Merriland Farm's par 3 course winds through fields of blueberry and raspberry, adding color and character to the 200-year-old working farm. At just 841 yards, the short course presents holes that range in distance from the 63-yard seventh up to the 119-yard third. Farm owner and course designer Jim Morrison makes up for the lack of overall distance by punishing errant shots with such hidden hazards as a brush-filled gully on hole two and a pond on hole eight, which players must avoid by selecting the right club or waiting for the next drought. The bucolic landscape also features a driving range with flagstick markers for golfers to warm up at.
Lauded by Yankee Magazine and featured on the Food Network, the on-site café got its start as a roadside stand from which Julie Morrison sold her delicious pies and jams. Visitors relax amid the comfy environs of the dining room or breathe in the fresh farm air on the outdoor patio.