GREENFIELD — Though the Harvest Supper on Saturday will look similar to years past, organizers are shining a light more than ever on the local farmers who make it possible.

“This is the 18th season,” said Stone Soup Executive Chef and Director Kirsten Levitt. “We just wanted to ensure that really the spotlight is on them and that their produce allows us to create amazing, delicious morsels of food that really sustain our bodies and take care of us.”

The desire to offer such support to local farms follows several rainstorms in July that severely damaged or destroyed crops across the Pioneer Valley. As a result, organizers of the annual community meal — set to take place Saturday from 4 to 7 p.m. at the Greenfield Common — plan to pay farmers for the food they have typically donated to the event for the last 17 years.

Levitt said Stone Soup, which is once again organizing the event, sought new sponsors to make this possible. With some farms still donating, Stone Soup plans to use any remaining proceeds to donate to those that experienced total crop devastation this year.

“It’s because of the generosity of individuals and our sponsors that we’re able to ensure we give back to farmers,” Levitt said. “Yes, Stone Soup is the vehicle those donations will be made, but really it’s the community that’s making it possible.”

In addition to the payment and donations, organizers have been interviewing local farmers and plan to create posters of those individuals. They have also been invited to take part in the community meal.

“We invite them every year, but farmers are so busy,” she said. “We really wanted farmers to be with us ... and talk to people about what it’s like to be a farmer, what it’s like to navigate climate change, what their hopes and dreams are, and what are their needs.”

Beyond that, much of the event will look similar to past years, with buffet-style service, live entertainment and a free market, which will be stocked with leftover produce. Continuing a tradition that began last year for Stone Soup’s 10th birthday, there will be an opportunity for guests to contribute to a community mural.

As for the food, some new menu items include a bean and corn salad and lamb wrap. Returning favorites include the kale beat salad, ratatouille, turkey salad, tomato and cucumber salad, corn on the cob and potato-pesto salad.

Altogether, the event brings together the contributions of 10 local product producers and another 30 farms, according to Levitt.

“Even though the [COVID-19] pandemic restrictions have been lifted … because Stone Soup serves almost 600 meals every Saturday, Stone Soup cannot have a sit-down meal,” she said. “For our organization and for the community that desperately wants to sit together and eat and enjoy a meal together, this is really important for Stone Soup to be able to offer.”

The tradition to hold a community meal began in 2005 with activist and local food supporter Juanita Nelson. Since then, nearly 800 people are served each August.

“Juanita is smiling on us,” Levitt said. “This is what she wanted. She wanted us to share the bounty of the county. She wanted everybody to sit at the table and eat what we produced. … She wanted people to know what fresh food tasted like, and she wanted us to celebrate farms and farmers. The Harvest Supper is going to do that.”

Levitt said putting the event together each year takes the support of a 20-person volunteer leadership team and another staff of 15 people “on the ground, working to ensure the meal is just like the Stone Soup story: nutritious, delicious … and fun for all.”

“I don’t know of another place in the valley that offers a meal where anybody can come and enjoy the bounty of their county in this way, without having to make reservations or pay an entrance fee,” Levitt said. “Yes, we’ll gladly take donations and this year we’re sharing those donations with our farms and our farmers. For Stone Soup, it’s important for us to know that the community comes together to celebrate and … enjoy one another’s company ... on the Town Common.”

To cut down on waste, guests are asked to bring their own plates and utensils. A rain date has been set for Sunday at the same time and location.

Reporter Mary Byrne can be reached at mbyrne@recorder.com or 413-930-4429. Twitter: @MaryEByrne.