Read Simply Organic for Free Online Page A

organically raised chickens. The color of eggs is determined by the variety of the chicken, nothing more. So, again, select eggs that have earned Organic certification.
Dairy
    Organic milk is readily available. If your market does not carry it, request that it do so. The cows, goats, and sheep that produce organic milk should graze on organic grasses and never receive growth hormones or antibiotics. Again, as farmers jump on the organic bandwagon, we need to ask many questions to be sure their cows are being raised with respectful methods. When you’ve found a producer you are comfortable with, look for their other organic dairy products, such as butter, sour cream, yogurt, and cheese.
    Make shopping for organic foods a new and fun experience. Remember to take your time and try various products, until you find the perfect ones for your table. And no matter where you live, take into consideration that you probably won’t have year-round access to every organic ingredient you want. Pace yourself and enjoy the process. Over time, your pantry will be a healthy, organic one.
    READING THE LABELS
    Without question, the surest way to determine if food is organic is to look for a symbol of certification from the USDA’s National Organic Standards Board. On processed foods, these symbols are displayed on the label or package, often on the front, so that you will know immediately that it is certified Organic.
    But let the buyer beware! Just as the word “lite” is used as a marketing tool (it doesn’t necessarily mean that a food contains less fat), a label with just the word “organic” does not guarantee that the food is indeed organically grown. Many of us already read labels for calories and fat content. Apply those same scrutinizing skills in your search for authentic organic products. Look for an Organic seal on the package, and as you scan the ingredients list, look to see what percentage are organic. Remember that “organic” is not a pesticide-free guarantee. After more than fifty years of heavy pesticide use, almost all of our food has some level of pesticide residue. (It’s really a matter of how closely we look.) In order to ensure that we eventually reduce the amount of pesticides and toxins in the environment, buy organic today.
    As for claims such as “no drugs or growth hormones used,” “free-range,” and “sustainably harvested,” which you may see advertised on a container or package, we all hope that these are honest claims. At the moment, however, there are no specific legal restrictions for using these terms, other than truth-in-labeling or -advertising laws.
    THE TOP FOODS TO EAT ORGANICALLY
    Some conventionally grown foods are treated with more pesticides than others. Some retain more of the pesticides. Here’s a list of the top twelve foods containing the most pesticides, according to the Environmental Working Group, a nonprofit research group based in Washington, D.C. They call these the “Dirty Dozen.”
    You can sidestep harm and still eat vitamin-rich foods. If you cannot find these foods raised organically, here are some great alternatives that contain similar vitamins and minerals.

FIRST OF SPRING
    By the time winter nears its end, I am ready, waiting, and hungry for the treasures of spring to shoot up from the moist, cool soil. The spring rains, interrupted only by glimpses of sunshine, yield tender yet full-flavored greens, tiny sweet lettuces, pea shoots, asparagus, artichokes, and wild mushrooms. Sugar snap peas and spring onions follow, inspiring the creation of lighter dishes from my organic kitchen. I Asparagus remains the star, and for good reason. There are few vegetables that rival its popularity and versatility at this time of the year. Whether they’re steamed and eaten chilled with a garlicky dip, tossed in salads, puréed into soups, grilled on the barbecue, or wrapped in salty meats, many of us just can’t seem to get enough of these tender spears. I Next on my prized