In season, it's locally grown organic for us. Very local - less than 2 miles away!!<br><br>
There was an interesting piece in, I think, the New Yorker, about how "Locally grown" doesn't necessarily mean "less adverse environmental impact." For example, locally grown veggies in the Northeast that would do better in a different kind of climate might require more intensive cultivation methods, negating the savings in transportation costs. Similarly, veggies transported by ship have a significantly smaller carbon footprint than those transported by truck, so that New Zealand veggies might have a lesser impact than California ones (from the perspective of a New England consumer). It was very thought-provoking about how we simplify complex issues.<br><br>
Edited because I found the article:<br><a href="http://www.newyorker.com/reporting/2008/02/25/080225fa_fact_specter" target="_blank">http://www.newyorker.com/reporting/2...a_fact_specter</a>
I prefer locally grown. Once produce is picked, it starts to lose flavor and nutrients. Most local growers around here at out farmer's market are naturally organic. If something is out of season, though, I just try to find organic. I think it's important to support the small farmer whenever possible.
Organic, if not locally grown and organic. In season, we have a organic farm co-op up the street starting soon... though just found out DW didn't submit registration in time for the 1st half of the season <img alt="sad2.gif" src="http://files.kickrunners.com/smilies/sad2.gif">. we'll be on the backup list for the 1st half and get back on the list for the 2nd.