fieldtofork-smallGet your tickets now for our “From Field to Fork – A Mid-Summer Crop Dinner,” being held on Wednesday, July 29, at 6 pm (outside under our tents)

Verrill Farm chefs prepare a dinner inspired by just-picked crops

  • 3 course dinner includes appetizers, a main course with entree (vegetarian option available) and side dishes made using our own crops, bread and dessert
  • Live music by guitarist Enrique
  • $48 per person tax included
  • Cash bar featuring wine & beer
  • Reservations required. Call us at 978-369-4494 to reserve your tickets!

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