OUR MISSION

We grow top-quality organic produce and flowers to donate to local people experiencing hunger and needing joy, demonstrate sustainable growing methods, and create lasting connections on the farm and beyond.

OUR STORY

It all started with a move from Paris to Maine, some land, a need, and a lot of hard work. Veggies to Table is the result of a dream and idea based on the unfortunate reality of hunger prevalent in Maine today and wanting to provide all local folks access to food justice.

Veggies to Table was founded to bring healthy nutrient dense produce to the tables of hungry community members—a deep-rooted need not being fully met by other local initiatives. We are committed to bringing normalcy and dignity to individuals and families who have lost control over that most basic of choices and decisions—what to eat.

Our passion for farming, equity, and social justice brings our produce to groups of disparate socio-economic and cultural backgrounds through such organizations as pantries, schools, summer lunch programs, and hospitals. We are fortunate to have a wonderful group of volunteers, some who receive our produce and flowers, on the farm working together for the greater good of the community.

After consulting with food security initiatives in our community, we aim to complement and supplement other local efforts—filling the gaps by growing and donating nutritious, top-quality, and culturally appropriate crops for our recipients. We work with a network of over 35 local partners who distribute our produce and flowers to those in need in our community.

We help restore dignity to those who have lost one of the most basic life functions—the ability to feed themselves. The goal? Universal access to nutritious, affordable, and culturally appropriate food for everyone.

Additionally, in an aging population where many people face isolation, Veggies to Table’s hope is that we can help break this lonely cycle. With our diverse volunteer community everyone is welcome. People of every age, belief, and background can meet, connect, and create lasting relationships right here on the farm.

WHAT WE have ACHIEVED in our first six seasons

In six seasons we have grown and donated over 77,000+ pounds (64,166 meals) of organic produce and 95,000 flowers to 35+ local organizations and families with the help of over 491 volunteers and our crew. We started in 2019 growing on a 1/4 an acre and now grow on an acre and a half no-till permanent raised beds.

WHAT WE ACHIEVED IN 2024

  • Grew on 1.3 acres

  • We grew 34 types of fruits and vegetables (171 varieties), 47 types of flowers, (145 varieties), 7 types of herbs (15 varieties), and 5 cover crops

  • Donated over 19,875 pounds (70,046 individual servings) of organic produce to 35+ partners

  • Donated 28,000+ flowers creating even more #flowerjoy than every before

  • Welcomed 144 local volunteers, Wwoofers and Workaways onto the farm, and behind the scenes, who worked 4500+ hours including Lincoln Academy IDEAL program & Sequinland Gap Year and Bowdoin College students, the Carpenter’s Boatshop and more

  • Finished building, and started using, our propagation greenhouse

  • Held our first successful live event a ‘Diner en Blanc’ auction—raising over $187,000

WHAT WE ACHIEVED IN 2023

  • Grew on 1.3 acres

  • We grew 34 types of fruits and vegetables (171 varieties), 47 types of flowers, (145 varieties), 7 types of herbs (15 varieties), and 5 cover crops

  • Donated over 12,336+ pounds (10,280 meals) of organic produce to over 35 organizations and partners despite the rainiest season on record.

  • Donated over 23,467 flowers & successfully completed multiple flower pop-ups at the East Boothbay General Store, Bred in the Bone, Booktoberfest, and Pumpkinfest.

  • Donated many hundreds of dahlia tubers to our pantry partners and 250 tubers to the Maine State prison in Warren so they could grow and donate #flowerjoy to their community.

  • Welcomed 120 unique volunteers and Wwoofers onto the farm, and behind the scenes, who worked 4450+ hours including Lincoln Academy IDEAL program & Forman School Ingenuity Gap year students

  • Attended the weekly Boothbay Farmer’s market w/an info table and Veggies merchandise

  • Raised money and built a 100x16 foot Farmer’s Friend grow tunnel

  • Raised money and are currently building a 30x48 foot propagation greenhouse

WHAT WE ACHIEVED IN 2022

  • Grew on 1 acre

  • Donated over 13,500+ pounds (11,250 meals) of organic produce to over 35 organizations and partners (drought & deer were not on our side this season and we are proud of our achievements despite).

  • Donated over 15,321 flowers & successfully completed flower pop-ups at the East Boothbay General Store, Oxbow Brewery, Oyster River Wine, Vessel & Vine, and the Penobscot Bay Language School to raise money for the farm by selling thousands of flowers we grew from seed to create #flowerjoy.

  • Expanded our no-till grow space and continued to grow 85+ kinds of fruits, herbs, vegetables, and flowers and over 200 specific varieties

  • Welcomed over 135 unique volunteers and Wwoofers onto the farm who worked thousands of hours including Lincoln Academy IDEAL program & Wiscasset Middle High Alt Ed students

  • Attended the Boothbay Farmer’s market w/an info table and sold Veggies merchandise

  • Finished an on site apartment to house a crew member

WHAT WE ACHIEVED IN 2021

  • Grew on .75 acre

  • Donated over 16,000+ pounds (13,333 meals) of organic produce to over 30 organizations and partners

  • Donated over 20,250 flowers

  • Expanded our no-till grow space and continued to grow over 75+ kinds of fruits, vegetables, and flowers and over 175 specific varieties

  • Built our cold storage unit

  • Welcomed 82 unique volunteers, interns and Wwoofers safely onto the farm who worked thousands of hours

  • Completed our first ever successful flower CSA

WHAT WE ACHIEVED IN 2020

  • Grew on 1/2 acre

  • Donated over 11,000 pounds (9167 meals) of organic produce to over 30 organizations and partners

  • Donated 6750 flowers

  • Created a COVID-19 safe space for over 40 unique volunteers to get outside and help our community

  • Continued using no-till farming practices to preserve and build our soil

  • Grew over 50 kinds of fruits, vegetables, and flowers and over 100 specific varieties

  • Drilled a well and installed an irrigation system

  • Welcomed over 40 unique volunteers, interns and Wwoofers safely onto the farm during the COVID-19 pandemic

  • Built an exterior kitchen—safe dining for the live-in crew

WHAT WE ACHIEVED IN 2019

  • Grew on 1/4 acre

  • Created Veggies to Table and became a 501c3 (non-profit) in June 2019

  • Donated over 4250 pounds (3269 meals) of organic produce to over 30 organizations and partners in our 1st season

  • Donated 1125 flowers

  • Grew using no-till farming practices to preserve and build our soil

  • Welcomed over 100 unique volunteers, interns and Wwoofers onto the farm who worked thousands of hours

  • Grew over 50 kinds of fruits, vegetables, and flowers and over 100 specific varieties