Food & dining

Cordials, shrubs, and spread made with local harvest

An assortment of shrubs and syrups from Bug Hill Farm in Ashfield.
Matthew Cavanaugh for The Boston Globe
An assortment of shrubs and syrups from Bug Hill Farm in Ashfield.
Matthew Cavanaugh for The Boston Globe
Kate Kerivan and a drink made with Black Currant Cordial.
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On her 50-acre Bug Hill Farm in Ashfield, Kate Kerivan grows red, white, and black currants, wild blueberries, raspberries, strawberries, gooseberries, elderberries, rhubarb, and manages her own honeybees. From these and other local ingredients, Kerivan makes old-fashioned cordials, shrubs, and spreads (all alcohol-free) and sells them at farmers’ markets. Spreads ($7.50 for 8 ounces) are cooked-down fruits — spoonfruits, really — with no sugar or pectin, only honey. Cordials, which preserve fruits in liquid form, can be diluted with sparkling water or champagne. Kerivan calls a black currant cordial “Kiss of Cassis” ($12.50 for 8 ounces); it is tart and good, even added to tea. Shrubs ($12.50 for 6 ounces) are her sweetest products, made with a touch of vinegar. “Rhubarb Rush” ($12.50 for 8 ounces) has a tart kick from fresh ginger. Add some to a glass and toast the local harvest. Bug Hill Farm products are at Central Square farmers’ market in Cambridge on Mondays;

Davis Square farmers’ market in Somerville on Wednesdays;
at Cambridge Naturals, 23 White St., Cambridge, 617-492-4452; or go to www.bug
hillfarm.org.

Rachel Travers