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.

 

Landscapers

"The goal of landscaping is to create and maintain a beautiful place outdoors. For a place's beauty to last, it needs to be healthy. "

- Luke Pryjma
Second Hand Farm

The mission of the Northeast Organic Farming Association's Organic Land Care Program (NOFA OLC) is to extend the vision and principles of organic agriculture to the care of the landscapes where people carry out their daily lives.  Most NOFA organic land care activity emanates from the CT NOFA office, and many of your questions can be answered at this link.  We at NOFA/Mass are very appreciative that CT NOFA houses this expertise.

Organic land care is a sustainable ecological landscaping system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-site inputs and on management practices that restore, maintain and enhance ecological harmony and beauty in urban and suburban landscapes and gardens. Organic, in particular, means landscaping with no synthetic pesticides of any kind (insecticides, herbicides, fungicides, etc.) and with no synthetic fertilizers or soil amendments.

The NOFA OLC Standards further define organic land care as an approach that:

  • Focuses on building healthy soils that reduce the need for watering and fertilizing
  • Increases biodiversity and avoids invasive species
  • Reduces the risk to children and pets from any kind of pesticides
  • Protects water resources from excess nutrients and pesticides

More information on NOFA's Organic Land Care Accreditation Program can be found here.  Please note that accreditation does not include NOFA membership, nor does NOFA membership include accreditation.  

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.