You’ll want to stop by tomorrow morning to pick up one of our fresh-cut flower bouquets.
They are absolutely gorgeous and will surely brighten any office (or kitchen table).
First-come, first-serve on these, but we’ll have them out first thing Tuesday morning.
A tradition at Verrill Farm is our September party to honor our Jamaican farmers.
The party, which had been planned for a while, was held last night. After the fire last weekend, one of the farmers, Warren, told Steve Verrill that he thought the annual party should be canceled. Steve disagreed, and told Warren that by the end of the week, a party was probably just what would be needed.
Because of the wet weather, and the generosity of Alyce McNeil, owner of Verrill Farm Stables, we held our party in the indoor riding ring of the stable.
Alyce and her crew turned the ring into a beautiful dance hall, complete with picnic tables, streamers, lots of tables for the delicious food, and she even arranged for a DJ.
And Steve Verrill was correct. It was just what we needed. Our farmers and employees, their families and friends, staff and friends of the Verrill Farm Stables all got together and ate delicious food and danced the night away.
Thanks Alyce for your generosity, and thank you Warren, Tony, Eric, Jimmy, Rob, Donovan, Claude and Birdie for all of your work at our farm during the year!
And for those who may be worried, Steve WILL NOT be auditioning for “Dancing With The Stars.“
Verrill Farm chef Kevin Carey wants to let you all know that beginning tomorrow (Sun., Sept. 28) he’ll be serving up lunch each day at our stand (from 11 a.m. until we’ve sold out).
Plans include our Focaccia pizza, made with vegetables from our stand, hot cider, hot soup and a couple side dishes (such as ratatouille, made with our own veggies) at our temporary stand on Wheeler Road
We’ve got lots of fresh produce available here at our temporary stand.
See our list below for specifics.
Dioni prepares our produce for Saturday.
It’s worth repeating to all of you – your kind thoughts, words of encouragement, donations, offers of assistance and visits to our stand mean so much to the Verrill’s and all of us on the staff.
I’ve heard from many employees who, after working a long day at the farm, head home to read the comments from our friends and supporters on our blog.
One of our customers, Carin, even blogged about us on her company’s blog.
Thanks again to each and every one of you!
We’re not going to let a little rain slow us down!
We’ll be open over the weekend, selling our own vegetables, including sweet corn, tomatoes, peppers, potatoes, squash, local apples and lots of pumpkins.
Our hours for now are 9 a.m. to about 6 p.m. We’re picking each day to stock our stand, come on down and get the freshest produce to grace your table over the weekend. Because of the damp conditions, we’re not planning on making any bakery products over the weekend.
Keep your eyes on our blog for updates.
We continue to be moved by the support we’ve received from the community.
We’re adding produce to our temporary stand on Wheeler Road each day. You can now choose from Verrill Farm tomatoes and sweet corn, potatoes, local apples, a wide variety of peppers, beans, scones, muffins and dessert bars. We also have lots of pumpkins to choose from and many different mums.
Our Thursday Night BBQ was much more successful than we anticipated. Our chefs made double the normal amount of pulled pork, and even with the increase, we still sold out around 5:45. Thanks so much to all of you for being patient with us while you waited for your sandwiches.
We’ll continue with our Thursday BBQ each week from 4 to 6 p.m.
Probably the best part of our day is seeing so many of you – our customers, friends and Verrill Farm family members. Words truly cannot express how much your support means to all of us at this time.
From the bottom of our hearts, thank you!
Don’t forget to stop by our temporary stand tomorrow (Thursday, Sept. 25) between 4 and 6 p.m. for our mouth-watering Thursday BBQ.
Barbecue dinners will be prepared in our temporary kitchen and packed to go every Thursday from 4 – 6 pm.
$8.50 includes a pulled pork sandwich, cole slaw and beans.
Because of the fire at our farmstand, we’ve postponed our Harvest Festival and Benefit for Pediatric Care at Emerson Hospital until next October.
Also, the Concord Festival of Authors event scheduled for October 25 at our farm has been canceled.
Other events associated with the Festival of Authors will be held as scheduled.
