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 four seasons
In five seasons we have grown and donated over 57,168 pounds (47,640 meals) of organic produce and 66,867 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 we grow on an acre and a half of no till beds.
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 rainest 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