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.

 

Gardeners

"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.

Events Of Interest

March 9, 2017 -
6:00pm to 8:00pm

Plants evolved a symbiotic relationship with soil life that gives them everything they need to thrive. This workshop will cover how to create the environment in your soil that can help this happen.

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.