In this time of crazy incertitude and change, I feel grateful. I am here in Maine blessed with fresh air, great food, tons of chickens, two cute kitties, and my French hubby. We were able to enjoy the safe company of so many wonderful people on the farm all season. I miss gathering with friends and family, but at my non-profit Veggies to Table the work we do is meaningful and our goals lofty.
Despite the many challenges we faced we have accomplished so much in our second season at Veggies to Table. We have:
- Grown & donated 11,000+ pounds of produce
- Doubled our no-till grow area
- Drilled a well & survived a drought
- Bought a commercial fridge
- Built a washing station, outdoor kitchen, & installed irrigation
- Safely welcomed over 40 unique volunteers who donated over 4,000 hours to our cause
To thank you, our incredible supporters and volunteers, we have an exciting Giveaway that runs through Monday December 7. In order to continue our work we have started a Go Fund me.
For a chance at winning the following French inspired gifts, we ask that you:
- Follow: On Instagram and/or Facebook
- Comment: About what you are grateful for right now on one of our Giving Tuesday posts on Instagram/ Facebook (we posted daily from Sunday-Wednesday but comments can be anytime this week)
- Spread the Word: Share & tag a friend (or a few)
Four random winners who follow, comment, & tag, will receive one of these Gifts:
- A set of luxury French percale bedding(comforter cover, fitted sheet, 2x pillow cases —any bed size & color)
- A gift set from sustainable living Maine boutique du Jardin
- A city/gardening sash or clutch by Parisian based, American designer Kasia Dietz
- A $150 gift certificate for a future rental from Haven In (my former company).
Winners will be randomly chosen by midnight Monday December 7.
If you want to help our cause and see a great video on un, check out our Go Fund me Campaign.
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.
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.
Winter is on the way. We expect snow later today. Yesterday I harvested the purple brussel sprouts, the last of the salad, and the final carrots.
I learned that certain plants can take a bunch of frosts and will definitely plant more of them next year. Things like carrots, parsnips, beets, peas (to a certain degree), rutabagas, kale, spinach, salad and cilantro have lasted well despite the cold and some with the help of row covers.
As of yesterday we are left with kale, spinach, parsley, some last salad greens under row cover, and some parsnips I am overwintering.
It has been a great season. At Veggies to Table, our non-profit, we have given away over 4200 pounds of fresh organic produce to our neighbors in need. Exciting times in Maine!