March Menus at Verrill Farm

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Concord, MA, March 6, 2018  — At Verrill Farm, it’s March menus, not March madness!  Easter, Passover, St. Patrick’s Day and a birthday party are on the March calendar each with special celebratory fare for customers to enjoy!

Verrill Farm’s Easter menu features traditional holiday foods and includes dishes suitable for Passover as well.  The two spring holidays coincide on the calendar, and customers can place orders at the farm stand or by phone by Tuesday, March 27.  Pick up is Saturday, March 31, from noon to 5:00 pm.  Verrill Farm is closed Easter Sunday, April 1.  

Whether planning a sit down dinner, buffet or trip to grandmother’s house with dessert in hand, Verrill Farm chefs have a tasty, ready-to-serve Easter menu option.  Pair a honey baked ham with scalloped potatoes or choose a quiche and salad and the table is set!  For dessert there are pies – Apple to Ricotta and more; cakes – Berries & Cream, Carrot, Funfetti and more; and more!  

For Passover, the menu includes Matzo ball soup, Potato latkes with home-made applesauce and Pineapple-raisin Kugel.  For sweets, the menu offers Flourless chocolate cake & Apricot almond cake.  

“The kitchen staff loves cooking for these holidays,” says Jen Verrill-Faddoul, who oversees the bakery side ofVerrill Farm’s kitchen. “We’re offering some traditional and some special holiday items but our favorite part is knowing that we are preparing a quality product for our customers allowing them time to enjoy their day!”     

Another popular holiday is celebrated in mid-March – St. Patrick’s Day.  Verrill Farm is lucky that executive chef Kevin Carey shares his family’s recipe for corned beef & cabbage!   The Boiled Dinner, as it is also known, has become an annual customer favorite.  Each meal includes corned beef, cabbage, potatoes, carrots and home-made horseradish sauce – all for $13.95 hot or cold.  

    March 15 – 17: packaged to go from the refrigerated case
    March 17: packaged hot to go from 11 am – 1 pm & 4 – 6 pm

Soda bread to go with dinner is made in the farm stand kitchen in two sizes.
Full loaf – $6.95 & Mini – $1.95

Saturday, March 24, 11:00 am – 3:00 pm                                                                       Birthday Party – Celebrating Farm to Table for 100 Years
Please join owners Steve and Joan Verrill and Jen Verrill Faddoul at a birthday party kicking off the next 100 years.  Includes cake & ice cream, kid’s activities, balloons, prizes, coupons & party favors.  Free & open to all! 

Verrill Farm • 11 Wheeler Road  Concord, MA 01742
Open daily 9:00 am – 7:00 pm
www.verrillfarm.com 
  978.369.4494

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