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

Past Events

August 11, 2017 (All day) to August 13, 2017 (All day)
Hampshire College, Amherst

Cultivating The Organic Grassroots Movement

The Northeast Organic Farming Association’s Summer Conference is the community learning hub of the NOFA universe. We learn, we play, and we enjoy a weekend of skill building, inspiration and entertainment. It is our opportunity to get together and inspire one another during a family friendly weekend with people living the same lifestyle, holding the same vision and working respectively in many ways toward the same goals.

More Info at www.nofasummerconference.org

August 10, 2017 -
6:00pm to 8:00pm
City Natives, Mattapan

NOFA Member - $20
General Public - $24

Cover Crops are a great way to provide natural fertilizer to any growing space. WHen applied correctly, cover crops are a great addition to even the smallest of spaces. Learn how to use cover crops in small spaces and gardens. Tom Akin from the USDA National Resources Conservation Service will give information and demonstrate the best ways to incorporate cover crops into small gardens.

July 25, 2017 -
7:00pm to 8:00pm
Online, Anywhere

Free

Sharon Gensler, NOFA’s new Soil Carbon Outreach Coordinator, will discuss how carbon farming can be used to increase soil carbon in small spaces.  Utilizing cover cropping and interplanting and incorporating small livestock, soil carbon farming practices can be used in smaller spaces by gardeners and homesteaders to achieve soil fertility.

July 17, 2017 -
6:00pm to 8:30pm
Blue Heron Organic Farm, Lincoln

This event has been cancelled. Registrants will be notified and refunded.

The metropolitan Boston region is home to over 100 species of edible wild plants, some of which are more nutritious and/or flavorful than their cultivated counterparts (including common farm and garden weeds like Dandelion, Wild Mustard, Purslane and Lamb’s Quarters). Join Russ Cohen, expert forager and author, on an evening ramble in and around Blue Heron Organic Farm in Lincoln to learn about at least two dozen edible species.

July 13, 2017 -
6:00pm to 8:30pm
South Street Farm, Somerville

NOFA Member - $20
General Public - $24

Learn how to understand the health of your plants through observation and other monitoring methods. We will test Conductivity and Brix monitoring for activity during the season.  The session will also look at using foliar sprays and nutrient drenches to keep plants healthy.

July 9, 2017 -
9:00am to 5:00pm
Woven Roots Farm, Tyringham

NOFA/MOFGA Member - $75
General Public - $95
*add $10 for walk-ins

Learn techniques for intensively growing vegetables using no-till practices on a commercial scale from long-time farmers Jen and Pete Salinetti of Woven Roots Farm. Jen and Pete have managed their diversified vegetable farm for over 15 years using inexpensive, low-tech tools. Their system has built a soil with incredible structure, water-holding capacity, and the soil life needed to grow nutrient-dense crops. They’ve been able to do so all while reducing the use of fossil fuels and compaction associated with tractor equipment.

June 27, 2017 -
7:00pm to 8:00pm
Online, Anywhere

Free

Astarte Farm is in the process of converting a 3.5 acre certified organic market garden to 100% no-till using compost and biochar blends. Inspired by the seminal work of Dr. Elaine Ingham, our crew is developing techniques to produce sustainable yields with minimal soil disturbance. Relying on soil biology to release plant-available nutrients from our soils is a leap of faith for many farmers, and we intend to show both the good, the bad and the ugly results we have achieved during our first three years with no-till farming.

June 25, 2017 -
1:00pm to 4:00pm
Full Kettle Farm, Sunderland

NOFA Member - $36
General Public - $45
*add $5 for walk-ins

The demand for local, organic herbs is rapidly growing with the revival of herbalism and integrated medicine. This workshop will provide an overview of what it takes to grow and manage a successful herbal market garden. Full Kettle Farm’s Greg Disterhoft will walk us through soil, light & water requirements, cool and warm season herbs, annuals vs. perennials, transplanting, harvesting, fertility, and the maintenance of a variety of herbs. Greg will demonstrate how he propagates and cultivates a wide array of herbs (including high value herbs like ashwagandha, astragalus, tulsi, and clary sage).

June 17, 2017 -
10:00am to 3:00pm
Wildside Cottage and Gardens , Conway

NOFA/MOFGA Member - $54 General Public - $67 

*add $5 for walk-ins

The work of building the dream homestead starts well before the first garden is dug or the greenhouse is built. Creating an efficient and flourishing home and garden, one that yields abundantly but needs few inputs, requires skillful planning. Each element must intelligently connect with every other element in the system.

May 30, 2017 -
7:00pm to 8:00pm
, Anywhere

Free

Jack Kittredge will describe what happened at the recent Paris conference on "Sequestering Carbon in Soil, Addressing the Climate Threat" where 180 scientists, policy makers, farmers, and NGO representatives discussed the latest carbon science and developing policies to deal with mitigating climate change. Jack will also answer questions relating to the natural science of the process of carbon sequestration, and how farmers and gardeners in the Northeast can help in what needs to be a global project.

May 6, 2017 -
12:00pm to 3:00pm
Allandale Farm , Brookline

NOFA/MOFGA Member - $40
Non-member - $50

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.

April 25, 2017 -
7:00pm to 8:00pm
, Anywhere

Webinar Series Part 1

No-Till Anywhere, Grow Food Everywhere!

April 24, 2017 -
3:00pm to 5:30pm
First Light Farm, Hamilton

NOFA/MOFGA Member - $25
Non-member - $32
*add $5 for walk-ins

By now, most farmers know the importance of minimizing tillage: better soil structure, more water retention, carbon sequestration, and enhanced soil biology. But, for organic farmers the theory is often easier than the practice. Over the years Mike Raymond at First Light Farm has tried a number of strategies to maximize their soil biology and minimize their soil disturbance. Mike has tried a wide variety of practices to keep soil structure intact and organic matter as high as possible, including strip tillage, permanent pathways, cover crop mixes, and trialing a wide assortment of tillage and cultivation implements.

April 22, 2017 -
5:00pm to 7:30pm
Various Locations, Various Cities

Free

Who doesn't love a potluck? Especially with folks who know and grow their food! Join NOFA/Mass on Earth Day to celebrate land, community, and food. Potlucks are being held at gardens, farms, and homesteads throughout Massachusetts. Everyone is welcome. The vision is simple: conversation, walking on the land, eating together, building connection, being inspired, offering support, sharing a vision of a restorative future and imagining practical ways to get there.

April 19, 2017 -
6:00pm to 8:00pm
Somerville Community Corporation, Somerville

NOFA/MOFGA Member - $20
General Public - $24

Understanding the importance of early childhood development in humans gives us insights about the same stage in plant life. This workshop will go over working with seedlings and using inoculants to assist with strong and healthy seedling growth.

April 19, 2017 -
6:00pm to 8:00pm
Ground Work Location, Somerville

NOFA/MOFGA Member - $20
General Public - $24

Prepare the soil well and create the environment for your seedlings to thrive. With a few simple practices and good systems, weeding, pests and disease can be dramatically reduced while your crops thrive.

April 8, 2017 -
9:00am to 4:00pm
Small Ones Farm, Amherst

NOFA/MOFGA Member - $72 General Public - $90

*add $5 for walk-ins

Free yourself from the expense of nursery-bought fruit trees! A fundamental skill of the self-sufficient orchardist, grafting gives you the freedom to save desirable varieties, produce your own trees for free, and swap out varieties you don’t like without having to take out the whole tree.

March 29, 2017 -
6:00pm to 8:00pm
The KITCHEN at the Boston Public Market, Boston

NOFA/MOFGA Member - $20
General Public - $24

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 25, 2017 -
8:00am to 5:00pm
Upinngil Farm, Gill

NOFA/MOFGA Member - $100 General Public - $130 

*add $10 for walk-ins

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.

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

NOFA/MOFGA Member - $100 General Public - $130 

*add $10 for walk-ins

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.

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