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.

We’re open Easter Sunday!

Friday, April 3, 2015, 3:49 pm

easteregg_basketOur farm stand will be open from 9 a.m. to noon on Easter Sunday, stocked with scones, muffins and other baked goods.

Happy Easter everyone!

OUR OWN: Greenhouse-grown spinach! And microgreens too!

Saturday, March 28, 2015, 12:21 pm

spinach2Popeye would be jealous!

We have our own delicious, greenhouse-grown spinach and microgreens available at our farm stand!

No matter how you like your spinach (wilted or in a salad for me!), we promise it won’t disappoint!

Order now for Easter!

Friday, March 27, 2015, 5:04 pm

easterbasketOur 2015 Easter menu, featuring almost two dozen delicious items, is now available.

This year’s menu includes a ham with pineapple-raisin sauce, side dishes and a selection of quiches. We even have a New England Cheese Sampler this year!

Click here for the menu

There are many perfect desserts for the spring holiday such as a Strawberry Charlotte,Verrill Farm fruit pies, Lemon Silk Pie, Malted Milk Chocolate Cake, and Sbrisolona – a crumbly Italian almond torta!

Menu items must be ordered by Thursday, April 2 for pickup on Saturday, April 4.

Additional items for the holiday table, including scones, muffins and other baked goods, will be available leading up to and on Easter Sunday.

Stand hours on Easter Sunday are 9 am – noon.

In addition to prepared foods, the stand stocks a variety of fresh flowers by the bunch – the perfect decoration for an Easter buffet and always a welcomed gift.

Happy Spring!! Order your tomato seedlings now

Saturday, March 21, 2015, 9:36 am

heirloomsWe’ve begun 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.

One week until Steve Verrill’s gardening class! March 28, 10 to noon

Friday, March 20, 2015, 2:48 pm

steveverrill_garden2010There’s still time to sign up for Steve Verrill’s Gardening Class, being held on Saturday, March 28, from 10 a.m. to noon.

Whether planting a large plot or deck pot, Steve’s tips and tricks will inform and inspire first time and perennial gardeners alike. Bring questions!

$10 per person, coffee and freshly baked muffins from the farm stand kitchen included. Call 978-369-4494 to sign up. Space is limited.


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