Artisan/Artisanal:
The terms "artisan" and "artisanal" imply that products are made by hand in small batches.

Biodynamic:
Biodynamic farming is an approach based on the work of Austrian philosopher Rudolf Steiner. In addition to organic practices such as crop rotation and composting, biodynamic farmers rely on special plant, animal and mineral preparations and the rhythmic influences of the sun, moon, planets and stars.

Closed-herd:
This term means that the animals within a herd are all bred from within the herd. No animals are purchased from breeders or other sources and incorporated into the herd.

Conventional:
Refers to standard agricultural practices widespread in the industry. Can include use of pesticides, synthetic fertilizers, "mono-cropping," antibiotics, hormones and other agribusiness approaches. Conventional farming in the U.S. may also include the use of Genetically Modified Organisms (GMOs). The Easton Farmers Market prohibits the sale of any products known to contain GMOs.

Dry-farmed:
Produce grown using a technique that seeks to retain moisture in the soil and to minimize or eliminate the use of irrigation.

Farmstead cheese:
Farmstead cheeses are made by the same people who keep the animals that produce the milk. In other words, they are cheeses "from the farm."

Free range:
Free range (or free roaming) implies that a meat or poultry product comes from an animal that was raised out of confinement or was free to roam. Its use on beef is unregulated and there is no standard definition of this term. USDA requires that poultry have access to the outdoors but for an undetermined period each day. "Free range" claims on eggs are not regulated.

Genetically Modified Organisms (GMOs):
GMOs are plants and animals that have had their genetic make up altered to exhibit traits that are not naturally theirs. In general, genes are taken (copied) from one organism that shows a desired trait and transferred into the genetic code of another organism. Genetic modification is currently allowed in conventional farming.

Grass-fed:
The diet of grass-fed animals consists of freshly grazed pasture during the growing season and stored grasses (hay or grass silage) during the winter months or drought conditions. Grass feeding is used with cattle, sheep, goats, and bison. (Other terms for “grass-fed" products include "pasture-raised," "pasture-finished," and "grass-finished.")

*Pastured or Pasture-Raised Eggs:
The advantage to pasture-raised eggs is that the hens are able to eat a wide variety of the natural food of chickens -- greens, grubs, etc. Not only do many people find these eggs to be much tastier, but there is accumulating evidence that the eggs from these hens have better nutritional profiles -- less cholesterol, less fat but more healthy Omega-3 fat, and more of other nutrients such as Vitamin A, lutein, vitamin E, and beta-carotene.

Heirloom:
Heirloom crop varieties, also called farmers' varieties or traditional varieties, have been developed by farmers through years of cultivation, selection, and seed saving, and passed down through generations.

Humane:
If an animal product is labeled "humane," it implies that the animals were treated with compassion. "Certified Humane" means that the animals were allowed to engage in their natural behaviors; raised with sufficient space, shelter and gentle handling to limit stress; and given ample fresh water and a healthy diet without added antibiotics or hormones. Not all "humane" claims are regulated.

Integrated Pest Management (IPM):
A pest management strategy that focuses on methods that are least injurious to the environment. Pesticides are applied in such a way that they pose the least possible hazard, and are used as a 'last resort' when other controls are inadequate.

Naturally grown/all-natural:
USDA guidelines state that "natural" meat and poultry products can only undergo minimal processing and cannot contain artificial colors, artificial flavors, preservatives, or other artificial ingredients. The claim "natural" is otherwise unregulated.

No antibiotics:
Antibiotics are given to animals such as cows, hogs and chickens in order to prevent diseases that run rampant in the cramped conditions in which many food animals are kept. When a ranch or product professes "no antibiotics," this means that they do not engage in these practices.

No hormones:
Hormones are commonly used in the commercial farming of animals such as cattle to increase the size of beef cattle or to increase the production of milk in dairy cattle. Some of these hormones are natural, some are synthetic, and some are genetically engineered. If a ranch or product professes "no hormones," this means that they do not engage in this practice.

No Spraying/Pesticide-free:
Some farmers may avoid the use of pesticides, herbicides & fungicides even if they continue to use conventional inputs such as synthetic fertilizer. "No Spraying" or "Pesticide-free" indicates that while the farm may not be organic, there are no toxic sprays applied to the produce.

Organically Grown/Certified Organic:
All products sold as "organic" must be certified. Certification includes annual submission of an organic system plan and inspection of farm fields and processing facilities to verify that organic practices and record keeping are being followed. Certification is carried out by organizations accredited by the USDA. Organic farmers are not allowed to use synthetic pesticides or fertilizers, genetically modified crops, growth hormones, or antibiotics. Organic meat and poultry can be fed only organically-grown feed.

Note: Some farmers adhere to accepted organic practices but are not certified. Possible reasons for not pursuing certification include the cost, time, or paperwork involved in certification, and/or a resistance to outside intervention. Under USDA law, farmers cannot call their produce organic unless they are certified.

Certified Naturally Grown:
When USDA's Organic program was implemented in 2002, many farms earning more than $5,000 per year were forced to make a difficult choice: either pay high certification fees and complete mounds of paperwork to become Certified Organic, or else give up using the word "organic" to describe their produce and/or livestock.
Believing that neither choice was very attractive, some farmers created Certified Naturally Grown to provide an alternative way to assure their customers that they observed strict growing practices. CNG strives to strengthen the organic movement by removing financial barriers to certification that tend to exclude smaller direct-market farms, while preserving high standards for natural production methods.

CNG's Certification Standards are based on the highest principles and ideals of organic farming. CNG's Program Requirements are reasonable and affordable, and many farmers find the inspection process itself a valuable learning experience.

Raw milk cheese:
Cheese and other dairy products made from milk that is not pasteurized say "raw milk" on the label. In the U.S., raw milk cheeses are required to be aged for 60 days as a safety precaution.

Sulfured/No sulfur:
Many dried fruits are sulfured with sulfur dioxide (SO2) or meta bisulfate to keep them from oxidizing during and after the drying process. This preserves their original color and acts as a preservative. Some people have allergic reactions to sulfur. Unsulfured fruits are often dark brown in color.

Sustainable Agriculture:
Agriculture that is socially just, humane, economically viable, and environmentally sound.

Transitional:
Farmers need to practice organic methods for three years on a given piece of land before the products grown there can be certified organic. "Transitional" means that the farmland is in the midst of that transition period towards organic certification.

Vine-ripened/Tree-ripened:
These terms are applied to fruit that has been allowed to ripen on the vine or tree. Many fruits that are shipped long distances are picked while still unripe and firm, and then sometimes treated with ethylene gas to "ripen" and soften them.

Vegan:
Foods with this label contain no animal products of any kind.

Wood-fired oven bread:
Breads baked in an oven made of brick, clay or sod that is heated by burning wood.

** Please note that many of these terms do not have legal definitions so may mean different things for different sellers. One of the great things about the farmers’ market is that you can talk to the people who grow and process your food; we encourage you to ask sellers about their practices! **