We’ve been growing organic vegetables for a few years now, and let me tell you—our lives have not been the same since. At first, we didn’t really get the hype. “Organic” just sounded like a buzzword. But after we ate all the food from our garden and had to switch back to store-bought veggies in the winter, we immediately felt the difference physically. It got us thinking: what is the difference between the supermarket pepper and the one we grew at home.

Spoiler alert—it’s not just the taste.

What Makes Organic, Organic?

“Organic” isn’t some fancy word to slap on a label so it costs $5 more (okay, sometimes it is, but not always). It refers to how the food is grown. Organic farming avoids synthetic pesticides, fertilizers, and GMOs. Instead, farmers use natural pest control methods and focus on soil health.

Now, did you know that up to 70% of conventionally grown fruits and vegetables contain pesticide residues? That’s right, you could be munching on your apple and unknowingly getting a side of chemicals. Organic foods, on the other hand, usually have 94-100% fewer pesticide residues. I don’t know about you, but we prefer our salads without the chemical dressing.

In our own garden, we avoid pesticides altogether. It’s a hands-on operation—we get down and dirty, literally. And let’s talk taste: when you’re growing your own food organically, you notice a huge difference.

Why We Went Organic (and You Should Too)

1. No More Chemical Cocktails

As mentioned, conventional foods come with a side of pesticides. Even though they’re usually within “safe” limits, do you really want to gamble with that? Our homegrown veggies are as clean as they come, and trust me, we feel the difference. A 2014 study found that eating organic reduced pesticide exposure by over 90%.

2. The Environment Will Thank You

Organic farming isn’t just good for you; it’s good for the planet. By skipping the synthetic chemicals, organic farming reduces pollution and promotes biodiversity. Plus, organic farms tend to use 45% less energy and release 40% fewer carbon emissions.

3. Nutrient Power-Up

There’s also evidence that organic foods contain more nutrients. A 2014 meta-analysis found that organic crops had higher levels of antioxidants—up to 69% more!

Honestly, after years of eating our homegrown produce, we swear we’ve got more energy.

Hot Compost: The Secret to Fertile, Nutrient-Packed Soil:

If you’re going to grow organic, you’ve got to know about hot composting.  Hot composting is when you pile up your compost in a way that lets it heat up—sometimes up to 140°F. That heat speeds up the decomposition process, breaking down everything from banana peels to coffee grounds into nutrient-rich compost in a matter of weeks.

How do you hot compost? It’s all about balance. You need a mix of “greens” (nitrogen-rich materials like grass clippings) and “browns” (carbon-rich materials like dried leaves). Pile them up, keep it moist, and turn the pile every week or so to keep it cooking. After a few weeks, you’ve got rich, black soil.

Is Organic Worth the Price?

Look, organic food at the store isn’t cheap. We get it. But here’s the thing: you’re paying for quality, and more importantly, for peace of mind. When you buy organic, you’re investing in your health and the environment. A study by Washington State University even found that if organic farming methods were adopted worldwide, we could sequester 100% of the world’s CO2 emissions. Yeah, that’s right—going organic could save the world.

But you don’t have to break the bank to eat organic. That’s why we started growing our own food. It started small, but now we’re working toward growing enough to feed our family for the entire year. And here’s the kicker—we’re planning on expanding our garden to share the love (and the veggies) with other families. So soon, you could be munching on our homegrown pesticide-free veg! 

The bottom line? Going organic has changed our lives, and we’re sticking with it. Our bodies feel better, our food tastes better, and we feel like we’re doing our part for the environment. Organic isn’t just a buzzword—it’s a way of life. And trust us, once you taste a tomato grown in your own garden, there’s no going back to the store-bought stuff.

So whether you start your own garden or just switch to organic at the store, take it from us: your belly (and the planet) will thank you.

PS. This spring we interviewed Tim and Kirsten Livingstone at their certified organic farm: Strawberry Hill Farm. You can watch the interview where we talk about whether organic is worth it or not below.