Bug Hill Farm is best known for our fruit cordials, shrubs, syrups, spreads, sauces, drink mixers, and dessert toppings, all crafted from local raspberries, currants, gooseberries, blueberries, elderberries, strawberries and rhubarb, and sweetened with locally-produced honey and maple syrup. The farm is USDA Certified Organic, and we manage our farm, honeybees and nearly fifty acres of mostly wild woodlands for wildlife and pollinator habitat as well as organically grown products to nourish and delight our customers.

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

What's New?

Farm Store Open
For Business!

Please call ahead before dropping by to make sure someone is here to greet you and give you samples!

The Inside Scoop
WGBY's film crew & Phil Korman from CISA visited Bug Hill Farm this December. Watch the video for a special sneak peek at what goes on in our Farm Store and Commercial Kitchen!

Featured in the newest edition of Country Gardens Magazine
Keep your eyes peeled for the May 2014 issue of Country Gardens Magazine, a Better Homes and Gardens publication, which features a several-page spread on Bug Hill Farm, including recipe ideas!


 
SERVING SUGGESTIONS


Andee's Currant Winter Tonic 2.0
In a 1/2 gallon or 2L thermos mix:
  • 1/3 cup (75ml) Kiss of Cassis™ Black Currant Cordial
  • 1/3 cup (75ml) lemon juice
  • 1/3 cup (75ml) McGillicuddy's lemon schnapps
  • 1/4 cup (50ml) honey
  • +/- 1/4 cup (50ml) spiced rum, to taste
Slowly fill thermos with boiling water and stir. Serve while still hot.

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!


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