I can’t get enough of the view of the farm from above.
And I can’t give away enough flowers. It makes me very happy to create joy. I had hoped to plant even more flowers this year to donate to those in need along with organic produce through Veggies to Table, but with the pandemic, we focused on food. That said, we have donated over a 150 bouquets so far this season with lots more to go.
I am working on raising funds for cold storage so flowers and produce can be harvested and stored for lengths of time. Once this is a reality I will, most definitely, be able to expand on the flower giving!
Here I am a few weeks ago in my lively, and lovely, cucumber patch. Sadly, cucumber beetles and squash bugs took over and, in the end, won. Our plants put up a valiant fight and we were able to harvest, and donate tons of cucumbers to pantries and summer lunch programs around the community. A week ago, I made the decision to pull the plants along with all of the squash and pumpkins that were planted in the same area. It was sad. But, then it was happy as we planted spinach, salad, kale, chard and radishes. They are coming up and happy so far. I am excited to see how they fare as the weather cools. We have row covered and are adding a small low tunnel to the kale and some salad to help it last longer into cool weather.
Me, doing what we do at my non-profit Veggies to Table, donating a lot of produce to the Boothbay pantry on Friday am. I also was able to make over 30 bouquets of flowers to go along with the tomatoes, cucumbers, onions, scallions and pumpkins we have been donating. Sharing the joy of flowers can’t be beat… along with feeding those in need of course.
Our second growing season at Veggies to Table is going strong with over 2000 pounds of food already donated. Despite many challenges, COVID-19, social distancing, masks, drought, pests and more, we are harvesting and donating produce and flowers like crazy.
I will try to be better about updating Paris to Maine… but I am good about Instagram if you want to follow more of what’s happening on the farm.
Veggies to Table, my non-profit, has received some wonderful press of late that I am happy to share. From a feature in Forbes to the Boothbay Register and a lengthy piece on News Center Maine, it’s been exciting. More fun news to come soon.
We are harvesting; tomatoes, peppers, sweet potato leaves, salad, cucumbers, onions, shallots, garlic, kale, chard, beans, beets, turnips, basil, sage, scallions and tons of dahlias, zinnias, sunflowers and more.
We also have a lot of roosters. Luckily this gorgeous guy found a new home. Let me know if you want a lovely rooster to protect your ladies, or for a pet!
And we hope you can visit us… socially distanced, and with a mask of course! We love sharing the farm.
All photos Erica Berman unless otherwise noted.
It was a lot of work. I had to sort through, alphabetize and arrange all my seeds. next I had to figure out which ones I may, or may not, plant this year. Then I had to organize and make bundles. And it was a lot of seeds, 1100 packets to be exact. Each bunch included a variety of the following; greens, peas, carrots, tomatoes, broccoli, peppers, kale, chard, pumpkins, zucchini, summer squash, winter squash, herbs and a mix of flowers. They were all picked up (at a distance) and brought to the Jefferson Area Food Pantry, the Whitefield Pantry, and the Boothbay Pantry so that their recipients can plant their own garden and grow their own food. Exciting times for growing food in Maine and spring is on the way.