Four spaces left in our cooking class

We’ve got four spaces left in our Thursday, March 5th cooking class with chef Kevin Carey. Our Wednesday class sold out quickly, so Kevin has scheduled a second class for Thursday.

Kevin’s class, “Quick and Easy Family Meals: Chicken, fish, pork, beef and pasta,“ will demonstrate how to make easy and delicious meals for the whole family.

The class is $30 and pre-registration and payment is required.

If you’re interested in attending the class, you should give us a call as soon as possible at 978-369-4494.

Order your tomato seedlings

We’ve begun taking orders for our greenhouse grown tomato seedlings.

Sold in 2 or 3 inch pots, both heirloom and hybrid tomato seedlings can be ordered for $2.35 per pot.

Orders must be prepaid, and can be made until April 2nd. You’ll want to get your order in early for the widest selection of seedlings.

We have 29 tomato seedlings to choose from, and two pepper seedlings. Also, you’ll want to season those seedlings with some Verrill Farm manure.

Plants can be picked up at the farm stand from May 15-30.

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.

Fresh fish Friday

We’ve got quite the selection of fresh fish available in our deli case.

Our selection today includes Teriyaki & Ginger Salmon, Lemon Dill Salmon, Pan-Seared Salmon with Blood Orange Pomegranate Glaze, Pecan Encrusted Trout and Baked Stuffed Scrod with Crabmeat and Wine Sauce.

Chili to go today, 4 to 6pm

You’ll want to come down to our stand Friday for our beef chili, packed hot and ready to go.

We’ll be serving our chili from 4 to 6 p.m. in our stand every Friday.

See you soon!!

BBQ 4 to 6 pm Thursday

There’s nothing better to warm you up than some delicious HOT Verrill Farm BBQ to go!

Served every Thursday, from 4 to 6 p.m., our pulled pork dinners are sure to satisfy – and they are packed hot and ready to take home.

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

Get your Fat Tuesday fix

You’ve only got til Tuesday to get your Mardi Gras fix at Verrill Farm.

Enjoy our own Blackened Catfish with Remoulade sauce, Jambalaya and Cajun Popcorn Shrimp with Remoulade sauce!

They are available in our prepared foods case through Tuesday.

Adult cooking class

You’ll want to sign up soon for Verrill Farm chef Kevin Carey’s March cooking class for adults.

His latest class, being held on Wednesday March 4 from 6:30 to 8:30 p.m. is “Quick & Easy Family Meals: Chicken, Fish, Pork, Beef & Pasta.”

Classes are $30 per student; pre-registration and pre-payment are required.

Call us soon (978-369-4494) as space is limited and these classes always sell out.

Valentine’s dinner heating instructions

If you were lucky enough to have ordered our Valentine’s dinners and didn’t pick up your heating instructions when you were at the stand, here they are.

Happy Valentine’s Day!!

• Steak Diane
  1) Heat oven to 350 degrees. Remove plastic cover.
  2) Bake the steak in the sauce, and the potato gratin for 15 mins.
  3) Heat the swiss chard on the stove top on low heat, stirring until hot.
  4) Place steak on a plate and pour sauce over the steak.

 

• Seared Duck Breast
  1) Heat oven to 350 degrees. Remove plastic cover.
  2) Bake the duck breast in the sauce for 15 mins.
  3) Cover the vegetables and rice with foil, and bake 15 mins as well.

 

• Oven-Roasted Lobster Savannah
  1) Heat oven to 350 degrees. Remove plastic cover.
  2) Remove paper pouch from container and place pouch on a baking sheet pan
  3) Bake parchment pouch for 15 mins.
  4) Remove contents from pouch and serve.
  5) Bake potatoes and spinach uncovered for 15 mins.

Friday, hot chili to go, 4-6pm

You’ll want to come down to our stand Friday for our beef chili, packed hot and ready to go.

We’ll be serving our chili from 4 to 6 p.m. in our stand every Friday.

See you soon!!

Hot BBQ to go Thursday, 4-6pm

There’s nothing better to warm you up than some delicious HOT Verrill Farm BBQ to go!

Served every Thursday, from 4 to 6 p.m., our pulled pork dinners are sure to satisfy – and they are packed hot and ready to take home.

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