Oak & Ash Farm

Oak & Ash Farm Small forest farm and bakery using sustainable and restorative agriculture principles, with a focus on education

People often ask why I don’t make English muffins anymore. The reality is I just can’t find a good way to make them with...
09/01/2026

People often ask why I don’t make English muffins anymore. The reality is I just can’t find a good way to make them with enough time to bring them to the market. The timing is such that you really need to make them in the morning and by the time you hand griddle each and every one and then finished it in the oven it would take me several hours that I just don’t have. So why I apologize to everyone that you can’t order these I decided to make these to help make our mornings a little easier. I’m making a big batch for my family along with some sourdough bagels (because they are always sold out). This recipe is by far the best one I’ve found (and I’ve tried several). As always it’s an Amy Coyne | Sourdough recipes & help with your bakes recipe because she’s just the best.
These will go into the freezer sliced in half for busy mornings to be smeared with peanut butter. Some will go into premade breakfast sandwiches that can be reheated for a quick grab and go meal. And for sure so I’m going to be eaten right now.

Matt I were able to get away to Newport, RI for a few days. It was amazing. But almost just as exciting is I got to stop...
08/30/2026

Matt I were able to get away to Newport, RI for a few days. It was amazing. But almost just as exciting is I got to stop at Costantino’s Venda Ravioli on the way home. My husband knows my love language. 🫶
I’ll be honest, it still to this day feels strange to walk in there without my Dad (probably why I haven’t been in years). But I could help feeling him there with me while I worked very hard to restrain myself at the counter.
I couldn’t wait to get home with my REAL mortadella (with pistacchios), shaved prosciutto and a stick of sweet soppresatta to make a sandwich on my muffuletta focaccia. It was everything.
If you too want to make an epic sandwich, come see us today and try a slice of our muffuletta focaccia. I don’t think you’ll be disappointed.

If Matt and I look a little bleary eyed tomorrow at the market, it’s because we had to say goodbye to our first baby, Mi...
08/22/2026

If Matt and I look a little bleary eyed tomorrow at the market, it’s because we had to say goodbye to our first baby, Miss Maybelle. Hounding ‘till the end she went out at the ripe old age of 17 and a half after a long, full, adventurous life, in her Dad’s arms eating Oreos and peanut butter until she passed peacefully over the rainbow bridge.
The biggest of thank you’s to Peaceful Paws whose vet was sent to our house with all the compassion and kindness one could hope for. It was, a lot and I’m sure it’ll hit me at random times. So if you see me crying all of a sudden just know I’ll be ok ..eventually. I have no regrets, nor I’m sure, did she. She’s frolicking in puppy heaven eating everything she can find and chasing bunnies, Rest in peace little lady ❤️

I have found a new and improved way to make my cheesy sourdough crackers and now they are even MORE irresistible. You ha...
08/21/2026

I have found a new and improved way to make my cheesy sourdough crackers and now they are even MORE irresistible. You have been warned.
My original recipe always had me baking them at 375. No matter how careful I was when rolling them out, they cooked inconsistently, and I was constantly having to rotate them, remove crackers that were cooked when others weren’t done yet, and it yielded a slight burnt cheese flavor (which, honestly was part of the appeal). I decided today that I’d had quite enough and cooked them at 350. Did they take longer? Yes. Did it save me time in the long run because I didn’t have so much hands on time? Probably, but the best part is THEY COOKED EVENLY! I’m incredibly exited about this and love the way they taste now. Try them for yourself and let me know what you think

I took my croissant bread boule and turned it into French toast. I say this as someone who doesn’t particularly CARE for...
08/21/2026

I took my croissant bread boule and turned it into French toast. I say this as someone who doesn’t particularly CARE for French toast when I tell you, you should absolutely do the same! All the butter contained within the bread itself yielded a beautiful texture, crispy on the outside without being stodgy or overly heavy on the inside but light and airy. Almost like a soufflé. I’ll have more croissant bread at this weeks Belchertown Farmers Market 🍅 so don’t miss your chance to make the best French toast you never knew you wanted.

You may have noticed some new improvements to my bread this week. That’s thanks to the new Coastal Queen Milling flour, ...
08/18/2026

You may have noticed some new improvements to my bread this week. That’s thanks to the new Coastal Queen Milling flour, the newest iteration from Ground Up . All I can say is I think I’m in love. Still regenerative, still local, but acting more like traditional flour. I achieved a lot more hight and a great texture. I think I’ll be switching full time because, why would I NOT?! I can’t wait to get my hands on the rest of the new line, but all in good time. I still love the unique flavor profile the original Ground Up line gives all my baked goods. ❤️🍞🥖🥨🍪🥯

Y’all, I cannot tell you how excited I am to try the new line from Coastal Queen Milling !! I have some AP and some brea...
08/11/2026

Y’all, I cannot tell you how excited I am to try the new line from Coastal Queen Milling !! I have some AP and some bread flour, “Tidal Shift” (are these not the best names or what?!). It’s no secret I love Ground Up and literally everything they are. Local. Regenerative. REAL. I can’t wait to get in the kitchen and start playing around with this and see what it can do. 🧇🍪🧁🥯🍞🥖🥨

Thanks Andrea Stanley you are the queen 👸

It’s a very rare occurrence that I come home from the marker with ANY focaccia, so when I just happened to have 2 rosema...
08/10/2026

It’s a very rare occurrence that I come home from the marker with ANY focaccia, so when I just happened to have 2 rosemary focaccia left, I saw it as the gift that it was.
We had some leftover bucatini with fresh tomatoes sauce with our own sweet tomatoes, garlic and basil so we already had a theme. When Matt asked what I wanted to do for dinner, I already had a plan hatching.
We had our pasta, some grilled skirt steak with Italian chimichurri (capers, sun dried tomatoes, it’s incredible, trust me!), wild arugula and lemon salad, and grilled Italian sausage from Matt’s market bestie, Golden Goose . Then I made some focaccia ‘pizza.’ I sliced them through, coated with some EVOO and grilled one side high, then topped them with homemade pesto, fresh mozzarella and either our own fresh tomatoes or prosciutto and wild arugula and a drizzle of olive oil. I finished them racked high on the grill. They were everything I wanted; caramelized from all the olive oil. crispy. crunchy, yet soft and gooey.
I often come home from the market, much like an overstimulated toddler. I’ve been up since 3, I usually haven’t eaten lunch (except for a Ria’s Sweet Treats maple pecan cookie and some berries from Daves Natural Garden ) and by the time I put everything away, do the dishes and sweep my floors (cause I’ve learned it’s not worth leaving it to tomorrow), I have the emotional intelligence of a slug. However, Matt and I find we make some of the best meals when we have no plan, yet commit to cooking. Sometimes it’s a hodgepodge. Sometimes it’s cohesive. But it’s always amazing and always extra good when it’s fresh, local, and made with love (or delirious energy, who’s to say?).
Either way I’m currently making the transition to slumberland but just a reminder that focaccia is versatile or whatever. Good nights y’all 🥱

🍋Ok everyone, you asked, I’m delivering. Lemon ricotta muffins are often sold out within AN HOUR! I usually make 4 dozen...
08/08/2026

🍋Ok everyone, you asked, I’m delivering. Lemon ricotta muffins are often sold out within AN HOUR! I usually make 4 dozen and hold half back so I don’t have to make them every single week. However the demand is high and I am listening! So I shall bring my whole lot of muffins (that are, in fact perfectly cooked this time, I checked every single one!) with me this week. What happens if I don’t sell out you ask? Well let’s just say I know 3 bairns who will be thrilled to take them off my hands. See you at the Belchertown Farmers Market 🍅 tomorrow! 💚

Yall, I WISH I could sell you one of these, but I can’t. I can certainly tell you about it though so you can make a vers...
08/01/2026

Yall, I WISH I could sell you one of these, but I can’t. I can certainly tell you about it though so you can make a version for yourself at home with some of my sourdough focaccia!
I kept reading about the famous focaccia sandwich from Italy in one of my books and I could not get it out of my head. Was I able to go to my “fatherland” Federal Hill in RI (shoutout to our family favorite Costantino’s Venda Ravioli ❤️❤️)? Well no, but I did the best I could.
To start I picked a ton of wild arugula that we have growing everywhere (best regenerative item I ever planted). Then I made a pesto with that, pistacchio, our basil, and our garlic scapes along with some pecorino. To assemble, I toasted my focaccia whole, added a nice thick layer of my arugula pistacchio pesto, some shaved mortadella, fresh mozzarella, then finished with some more fresh arugula and a drizzle of olive oil. It was 👌🏻 literally perfection. If I could sell you one at the Belchertown Farmers Market 🍅 I absolutely would, but what I CAN do it provide you with some of the wild arugula, some of the focaccia and you can make your own! Now if you’ll excuse me, I have a date with my amazing dinner.

Address

243 Allen Road
Belchertown, MA
01007

Opening Hours

11am - 1pm

Telephone

(413) 324-8488

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