Easing into Organics
Organic Produce in an Organic Nutshell
The main differences between conventionally grown produce and organically grown produce are the ways in which they are grown and processed. Organic produce is grown by farmers who work with the earth, cultivating healthy soil and therefore growing healthy offerings.
Conventional growers depend on a quicker turn around and higher yield by using chemical fertilizers and pesticides that ultimately strip the soil of it’s nutrients and render it useless. This is one of the reasons organics cost more. They are not chemically enhanced to make more. With organics, the farmers let nature determine the yield. Sometimes, it is a smaller yield, and prices go up.
Still hesitating because of the price tag? Consider a trade-off: Below is a list of the most highly contaminated produce, ranked by the Environmental Working Group. If you don’t switch completely to organic, consider making the move on just these items:
- Peaches
- Apples
- Sweet Bell Peppers
- Celery
- Nectarines
- Strawberries
- Cherries
- Pears
- Grapes (Imported)
- Spinach
- Lettuce
- Potatoes
- Carrots
- Green Beans
- Hot Peppers
- Cucumbers
- Raspberries
- Plums
- Grapes (Domestic)
- Oranges
Conversely, these are the produce items with the least amount of contamination.
- Onion
- Avocado
- Sweet corn (Frozen)
- Pineapples
- Mango
- Asparagus
- Sweet peas (Frozen)
- Kiwi
- Bananas
- Cabbage
- Broccoli
- Papaya
- Blueberries
- Cauliflower
- Winter Squash
- Watermelon
- Sweet potatoes
- Tomatoes
- Honeydew melon
- Cantaloupe
Keep these lists handy on your fridge. If anything, they can serve as a reminder that you have the power to make positive change, at least for you and your family.
