OUR OWN: Take a look at our own-grown produce!

Saturday, May 16, 2015, 10:00 am

radishesOur farmers have been busy harvesting our own delicious produce.

Check out this awesome list of our own-grown, just harvested produce, with more arriving each week!

  • Arugula
  • Chives
  • Micro Greens
  • French Breakfast Radishes
  • Asparagus
  • Red Cabernet Radishes
  • Spring Parsnips
Please note that occasionally certain crops are not available
due to weather or growing conditions.

SAMPLE SATURDAY: Something Sweet Without Wheat

Saturday, May 16, 2015, 9:52 am

White Sandwhich 2-330x330Come on down today and sample some amazing gluten-free baked goods by Something Sweet Without Wheat! They’ll be here from 11am to 2pm.

Asparagus Lovers Unite!!! Sign up now

Friday, May 8, 2015, 2:43 pm

If you are an asparagus lover, then you won’t want to miss our annual Asparagus Field Trip & Buffet Lunch, being held this year on Saturday, May 23th 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, and a cooking demo by our chef.

Our Asparagus Field Trip & Buffet Lunch is $26.95 per person, and reservations and prepayment are required by May 22 to assure your spot.

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

Give us a call at 978-369-4494.

Derby Day! Enjoy the race with a mint julep and a pie!

Saturday, May 2, 2015, 11:00 am

mintjulep1

If you’re planning on watching the Kentucky Derby today, make sure you stop by and pick up one of our award-winning Kentucky Bourbon pecan 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.

SAMPLE SATURDAY: Golden Girl Granola

Saturday, May 2, 2015, 9:31 am

Come on down today (Saturday, May 2) between 11 a.m. and 2 p.m. and sample some granola from Golden Girl Granola in Carlisle.

Sign Up Now for our Asparagus Field Trip & Lunch

Friday, April 24, 2015, 3:30 pm

If you are an asparagus lover, then you won’t want to miss our annual Asparagus Field Trip & Buffet Lunch, being held this year on Saturday, May 23th 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, and a cooking demo by our chef.

Our Asparagus Field Trip & Buffet Lunch is $26.95 per person, and reservations and prepayment are required by May 22 to assure your spot.

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

Give us a call at 978-369-4494.

Make your reservations now for our Mother’s Day Brunch

Saturday, April 11, 2015, 10:42 am

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

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.

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.

There will be a cash bar serving mimosa’s and wine and we’ll also have live music by Jeremy Silver.

Brunch is $35 per adult, $12 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.

SAMPLE SATURDAY: Robinson Farm Cheese

Saturday, April 11, 2015, 9:17 am

cheese1Stop on down to our farm stand today (Saturday, April 11) and sample some amazing cheese from Robinson Farm!

They will be here between 11 and 2 p.m.

Still time to order your tomato seedlings!

Friday, April 10, 2015, 3:06 pm

heirloomsWe’re still taking orders for our greenhouse grown tomato seedlings.

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

Orders must be prepaid, and can be made until April 1st. You’ll want to get your order in early for the widest selection of seedlings.

We have 20 tomato seedlings to choose from, and three pepper seedlings.

Plants can be picked up at the farm stand from May 23-31.

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.

Easter menu reheating instructions

Sunday, April 5, 2015, 8:29 am

Honey-baked spiral ham
Preheat oven to 350 degrees. Place foil pan in oven and bake for 30-40 minutes. You may also transfer to your own oven-safe platter and reheat.

Quiche
Preheat oven to 350 degrees. Heat uncovered for 20 minutes.

Potatoes au gratin
Remove cover. Preheat oven to 350 degrees. Heat uncovered for 20-25 minutes.

Spring Pea Medley and Roasted Carrots and Parsnips
Remove cover. Preheat oven to 350 degrees. Heat uncovered for 20-30 minutes.


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