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Published: August 30, 2007
It's worth the trouble to grow organic
By Penny Cockerell
Ever eaten a Cherokee purple tomato? How about a red and yellow German stripe?

Chances are if you shop for your fruits and vegetables in a conventional grocery store, the only tomato that ever made it to your plate was a thick-skinned red one. But as organic growers know, there are so many other possibilities.

When it comes to taste, most organic choices far exceed their mass-produced cousins. But is the trouble...

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