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Old 07-26-2009, 06:25 AM   #31
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Goodweed, as usual, you have the real answer. The meaning of organic has gone by the wayside. My husband is also one who can be very literal, and he really gets peeved at "organic" salt!

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Old 07-26-2009, 06:33 AM   #32
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Join Date: Sep 2004
Location: Galena, IL
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A big, and I do mean BIG factor in flavor of foods is the soil. Seriously. For example everyone loves Maui and Vidalia onions, and I think Wallawallas. In fact, from my experience, Hawaii and Georgia (and for that matter the panhandle of Florida) have red, heavily clay soil. I believe they are iron-rich. I wonder if that has something to do with the flavor of the onions grown there. The rest of Florida has sand, not soil, and you can't get a tomato (except for cherry tomatoes) to taste like much of anything. When we moved here (that is to say, NW IL), hubby said, my God, this is soil, everywhere else we've lived it was dirt!"

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Old 07-26-2009, 11:00 PM   #33
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Join Date: Jul 2009
Posts: 21
Originally Posted by katybar22 View Post
The only organic groceries I buy are milk, cream and half-n-half. And really the only reason is because they last so much longer in the fridge. My family is very hit and miss w/milk, so it just makes sense to me. Other than that, I've tried organic produce and don't see the big deal. A big deal to me is fresh from the farmers market. I know a lot of people swear by all organic but it's not for me.
Farmers markets take the cake. Absolutely. Best produce and food that you can get.

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