Head on over to our Facebook page

Thursday, December 29, 2016, 4:36 pm

We don’t really update our blog on a regular basis, but you can head on over to our Facebook page, follow us on Twitter and check our Instagram profile for the latest news from our farm stand!



Thanksgiving Menu Reheating Instructions

Tuesday, November 22, 2016, 11:49 am

If you purchased Thanksgiving side dishes from us, and are looking for re-heating directions, click here.

Happy Thanksgiving everyone!!!

Order Now for Thanksgiving!!

Saturday, November 5, 2016, 12:11 pm

turkey1LET’S TALK TURKEY! Order now for Thanksgiving

There’s less than 3 weeks until Thanksgiving!!

Once again we are offering fresh, natural turkeys from Stonewood Farm – a family owned farm in Vermont. These premium quality birds are raised in open-sided barns free of antibiotics, hormones and animal by-products and processed on site resulting in juicy, flavorful birds to cook at home. Please call soon with your order, as popular sizes sell out quickly.

Turkeys are sold in 2 lb. increments from 14 lbs to 18 lbs.
All sizes $3.99 per lb.

Frozen turkey breasts are also available
Boneless breasts: 2-4, 4-6 & 6-8 lbs are $7.75 per lb.
Bone-in Breasts: 7-9, 10-13 & 14-18 are $6.50 per lb.

Our Thanksgiving Menu of side dishes, desserts and pies is available here – http://bit.ly/2f000Mv

Just plan your meal, let us cook it and enjoy the holiday!

We also have a beautiful pumpkin centerpiece and a cranberry vase available to decorate your Thanksgiving table.

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

We’re open during construction!

Tuesday, July 19, 2016, 4:54 pm

IMG_0306We’re growing for you!

Expansion of our farm stand began yesterday and will continue into the fall. The stand will be open seven days a week throughout construction and all summer events and festivals will continue as scheduled, as will CSA member pick-ups on Thursdays.

The design includes increasing space for Verrill Farm produce, which has outgrown the current displays, and expanding the deli area, which has become a popular customer destination.

Our new entrance is at the far end of the building (to the right of the building if you are facing it), on the Wheeler Road side of the stand.


Blueberry Pancake Breakfast, July 16, 9 to noon

Friday, July 8, 2016, 3:50 pm

bluepanIf you love blueberries and pancakes, then you’ll want to make plans to attend our annual Blueberry Pancake Breakfast, being held on Saturday, July 16 from 9 a.m. to noon.

Enjoy pancakes made with fresh, local blueberries and served with Massachusetts maple syrup, bacon/sausage, juice and milk or coffee. $8.50 for adults. $4.50 for children under 10.

Participate in our Annual Blueberry Pie eating contest, which kicks off at 11 a.m. No fee. All ages welcome with two categories, Adult and Child, and two prizes!

The first to finish a blueberry pie – no hands allowed – wins!

Hayrides and live music by The Yankee Stompers.

Strawberry Festival, June 25th!

Saturday, June 18, 2016, 9:49 am
IMG_0178If you like strawberries, then you won’t want to miss our annual Strawberry Festival, being held next Saturday, June 25 from 11 a.m. to 3 p.m. Celebrate the local crop at peak season.
  • Strawberry Shortcake made from scratch in the farm stand kitchen
  • PYO strawberries from 9 am until
    picked out for the day
  • Food served a la carte
  • Live music by John Fitzsimmons
  • Giddy Up Pony Rides and Hay Rides (small fee for these)
Back by Popular Demand! Enter our Strawberry Dessert Recipe Contest!  Enter your cakes, pies, cobblers, crisps, tortes, and puddings
  • Two categories: Adults & Children
  • 11-1 pm: bring your entry and a copy of your recipe. Please attach a card with your name & telephone number to your serving dish.
  • 1:30 pm: winners announced and prizes awarded

Local chef Bill Flumerfelt is this year’s celebrity judge! Bill spent a year in our farm stand kitchen before going on the Icarus & Nubar as Executive Chef. Welcome back, Bill!

Tomato Seedlings Available!

Friday, May 27, 2016, 4:54 pm

Our farm-grown tomato seedlings are available for purchase in front of our farm stand!

We have many popular varieties to choose from including heirloom, hybrid and cherry.

Buy your favorites from past years or take this opportunity to try new ones. All varieties available first come, first served.


Sign up for our Mother’s Day Brunch Buffet

Friday, April 29, 2016, 3:34 pm

Mother's Day roseSunday, May 8, 10 am – 1 pm
Mother’s Day Brunch Buffet

Honor Mom! Reserve your space now for our tasty, annual buffet served outside under tents by the stand. We will have seatings every 1/2 hour (**the 10 am seating is already sold out)

  • Brunch includes Omelet Station, Pancakes, ham, home fries, salads, baked goods, desserts and more, all made in our kitchen for Mom on her special day!
  • Entertainment by pianist Jeremy Silver
  • Cash bar serving Mimosas, Bloody Marys & wine

$38 per adult. $12 for children 12 and under
Reservations required by May 6. Please call 978.369.4494

Sign up for our Field-To-Fork Dinners

Saturday, April 9, 2016, 12:18 pm

dsc_6152You’ll want to make your reservations soon for our Field-To-Fork Dinners! We have three to choose from. Space is limited, so call soon to reserve your seats, 978-369-4494.

Wednesday, July 27, 6 pm
Field to Fork Mid-Summer Crop Dinner
Verrill Farm chefs prepare a 3 course dinner inspired by our own just-picked crops

  • Cash bar serving wine & beer
  • $48 per person
  • Reservations required. Please call 978.369.4494.

Wednesday, August 24, 6 pm
Field to Fork Late Summer Crop Dinner
Verrill Farm chefs prepare a dinner inspired by our own just-picked crops

  • Cash bar serving wine & beer
  • $48 per person
  • Reservations required. Please call 978.369.4494.

Friday, October 21, 6 pm
Field to Fork Candlelight Harvest Dinner,  in our heated, decorated greenhouse.
Verrill Farm chefs prepare a dinner inspired by our own abundant Fall crops

  • Cash bar serving wine & beer
  • $55 per person
  • Reservations required. Please call 978.369.4494



Easter menu reheating instructions

Friday, March 25, 2016, 5:48 pm

easterbasketIf you ordered from our 2016 Easter Menu, reheating instructions are here.

Happy Easter from all of us at Verrill Farm!