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?



On-Farm Workshop Series 2015

Check out our April newsletter for detailed descriptions of each workshop. Ready to join the fun? Fill out our new online workshop registration to sign up.

MAY
  • 2nd: Small Fruit Cultivation, Pruning & Propagation
  • 16th: Permaculture Techniques for Small Fruit Growers
  • 30th: Ten Essential Herbs for a Healthier Life
JUNE
  • 6th: Tom Wessels on Successional Patterns
  • 20th: Franklin Land Trust Farm & Garden Tour
JULY
  • 18th: Third Annual Wild Edible Luncheon & Plant Walk
AUGUST
  • 1st: Tastes of Summer Farm to Table Luncheon with guest chefs

Farm Store Open Weekends
Saturday: 10AM-4PM
Sunday: 11AM-4PM

Our farm store is a relaxing & lovely way to do your shopping! We 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!

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

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

Bug Hill Farm was recently featured in the May 2014 issue of Country Gardens Magazine, a Better Homes and Gardens publication, showcasing 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.


Beet Mojito
(Serves 4)
4 tbsp The Beet Goes On puree
6 ounces light rum
8-12 mint sprigs, broken apart
6 tbsp fresh lime juice
4 tbsp sugar
Ice
Club Soda
4 thin slices of lime

In a pitcher, add sugar and 8 sprigs of mint, and crush until mint is well-bruised. Mix in line juice, rum, and beet puree, and stir well. Divide evenly between 4 high ball glasses, fill with ice, and top off with club soda. Garnish each glass with a sprig of mint and a slice of lime, and enjoy!


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