Limited spaces left for December cooking class

Verrill Farm chef Kevin Carey (left) talks turkey at Wednesday’s “Thanksgiving Cooking Class.” At right is cook Rodrigo Galvao, who was assisting Kevin.

If you’re interested in signing up for Verrill Farm chef Kevin Carey’s “Hors d’Ouevres Cooking Class” on Wednesday, Dec. 2, you’ll want to call and register soon.

Verrill Farm chef Kevin Carey cuts parsnips.

Kevin’s class, which will feature new hors d’ouvres recipes for holiday entertaining, will be held in our farm stand kitchen from 6:30 to 8:30.

Call us soon (978 369-4494) to register for this class, which is sure to sell out. In addition to instruction in the preparation and serving of delicious hors d’ouevres, participants get to sample the dishes as well. Registration is $30 per person.

Breakfast sandwiches every weekend

Stop down to our farm stand every Saturday and Sunday morning to enjoy a delicious Verrill Farm Breakfast Sandwich. We’ll be preparing our sandwiches out in front of our farm stand.

Cooked to order, our Breakfast Sandwiches are made with an egg, bacon, and American cheese, served on an English muffin and served hot and ready to go.

Available every weekend from 9 a.m. to 11 a.m. for $2.95/each, our breakfast sandwiches are sure to satisfy.

Hot chili today, 4 to 6 p.m.

Stop down this afternoon for your choice of our own Beef or Vegetarian Chili served hot and ready to go from 4 to 6 p.m. $5 gets you a pint to take home.

You can also pick up a piece of our own corn bread for an extra $1.

Friday’s fresh fish

Today’s fresh fish, available in our deli case, includes:

• Hot smoked salmon
• Bluefish with mustard and tarragon sauce
• Cajun salmon with Florida fresh shrimp
• Hot smoked bluefish
• Salmon with spinach and artichoke
• Salmon with pomegranate and raspberry sauce

 

A tasty time at Saturday’s ‘Chef Fest’

Author Clara Silverstein adds some caramel sauce to a bread pudding sample.

Saturday’s “Chef Fest and Book Signing,” part of the Concord Festival of Authors, was a great success.

Chef Peter Davis of Henriettas Table and Chef Steve Johnson of Rendezvous in Central Square served up delicious samples of tasty foods, and were joined by authors Clara Silverstein, author of The Boston Chef’s Table; Catherine Walthers, author of Raising the Salad Bar; and Lisa Zwirn, author of Christmas Cookies.

All five were signing copies of their cookbooks and talked with those in attendance.

Chef Steve Johnson, chef/owner of Rendezvous Restaurant, prepares apple fritters during Saturday’s “Chef Fest and Book Signing.”

Henrietta’s Table chef/owner Peter Davis dishes out samples during Saturday’s “Chef Fest and Book Signing.”

Author Clara Silverstein (left) talks with customers at Saturday’s event.

Lisa Swirn signs her cookbook, “Christmas Cookies,” for a visitor at Saturday’s “Chef Fest and Book Signing.”

Henrietta’s Table chef/owner Peter Davis signs a cookbook.

Catherine Walthers speaks with customers at Saturday’s event.

Attendees talk with Joan Verrill (right) during Saturday’s “Chef Fest and Book Signing.”

Have a breakfast sandwich this weekend

Stop down to our farm stand every Saturday and Sunday to enjoy a delicious Verrill Farm Breakfast Sandwich. We’ll be preparing our sandwiches out in front of our farm stand.

Cooked to order, our Breakfast Sandwiches are made with an egg, bacon, and American cheese, served on an English muffin and served hot and ready to go.

Available every weekend from 9 a.m. to 11 a.m. for $2.95/each, our breakfast sandwiches are sure to satisfy.

Talkin’ turkey, pies and sides

We’re taking Thanksgiving orders once again this year for fresh Stonewood Farm turkeys and our delicious Verrill Farm pies and sides.

You can view and download our complete Thanksgiving menu here

Pies & Savory Side Dishes: Our menu of prepared sides boasts a tasty selection of homemade Thanksgiving favorites like cranberry sauce, gravy and stuffing, as well as several vegetable dishes. For dessert, choose from among our award-winning pies, including apple with crumb topping, pumpkin and pecan.

Stonewood Farm Turkeys: Once again this year, we are offering fresh turkeys from Stonewood Farm in Vermont. They range in size from 10 – 30 lbs. and are $3.49/lb. We also have Stonewood Farm frozen turkey breasts weighing 2 to 4 lbs.

Stonewood Farm specializes in premium quality turkeys with superior flavor and juiciness. The turkeys are naturally grown, using no antibiotics or growth hormones, with plenty of fresh Vermont air, cool nights, green pastures, good feed and tender loving care.

Give us a call at 978.369.4494 between 9 a.m. and 7 p.m. or stop down to our stand to place your order. We look forward to hearing from you and can take your order seven-days-a-week.

Chef Fest & Book Signing on Saturday

We’re pleased to present a food tasting and book signing with Chef Peter Davis of Henriettas Table and Chef Steve Johnson of Rendezvous in Central Square this Saturday Oct. 24 from noon to 2 p.m., as part of the Concord Festival of Authors.

Chefs Davis and Johnson will be joined by Clara Silverstein, author of The Boston Chef’s Table, Catherine Walthers, author of Raising the Salad Bar, and Lisa Zwirn, author of Christmas Cookies.

Order your Thanksgiving centerpiece

Our Pumpkin Centerpiece

Once again this year, we’ll be offering beautiful Floral Centerpieces to grace your Thanksgiving table.

There are five different centerpieces to choose from.

• Pumpkin Centerpiece (pictured above), $35
• Small Centerpiece (not pictured), $20
• Large Centerpiece (not pictured), $33
• Cranberry Vase (not pictured), $15
• Cornucopia Centerpiece (pictured below), $30

Our Cornucopia Centerpiece

We’ll have your centerpiece ready for pick up during Thanksgiving week. Orders must be pre-paid and placed by Friday, November 20.

Give us a call at 978 369-4494 to place your order.

Thanks to all who attended our Open House

Sunday’s wet weather didn’t deter the hundreds who came out for our Open House at our new farm stand.

With live music by the Yankee Stompers and Two For The Show, and delicious tastings from eight amazing restaurants, the afternoon was a fun and delicious time for all. Steve Verrill conducted tours of the farm stand, and Verrill Farm chef Kevin Carey carved up fresh turkey from Stonewood Farm in Vermont. Lizzie the Clown kept the kids entertained with her balloon creations.