New stand brings farm clients, staff in from the cold

At Concord's Verrill Farm, Valerie Eagan of Sudbury buys vegetables at the temporary farm stand, which opened recently. (Joanne Rathe/Globe Staff)

The temporary indoor farm stand at Verrill Farm had only been open for two weeks, but most of its customers already knew where to find the scones: They're in the back.

That's where you'll find William Hayes of Carlisle several mornings each week. "They have the greatest scones in the world," he said, eyeing the still-warm apple cinnamon biscuits last week during one of his regular visits.

It's also where Amber Stalker will be filling her basket. Count the Westford resident, who stops to pick up scones on her way to work in Waltham, among those happy the indoor stand is up and things are nearly back to where they were before a fire destroyed the permanent stand and retail store on Sept. 20. She said she and her co-workers at the National Multiple Sclerosis Society were devastated when they heard about the blaze.

"I bring them to work and everyone adores them," Stalker said. "When they heard about the fire, they said, 'Oh my gosh, there aren't going to be any more scones.' "

The farm on Wheeler Road has long been a fixture on the Concord landscape. Stephen Verrill's parents founded a dairy farm after moving to the town in 1918. He took over the business in 1957, and gradually focused more on growing produce.

Today, the 200-acre property includes 100 acres of farmland and 100 acres of wildlife habitats, woodlands, and wetlands. The 3,000-square-foot structure that burned down was built in 1995.

Despite the fire, apparently caused by a ventilation fan that malfunctioned, the fields were not harmed and the Verrill family and employees continued operating the farm.

There have been bumps along the road, but Verrill said they are moving forward. They reopened for business just two days after the fire, selling produce from an old wagon and under tents. The tables have now moved inside.

Two temporary trailer-like buildings have gone up, one for the kitchen with six ovens and three ranges and another for the retail store.

The setup allows the farm to offer the full array of its products - prepared meals, sandwiches, soups, produce, coffee, and baked goods. That wasn't possible when the Verrills were working under tents outside.

"We're fully operational in the temporary facility and working on plans for the permanent building," Verrill said. "We can do almost everything."

Verrill said customers have been flocking in, offering moral support and feeding the business. Many say they keep coming back because they love the food and want to support the Verrills, well-liked members of the community.

"They are coming to shop, and that's what counts now," Verrill said.

Stand manager Barbara Hoefer said the farm is trying to get the word out that the retail store is back up to full speed and indoors.

She said some customers have been confused because the temporary trailers don't look inviting.

There is now a large sign on the side saying, "WE ARE OPEN!" - and Hoefer said they're working on more signs to make it clear that customers are welcome.

Employees and customers will no longer have to work and shop in the cold. And just in time, too, as temperatures dipped last week to the lowest of the season.

Meri Myles of Concord, who works at the stand but also stops by on her off days, said she's thrilled the operation has moved indoors.

"It's very cozy," she said. "Our customers seem to be happy, too. They are happy to shop in the warmth and they are happy for us. It was hard for the staff and the customers on the cold days."

Myles said the employees have moved past the fire and are now looking forward to the new stand next spring.

"The grieving phase was extremely short," she said. "That's because the Verrills are very upbeat."

Verrill said the temporary buildings will get the farm through the holidays and the winter months and he hopes to have the new building up by June.

He said he's still working on design plans with an architect, but he plans to put the farm stand all on one level.

Meanwhile, it's been hectic at the stand. Thanksgiving is the busiest time of year for the farm, which sells some 2,000 pies. The farm also sells fresh turkey from a farm in Vermont.

Valerie Eagan of Sudbury said Thanksgiving wouldn't have been the same without the mixed berry and pumpkin pies from Verrill Farm.

"I'm thrilled they are back in operation," said Eagan, who says she was at the stand a half-hour before the fire broke out last summer. "It's a place to cheer up and grab a scone and carrot juice. You always come out of here cheerful."

Jennifer Fenn Lefferts can be reached at jflefferts@yahoo.com.