In recent years you have probably noticed an increased popularity in the use of the term “organic”. The local grocery store now carries “organic” lettuce and other products, you can buy clothes made of “organic” cotton, and there is even a shampoo commercial claiming it will give you an “organic” experience!

For many years, Steve and I have gardened with “organic” methods. Recently, though, the definition of “organic” farming is changing as more farmers are having their farms certified through government programs to produce “organic” foods. We believe this is a wonderful trend. Unfortunately, in Kentucky you must document for seven years that there have been no chemicals used on the land, and submit to a lengthy and expensive red-tape procedure, to become certified.

A farmer can no longer legitimately sell the food produced on their farm using the term “organic” unless they are certified to do so.

Eliot Coleman, author of The New Organic Grower, and Four-Season Harvest, both published by Chelsea Green Publishing Company, recently offered a solution. He suggests that a new term, “authentic” farming, be used as an alternative. Mr. Coleman wrote an article titled Authentic Food – Authentic Farming that can be found in its entirety on the website: www.fourseasonfarm.com/main/authentic/authentic.html

He states the following:

"Authentic" is meant to be the flexible term "organic" once was. It identifies fresh foods produced by local growers who want to focus on what they are doing, instead of what they aren't doing. (The word authentic derives from the Greek authentes: one who does things for him or herself.)

"Authentic" growers are committed to supplying food that is fresh, ripe, clean, safe and nourishing. I encourage all small growers with local markets who believe in exceptional food to use the word "Authentic" to mean "Beyond Organic." With a definition that stresses local, seller-grown and fresh, there is little likelihood that large-scale marketers can steal this concept.”

Steve and I share food with family and friends but haven’t had excess to sell until this year. We have a number of herbs that we will be marketing on a very limited basis. But we may have an opportunity to market our produce in the future, and we like the term “authentic” and the attitude of building up the soil life, not using chemical pesticides and fertilizers, growing varieties for flavor and nutrition rather than shelf-life, and marketing close to home.