Why organic?
The price of groceries is steadily rising. The dangers of conventionally grown food are evident with the rise in food-borne illnesses.
Not buying organic means buying food that has been sprayed with some 400
pesticides and chemicals that are essentially poisonous.
Organic vegetables can be twice as expensive as conventional. But did you
realize that there are 100 approved chemicals (omri.org) that organic growers can
use? If you don’t know your farmer, your food may not be as safe as you think.
What’s the answer?
Buy from a small, reputable, local farm ... or grow your own veggies and have complete control of what you eat! Keep in mind that vegetables waiting to be eaten lose vital nutrients every minute after they are picked from the plant.
According to research from Penn State, vegetables that have been off the vine for eight days can lose half of their nutrients even when they are kept at 39° F!
In fact, the average vegetable in the grocery store has traveled 1500 miles, transporting it from the field to the processing plant then to the store where it sits for days on the shelf until it is purchased.
What do I do now?
Choose from the tabs above to learn more about how to get the freshest veggies around - with no pesticides or herbicides and grown with natural, sustainable practices!
evansveggiefarm@gmail.com
Tim and Tiffany Evans
24824 Kerry Street
Hempstead, TX 77445
281-635-1588
The price of groceries is steadily rising. The dangers of conventionally grown food are evident with the rise in food-borne illnesses.
Not buying organic means buying food that has been sprayed with some 400
pesticides and chemicals that are essentially poisonous.
Organic vegetables can be twice as expensive as conventional. But did you
realize that there are 100 approved chemicals (omri.org) that organic growers can
use? If you don’t know your farmer, your food may not be as safe as you think.
What’s the answer?
Buy from a small, reputable, local farm ... or grow your own veggies and have complete control of what you eat! Keep in mind that vegetables waiting to be eaten lose vital nutrients every minute after they are picked from the plant.
According to research from Penn State, vegetables that have been off the vine for eight days can lose half of their nutrients even when they are kept at 39° F!
In fact, the average vegetable in the grocery store has traveled 1500 miles, transporting it from the field to the processing plant then to the store where it sits for days on the shelf until it is purchased.
What do I do now?
Choose from the tabs above to learn more about how to get the freshest veggies around - with no pesticides or herbicides and grown with natural, sustainable practices!
evansveggiefarm@gmail.com
Tim and Tiffany Evans
24824 Kerry Street
Hempstead, TX 77445
281-635-1588
