Contact Us

Nate Drummond
Gabrielle Gosselin
52 Centers Point Rd
Bowdoinham, ME
(207) 666-8135

Please feel free to contact us if you would like more information about our farm and our produce. Or better yet, schedule a farm visit. We are happy to show visitors around the farm!



At Six River Farm we grow a diverse mix of vegetables available at local farmers markets, restaurants, and natural food stores. All of our produce is certified organic by MOFGA, the Maine Organic Farmers and Gardeners Association.

Our produce is available seasonally.
At our farmers market stand you can find (click on the links for recipes in pdf format!)…

In Spring:
Arugula, Snap Beans, Beets, Bok Choi, Broccoli, Cabbage, Carrots, Kale, Baby Kale, Lettuce, Peas, Radishes, Lettuce Mix, Scallions, Spinach, Spicy Greens, Swiss Chard, Baby Chard, Cilantro, Dill, and Parsley.

We also offer vegetable plants for sale, including tomatoes, peppers, and eggplant.

In Summer:
Snap Beans, Beets, Cabbage, Carrots, Cucumbers, Eggplant, Fennel, Kale, Baby Kale, Kohlrabi, Lettuce, Peppers, Scallions, Spinach, Summer Squash, Swiss Chard, Baby Chard, Cherry Tomatoes, Heirloom Tomatoes, Turnips, Basil, Cilantro, Dill, Parsley, Zinnias, Lettuce Mix, Arugula, Spicy Greens, Sunflowers, Radishes, and Garlic.

In Fall:
Arugula, Basil, Snap Beans, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Fennel, Kale, Baby Kale, Kohlrabi, Leeks, Lettuce, Onions, Parsnips, Potatoes, Radishes, Rutabaga, Spicy Greens, Spinach, Sweet Potatoes, Swiss Chard, Cherry Tomatoes, Heirloom Tomatoes, Turnips, Winter Squash, Basil, Cilantro, Dill, Lettuce Mix, Garlic, Celeriac, and Parsley.

In Winter:
Spinach, Swiss Chard, Kale, Beets, Carrots, Potatoes, Parsnips, Rutabaga, Kohlrabi, Celeriac, Winter Squash, Onions, Leeks, and Garlic.

Storage and Nutrition Information:
Click on the links below for information on the best ways to store your produce and the health benefits of different vegetables.

Vegetable Storage Information (pdf)
Vegetable Nutrition Information (pdf)