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!

Farm Store & PYO Open Weekends
Saturday: 9AM-4PM
Sunday: 11AM-4PM

Our farm store is a relaxing & lovely way to do your holiday shopping! We ship our products & gift boxes, & accept all major credit cards.

Save some time to explore our meadowland trails through blueberries & elderberries to ponds & woods!

During your visit, be sure to say hello to our dog Alma, the super-friendly English Shepherd, & taste berry treats made by us in our farm store.

Come visit us at the Ashfield Fall Festival, Saturday & Sunday October 11 and 12!

We'll be at a number of holiday markets, too!

Tasting Table
Our shrubs were recently featured on Tasting Table! Check out the article for all kinds of tasty shrub inspirations.

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

Featured in 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

Justine Bertram's Layered Beet Spread
"So simple, and everyone loves it!"

Equipment:
  • 4-1/2 inch Springform Pan
  • Parchment Paper, cut in a circle to fit snugly in bottom of pan
Ingredients:
  • 6-8 oz. plain Goat Cheese
  • 1-2 cloves Roasted Garlic -OR- finely chopped Fresh Garlic, and a bit of olive oil to saute
  • Rosemary
  • Thyme
  • Salt
  • Freshly ground Black Pepper
  • The Beet Goes On™ Roasted Beet Spread
  • Toasted, Sliced Almonds
Place parchment circle in the bottom of the springform pan. If using fresh garlic, lightly saute the garlic, rosemary, and thyme in olive oil to release flavor. Mash together goat cheese, roasted or sauteed garlic, rosemary, thyme, and lightly season with salt and black pepper to taste. Pack the mixture into the bottom of the springform pan. Spread a generous layer of The Beet Goes On™ Roasted Beet Spread over the cheese mixture. Top with toasted, sliced almonds. Remove the springform mold, and slide the spread with parchment onto a serving plate. Serve with toasted baguette slices or crackers.


Vodka
In your favorite vodka with or without a splash of soda

Elmer's Currant Emergency
  • 1 oz. Kiss of Cassis™ Black Currant Cordial
  • 6 oz. Club Soda
  • 1/2 package of Emergen-C (lemon-lime flavor seems best)
Kids love this as it acts somewhat like a purple volcano! (Best to put a plate or bowl under the glass while mixing.) Make at home or enjoy the original at Elmer's Store!


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