Know Your Organic Producers
MOFGA has been certifying organic farmers since 1972 and is one of the country’s oldest certification programs. MOFGA Certification Services LLC (MCS) was formed by MOFGA in 2002 to provide USDA-accredited organic certification services to Maine farmers and food processors. Our service area currently consists of Maine, New Hampshire and Massachusetts. MCS certifies crops, wild crops, sea vegetables, livestock, livestock products, and processed products to the USDA National Organic Program standard.
Get to know some of our certified organic producers in the videos and features below! These features were originally published in The Maine Organic Farmer & Gardener, and may reference farms that are not currently certified by MOFGA. For our regularly updated listing of organic producers, and to find organic products near you, use our find organic search tool. You may also check the certification status at the Organic Integrity Database site.
Aurora Mills and Farm: Growing Grains, Building Community, Fighting Climate Change
A second-generation organic farmer, Sara Williams Flewelling and her husband and business partner Marcus Flewelling at Aurora Mills and Farm are committed to organic agriculture. Together, along with Sara’s father, they work to feed communities across Maine and New England while restoring the land for future generations. From cultivating grains to milling them for flour and rolled oats, Aurora Mills and Farm takes their organic certification seriously.
MOFGA Certified Organic proves their commitment to organic farming — protecting soil health, supporting the local economy, and addressing climate change. When you choose products from Aurora Mills and Farm, you’re not just buying grain or flour — you’re investing in climate-smart farming. Look for the MOFGA Certified Organic label and nurture Maine, one bite at a time.
Experience the Heart of Organic Dairy at Springside Farms
For Randall Bates, farming is more than a profession — it’s a life rooted in his family’s land and legacy. At Springside Farms, every decision, from sustainable forest management to individual care for each cow, reflects a deep commitment to the land, the animals, and the community.
MOFGA Certified Organic ensures humane animal care and sustainable farming practices, making small family farms like Springside possible. When you choose organic dairy, you’re not just buying milk — you’re helping to preserve a way of life. Look for the MOFGA Certified Organic label and support your local farming community. When shopping at the grocery store, also consider purchasing dairy products made by Organic Valley and Stonyfield, which are two larger processors that purchase organic milk from Maine’s farms.
New Spoke Farm: First-Generation Farmers Growing for the Future
At New Spoke Farm, Janelle Plummer and Ross Spencer are building a thriving vegetable farm, guided by the principles of MOFGA Certified Organic. MOFGA’s certification goes above and beyond the U.S. Department of Agriculture standards, emphasizing soil-based farming and ensuring their farm not only feeds their community but also nurtures the land for future generations.
Through MOFGA’s farmer programs, Plummer and Spencer have found the technical and financial guidance necessary to run a viable farming operation. When you choose MOFGA Certified Organic products, you’re supporting farmers dedicated to organic agriculture. Look for the MOFGA label and support the gold standard in organic.
Kearsarge Food Hub: A Nurturing Space for the Community
By Tim King The Kearsarge Food Hub, in Bradford, New Hampshire, will celebrate its 10th year in 2025. Since its founding as Sweet Beet Farm a decade ago it has been transforming the concept of what a food hub is. Many food hubs center their activities on being what the
Replenova Farm: Providing Good Food and Possibility
By Sonja Heyck-Merlin Possibilities greet customers as they step into Replenova Farm’s store and take-out counter on busy Route 136 in Durham, Maine. And they change with the seasons. In the summer, there are cucumbers to pickle, jars of fresh local strawberry jam ready to be slathered onto a slice
Community Farm Grows and Gives to Mitigate Climate Change and Food Insecurity
By Martha Leggat, Growing to Give Education Coordinator If you arrive at Growing to Give early enough on a summer morning, you’ll find a quiet moment to savor the brilliant purple amaranth, the 6-foot-tall sunflowers, and the dahlias of every color and variety. You’ll observe contrasting rows of companion-planted vegetables
Organic Bean to Bar: Bixby Chocolate Breaks the Mold
By Sonja Heyck-Merlin Opening a Bixby Chocolate bar reveals an intricate work of art — an octopus stretching out each of its long undulating arms in search of a book. A replica of Bixby owner Kate McAleer’s great-great-grandparents’ Victorian-era etched book plate, the image is a metaphor for McAleer, who
Growing Food and Community: Connecting Children with Nature through Farming
Frinklepod Farm, known for its commitment to organic farming and community engagement, is thrilled to be sharing their farm in a new partnership, as of 2024, with Stephanie McDonough, founder and director of Farm to Table Kids camp, expanding their already diverse farm offerings. The collaboration aims to provide children
Agritourism in Maine: On-Farm Events Equal Business Diversity for Farmers
By Sonja Heyck-Merlin “We built a bar right over the manure gutter. It’s still a little mind-blowing. I’m only just now not seeing it as a milking pattern. I still half expect to see cows when I walk in,” says Heide Purinton-Brown of Toddy Pond Farm in the rolling hills
Litchfield Farmers Produce Award-Winning Organic Goat Cheese
By Tim King Among the stone walls, forests and fields on Oak Hill Road in Litchfield, Maine, a herd of 20 Nubian-Alpine goats turn browse and pasture into fresh milk, which Aaron Grim and Briis Wile turn into award-winning organic cheese. As one might expect of a cheesemaker, Grim loves
Farmer Collaborative Aims to Increase Grain Production in New Hampshire
By Jennifer Wilhelm New England is not currently known for its grain production. Due to topography and climate, growing grains — particularly small grains like oat, wheat and rye — has more recently been left to the Midwest, where land is flat and open. The forested and mountainous landscape in
Fermentation and Friendship at Thirty Acre Farm
By Sonja Heyck-Merlin Like the owners of many small businesses, Simon Frost and Daniel Price of Thirty Acre Farm have found that division of labor works best. Price grows the vegetables and Frost adds value by transforming the produce into lacto-ferments in their processing facility in Bremen, Maine. The product
