Visit our farm store & sample our house-made berry shrubs, cordials, preserves, and syrups!
Our farm store is open by chance or appointment. Please call ahead (413-628-3980) or email (firstname.lastname@example.org) for appointments. We are closed to visitors in February & March of 2017.
Bug Hill Farm cordials, shrubs, and preserves are perfect for the holidays, whether served alongside the Thanksgiving turkey and Christmas ham or presented as gifts to friends and loved ones. We can ship our products & gift boxes, and accept all major credit cards.
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.
Spend a few nights in our pond-side tent! With a 17-foot diameter and a 10-foot center height, this is forest camping at its finest. The tent is furnished with a queen-sized bed and linens and a si...
Kir Breton Splash Kiss of Cassis into hard cider (or just fresh apple cider) to taste a traditional use in Brittany and Normandy.
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!
Parchment Paper, cut in a circle to fit snugly in bottom of pan
6-8 oz. plain Goat Cheese
1-2 cloves Roasted Garlic -OR- finely chopped Fresh Garlic, and a bit of olive oil to saute
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.
Bug Hill Farm is proud to be a member of these programs and organizations: