Friday, April 11, 2014, 3:22 pm
We’ve begun taking reservations for our annual Mother’s Day Brunch, being held on Sunday, May 11th.
This popular event takes place under tents beside our stand and is our first outdoor event of the season.
We will have seatings every half hour, beginning at 10:00 a.m. until 1 p.m.
Our menu includes fresh fruit, muffins and scones, Danish, juice, coffee, breakfast meats, pancakes, maple syrup, an omelet station, scrambled eggs, home fries and desserts.
We’ll also have live music by Jeremy Silver.
Brunch is $30 per adult, $10 for children under 10. Space is limited for each seating, so call soon to pre-pay and guarantee your preference.
All reservations must be made by May 9.
Friday, April 11, 2014, 2:50 pm
Come on down on Saturday between 11 a.m. and 2 p.m. and sample some granola from Golden Girl Granola in Carlisle.
Saturday, April 5, 2014, 9:48 am
Many think of parsnips as a vegetable of the fall harvest – roasted with sweet potatoes, mashed and mixed with potatoes, or as a puree.
At Verrill Farm, our parsnips are the first vegetable harvested in spring.
After spending a long winter underground, spring-dug parsnips are much sweeter and richly flavored than their fall counterparts.
If you’ve never had parsnips, you don’t know what you’re missing! Pick up some during your next visit to our farm stand.
One of the tastiest ways to enjoy parsnips is to roast them, which brings out their natural sweetness.
Enjoy this recipe, courtesy of Verrill Farm chef Kevin Carey.
- 1 1/2 lbs. of parsnips, peeled
- 2 tbs. olive oil
- 1/4 tsp. black pepper
- 1/2 tsp. kosher salt
- 1/2 tsp. thyme
- Peel parsnips, split lengthwise, then slice at an angle, about 1/2 thick
- Mix ingredients in a bowl, tossing the parsnips and coating with mixture
- Preheat oven to 375 degrees
- Spread parsnips on baking sheet, and bake for 25 minutes or until tender
Friday, April 4, 2014, 3:47 pm
We’ve begun taking orders for our greenhouse grown tomato seedlings.
Sold in 3 inch pots, both heirloom and hybrid tomato seedlings can be ordered for $3 per pot.
You’ll want to get your order in early for the widest selection of seedlings.
We have 22 tomato seedlings to choose from, and three pepper seedlings. You can season those seedlings with some Great Brook Farm manure.
Plants can be picked up at the farm stand from May 17-31.
Download the order form here.
You can order by faxing the form back to us, giving us a call at 978 369-4494 or stopping by our farm stand to place your order.
Friday, March 28, 2014, 3:43 pm
Our 2014 Easter menu, featuring two dozen delicious items, is now available.
This year’s menu includes a ham with pineapple-raisin sauce, side dishes and a selection of quiches. There are many perfect desserts for the spring holiday such as Lemon Roulade, Verrill Farm fruit pies, Key Lime Mousse Tart, Marzipan Cheese Cake, and Chocolate Basket Cake that any bunny would love!
Menu items must be ordered by Thursday, April 17 for pickup on Saturday, April 19.
Additional items for the holiday table, including scones, muffins and other baked goods, will be available leading up to and on Easter Sunday. Stand hours on Easter Sunday are 9 am – noon.
In addition to prepared foods, the stand stocks a variety of fresh flowers by the bunch – the perfect decoration for an Easter buffet and always a welcomed gift.
Click here for the menu
Saturday, March 22, 2014, 9:40 am
You’ll want to come on down and check out our farm-raised quail eggs, available for $4 a dozen in our farm stand.
Quail eggs are much smaller than chicken eggs – perhaps a quarter of the size. They are usually speckled and spattered in the most charming way imaginable, so this, in combination with their dollhouse size, makes them almost irresistible.
Quail eggs are rich in protein and iron, and taste pretty similar to chicken eggs, but they have a higher yolk to white ratio.
Friday, March 21, 2014, 3:49 pm
Come on down on Saturday between 11 a.m. and 2 p.m. and sample some Red Gravy from Valicenti Organico in Hollis, NH.
Friday, March 21, 2014, 3:45 pm
Thursday, March 20, 2014, 3:50 pm
There’s still time to sign up for Steve Verrill’s Gardening Class, being held on Saturday, March 29, from 10 am – noon
Tips, tricks, lore and wisdom from Steve!
Whether planting your first garden or annual back yard patch, this class is a must! Bring questions!
$10 per person, pre-register by giving us a call (978-369-4494) or stop down to our farm stand.
Wednesday, March 5, 2014, 7:05 am
St. Patrick’s Day is a three day celebration at Verrill Farm this year.
Beginning Friday, March 14, and continuing through St. Patrick’s Day on Monday, March 17, Verrill Farm chef Kevin Carey, along with help from the farm kitchen crew, will be preparing a traditional boiled dinner of corned beef and cabbage with potatoes and carrots.
Dinners will be available packed and ready to take home and heat all three days.
On Sunday, March 16, we’ll be serving dinner hot to go from 11 a.m. to 1 p.m.
And on Monday (St . Patrick’s Day) , the meal will be available hot, from 11 a.m. to 1 p.m. and then again from 4 to 6 p.m.
Hot or cold, each dinner is $11.95. Ordering ahead is recommended (give us a call at 978-369-4494).