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Dear Editor,

The USDA’s organic program has its problems, but for now it is the gold standard for food grown without chemicals. Mt. Folly Farm’s crops have been certified since 2014, and part of the certification process is an annual inspection, during which the inspector pulls a sample of organic production, in this case the farm’s organic corn. 

In December, I received by email the results of this test via PDF, allowing for a better understanding of pesticides, fungicides and herbicides on which the industrial ag world depends. 

For three pages, the Mt Folly organic corn shows “N.D.”, which means non-detectable, and our practices and records show we haven’t used these ag chemicals on our certified organic crops in years. 

Now, we are going deeper, improving the nutritional quality of the food we grow. Our soil is alive, and this vitality leads to more nutritious food. (The USDA organic program, in a cave-in to industry, does not require food to be grown in soil, leading to certified organic hydroponics for leafy greens and tomatoes and berries grown in sterile mediums like coconut husks. European certifiers do not allow this.) 

I wrote about our healthy soil and its causal relationship to more nutritious food in a blog for World Soil Day 2024. You can read this and other writing at www.mtfollyfarm.com 

Already available at The Mercantile on Main, 1 South Main, Winchester, Ky, are hemp products, whiskey, beef and pork. Because the beeves and pigs are raised on pasture, the meat has more minerals and a better ratio of fats. We plan to expand distribution of all four offerings in the first quarter of 2025. 

Right now, on the farm we are “pigging,” which means our gilts (now first time mothers) are having baby pigs. The first 6 baby pigs were an easy birth, the next set was 100% breached, and the third set hasn’t been born yet. So that was our holiday! 

As always, come stay at the homestead, with lower winter raters until spring break in April. We’d love to see you, and know you’ll have a fine time. 

Fondly, 

   Laura Freeman