Fiddleheads? Ramps? We have ‘em!

For those of you who love fiddleheads and ramps, we have them available in our farm stand.

Fiddleheads are a New England spring delicacy and 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 an amazing ramps recipe here and recipes for fiddleheads here.

Help us support The One Fund Boston!

Verrill Farm is happy to join with others in the restaurant industry to help the victims of the Boston Marathon bombing.

We plan to donate one percent of our sales in the month of May to The One Fund Boston, along with many area restaurants.

We encourage you to support this effort, and thank you in advance for your support!

Click here for a list of participating restaurants and further information.

Enjoy Kentucky Derby day with a pie and mint julep!

If you’re planning on watching the Kentucky Derby on Saturday, make sure you stop by on Saturday and pick up one of our award-winning Kentucky Bourbon pies and some fresh mint to make your own mint juleps.

Mint Julep Recipe (makes 1 serving)

4 fresh mint sprigs
2 1/2 oz bourbon whiskey
1 tsp powdered sugar
2 tsp water

Muddle mint leaves, powdered sugar, and water in a collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.

ASPARAGUS FESTIVAL: Asparagus lovers unite!

If you are an asparagus lover, then you won’t want to miss our annual Asparagus Festival, being held this year on Saturday, May 25th at 11 am.

Steve Verrill will lead a field trip to the asparagus field at 11:00 am, followed by a 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 24 to assure your spot.

This festival sells out every year, so call soon to assure your space.

Give us a call at 978-369-4494.

SAMPLE SATURDAY: Root Cellar Preserves

Come on down to our farm stand on Saturday and sample some pickles from Root Cellar Preserves.

They will be in the house from 11 a.m. to 2 p.m.

Still time to join our Farmer’s Market CSA

Enjoy the benefits of Community Supported Agriculture – or CSA – at our Farmer’s Market by purchasing ‘shares’ before the season begins.

Participation includes shopping at the Farmer’s Market set up at the farm stand on Thursdays, from noon – 7 pm, exclusively for CSA members. In addition, there will be occasional member specials – from baked goods and other items made in our stand kitchen, to farm tours and pick-your-own opportunities.

Join by May 15 for the 22 week season: June 20 – November 21. $500 per share!

* As a welcome to our CSA, you will receive a coupon for a FREE 8″ Verrill Farm fruit pie of your choice.

CSA details and information on signing up here »

Register now for our Mother’s Day Brunch

We’ve begun taking reservations for our annual Mother’s Day Brunch, being held on Sunday, May 12^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 10:00 a.m. until 1 p.m. Please note that our 11:30 and noon seatings are sold out already.

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 $30 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 10.

TODAY! Kitchen garden presentation, 3pm

Elevate your vegetable garden from ordinary to extraordinary!

Join us today (Saturday, April 20) from 3 to 4 p.m., for a free lecture and photo presentation with Ellen Ecker Ogden, acclaimed garden and cookbook writer and lecturer.

Learn how to design a kitchen garden that fits your yard or how to renovate an existing edible garden to make it easier to maintain & more inviting.

• Space is limited, so we’d appreciate knowing ahead of time if you plan to come. Give us a call at 978-369-4494 to sign up.
• Learn more at www.ellenogden.com

Cinnamon buns are in the house!

Jen’s made some cinnamon buns today!

Come on down and get them while they’re here.

 

SAMPLE SATURDAY: Valicenti Organico Red Gravy

Come on down on Saturday between 11 a.m. and 2 p.m. and sample some Red Gravy from Valicenti Organico in Hollis, NH.