Early Bird Tickets: 2026 Symposium
Join the Urban Farming Institute and MDAR on March 28, 2026, at the UMASS Boston Campus Center for a one-day, in-person convening focused on farmer-led resilience, youth leadership, and community-driven food systems across Massachusetts. The symposium brings together urban farmers, growers, youth, policymakers, and partners for learning, collaboration, and action.
Registration opens this Friday, February 6 at 1:00 PM, with early bird pricing available through February 16. Mark your calendar and get ready to register!
| |
Fresh Produce, All Winter Long
Our Winter Farm Stand is in full swing! Join us every Thursday, 1-4 PM, for fresh fruits & vegetables, warm community energy, hot tea and crafts, and a chance to stay connected all winter long. Bundle up and stop by.
| |
Get Ready for Our Seedling Sale!
Our seedling sale website will be going live for pre-orders on Valentine's Day (February 14), offering a wide variety of seedlings to grow your garden with love. We'll have everything from vegetables and fruits to herbs and flowers available. Be sure to place your order early to secure your favorites!
| |
Curious About Our Farmer Training Program?
Stop by on February 26 at 5:30 PM to learn about the highly anticipated return of the UFI Farmer Training Program! Hear directly from our staff and past participants about their experiences. Bring your questions, get them answered, and take advantage of the opportunity to sign up on the spot.
*Refreshments will be provided.
| |
Grow Series is Back!
We’re excited to welcome back our Grow Series workshops this year, kicking things off with a Winter Houseplant Care session on February 7 with guest speaker Cassandra Desroches from Rooted by Cass. Whether you’re struggling to keep your plants alive through the cold months or ready to level up your indoor jungle, this workshop is for you.
|
Canning Workshop: Salsa Edition
We're partnering up with Sisters Who Cann for another workshop on February 25, and this time we’re turning up the flavor with a focus on salsa canning! Join us to learn safe, simple techniques for preserving fresh ingredients so you can enjoy them all year round. Whether you’re new to canning or looking to sharpen your skills, you’ll leave with knowledge, confidence, and salsa you can be proud of!
| |
The Crop Report
Although our farms are currently buried under snow, the start of the 2026 growing season is only a few weeks away. But before we start our first seeds in the greenhouse this month, we make our crop plan, which serves as our guide for the upcoming growing season.
Putting together the crop plan requires fitting all the different pieces of farming together, such as growing conditions, crop rotation, harvest needs, and distance between our farms. No one factor is more important than the other, and there are always tradeoffs. We start the process by gathering as a team to discuss what worked well last season, and what didn’t.
Crop rotation, or changing where we grow plants or plant families each year, is an important consideration. Rotating crops preserves soil fertility and reduces pests and diseases. We consider the different growing conditions at our farms. For example, some sites have more shade that keeps soil moist, while others are more exposed to sunshine and tend to dry out more quickly.
It is also important to consider what crops need the most attention, whether from weeding, trellising, or harvesting. Since we grow at different farms throughout the city, reducing the amount of travel between sites can save us a lot of time at the height of the season. Finally, we think about our previous year's harvest and decide whether planting more or less of certain crops would better meet our goals.
At the end of the process, we create a field map which shows each of our farms and what we plan to grow, how much, and where it will be planted. With the crop plan finished, we can begin ordering seeds and starting seedlings in the greenhouse for this year.
— Matthew, Assistant Farm Manager
| | | | February Recipe: Creamy Tuscan Chicken | | |
Ingredients
-
3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
-
½ tsp. salt
-
¼ tsp. ground black pepper
-
6 tbsp. all-purpose flour
-
2 tbsp. olive oil
-
2 tbsp. unsalted butter
-
3 cloves garlic minced
-
1 cup chicken stock
-
1 cup heavy cream
-
½ cup parmesan cheese grated
-
1 tsp. chili flakes
-
¼ tsp. dried oregano
-
¼ tsp. dried thyme
-
⅓ cup sundried tomatoes chopped
-
1 tbsp. fresh basil leaves
| | |
Instructions
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
- Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
- Sauté the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.
- Adjust the heat to medium-low and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- Season with salt and pepper to taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve warm over pasta.
| |
Strawberry Canning Workshop
Thank you to everyone who came out for the Sisters Who Cann Strawberry Canning Workshop we hosted last month! It was such a treat to learn, preserve, and share together. We’re grateful for your energy, curiosity, and commitment to building skills that support health, sustainability, and community. Thanks for spending the day with us, and we can’t wait to can with you again soon!
| | |
Rent Our Space
Need a space for your next event, workshop, or gathering? UFI has you covered with flexible rental options to fit your needs:
-
The House: Perfect for meetings, retreats, or small gatherings in a cozy, welcoming setting.
-
The Kitchen: A certified space ideal for cooking classes, meal prep, or food-based entrepreneurs.
-
The Outdoor Space: A beautiful open-air area great for community events, celebrations, or workshops.
-
Full Property Rental: Need it all? Rent the entire space for an immersive experience!
| |
| | | |
