Organic Produce

Making the best possible choices plumsavailable to you guides our purchasing decisions, especially when it comes to fresh produce. The vast majority of our fresh fruits, vegetables, and herbs are certified organic. This means no pesticides, herbicides, chemical fertilizers, or GMOs. You can be assured that what you’re putting in your body is safe, delicious, and very, very good for you.

We love to support our local farmers who also grow produce using chemical-free methods. While they aren’t certified organic, we have visited the farms and have seen the growing methods. When they say they’re chemical-free, they mean it. The organic certification process is a lengthy and costly one, often too costly for local growers, but they use the same methods to provide their products as organic farmers, so we’re happy to support our farmer friends by offering their products as they are in season.

Conventionally grown produce has been shown to contain pesticide residue even after washing and sometimes peeling. The Dirty Dozen is the name given each year to the twelve fruits and vegetables that contain the most contaminants like pesticides. The 2016 Dirty Dozen are strawberries, apples, nectarines, peaches, celery, grapes, cherries, spinach, tomatoes, bell peppers, cherry tomatoes, and cucumbers. If your budget only allows you to purchase a few organic items, these would be the best bet. Alternatively, The Clean Fifteen are the fruits and vegetables that are safer to eat if you must buy them conventionally grown. They retain the least amount of harmful chemicals. They include avocados, sweet corn, pineapples, cabbage, frozen sweet peas, onions, asparagus, mangoes, papayas, kiwis, eggplant, honeydew melon, grapefruit, cantaloupe, and cauliflower.

We Believe in Ugly Produce!!

As consumers, we’ve been trained to purchase only the most perfectly polished produce. Consequently, tons of perfectly edible, healthful produce finds itself in grocery store dumpsters every week. Rather than throwing out a piece of fruit that has a bruise, or an entire head of lettuce that has one brown leaf, we’ll mark the product down and keep it on the shelf.