About Our Farm...

Village Acres Farm

Village Acres Farm has a mission of connecting people to their food, the earth and each other. We are committed to growing food and building relationships that are sustaining, restorative, and transformative for our customers, employees, and selves.

Celebrating over 30 years of farming, 20 years of Organic certification and 15 years of serving the community through a CSA model, Village Acres operates as a diversified system, integrating vegetables, berries and pastured livestock.

Village Acres offers on-farm pick-up of produce, eggs, and chicken for CSA members, as well as distribution to State College, Lewistown, Selinsgrove, and Harrisburg. We also serve breakfast the first Saturday of every month (April-November) and live music several evenings a year in our FoodShed.

Located just off Route 322 near Mifflintown - about 45 minutes from State College and Harrisburg - the 30 acre farm is centered in the village of Cuba Mills, nestled along the banks of the Lost Creek close to its confluence with the Juniata River.

 Read about our farm in Grid Magazine's Farmbook...

Blog/Farm Newsletters

Summer/Fall Week #18

Posted by Debra Brubaker :: Tuesday, September 30 :: 7:19am


Delicata Squash, Sweet Potatoes, Celeriac, Onions, Garlic, String Beans, Tomatoes, Salad Mix, Kale, Hot Peppers, Broccoli


Farm Breakfast Oct 4th (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on October 13 and November 3 and State College October 14 and November 4. We will ask you to reserve your fresh chicken ahead of time.


This is the time of year when we confirm with our members what our plans are for the winter. Last year, we added a late fall season extension and actually took a few weeks’ break. This year, we are announcing a yearlong season for 2015 with some flexibility for when members can join and for how long. We also will be experimenting with our winter share, focusing more on greens (since that’s what folks can’t seem to get elsewhere at that time of year) and introducing some pre-ordering of winter storage crops.

First though, just a reminder for this season, 25 week summer/fall shares end the week BEFORE Thanksgiving. 29 week summer/fall shares end the middle of December. We are sorry but we are closed for the 29 week season, so we are not able to add anyone else at this point. Thanksgiving turkeys may be ordered by members regardless of the season in which they are participating.

Now, for 2015. The 2015 season will start the last week of January and will end the middle of December. The season will start with 5 every-other-week deliveries of a greens share (approx. $15 worth of salad and cooking greens) with the option to pre-order storage crops and other items. Next, starting the first week of April, will be 4 every-other-week regular share deliveries (typical medium and full box shares). Then, starting the first week of June, the remainder of the season will be 25 or 29 (your choice) every-week regular share deliveries.

We will open the season for signup next week but wanted to give you a heads up. At this point, we are planning to accept sign-ups that start in January, April, and June with the option of a 25 or 29 week fall season (as we are doing this year). So, feel free to sign up for all 38 weeks or for one or more of the segments of the season (Jan-Mar; Apr-May; June-Nov / June-Dec).

As always, these changes are in response to your feedback, our family/farm needs, and mother nature’s realities. Please feel free to ask questions or make suggestions.

Thanks so much!


Shaved Celeriac Salad
from marthastewart.com

3 teaspoons whole-grain mustard
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 medium celery root, peeled with a vegetable peeler into ribbons (6 cups)
1 red onion, thinly sliced
2 ounces smoked mackerel or tuna, flaked
1/4 cup chopped fresh parsley

Combine mustard and lemon juice. Add oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper.

Toss dressingwith remaining ingredients.

Summer/Fall Week #17

Posted by Hannah :: Friday, September 26 :: 8:56am


Acorn Squash, Potatoes, Yellow Beans, Onions, Leeks, Carrots, Bell Peppers, Broccoli , Tomatoes, Lettuce, Kale,  Salad Mix, Hot Peppers 


Farm Breakfast Oct 4th (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.



It truly feels like fall this week. Gorgeous blue skies, a near constant breeze, turning leaves and brisk morning temperatures. This week we began bringing in winter squash and sweet potatoes. You may wish to let your squash sit out for a while to cure a bit and seal in their sweetness. You’ll start seeing sweet potatoes next week.

We thought you’d enjoy seeing a few photos from around the farm this week… 


Broccoli Tomato Quiche
1 pie crust of your choice
2 stalks fresh broccoli
5 slices provolone cheese
6 eggs
1-1/2 cups half and half
1/4 cup grated Pecorino Romano
1/2 tsp.salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. nutmeg
1 medium tomato, sliced
1/2 grated cheddar cheese
Preheat oven to 375 degrees F. Place pie crust in pie pan. Prick bottom of crust with a fork. Place a piece of aluminum foil inside the crust and bake until lightly golden, about 20 minutes. Let cool slightly.
While crust is baking, blanch broccoli florets in boiling, salted water for 4 minutes. Drain and rinse with cold water.
Layer slices of provolone cheese in the bottom of the crust. Arrange broccoli florets on top of cheese.
Whisk together eggs, half and half, Pecorino Romano, salt and pepper, cayenne and nutmeg. Pour into pie crust. Top with sliced tomato and cheddar cheese. Bake until eggs are just set, 35-40 minutes. Serve warm or at room temperature.

Summer/Fall Week #16

Posted by Hannah :: Tuesday, September 16 :: 1:06pm

bok choy


Fri: Red Beets, Celeriac, Eggplant, Bell Peppers, Peppers, Broccoli, Cauliflower, Tomatoes, Bok Choy, Kale, Garlic, Hot Peppers, Herbs 

Tues: Red Beets, Celeriac, Eggplant, Bell Peppers, Yummy/Jimmy/Carmen Sweet Peppers, Broccoli, Cauliflower, Tomatoes, Bok Choy, Kale, Garlic, Hot Peppers, Herbs 


Farm Breakfast Oct 4th (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.


A highlight on Hope & her flowers

Today marks that last day of flower bouquet shares. Hope has tirelessly and beautifully crafted her bouquets, having seeded annuals as early as January each year, for our members to enjoy each summer. Now, Hope’s hands have decided enough is enough!
We will likely have bouquets available from time to time next summer and Hope says she is open to training someone, but for now we celebrate all the time and attention she has given to bringing beauty into the homes of our CSA members. We often hear from flower share members how much the bouquets mean to them which is all the more reason to thank Hope for all she does here on the farm – always doing it in her thorough, thoughtful, “Hope-ful” way!
Thank you Hope/mom/grammy!

For those interested in a Thanksgiving turkey:
We will soon be opening the reservation system for turkeys. Please remember that we always sell out of turkeys, so reserve yours early. We will have the standard broad-breasted and a few heritage breed. For those that haven’t ordered before, the taste is beyond comparison because of their being pastured. You’ll be asked to reserve a small, medium or large and will pay by the pound at CSA the week of Thanksgiving.

Always fresh. Never frozen!
Hannah (well, not me, the turkeys…)

Bok Choy is in the same family as cabbage and is excellent is stir-fry or soup. Celeriac is a bulbous root with the flavor of celery and is excellent in soup or mashed with potatoes.

Rich Broccoli Cream Soup
from tasteofhome.com

4 celery ribs, chopped 
1 large onion, chopped 
3 tablespoons butter 
2 bunches broccoli, trimmed & coarsely chopped 
1-1/2 cups chicken broth 
2 teaspoons garlic salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water
1 pint heavy whipping cream

In a large saucepan, sauté celery and onion in butter until tender.
Add the broccoli, broth, garlic salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10 minutes longer or until heated through. Yield: 6-8 servings.



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