focuses on renewable resources, soil and water conservation, and practices that “restore, maintain and enhance ecological balance” (Sustainable Agriculture Network). 

According to research funded by the Sustainable Agriculture Farming Systems (SAFS) and the USDA’s Sustainable Agriculture Research and Education (SARE) program, organic farming is much more ecologically driven than conventional farming.  Research has shown that when comparing conventional systems with organic systems, water infiltration rates were 50% higher in the organic system.  The organic system also showed that it had 1/3 the amount of water movement into surface and groundwater than the conventional system.  These projects also found that the organic system worked more efficiently at storing nitrogen which improved soil quality such as higher biological activity and twice as much organic matter in a span of 10 years. 

We were first certified by North Carolina Crop Improvement Association out of Raleigh, NC in June 2007.  Certification is renewed each year and includes an application, extensive farm plan, and farm inspection to ensure we are following the USDA’s guidelines for organic farms.  We proudly display our certification at the farmers’ market as well as the USDA Certified Organic symbol on our produce labels.