Celebrate with Mom at Verrill Farm

We’ve begun taking reservations for our annual Mother’s Day Brunch, being held on Sunday, May 10^th.

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 10:30 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 classical quitar music by Enriqué.

Brunch is $25 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 8.

Fiddleheads and ramps on Sunday

For those of you who love fiddleheads and ramps, we’ll have them available in our store on Sunday.

Fiddleheads are a New England spring delicacy. Fiddleheads are actually young fern fronds that have not yet opened up. They must be picked during a two-week window before the fern unfurls. Fiddleheads are named for their appearance, which resembles the scroll at the head or top of a fiddle.

The ramp, sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart from scallions.

Ramps grow from South Carolina to Canada. It’s flavor is usually compared to a combination of onions and garlic.

You can find some ramp recipes here and recipes for fiddleheads here.

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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.

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Friday’s fresh fish

Today’s fresh fish, which is available in our deli case, is Teriyaki Ginger Salmon; Pan Seared Salmon with Blood Orange Pomegranate Glaze; Baked Haddock with Lemon Sea Salt; and Lemon Dill Salmon.

Available on a first-come, first-served basis.

We’ve got quinoa

We have quinoa! It’s available uncooked in small bags and is also sometimes available in our deli case as a delicious prepared salad.

First cultivated more than 5,000 years ago, quinoa (pronounced “keen-wah”), along with corn and potatoes, was one of the three foods considered the centerpiece of the Andean diet.

In that diet, quinoa was a primary food source, while animal foods were secondary. Quinoa contains all the essential amino acids, making it a complete protein.

Quinoa is gluten free and considered an ideal food for those prone to food allergies.

Quinoa, a leafy grain, is not in the grass family, making it beneficial for people who cannot tolerate common grains like wheat, corn, rye, barley and oats.

Our own bok choy and radishes

Come on down and get some of our own greenhouse-grown bok choy and rashishes.

Pulled Pork BBQ Thursday

Come on down for some delicious Verrill Farm BBQ every Thursday, from 4 to 6 p.m.
Each dinner includes a pulled pork sandwich, beans and cole slaw, for $8.50.

A look at our new farm stand

Architects rendition of our new farm stand, as designed by OMR Architects in Acton, Mass.

Mother’s Day Brunch

We’ve begun taking reservations for our annual Mother’s Day Brunch, being held on Sunday, May 10^th.

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 10:30 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 classical quitar music by Enriqué.

Brunch is $25 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 8.

Today’s fish

An update on today’s fresh fish. We have Baked Haddock w/ Lemon Sea Salt; Lemon & Dill Salmon; Bluefish w/ Tarragon Mustard; Asian Salmon w/ Orange Ginger Glaze