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 (info@bughillfarm.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.

Our products have been featured in The Boston Globe, The Springfield Republican, Country Gardens Magazine, and USA Magazine.

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Thank you for a wonderful berry season!

See you for the Pick-Your-Own season in 2017. We will post what's ripe and when this summer.

Stay on the farm!

Take a getaway with us, and enjoy hiking trails, berry picking, and more at our pond-side tent site!

2017 will be our second "glamping" season. Starting in May 2017, we will take reservations by phone or online at:

GlampingHub.com

or

Fully Furnished Tent with Forest and Pond Views

Ashfield, MA, United States
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...
 
SERVING SUGGESTIONS

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.


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.

Harbor Punch
created by Joy Flanagan

1 part Basil Hayden's(r) Bourbon
1/2 part Bug Hill Farm(r) Gooseberry-Rhubarb Shrub
1/4 part manzanilla sherry
1/4 part chilled black tea
Lemon



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