I grow organic veggies and fruits, but just for my own family and a few friends. I do it the no till, raised bed way or else using food grade 55 gallon drums, even though I have 10 acres at my disposal. And I never worrried about formal organic certification because, after all, I'm the one growing the food I feed my family. But I'm also a Tennessee master gardener, and this afternoon, I got a telephone call from a guy that the local extension service referred to me. We live in a small, rural community that has lots of farms, but absolutely NO ONE practicing any kind of organic growing except for me. And now, this guy wants to do some. Thing is, his situation is far different from mine, so I don't know the answers either. Can any of you help this guy? Here's his situation: Mike has 2 acres of land that his father is giving him to start a profit motivated, organic vegetable growing operation on. The land has been growing hay for the last ten years, nothing else, and no chemicals have been used on the land for the last decade. He lives in the middle of cotton country, so his neighbors are probably using lots of chemicals, but the nearest neighbor is a half of a mile away. Mike has a tractor, plow and disk available to him to work the land, plus cow manure on the land adjacent to his (his father owns a number of heads of cattle). The manure is spread out all over a number of acres, though, it's not like it is gathered in one place and in the process of composting. He also has about $5,000 in funds to get started. There is a market for his produce about an hour away from here at the big Farmer's Market in Shelby County (Memphis), but only after his produce is officially certified "organic." The typical consumers willing to buy produce at this Farmer's Market are only willing to shell out the bucks when they see the official certification label, not in the years it might take to build up to official certification. So here are the questions he asked the extension agent (who didn't know), and now he's asking me (and I don't know either): 1, What crops would he be best growing to sell to a finicky, "uppity class" suburban clientele? 2, What does he need to do in order to get that all important "Organic Certification" label that makes these rich suburbanites pry open their pocketbooks? Can it be done in one growing season, if the land is free of chemicals?