Bug Hill Farm is a small, certified organic, rare fruits farm in Ashfield, MA. We are best known for our berries, fruit cordials, shrubs, and syrups, crafted from local raspberries, currants, gooseberries, blueberries, elderberries, strawberries and rhubarb, and sweetened with locally-produced honey and maple syrup. We manage our farm, honeybees and nearly fifty acres of woodlands for wildlife and pollinator habitat as well as organically grown products to nourish and delight our customers.

Pick-Your-Own fall raspberries!

Weekends, 11 a.m. to 5 p.m. and by appointment.
Call the farm for updates regarding day-of berry availability and weather conditions.

Women & Food: Writing About Our Complicated Relationship with Sustenance Sunday, October 4th, 10 to 4.

Sign up at the link on the right-hand side or call the farm!

Farm Store Open Weekends

We can ship our products & gift boxes, and accept all major credit cards. Please call ahead before dropping by to make sure someone is here to greet you and give you samples!

Bug Hill Farm's products have been featured in The Boston Globe, The Springfield Republican, Country Gardens Magazine, and USA Magazine.

What's New?

We'll be at farmers markets throughout Western Massachusetts all summer long! Visit us in:

    Northampton on Tuesdays from 1:30 to 6:30 pm
    Lenox on Fridays from 1 to 5 pm
    Great Barrington on Saturdays from 9 am to 1 pm
    Check our Facebook page for updates!

    On-Farm Workshops 2015

    Ready to join the fun? Fill out our online workshop registration.

    Fall Events October 4th, 10 am to 4 pm: Women & Food - Writing About Our Complicated Relationship with Sustenance ... with writer Jane Roy Brown
 
SERVING SUGGESTIONS

Black Currant Icing
Makes enough to generously frost a 9-inch round layer cake or two dozen cupcakes.
  • 4 sticks Unsalted Butter, room temperature
  • 6 cups sifted Confectioners' Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Kiss of Cassis™, add up to 4 more teaspoons of Black Currant Cordial for stronger black currant flavor

Blend butter in a mixer on medium-high until pale and fluffy. Add vanilla and Kiss of Cassis™ and blend until well-incorporated. Reduce speed to low. Add sugar, 1 cup at a time, beating well after each addition. Raise speed to high and beat until well-combined, 10 to 20 seconds more. Transfer to a bowl, and cover with plastic wrap until ready to use. After icing your cake, refrigerate until the frosting is set, a couple of hours or overnight.

Check out our Facebook page for pictures of this recipe in development!


Black Currant Icing
Makes enough to generously frost a 9-inch round layer cake or two dozen cupcakes.
  • 4 sticks Unsalted Butter, room temperature
  • 6 cups sifted Confectioners' Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Kiss of Cassis™, add up to 4 more teaspoons of Black Currant Cordial for stronger black currant flavor

Blend butter in a mixer on medium-high until pale and fluffy. Add vanilla and Kiss of Cassis™ and blend until well-incorporated. Reduce speed to low. Add sugar, 1 cup at a time, beating well after each addition. Raise speed to high and beat until well-combined, 10 to 20 seconds more. Transfer to a bowl, and cover with plastic wrap until ready to use. After icing your cake, refrigerate until the frosting is set, a couple of hours or overnight.

Check out our Facebook page for pictures of this recipe in development!

Rhubarb Rush Stir Fry Sauce
An Asian-style sauce with strong flavors of rhubarb and ginger. Try marinading your tofu, chicken, or pork in it before adding to the wok!

1/3 cup Rhubarb Rush
1 T soy sauce
1-2 garlic cloves, minced
1 T arrowroot or cornstarch
1 t fish sauce (optional)
1 t chili paste (optional)

Put ingredients into a jar and shake to combine. Add about 3 minutes before your stir-fry is ready to serve, and cook on medium heat until the sauce boils and thickens.


 
Bug Hill Farm is proud to be a member of these programs and organizations: