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!

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!


 
SERVING SUGGESTIONS

Cobblers
Drizzled over rhubarb or other fruit cobblers before baking


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.

Andee's Currant Winter Tonic 2.0
In a 1/2 gallon or 2L thermos mix:
  • 1/3 cup (75ml) Kiss of Cassis™ Black Currant Cordial
  • 1/3 cup (75ml) lemon juice
  • 1/3 cup (75ml) McGillicuddy's lemon schnapps
  • 1/4 cup (50ml) honey
  • +/- 1/4 cup (50ml) spiced rum, to taste
Slowly fill thermos with boiling water and stir. Serve while still hot.


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