Asparagus Field Trip & Buffet Lunch – sign up now!

Tuesday, April 22, 2014, 1:44 pm

If you are an asparagus lover, then you won’t want to miss our annual Asparagus Field Trip & Buffet Lunch, being held this year on Saturday, May 24th at 11 am.

Steve Verrill will lead a field trip to the asparagus field at 11:00 am, followed by a lunch back at the farm stand.

Lunch will feature dishes made with Verrill Farm asparagus, and a cooking demo by our chef.

Our Asparagus Field Trip & Buffet Lunch is $25 per person, and reservations and prepayment are required by May 23 to assure your spot.

This event sells out every year, so call soon to assure your space.

Give us a call at 978-369-4494.

SAMPLE SATURDAY: To Die For Dips

Friday, April 18, 2014, 6:55 am

You’ve got to stop down to our farm stand Saturday between 11 a.m. and 2 p.m. and sample To Die For dips and spreads.

Based locally, To Die For dips are hand made with the freshest ingredients.

If you’ve never had these amazing dips and spreads, you’ll find they are perfectly named! Sample some, and take your favorites home for the Easter holiday.

Register now for our Mother’s Day brunch

Friday, April 11, 2014, 3:22 pm

momWe’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.

SAMPLE SATURDAY: Golden Girl Granola

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.

Spring parsnips are here!!!

Saturday, April 5, 2014, 9:48 am

parsnipMany 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.

Roasted Parsnips

  • 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
  1. Peel parsnips, split lengthwise, then slice at an angle, about 1/2 thick
  2. Mix ingredients in a bowl, tossing the parsnips and coating with mixture
  3. Preheat oven to 375 degrees
  4. Spread parsnips on baking sheet, and bake for 25 minutes or until tender

Deadline approaching! Order your tomato seedlings now

Friday, April 4, 2014, 3:47 pm

heirloomsWe’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.

Order now for Easter!

Friday, March 28, 2014, 3:43 pm

easterbasketOur 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

Quail eggs from Verrill Farm

Saturday, March 22, 2014, 9:40 am

quail_eggsYou’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.

SAMPLE SATURDAY: Valicenti Organico Red Gravy

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.

Verrill Farm CSA 2014 shares available now!

Friday, March 21, 2014, 3:45 pm

peppersEnjoy the benefits of Community Supported Agriculture – or CSA – at our Farmer’s Market by purchasing ‘shares’ before the season begins.

Verrill Farm’s CSA is DIFFERENT! YOU choose the vegetables your family would like each week. In addition to produce, from time to time we may offer items from our kitchen and bakery; tastings of prepared vegetables; discount coupons for selected items sold in the farm stand; PYO flowers – crop and weather permitting; and exclusive farm tours for members.

Join for the 22 week season: June 19 – November 13. $500 per share!


CSA details and information on signing up here »


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