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.
Farm Store Open
Please call ahead before dropping by to make sure someone is here to greet you and give you samples!
PYO & Farm Store Open Weekends Saturday: 9AM-4PM Sunday: 11AM-4PM
Certified organic currants, highbush native blueberries,
limited quantities of raspberries.
Enjoy our meadowland trails through blueberries & elderberries to ponds & woods!
Meet our dog Alma, the super-friendly English Shepherd
Taste berry treats made by us in our farm store
The Inside Scoop
WGBY's film crew & Phil Korman from CISA visited Bug Hill Farm this December. Watch the video for a special sneak peek at what goes on in our Farm Store and Commercial Kitchen!
Featured in the newest edition of 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!
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!
Cobblers Drizzled over rhubarb or other fruit cobblers before baking