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

Bug Hill Sour
  • 1/2 oz Kiss of Cassis™ Black Currant Cordial
  • 1/2 oz simple syrup
  • juice of 1/2 lemon
  • 3 oz Tanquary Gin
Mix in a cocktail shaker over ice; shake 5 times and strain into chilled cocktail glasses.


Ra Rheum Margarita
  • 1 part Rhubarb Rush
  • 1 part Lime
  • 1 part Triple sec
  • 2 parts Tequila
Mix ingredients and enjoy straight, on the rocks, or blended with ice.

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: