Actually, it's likely not 'organic' vs 'non-organic' that produces the best flavor but the variety of the produce. If you grow the same mass-produced varieties of fruits and veggies (the ones engineered because they are disease resistant, travel well, high yield, ripen appropriately for mass production, etc), then yours will taste an awful lot like the ones you buy from the grocery store.

If you grow or buy from a farmer, varieties that haven't been engineered to death, they will taste about 1000 times better. That's why heirloom tomatoes taste like an entirely different species than the big boys from the grocery store.

We have 5 varieties of plums in our yard. Some are delicious, some suck for eating but make great prunes and others are best left to the birds (literally). There used to be 1000's of different varieties of apples grown (and easily available) in the US...now there are like less than 50 different varieties commercially grown. Same for broccoli. Did you know that 95% of all broccoli grown commercially in the US is the exact same variety? It's insane from a sustainability, long term health and production point of view. Not to mention, some of those other varieties just plain taste better!!