New hors d’ouevres cooking class added

We’re happy to report that Verrill Farm chef Kevin Carey has added another “Hors d’Ouevres Cooking Class,” which will be held on Thursday, Dec. 3.

Kevin’s class, which will feature new hors d’ouvres recipes for holiday entertaining, will be held in our farm stand kitchen from 6:30 to 8:30.

Call us soon (978 369-4494) to register for this class, which is sure to sell out. In addition to instruction in the preparation and serving of delicious hors d’ouevres, participants get to sample the dishes as well.

Registration is $30 per person.

Hot BBQ Thursday, chili on Friday, both to go

Don’t forget to head on down to our farm stand today for a mouth-watering Verrill Farm Pulled Pork Sandwich.

Available every Thursday, from 4 to 6 p.m., our pulled pork dinners are sure to satisfy every BBQ lover – and they are packed hot and ready to take home and enjoy…or you can sit outside under our tent, and enjoy the scenery.

Each delicious meal consists of a Verrill Farm pulled pork sandwich, served with baked beans and cole slaw – all for $8.50.

Also, we’ve got a choice of our own Beef or Vegetarian Chili served hot and ready to go every Friday, from 4 to 6 p.m.

Do you get our E-updates?

Are you signed up to receive Verrill Farm’s E-Updates?

Sign up for our Newslist to receive e-mails about activities at Verrill Farm, including our popular festivals.

We’ll also let you know what’s cooking in the farm stand kitchen – from cooking classes to holiday menus – and will keep you updated on the availability of our own produce and progress on our rebuilding efforts.

We promise not to overdue them, with an E-Update being sent every 3-4 weeks on average.

Click here to sign up for Verrill Farm’s E-Updates

Please Note: Once you sign up for our newsletter, you should add the address “news@verrillfarm.com” to your safe-email list so that it is not blocked as spam.

Fall Tastings event cancelled

Due to lackluster sales, the Concord Chamber of Commerce’s  “Fall Tastings” event, scheduled for Wednesday, November 4 has been cancelled.

 

Order your fresh turkey and Verrill Farm pies and sides for Thanksgiving

We’re taking Thanksgiving orders once again this year for fresh Stonewood Farm turkeys and our delicious Verrill Farm pies and sides.

You can view and download our complete Thanksgiving menu here

Pies & Savory Side Dishes: Our menu of prepared sides boasts a tasty selection of homemade Thanksgiving favorites like cranberry sauce, gravy and stuffing, as well as several vegetable dishes. For dessert, choose from among our award-winning pies, including apple with crumb topping, pumpkin and pecan.

Stonewood Farm Turkeys: Once again this year, we are offering fresh turkeys from Stonewood Farm in Vermont. They range in size from 10 – 30 lbs. and are $3.49/lb. We also have Stonewood Farm frozen turkey breasts weighing 2 to 4 lbs.

Stonewood Farm specializes in premium quality turkeys with superior flavor and juiciness. The turkeys are naturally grown, using no antibiotics or growth hormones, with plenty of fresh Vermont air, cool nights, green pastures, good feed and tender loving care.

Give us a call at 978.369.4494 between 9 a.m. and 7 p.m. or stop down to our stand to place your order. We look forward to hearing from you and can take your order seven-days-a-week.

Order your floral centerpiece for Thanksgiving

Our Pumpkin Centerpiece

Once again this year, we’ll be offering beautiful Floral Centerpieces to grace your Thanksgiving table.

There are five different centerpieces to choose from.

• Pumpkin Centerpiece (pictured above), $35
• Small Centerpiece (not pictured), $20
• Large Centerpiece (not pictured), $33
• Cranberry Vase (not pictured), $15
• Cornucopia Centerpiece (pictured below), $30

Our Cornucopia Centerpiece

We’ll have your centerpiece ready for pick up during Thanksgiving week. Orders must be pre-paid and placed by Friday, November 20.

Give us a call at 978 369-4494 to place your order.

Limited spaces left for December cooking class

Verrill Farm chef Kevin Carey (left) talks turkey at Wednesday’s “Thanksgiving Cooking Class.” At right is cook Rodrigo Galvao, who was assisting Kevin.

If you’re interested in signing up for Verrill Farm chef Kevin Carey’s “Hors d’Ouevres Cooking Class” on Wednesday, Dec. 2, you’ll want to call and register soon.

Verrill Farm chef Kevin Carey cuts parsnips.

Kevin’s class, which will feature new hors d’ouvres recipes for holiday entertaining, will be held in our farm stand kitchen from 6:30 to 8:30.

Call us soon (978 369-4494) to register for this class, which is sure to sell out. In addition to instruction in the preparation and serving of delicious hors d’ouevres, participants get to sample the dishes as well. Registration is $30 per person.

Breakfast sandwiches every weekend

Stop down to our farm stand every Saturday and Sunday morning to enjoy a delicious Verrill Farm Breakfast Sandwich. We’ll be preparing our sandwiches out in front of our farm stand.

Cooked to order, our Breakfast Sandwiches are made with an egg, bacon, and American cheese, served on an English muffin and served hot and ready to go.

Available every weekend from 9 a.m. to 11 a.m. for $2.95/each, our breakfast sandwiches are sure to satisfy.

Hot chili today, 4 to 6 p.m.

Stop down this afternoon for your choice of our own Beef or Vegetarian Chili served hot and ready to go from 4 to 6 p.m. $5 gets you a pint to take home.

You can also pick up a piece of our own corn bread for an extra $1.

Friday’s fresh fish

Today’s fresh fish, available in our deli case, includes:

• Hot smoked salmon
• Bluefish with mustard and tarragon sauce
• Cajun salmon with Florida fresh shrimp
• Hot smoked bluefish
• Salmon with spinach and artichoke
• Salmon with pomegranate and raspberry sauce