I don't put a ton of stock in USDA organic labeling. I put more thought/research into how things were grown than into the label because organic (particularly re: meat and dairy) can include practices I oppose. Organic corn isn't any healthier for cows than non-organic, and cage free is meaningless if all it means is that chickens are loose in overcrowded poultry houses.
Like Mnrose, I'm fortunate to live in an area where I can go direct to the farms and farmers to get what I want. I buy pasture-raised meats and truly free range eggs, and the veggies that I don't grow come mostly from small farms who use natural and no-spray growing methods but are not certified organic (which is a long and costly process). I grow a lot of my own produce too, and can and freeze to get through the winter rather than buying expensive, out-of-season, foreign-grown from the grocery store.
All that said, I do buy organics in certain things... Thin-skinned or eat-whole varieties of produce, especially when foreign grown because some of the products used in the berry-producing regions of S. America can't even be applied in the US any more, and some processed items like crackers or sauces because that's so often the only way to find products without HFCS, food dyes, or other additives I prefer to avoid.