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Worrying about whether to buy organic or non-organic produce? Chances are you’re probably not getting enough anyway.

Nothing is more inspiring to a home cook than seasonally rotating fruits and vegetables. The taste, the freshness, color and variety are dramatically noticeable when one starts buying seasonal, local, fresh produce. The tastes of summer come alive in fresh peaches, berries and watermelon, and in the winter hearty root vegetables become perfect for a satisfying soup or to add much-needed color to the gray days ahead.

And with the rise of Whole Foods, Trader Joe’s and other specialty markets, the availability and convenience of outdoor farmers markets, and the public awareness campaigns regarding organic produce have all shown us we need to try eating organic foods whenever possible because they have greater benefit than non-organic produce, usually because non-organic produce is grown with pesticides.

According to the Mayo Clinic, “The word ‘organic’ refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don’t use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers may conduct more sophisticated crop rotations and spread mulch or manure to keep weeds at bay.”