Family farming is not a new idea. And organic farming is no revolution. But when industrial farming started to change the way we produced food, family farms became nearly obsolete. The demand to constantly produce more drove many farmers to use conventional methods that harmed their cows, their land and their bottom lines.

We’re on a mission.

Since 1960, more than 600,000 family farms have been bought out by corporations.

CROPP was founded in 1988 by a few farmers who saw how things could work differently. We recognized early on that organic farming was a way to keep family farms alive and help farmers earn a decent living—something few other businesses can say. Over the last three decades, every harvest has proved that organic farming is more than just good ethics and good eating. It’s also good business.

The good news is that today, more and more people want to know where their food comes from. They want it to be local and they want it to be organic—and that’s what we do best.

Learn more about CROPP

A family sitting in the grass feeding cage-free chickens.

It pays to shop organic.

Your food choices affect more than your own health.

On the other side of your food, there’s a farmer. That farmer and their family are part of a community. They may be across the country, or they may be across the road—but near or far, these farmers are your neighbors. And their livelihood depends on your choices.

Choosing organic means choosing sustainable, family-run farms over big corporations. It means supporting the tradition of family farming, a healthier food supply and rejuvenated soil and water systems. We recognize that consumers have lots of choices. But to us, the choice is easy.

A herd of cows walking through the field.

Grass is always greener on the organic side.

Too often, organic farming is defined by “no”—no antibiotics, no GMOs and so on. But that’s only part of the story.

Organic farming is based on the idea that nature gives us everything we need to grow delicious, healthy food. Our fertilizer comes from our cows, not from a petrochemical plant. Our pesticides are synthesized in plant roots and tree bark, not laboratories.

Organic methods are designed for the long haul, and they need to be. It takes about 1,000 years for nature to create half an inch of topsoil, yet conventional farming techniques degrade and destroy it. Organic pastures and native grasses protect what topsoil we have left, and with a growing and hungry world, preserving our soil, our water and our air is not an option—it is a necessity.

A family of farmers standing in the field with their dog and cows around them.

Better farming, better food.

Organic farms make healthier, better-tasting food. That’s a fact, and we’ve got the science and the awards to prove it.

Grass-fed cows produce milk that’s higher in omega-3 fatty acids, conjugated linoleic acid and other vital nutrients. Organic eggs have less cholesterol, less saturated fat and more vitamins than conventional eggs. Organic produce contains fewer toxic chemicals like cadmium and arsenic, far less pesticide residue and more antioxidants and phytonutrients than conventional fruits and veggies.

And as it turns out, all that good stuff leads to better-tasting food. We don’t like to brag, but we’re proud of the awards we’ve won for our milks, our cheeses and our butters. The world’s best bakers, chefs and scientists agree: Organic food is just plain better.

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