Beauty of a day for our Asparagus Fest

Asparagus hors d'oeuvres at our Asparagus Festival

More than 80 people enjoyed our annual Asparagus Festival today.

With lots of sun and temps in the 70’s, attendees began the festival with a trip to our asparagus field with Steve Verrill.

When they arrived back at our farm stand, they were treated to hors d’oeuvres made with asparagus, asparagus soup, asparagus lasagna and asparagus quiche.

Verrill chef Kevin Carey did a cooking demonstration under the tent as well, and everyone left with a bunch of Verrill Farm asparagus after dessert.

Verrill Farm chef Kevin Carey did a cooking demonstration featuring Verrill Farm asparagus.

Asparagus lovers line up to sample Chef Kevin Carey’s dish, following a cooking demonstration.

Sarah shows off the asparagus lasagna.

Donal arrives with more asparagus appetizers.

Sarah, Lori and Karen serve attendees at our Asparagus Festival.

Asparagus hors d’oeuvres at our Asparagus Festival

Friday’s fresh fish

Today’s fresh fish is Mediterranean spiral salmon with our own spinach, feta cheese and pine nuts; crab-stuffed salmon with asparagus; bluefish with sundried tomato pesto; and teriyaki and ginger salmon.

BBQ to go Thursday, chili on Friday

Stop on down on Thursday between 4 and 6 p.m. for a delicious pulled pork dinner to go. Served hot and ready for take out, each BBQ meal ($8.50) includes our own Verrill Farm pulled pork sandwich, beans and cole slaw.

We repeat the hot meals to go every Friday as well, with your choice of beef or vegetarian chili. Each pint of chili is $5. Guida’s corn bread can be purchased as a side for $1 more.

Building update

Framing goes up on our new farm stand.

If you’ve not been down to our farm stand lately, you haven’t seen how much progress has been made with our new stand.

Ed, Dave and the team from Bluefin Building & Design, LLC have been working hard to move us closer to our anticipated completion date in September.

During our construction, as parking in our paved lot is very limited, you may park on the side of Wheeler Road.

You can read about it here. Come on down and see our progress!

Framing goes up on our new farm stand.

The foundation is finished, and framing on our new farm stand is in progress.

Did you pick up your seedlings?

If you ordered tomato/pepper seedlings from us, you have just about a week to pick up your order.

Because of a lack of growing/storage space at our temporary stand, your seedling orders should be picked up at our greenhouse on Wheeler Road.

If you turn onto Wheeler Road from Sudbury Road, so that our temporary stand is on your left, drive up Wheeler Road until you see two plastic-covered greenhouses on the right hand side of the road. We will have signage to indicate where to go to pick up your order.

You may pick up seedlings seven days a week, from 9 a.m. to 5 p.m.

If you cannot make it to our greenhouse between 9 a.m. and 5 p.m., please give us a call at 978-369-4494 to make other arrangements.

Tomato seedlings available at our stand

We have a limited number of our own heirloom and hybrid tomato seedlings for sale at our stand.

Come on down soon for the best selection.

We’re here from 9 a.m. to 7 p.m., seven days a week.

One week to Asparagus Festival

If you are an asparagus lover, then you won’t want to miss our annual Asparagus Festival, being held next Saturday, May 30th at 11 am.

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

Lunch will feature dishes made with Verrill Farm asparagus. Chef Kevin Carey will offer up tips on preparing and cooking asparagus, and everyone leaves with a bunch of Verrill Farm asparagus.

Our Asparagus Festival is $25 per person, and reservations and prepayment are required by May 29 to assure your spot.

Give us a call at 978-369-4494.

Fresh fish Friday

Our fresh fish today is Teryaki & Ginger Salmon; Lemon & Dill Salmon; Crab Stuffed Salmon with Asparagus; Baked Stuffed Shrimp; and Bluefish with Rice Florentine.

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

Pulled pork to go on Thursday

Stop down to our farm stand every Thursday, and enjoy some HOT Verrill Farm BBQ to go!

Served each and 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 and enjoy.

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

Do you get our E-updates?

Are you signed up to receive Verrill Farm’s E-Updates?

Sign up for our Newslist to receive e-mails about activities at Verrill Farm, including our popular festivals.

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.

Click here to sign up for Verrill Farm’s E-Updates

Please Note: Once you sign up for our newsletter, you should add the address “news@verrillfarm.com” to your safe-email list so that it is not blocked as spam.