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Organic Food Stores Ashland KY

This page provides useful content and local businesses that can help with your search for Organic Food Stores. You will find helpful, informative articles about Organic Food Stores, including "Organic Foods - FAQ". You will also find local businesses that provide the products or services that you are looking for. Please scroll down to find the local resources in Ashland, KY that will answer all of your questions about Organic Food Stores.

Boyd County Farmers Market I
(606) 325-3449
US 60 at Fannin's Toyota; 5 Miles from I-64 and 5 Miles Outside Ashland
Ashland, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday, 8:00a.m. - 5:00p.m.

Boyd County Farmers Market III
(606) 325-3449
Downtown Cattettsburg; Kentucky Farmers Bank Parking Lot
Cattettsburg, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday, 8:00a.m. - 5:00p.m.

Greenup County Farmers Market I
(606) 473-9881
1007 Bellefonte Road; Advance Memorial United Methodist Church
Flatwoods, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-October Tuesday & Saturday, 8:00a.m. - 3:00p.m.

Wayne County Farmers Market
Wayne, WV
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
April-October Tuesday, Thursday & Saturday 7:30 a.m. - 6 p.m.
County
Wayne

Boone County Farmers Market
(859) 586-6101
Intersection of KY 18 & 237; Between Florence and Burlington
Burlington, KY
General Information
Covered : Yes
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-November Daily 9 am - 3 pm
County
Boone

Boyd County Farmers Market II
(606) 939-5184
Downtown Ashland at Transportation Center; Outside of Flood Wall, 16th Stre
Ashland, KY
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
Wed, Fri, Sat, 8:00a.m. - 5:00p.m.
County
Boyd

City of Ironton Farmers Market
(740) 532-3833
5th Street and Park Avenue
Ironton, OH
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-October Saturday, 7:00 a.m.- 4:00 p.m.
County
Lawrence

Central City Market
(304) 525-1500
555 West 14th Street
Huntington, WV
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
Monday-Saturday, 10 a.m. - 5 p.m.
County
Cabell

Jessamine County Farmers Market II
(859) 887-2797
Senior Citizens Center; 111 Hoover Drive
Nicholasville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-November Wednesday, 10:00 a.m. - 3:30 p.m.

Bardstown Farmers Market
(502) 348-5947
East Flaget between 2nd & 3rd Streets
Bardstown, KY
General Information
Covered : Yes
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Tuesday, Friday & Saturday, 7:30a.m. - 12:30noon

Organic Foods - FAQ

1. What is organic food?
Organic refers not to the food itself, but how it is produced. Organic food production is based on a system of farming that maintains and replenishes the fertility of the soil. Organic foods are produced without the use of synthetic pesticides and fertilizers. Organic foods are minimally processed to maintain the integrity of the food without artificial ingredients, preservatives or irradiation.

2. How is "certified organic" food different from other organic food?
"Certified" means that the food has been grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards that have been established.

3. Who regulates the certified organic claims?
The federal government set standards for the production, processing and certification of organic food in the Organic Food Production Act of 1990. A National Organic Standards Board was established at that time and now is developing the guidelines and procedures that will regulate all crops from produce, grains, meat, dairy and eggs to processed foods. The law was activated April 21, 2001. Those who grow or market "organic" products were required to comply with the rule as of October 21, 2002. The Act provides that a person may sell or label an agricultural product as organically produced only if the product has been produced and handled in accordance with provisions of the Act and these regulations. The U.S. Department of Agriculture oversees the program.

4. Is organic food completely free of pesticide residues?
Organic food is not produced with toxic synthetic pesticides and fertilizers. However, there are some instances where residues may be carried to organic fields from neighboring conventional farms and environmental pollution.

5. Do organic farmers ever use pesticides?
Yes. However, only natural pesticides are permitted with restrictions as a last resort when growers are threatened with crop failure. Organic farmers' primary strategy is "prevention." By building healthy soils, healthy plants are better able to resist disease and insects. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps and barriers. If these fail, permission will be granted by the certifier to apply botanical pesticides under restricted conditions. "Botanicals" are derived from plants and are broken down quickly by oxygen and sunlight.

6. Is organic food better for you?
There is no scientific evidence at this time to suggest that organically produced foods are more nutritious. However, well-balanced soils grow strong healthy plants that many people believe taste better and contain more nutrients. Many restaurant chefs across the country are using organic produc...

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