The Massachusetts chapter of the Northeast Organic Farming Association. NOFA/Mass welcomes everyone who cares about food, where it comes from and how it’s grown

Growing Organically Since 1982

Join NOFA/Mass

Membership is not just for farmers.

 

Consumers

"When I buy organic food from local producers, I am helping to support someone in my community and taking care of the land I live on."

- Mindy Harris
Local Foodie

At least three times a day consumers vote with their forks.  Influencing the food system is as simple as eating.  There is little else consumers spend as much time or money on as food. 

At NOFA/Mass we are passionate about helping consumers make informed choices about eating healthy organic produce.  We encourage our members to grow food at home, to shop locally, to support CSA programs, and to become engaged in our statewide and national policy initiatives.  We have lots of workshops and conferences to help support our consumers wherever they fall on the spectrum of organic food advocacy. 

If you want to raise chickens in your suburban backyard, if you need help finding ways of preserving the local harvest so that you can continue to consume local organic produce throughout the year, or if you are looking to cultivate some organic veggies in a community garden near you, we’ve got something for you.   And we also have a whole bunch of like-minded folks who are trying to take chemicals out of the food equation and are committed to improving their communities.

Events Of Interest

March 11, 2017 -
8:00am to 5:00pm

This all-day, hands-on workshop is ideal for the beginning cheesemaker. Using fresh grass-fed pastured milk from Upinngil farm, Cliff Hatch, veteran farmer and cheese artisan, will guide you through the process of making a number of simple cheese such as Camembert, Chevre, Brie, and Blue cheese. Along the way, we’ll talk about the process and history of cheese making and how different cheeses are made. With your palette sharpened and techniques honed, you’ll be ready to make your own artisanal cheese.

March 25, 2017 -
8:00am to 5:00pm

Using grass-fed, pastured milk from his family farm, Cliff will take you on hands-on journey through all the stages of making favorites like Cheddar and lesser-known hard cheeses like Caerphilly, Dunlop, or Wensleydale.

This class, suitable for the beginner and advanced cheese-maker, will give you a new appreciation for the ancient art of making complex, nutrient-dense, and obnoxiously delicious cheese.

May 6, 2017 -
12:00pm to 3:00pm

New England is blessed with an excellent climate for growing a wide variety of mushrooms, many of which contain rare nutritional and medicinal value. This hands-on workshop will teach you the techniques necessary to grow edible mushrooms in your landscape, whether it be a backyard, woodlot, or basement. We’ll primarily focus on cultivating lion’s mane and shiitake mushrooms, both renowned for their flavor, medicinal qualities, and ease of cultivation. The skills you’ll practice in this class will empower you to be begin your own mycelial adventures.