"I want good health and it stems from organic gardening. We learn to eat the right things, the most nourishing, and avoid pesticides."
- Jean Iversen Organic Gardener for 82 years
There is nothing more satisfying than thrusting your hands in the dirt during the warm growing season. Creating beauty and sustenance in a backyard or community garden through organic gardening practices is more than just a serious hobby; it’s a means of truly engaging as producers in a decentralized local food system. Organic flower gardening is also a means of building up the local ecology, including bee populations and beneficial insects.
At NOFA/Mass we believe that taking responsibility for the ecosystem around us is part of being a land steward; that privilege can start just a few steps outside your back door. NOFA/Mass gardeners span across many levels of knowledge. We have homesteaders growing food for themselves, we have chefs planting herb gardens on restaurant rooftops, we have suburban moms picking tomatoes with their kids in the backyard, and we have urban foodies creating flower boxes on their windowsills. Whatever your level of engagement is, NOFA/Mass provides a series of Organic Gardening workshops statewide, along with workshops designed to help support organic gardening practices, such as our Soil Series, Compost workshops, and Landscaping demonstrations.
Sparked by a request from a member gardener, we have started a NOFA/Mass gardener's forum. More information can be found here.
As the harvest really increases, it is time to think about how you are going to preserve all of those wonderful vegetables. The first workshop in our Fall Food Preservation series will focus on lacto-fermented pickles, dilly beans and salsa. These have long been a staple of Beth Ingham and Noonday Farm’s pantry.
Join us for a fall farm dinner at the working farm home of the NOFA/Mass Executive Director and Policy Director, Many Hands Organic Farm (MHOF). Participants will savor a fresh, healthful, organic and uniquely delicious dinner, lovingly grown and prepared by Julie Rawson, Jack Kittredge and the MHOF staff. Enjoy an intimate pre-dinner tour of the MHOF fruit operation - large, small and minor certified organic fruit, led by Julie and Jack.
Fermented cabbage, better known as sauerkraut, is a easy, healthy and efficient way to store those heads of cabbage abundant this time of year. Sauerkraut is made by combining cabbage, salt and other herbs or vegetables and letting them mingle with friendly lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. These bacteria help to create that yummy, tangy, acidic sauerkraut taste, and are a great way to introduce beneficial microbes to your body.