Verrill Farm Seasonal Favorites
Stop at the farm stand and enjoy some of our seasonal and daily year round specials. From special holiday menus, to Thursday smoked barbecue, to Steve Verrill’s famous wood fired beef stew during the winter months, our kitchen is always creating great seasonal items to take home to your table. See some of our favorites below:
Thursdays – BBQ Pulled Pork Dinner from the Verrill Farm Smoker. Smoked for over 24 hours, our barbecue dinner includes a pulled pork sandwich, cole slaw & beans. Dinners are available for pick up from 4:00 – 6:00 pm every Thursday; they are popular and frequently sell out so we recommend ordering ahead. $9.50 per dinner.
Saturday & Sunday – Breakfast Sandwiches Made to Order. Stop by the farm stand from 9AM – 11AM on weekends and enjoy one of our breakfast sandwiches! Made using premium applewood smoked bacon, local eggs from chip-in Farm & sliced cheddar cheese served on your choice of an original English muffin or a wheat English muffin, these are some of the best breakfast sandwiches in town. Each sandwich is made to order, wrapped & ready to go for only $4.50.
Rotating Daily Hot Soup Menu – Winter Months. No trip to the farm stand during the winter months is complete without enjoying a cup of one of our hot soup of the day. Always made from scratch with fresh ingredients, Verrill Farm soups are the perfect way to stay warm throughout the New England winters. With two soup specials each day (when in season), we have something for everyone to enjoy:
- Sunday: Beef Chili & Cream of Mushroom.
- Monday: Vegetarian Lentil & Chef’s Choice.
- Tuesday: Cream of Broccoli & Vegetarian White Bean.
- Wednesday: Split Pea with Ham & Tomato Bisque.
- Thursday: Butternut Apple Bisque & Potato Leek.
- Friday: Clam Chowder & Minestrone.
- Saturday: Vegetarian Chili & Beef Vegetable.
Steve Verrill’s Famous Wood Stove Top Beef Stew – Select Sundays During the Winter. Steve Verrill’s claim to fame is his beef stew. This creation comes together in a whopping 20-inch cast iron frying pan on an old wood stove in our farm stand. The 20-inch frying pan is important because its large surface area increases evaporation to create a nice broth for the stew. Look for Steve’s beef stew on select sundays during the winter months!
Corned Beef & Cabbage – March. Executive Chef Kevin Carey shares his family’s recipe for corned beef & cabbage – & it’s become a customer favorite! Visit the stand during the weeks leading up to St. Patrick’s Day to enjoy this Irish favorite!