SENNETT - Increasingly both consumers and farmers alike have been becoming more and more aware of the impact of pesticides and other man-made chemicals on crops.

This has led to an increased push toward organic farming.

Members of the Northeast Organic Farming Association of New York (NOFA) gathered Sunday at Lou and Merby Lego's Elderberry Pond Farm, an organic farm as well as restaurant and food store, for a fun fall feast and fundraiser.

NOFA, which is celebrating its 25th anniversary, is a nonprofit organization that strives to educate the public and farmers on the value and benefits of organic farming.

“We work all over the state,” said Scott Chaskey, president of the board of directors. “Our biggest goal is to educate farmers and the general public alike about organic farming and techniques, and we just keep trying to reach more and more people to try to get that message out.”

Organic farming avoids the use of pesticides and other man-made chemicals in favor of natural fertilizers and pest deterrents.

Lou Lego and his wife have been farming for more than 28 years. Lou said that they have between 35 and 40 acres, on which they grow pretty much everything under the sun.

“A lot of tree fruits, apples, peaches, plums...” Lou listed. “Potatoes and lettuce greens are a big one for us. But we grow pretty much everything we can, and it is all organic.”

Lou said that he and his wife decided to go entirely organic and become certified just over a decade ago.

“There are a lot of rules,” he said. “They come and look at your farm and how you do things and keep records. I think it has proven to be very beneficial. Now we have all those records of what we planted and what we did. Also through joining NOFA we have been able to meet a lot of other farmers that grow things organically; it has been great.”

Lou avoids the use of chemical substances, striving to work with the natural cycle of the land.

“We only use natural sprays, nothing chemical,” he said. “We have our own animals that provide manure, and we try to use everything we can that we have right here. If the land is healthier because we aren't using chemicals, then the things we grow are going to be healthier from that ground.”

Swartz and Chaseky said that only a minimal amount of research has been done by the USDA as to the benefits of eating organic, both pointing out that only about 1 percent of the USDA budget is directed towards organic research.

But it is their conjecture that from the research available thus far it is much healthier.

“You aren't getting all those pesticides and herbicides,” Chaseky said. “What research there is shows that this is better for the soil; healthy soil makes healthier plants, so we do believe that it is healthier for people to eat this way.”

According to Swartz a big part of the message of NOFA is to not only look for and grow organic, but also to look and buy locally.

“We say to look for the things with the fewest miles on them,” Swartz said. “We really encourage people to look for products locally.”

Luo said that annually from what is grown on his farm and what is served in the restaurant and sold in the store, more than 20,000 people are fed.

“I think people have forgotten how foods are supposed to taste,” Lou said. “We're used to things that have been sitting around and that have been grown with chemicals. The idea here is to show people what things can taste like and that it is better.”

This was reflected in the theme of the day.

Several chefs were set up at various stations using organically and locally grown products to prepare various dishes.

Eamon Lee, executive chef of The Century Club in Syracuse, prepared a chicken stew with carrots and cabbage as well as a bruchetta with local cheeses and organic tomatoes. As a chef it is his belief that these kinds of products create a better cooking and eating experience.

“There is no question about it, better products are going to make better dishes, period,” he said. “These organically grown foods I really do think are better to cook with and make a better end result.”

Between the information available and the foods to sample, visitors had a lot to take in. For many, like Jack and Pam Woollis of Syracuse, organic growing has been a longtime interest.

“We've been gardening organic for many years,” Pam said. “We just believe that it is better and better for you and that ultimately what you eat is going to taste better if it is grown organically.”