Oak & Ash Farm

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

10/17/2026

Today was an INTENSE day. Between a rough night with a kiddo with a horrible ear infection, an entire morning of chicken kulling, interspersed with soccer games (shoutout to Angela Battle for coming in clutch), urgent doctors appointments and the urgency of getting the harvest in for the frost. It was A DAY.
However I cannot get over what we accomplished, all by working together with friends. We got the last but sweetest of the raspberry crop, an entire boat load of pears from our Belchertown heirloom pear tree, the Ginnybrooke, as well as the very last tomatillos and peppers. Not to mention nearly 50 chickens dispatched and cleaned, with just Matt and our friend Sergio on the case at the end while I ran around like a crazy lady.
This is the incredibly hard part of homesteading. The frost waits for no one. It doesn’t care that you have soccer games you want to go watch, that your kid was up all night in pain, or that you have far more things to preserve than you can possible get done in time. I already spent the last several weeks canning peppers and tomatoes and I’m still not nearly done.
Tomorrow (and probably the next) are going to spent processing chickens and the next several weeks after that, putting up the rest of the harvest. It’s a crazy amount of work. However, as I sit here eating a delicious honey broiled pear à la mode matt made me, it’s hard to feel anything but grateful. This is MY Thanksgiving. 💚

10/10/2026

Look, I would never order shame anyone, but I will absolutely order COMMEND!
I don’t know what this customer is doing with 8 sourdough croissant boule, and I don’t need to know, but this is just such a good idea! I’ve had a lot of fun guessing. “Are they having a soup party and they are going to make 8 bread bowls?! Are they going to freeze them and ration them out over time? Are they just going to eat them all themselves because they just love them so much?!” Again I don’t NEED to know but whatever they are doing, I just know it’s a solid order.
Here’s your friendly reminder that Wednesday ordering is now open (and selling out fast!) so if you want your bread fix now that the farmers market is over, follow the link in my bio.

09/17/2026

Good news everyone! I may be wallowing in grief but I still managed to make the literal BEST molasses cookies I have ever had (and they are sourdough too)! I am a molasses cookie connoisseur if you will. It’s become a bit of an obsession over the years and I’ve tried dozens of recipes until landing on my favorite. This one? It beats it, hands down! Full of the most delicious, warm comforting spices like freshly ground clove and nutmeg to cinnamon and ginger. They are extra rich given the addition of egg yolks. Combined with Ground Up pastry flour they make a super tender, crispy on the edges, soft and lovely in the middle, cookie. You can get yours this week at the Belchertown Farmers Market 🍅 . Except for these ones, these are for my family….if I don’t eat them first (I have a problem).
If you don’t want to miss out just follow the link to pre order, orders close soon!
*Reminder you can now choose a “pay later” option if you’d like to pay cash,Venmo or SNAP (market pick-up only) in person day of. Helps avoid those silly processing fees too!

https://www.hotplate.com/oakandashfarm/ffd73ef0-29d3-4a05-9ac8-76087e6c5306

09/15/2026

The Autumnal Menu is here!! 🍂
Also I have officially FIXED (I think….I HOPE) my ordering site. Follow the link in the bio to get your orders in but be advised, ordering is wild! Here’s what you need to know:
🍎 last two market pickups are Sept. 20th and Oct. 4th
🍎 there is NO Belchertown Farmers Market 🍅 the 27th because of the town fair, but I will have pickups at the farm
🍎 once the market is over through the end of October, I’ll have pickups moving to SATURDAYS on the farm. This just makes my life a whole heck of a lot easier and so that maybe I can actually catch some of my kid’s soccer games!
🍎 I will be adding WEDNESDAY pickups but they will have a SEPARATE drop. This is because the menu will be more limited, so I need to create a separate ordering menu for those days.
Also fall favorites are back (look for the little acron symbol to find them) along with some new ones!
If you have any questions, please feel free to email me! Don’t send me a message on socials, I’ll never see it 🤦‍♀️ happy fall y’all! And tell me, what are you most excited to see on the menu?!

09/10/2026

Well I’ve gone and royalty screwed up my ordering site for this week. You know that saying, nothing good happens after 8 o’clock? I stand by that. In my haste to open up ordering last week, I somehow managed to only open up ordering for the Farm last Sunday and just the Market for this Sunday. Problem is, I will not BE at the market this Sunday! We are celebrating my mother’s big milestone birthday with my two sisters who have flown in from different parts of the country. ‘Tis a big deal.
If you placed an order for this Sunday, I do apologize for my big goof up. I will be contacting you to either refund you, or ask if you’d like to move your pick-up date. Either way I’ve created quite the mess for myself.
We WILL be back the following week with our new fall menu! Apple pie focaccia is back, and so is my personal favorite; Downeast Maine Pumpkin Bread. Call me a basic B all you want, it’s time and I like what I like.
See you in TWO Sundays and be sure to check out the other amazing sourdough vendors at the Belchertown Farmers Market 🍅 this week! Cheers

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.

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.

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 ❤️

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

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.

Address

243 Allen Road
Belchertown, MA
01007

Opening Hours

11am - 1pm

Telephone

(413) 324-8488

Website

http://www.oakandashfarm.com/, https://www.hotplate.com/oakandashfarm

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09/10/2026

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