Alright, let’s talk about something that really gets people going: “organic” vs. “conventional” farming. Seems like anytime the word organic pops up, people think it’s automatically better. But is it really? Sometimes, I think we rely way too much on a label and miss the bigger picture of what makes food healthy, safe, and sustainable.
Look, I get it—organic sounds nice. Who wouldn’t want their food to be free of chemicals and grown “naturally”? But here’s the truth: just because something’s labeled organic doesn’t mean it’s the healthiest option, and just because a farm isn’t certified organic doesn’t mean it’s some chemical-laden operation. In fact, some farms (like ours!) go way beyond what organic standards require without ever bothering with the certification. It’s about the practice, not the label.
Take Huckleberry Farms, for example. We don’t use pesticides or artificial fertilizers, but we’re not “certified organic.” Instead, we’re all about creating a sustainable, natural system that works with nature, not against it. For weed control, we use good old-fashioned cardboard as a barrier, which eventually breaks down and feeds the soil with organic matter. No chemicals, no fancy products—just cardboard and time. And for nutrients? Compost from kitchen scraps, yard clippings, deep bedding from the chicken coop, and rabbit manure. All things we already have, all going right back into the soil.
And here’s the kicker: we don’t need an organic label to do any of this. We’re just using common sense and what the land provides. When bugs show up, we’re not out there spraying them to kingdom come. We rely on companion planting, weeder geese, and, if it comes down to it, hand-picking the little buggers. Sometimes, the chickens get a feast of tomato hornworms when they appear. It’s just a natural cycle—bugs and all.
Now, does this mean we’re “conventional”? Not in the way most people think of it. Conventional farming often gets lumped in with images of chemical sprays, monocropping, and practices that can hurt the land. But here’s the thing: being “conventional” doesn’t automatically mean a farm’s cutting corners or using harmful methods. Just like being “organic” doesn’t mean it’s perfect. In fact, we’re free to use whatever approach makes the most sense for our farm without being locked into a single label.
A lot of people think organic farms are pesticide-free, but that’s not always true. Organic pesticides are still a thing, and not all of them are necessarily safer than their synthetic counterparts. And don’t get me started on the cost of organic certification! Smaller farms, the ones who are often doing the most thoughtful work, can’t always afford that label. It’s frustrating because it means they’re often overlooked, even though their practices might be more sustainable than some certified operations.
And let’s talk about diversity. Monocropping (growing the same crop on the same soil over and over) is a disaster for the land, whether it’s organic or conventional. At Huckleberry Farms, we mix it up, rotating crops and adding variety to keep the soil healthy and reduce pest problems naturally. Diversity is the only way to keep the land vibrant and our food nutrient-rich.
So, what should you actually look for? If you want truly good food, talk to the farmer. Ask how they grow their crops and care for their animals. Find out if they’re spraying, what they’re using, and why. Labels can’t tell you the full story, but a conversation with the person growing your food can. And honestly, when it comes to local farms, you’re often getting something even better than certified organic because you know exactly what’s happening on that land.
The bottom line is that organic isn’t perfect, and conventional isn’t the villain. Good farming goes beyond a label. So next time you’re at the market, skip the assumptions and ask the real questions. You might just find that the best food isn’t about what’s on the sticker but about what’s in the soil, the air, and the hands that grew it.
Until next time,
Traci
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