Fall is in the air at Veggies to Table and the fields are brimming with abundance. The dedicated crew and incredible volunteers are deep in harvest mode—armloads of organic vegetables and flowers (think dahlias!), are headed out to feed both body and soul in our community. There are still tomatoes, eggplants, beans and zucchini until a frost hits! Cool weather crops include arugula, parsnips, potatoes, turnips, radish, cabbage, kale, chard, beets and more.  

Here are a couple of quotes from recent volunteers showing their impact: 

“My life is forever changed for having spent a month on your farm. My experience has been beyond anything I expected. You are making a real difference in the community while training up a group of intelligent, dedicated and compassionate young people. Seeing that the regenerative farm really works and having young people interested in this gives me so much hope for the future.” Candice B, July 2025 

 “We often discuss how the farm feeds hungry people, bringing dignity by offering them the most beautiful, fresh produce — something so many of us take for granted. We also talk about how Veggies to Table connects those who are lonely, volunteers and others seeking conversation, companionship, and community. One facet less noted is how the intergenerational, international relationships among WWOOFers, staff, and volunteers nourish us. My time here gave me laughter, gorgeous food, simple friendship, and tremendous peace. Our labor for such an important purpose makes us better. I won’t forget the wholeness I feel here, nor my passion for feeding and bringing dignity and joy to others.!” Genevieve, August 2025 

A Season of Celebration  

Veggies to Table is still glowing from the joy and energy of their Dîneren Blanc–style fundraiser on August 10th at Bigelow Laboratory for Ocean Sciences. Thanks to everyone who attended, sponsored, donated prizes, food and drinks they raised over $248,000! These funds will pay the current crew and allow them to hire a qualified educator and a full time development professional leading the non-profit into an even more successful future feeding the hungry. 

Upcoming Events—Get Involved 

Macaron Baking Class with Alain – October 18, Local Batch Kitchen 10 AM - 12PM 

A few spots are still available!  Take a class with co-founder and French native Alain Ollier to learn the delicate art of making French macarons. You will, of course, be taking home delicious treats, and sampling along the way. Buy Tickets: https://bit.ly/46SaM2L 

Final Farm Tour of the Season– October 14, 3 PM 
Come along one last walk through the verdant fields before winter arrives. See where the magic happens, experience the beauty of fall on the farm, and learn about the mission and story of Veggies to Table. Fingers crossed the frost holds off. Sign up for free: http://bit.ly/4nCkUE3 

Join Veggies to Table at Maine Beer Company  – October 29, from 4–8 PM! 20% of  food sales will go to Veggis to Table. Enjoy great beer, food, people, and help our community thrive. 

The Need Has Never Been Greater  

Even as Veggies to Table celebrates the abundance of the season, and their fundraising success, one cannot ignore the challenges ahead. Recent decisions at the federal level have profound implications for food security and public health: 

• SNAP benefits have been cut, threatening the food supply for many in Maine. 
   

• The SNAP-Ed program (nutrition education for SNAP participants) in Maine is being eliminated, removing support that helped families stretch their benefits, cook healthy meals, and make nutritious choices. 
   

• The government has ended the annual report on hunger in America, a key tool for tracking food insecurity. 

The work of organizations like Veggies to Table  is crucial. Veggies to Table hopes to fill some of the above gaps by growing greater amounts of produce and by deepening and further developing their education program. 

How You Can Help  

• Volunteer: In the fields, help arranging flowers, or lending a hand behind the scenes with events, sponsors, grants, marketing, house parties, thank-you writing, and more! Email: info@veggiestotable.org. 

• Spread the Word: Share the story of hunger in Maine with friends, neighbors, and on social media. 

• Donate: Help keep the fields growing, workers paid, volunteers supported, and our community fed: https://veggiestotable.org/donate 
   

Together, our community can turn this time of uncertainty into a season of hope.