Every spring we wait in breathless anticipation for our local organic farm to open. In late May, the bounty starts to roll in, beginning with lettuce, arugula, and spinach.

By late June we start to see strawberries, and as the season progresses, the shelves become more and more crowded with gorgeous, local produce.

Meet Liza Bemis, my local organic farmer.

Now that it’s September, watermelons are on the wane, tomatoes are still in full swing, potatoes are coming in, and squash is beginning to fill up the bins outside.

There is nothing more tasty than a roasted potato that was pulled out of the ground that very morning.

I love my local organic farm.

So when I saw “Organic Food Benefits Doubted,” trumpeted in the index on the front page of yesterday’s New York Times, my blood began to boil. The article, prominently placed in the front section under National News, did nothing to calm my ire, “Stanford Scientists Cast Doubt on Advantages of Organic Meat and Produce.” 

Both headlines were deceptive. The study found that organic meat and produce are no more nutritious than conventionally grown meat and produce. But that’s not why I buy organic food.

I buy organic food because it isn’t grown with pesticides or injected with hormones. And because organic farmers don’t use pesticides and other chemicals, they aren’t harming the environment. According to Liza, that’s the reason organic farmers do what they do.

They love growing healthy food, and they respect where it comes from.