Last year, sales of organic foods in the U-S reached more than 21-billion dollars, and these items can be really pricey. So how can consumers balance both? Consumers trying to save money should go for organic fruits and veggies that are at the highest risk for contamination.

It's spinach planting day at Health Barn U-S-A, and like everything in this garden, it's grown organically. "We allow the children to eat freely in the garden, and we don't want to be worried about there being pesticides or herbicides so that we have to be concerned what they can't eat," says registered dietician Stacey Antine.

The public's demand for organic produce continues to grow, even when it costs more, sometimes a lot more. "We kind of sacrifice a little bit to get him the organic stuff if the price is, you know, too expensive," says organic shopper Beth Hose. Shopper Mary Rosenberg agrees, "I would rather give up other things and not give up my choice of food, 'cause food to me is more important than a lot of other things."

So how do you get organic produce on your table without wrecking your budget? First, check websites that list fruits and veggies identified with high pesticide residues. Some otherwise healthy items that top the environmental working group's 'dirty dozen' list include non-organic peaches, apples, bell peppers, celery and strawberries. Next, consider the thickness of the peel. "If you're peeling a banana or you're peeling an orange, in that case the actual flesh of the fruit or vegetable is protected," says Antine.

And for some organics, like berries, she says go frozen, "This way you get the benefit of the organic, but it's not as, it's not as pricey as if you got the fresh." Stacey also says pesticide residues challenge the immune system, so you get more immune system benefit from organics which aren't treated with these chemicals.

To get a handy shopper card listing low to high risk produce is available at http://www.kingcounty.gov/employees/healthmatters/newsletter/july09/pesticidexposure.aspx, just search for pesticide exposure. And for the Environmental Working Group's 'dirty dozen' list, check www.foodnews.org