Greens delivered to seven partner food pantries

The Merrymeeting Gleaners and the Androscoggin Gleaners delivered greens to seven food access agencies this week in four different counties. Thank you, Gleaners!

Our (new and regular) volunteers have been busy!

Kathy and Sara planting lettuce plants between the radish rows.

We welcomed three new volunteers on Wednesday who have promised to be regulars. Our new volunteers, Josie, Sage, and Bailey helped us put in an experimental butternut squash called Robin’s Koginut. It is from Row 7 Seed Company. It is supposed to have flavor that surpasses all other butternut squash. From the same company, we are trying a cucumber called 7082. This cucumber boasts bold and complex flavors. Time will tell, we will keep you posted.

On Friday, our regular volunteer, Kathy, was joined for the first time by Sara, a Growing to Give Board Member. Sara plans on volunteering regularly on Fridays.

More beds were planted with zucchini, 100 plants in so far, 100 more to go.

We are going back to reseed some of our root crops. Not sure why they are so spotty. Not enough rain, is definitely not a factor. The beets we are sowing in cell blocks so we can have some control over the germination.

Volunteers needed this Thursday! Our big Squash party is next Thursday, hoping to get in 400 plants that day. Sign up to volunteer here!

Grateful for our WWOOFERs and interns

Our WWOOFER, Julia, ended her stay with us. She was a great help and so fun to have around.

Patty tells me we have another WWOOFER coming at the end of this month. Our WWOOFERS, interns, and volunteers have kept us on track with our goals this season, it takes many hands.

That’s it, come on warm sunshine!

 


Theda Lyden, Growing to Give’s Co-Founder and Farm Manager

As farm manager, Theda plans and oversees all growing and harvesting activities. A long-time resident of Greene, she is a Master Gardener and ceramic artist. Previously, Theda operated her own farmers market business, Dig it Farm, selling certified organic herbs, flowers, and perennials at the Portland Farmers Market. She also worked many years as the executive chef at the award-winning Harraseeket Inn in Freeport, Maine. As a chef, Theda was instrumental in building partnerships with local farmers and growers, with an emphasis on organic and all-natural local food. For fun and relaxation, Theda is an avid sea kayaker and alpine skier.