👩🌾 And Should You?
When we first started growing food on our small farm, the word “organic” felt like something distant — maybe even out of reach.
It sounded like something only big operations with government grants, endless paperwork, and fancy equipment could afford. We were just trying to make things work with what we had — why complicate it?
But season after season, we found ourselves asking new questions:
- Why are we using inputs we wouldn’t want on our own plates?
- What kind of impact are we leaving on our soil, water, and community?
- Is it possible to farm in a way that works with nature — not against it — and still make a living?
In this post, we want to share the honest truth about why and how we transitioned to organic farming — the good, the hard, and the practical. And most importantly: is it the right step for you?
What Does “Going Organic” Actually Mean?
Before diving into our story, let’s get clear on definitions.
Organic farming isn’t just “no chemicals.” It’s a full system of principles, including:
- no synthetic fertilizers or pesticides;
- building healthy soil through composting, rotation, and mulch;
- nurturing biodiversity;
- working with natural cycles;
- reducing harm to ecosystems and the environment.
There are two ways to approach this:
- Organic in practice – you follow organic principles but don’t pursue certification.
- Certified organic – you go through inspections, keep detailed records, and pay for third-party verification.
We started with the first, then worked toward certification after two years of practicing full organic methods.
Why We Chose to Go Organic
Let’s be honest — it wasn’t an easy or fast decision. But these three motivations kept coming back:
🌱 1. We Wanted to Grow the Food We’d Feed Our Own Family
Simple question: would you eat a salad grown in synthetic fertilizer, sprayed with conventional pesticides?
We wouldn’t.
We realized we couldn’t talk about “healthy food” while ignoring how it was grown. If we wanted to nourish others, it had to start with honesty and care.
🧑🤝🧑 2. Our Customers Deserved Transparency
More and more people at markets and pickups were asking:
- “Is this sprayed?”
- “Can I give this to my toddler?”
- “Is it really clean?”
We always tried to be upfront, but at a certain point, we realized that following organic principles gave us a real foundation for trust.
🌍 3. We Wanted to Work With Nature
We noticed how our soil became depleted. How pest pressure got worse each season. How the flavor and resilience of crops were fading.
Going organic forced us to slow down, observe, and rebuild — not just the land, but our relationship with it.
How We Got Started
Step 1: Audit What You’re Using Now
We listed out everything: seed sources, fertilizers, pest treatments, soil.
The surprising part? Almost 80% was already compliant with organic standards.
Step 2: Ditch the Remaining Synthetics
We replaced:
- synthetic fertilizers → with compost, compost tea, worm castings, wood ash
- chemical sprays → with biological controls (like neem oil, BT, and beneficial insects)
- treated seeds → with organic-certified varieties
Step 3: Restore the Soil
We got serious about:
- adding organic matter (compost, cover crops)
- using mulch (straw, leaves, grass clippings)
- rotating crops and introducing perennials
- planting flowers to attract pollinators and pest-eaters
Step 4: Learn and Connect
We read, attended online workshops, and connected with other growers.
Pro tip: Community is key. Surround yourself with people on a similar journey — it keeps you inspired and helps solve problems faster.
The Benefits We Saw
✅ 1. Healthier People (Including Us!)
We no longer worry about exposure to toxic sprays.
No gloves, no masks, no fear around kids helping in the garden.
Just peace of mind.
✅ 2. Better Flavor and Shelf Life
Our greens and microgreens became:
- more aromatic,
- more flavorful,
- and stayed fresh twice as long in the fridge.
Customers noticed — and kept coming back.
✅ 3. Stronger Customer Loyalty
Once we shared our organic approach, people were not just buying — they were rooting for us.
We built trust, and with it, a customer base that values more than just price.
✅ 4. A Farm That Feels Alive
Worms. Birds. Butterflies. Buzzy bees.
We’re seeing life come back into our soil and our fields.
We’re not trying to fight nature anymore — we’re working alongside it.
The Honest Challenges
Going organic is rewarding — but it’s not always easy.
⚠️ 1. Fewer “Quick Fixes”
There’s no instant spray to stop aphids overnight.
Organic farming often means observing, acting early, and accepting a little damage as part of the process.
⚠️ 2. Certification Isn’t Cheap
Getting certified involves paperwork, inspections, annual fees, and recordkeeping.
We chose it after 2 years of consistent organic practices — and yes, it was worth it, but not essential at the start.
⚠️ 3. Yields Can Dip Temporarily
The soil needs time to adjust.
In year one, our yields dropped slightly. By year two, they were back — and better.
Should YOU Go Organic?
Here’s who we think should seriously consider making the switch:
- Anyone growing food for their own family
- Direct-market farmers (CSA, farmers markets, restaurants)
- Growers who want to stand out with premium pricing
- Anyone thinking long-term — for soil, community, and sustainability
5 Simple Steps to Begin Your Transition
- 🧾 Review your inputs – what fertilizers, sprays, and seeds are you using?
- ♻️ Make 2–3 easy swaps – start with compost, stop using synthetic fertilizer
- 🌾 Feed the soil – mulch, rotate crops, try cover cropping
- 🐞 Try natural pest controls – neem oil, beneficial insects, plant diversity
- 📚 Keep learning – read books, follow organic farmers, join webinars
Final Thoughts
Switching to organic isn’t just a farming method — it’s a mindset shift.
It’s more work upfront, more observation, more patience.
But it’s also more satisfaction, connection, and long-term health — for you, your customers, and your land.
If you’re curious but not sure where to start — start small.
One bed. One crop. One season.
Then see how it feels.
And if it clicks (as it did for us)?
You might just find that this way of growing food becomes a way of life.