The Bug Hill Story and Our VisionÂ…

Bug Hill Farm is a small, USDA certified organic, uncommon fruit and edible flower farm in Ashfield, MA. We cultivate a wide variety of crops including raspberries, gooseberries, currants, wild and cultivated high-bush blueberries, alpine strawberries, native elderberry and elderflower, native Aronia (chokeberries), and honeyberries. We craft our nutritious and delicious non-alcoholic cordials, shrubs (drinking vinegars), sauces, and spreads using our berry crops, wild harvested flowers, and locally produced raw honey and maple syrup. Our products contain no added water or preservatives. We keep our own honeybees, purchasing additional honey for our value added products from local apiaries such as Round Hill Orchard in Holyoke, MA. We manage our fields and additional 38 acres of forest for the health and well-being of native wildlife and plant communities, with particular emphasis on providing habitat for native pollinator insects.

Our cordials, shrubs, spreads, and sauces are currently crafted and bottled on-site in our own certified commercial kitchen. We sell our products at our own little farm shop here on the premises, as well as at local farmers' markets, groceries and health-food shops.

Bug Hill Farm has been the recipient of several grant awards, including (recently) a Sustainable Agriculture Research and Education (SARE) Farmer Grant entitled: "Effects of controlled disturbance within early-successional northeastern forest habitat: Evaluating soil quality, plant production, and economic feasibility", and a grant from the Massachusetts Department of Agricultural Resources (MDAR) Agricultural Environmental Enhancement Program (AEEP) for installing permanent drip-irrigation systems for our berries.

Kate Kerivan, owner/grower, has an MA in Ecological Landscape Design from Conway School of Landscape Design, Conway, MA, and an MS in Conservation Biology (Environmental Studies Department) from Antioch University. Her undergraduate degree from the University of New Hampshire is in Plant Science.


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
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:

Delicious currants from the farm!

Kate Kerivan didn't start out as a farmer - but as a plantswoman, designer and innkeeper who enjoyed serving great food to guests in a spectacular mountain garden setting for over twenty years at Bungay Jar Bed & Breakfast Inn in Franconia, NH. After selling Bungay Jar, Kate moved to the highlands of Western Massachusetts in 2005, to what is now Bug Hill Farm.


Justine Bertram's Layered Beet Spread
"So simple, and everyone loves it!"

  • 4-1/2 inch Springform Pan
  • Parchment Paper, cut in a circle to fit snugly in bottom of pan
  • 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.