We now have fresh, MA grown blueberries from Meadowbrook Orchards. We also began harvesting our own crop of fresh leeks and pickling cucumbers this week and have a fantastic selection of Verrill Farm grown greens, beets, summer squash & more! Click below for an up to date list of the crops that we are harvesting.
PIE EATING CONTEST AT 11 A.M.
A Family Farm Growing in Historic Concord, MA Since 1918
Pulled pork braised in tamari, hoisen sauce, Verrill Farm (VF) scallions and ginger, oven roasted sweet peppers, caramelized onions, sesame sauteed bok choy and VF Napa cabbage, pepper jack cheese, jasmine rice, baked in a chili wrap served with VF chive sour cream. $8.95, Ends July 26th.
Stop by the farm stand this week, Mon - Fri from 3PM - 4:30PM to enjoy samples, recipes and some demos - all featuring Verrill Farm grown produce! We will be featuring different vegetables each day.
Save time by placing and paying for your deli orders ahead of time online. Simply select your order, your requested pick up time and enter your payment information. For a limited time, first time online orders receive 20% off their first order!
Wednesday, July 24, 6-8 p.m. Enjoy a bountiful buffet using our current crops and prepared by our chefs and bakers. $48.00 pp (plus tax) Live music by the Jay Ford duo. Cash bar serving wine & beer. Reservations are essential and can be made by calling 978-369-4494 or online.
Verrill Farm now opens at 7:30 am, Monday - Friday! Stop in and get your day off to a great start with freshly brewed coffee & a choice of baked goods or a hot breakfast sandwich packed to go from our kitchen. Stop by on the weekend and pick up a made to order breakfast sandwich: 9AM-11AM!
A Farm Grows in Concord – Celebrating 100 Years of Verrill Farm is available at the farm stand, the Concord Bookshop & Revolutionary Concord. Please stop by to pick up a copy at any of these locations.
The book is a blend of family, farm & Concord history along with 80 favorite Verrill Farm kitchen recipes.
‘Writing this cookbook fulfills our long-standing plan to share the recipes people have asked for,’ says Jennifer Verrill Faddoul, adding, ‘publishing it in 2018 memorializes the farm’s 100 year past as we look toward the future!’
Thank you for the great feedback you’ve given us about the book!