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 8, 2015 - 10:00am to 1:00pm

This workshop will be divided into two parts. First, Bob will cover the designs of the greenhouse attached to the home and the root cellar.

March 22, 2015 - 2:00pm to 4:00pm

Peach trees are both beautiful and generous. With a little care peach trees are delightfully delicious, early bearing and relatively easy to grow. During this hands-on, interactive workshop, we will look at peach varieties and practical care of trees.

May 3, 2015 - 10:00am to 4:30pm

At this hands on workshop Jake Levin, The Roving Butcher, will lead participants in the slaughter, bleeding, scalding, evisceration, and eventually the break down into various pork cuts, of a market weight pig. There will be a tour of the historic 95-acre Frohloff Farm, 20 acres of which are managed as a hog operation by farmer Bill St. Croix.