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

Winter 3 of 7

Posted by Debra Brubaker :: Tuesday, February 24 :: 7:29am

IN THE GREENS SHARE THIS WEEK: 

Cooking Greens: Kale

Salad Greens: Blend of Spinach, Mesclun (Young Asian Greens), and Arugula


FARM NOTES:

Yesterday morning, as Allison and I were packing up your greens mix, Roy came into the packing shed from the cold and proclaimed, “Now, where did you get all that?” I was elbows deep mixing a giant bin of spinach, mesclun and arugula, and I looked up and replied with a grin, “I grew that.” Okay, we grew that, but if someone would have told me three years ago that I would be in that moment, I would not have believed them. When I left my previous career to start this adventure, I had no idea if I could be a farmer. Now, I can’t imagine anything better than the feeling of pulling warm, fresh eggs out from under a hen; the snap of spinach as we harvest in a warm greenhouse; or joking with the crew over a high fence of sungold tomatoes. So, even with subzero temperatures, hunching over spinach beds for hours, and albino groundhogs hiding under row covers, I’m proud to say, “I grew that!”
~Jackie


National CSA Sign Up Day this Saturday, February 28th! Based on a 2014 CSA Farming report, February 28th is the most popular day of the year to sign up for a CSA. This Saturday, CSA farms and communities across the country will be celebrating what CSAs offer our farms and local communities.  Of course we will all also be calling folks to action so if you'd like to be part of the movement and an exciting season of good eating, why not help us celebrate this weekend by signing up. If you are into social media, help us create a trending story by using the hashtag #CSA to share your excitement about what a CSA offers your family:-)

Registration for 2015 Summer Season can be done at http://www.villageacresfarm.com/csa.


REMINDERS:

Our Winter CSA distributions are as follows:

Tuesdays: 
State College: 4-6 pm, The Friends Meeting House
Lewistown: 3-6:30 pm, Porch of Community Partnership RC&D Office on Main St
On-Farm: 3-6 pm

Fridays: 
Selinsgrove: 2-6 pm, Emma's Food for Life 
Harrisburg-Uptown: 2-7 pm; Front porch of 4017 Green Street 
Harrisburg-East: 2-7 pm; Front porch of 3623 Montour Street

Don't forget to preorder root crops and other extra items! 

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.


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

RECIPES:

I discovered this easy salad dressing this summer and it would be awesome on your salad greens, sometimes I don’t even put anything else on my salad. From http://www.suzyhomemaker.net/2012/03/zesty-sun-dried-tomato-vinaigrette.html?m=1


Zesty Sundried Tomato Vinaigrette
8 Tbsp olive oil
3 Tbsp Balsamic vinegar
5 cloves garlic - minced
4 sun-dried tomato halves - reconstituted in oil - minced
Salt and Pepper to taste


You can either reconstitute your tomatoes overnight in oil (I mix in some basil or oregano) or buy them in oil at the store. Put all ingredients in a food processor and pulse until it’s just a little chunky. I like to let it sit in the fridge overnight to let all of the flavors marry.

Winter Season 2015: Distribution 2 of 7 plus some exciting news!

Posted by Debra Brubaker :: Tuesday, February 10 :: 9:53am

Seed starts in Greenhouse

IN THE GREENS SHARE THIS WEEK: 

Spinach, Baby Kale, and Bok Choy Heads.


FARM NOTES:

This past week has been full of excitement for us here at Village Acres.  Not only did we get to attend the PASA conference (an annual gathering of sustainable minded farmers for learning and idea exchange) but we also celebrated the announcement of Hannah's appointment by Governor Tom Wolf to serve as Deputy Secretary of Agriculture for Pennsylvania!  While Hannah has been widely involved in the agriculture community through her work with the Pennsylvania Farmers Union, PASA, the Pennsylvania Association of Conservation Districts, and, of course, on behalf of our own farm, this appointment came as a bit of a surprise.  But of course Hannah was honored and willing to take on the job. We family farmers dream of having a persons that reflect our values in government and with Hannah's appointment, we know we have an effective advocate who has the creativity to bring about real change in our state.  She is already off to work (starting yesterday) and we are scrambling to make sure that all the things she does here on the farm don't get forgotten- Like this weekly newsletter/blog :-) We are excited to see what the next 4 years hold and are so very proud of Hannah!

~Deb


REMINDERS:

Our Winter CSA distributions are as follows:

Tuesdays: 
State College: 4-6 pm, The Friends Meeting House
Lewistown: 3-6:30 pm, Porch of Community Partnership RC&D Office on Main St
On-Farm: 3-6 pm

Fridays: 
Selinsgrove: 2-6 pm, Emma's Food for Life 
Harrisburg-Uptown: 2-7 pm; Front porch of 4017 Green Street 
Harrisburg-East: 2-7 pm; Front porch of 3623 Montour Street

Don't forget to preorder root crops and other extra items! A la carte extras should be ordered by Thursday for Tuesday delivery and by Tuesday for Friday delivery to ensure that we have time to get your veggies washed and ready to go.

State College Folks: We will have a bit of a different set-up with the a la carte style ordering, so we are asking that you please bring your own bag/basket/box to the delivery site.

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.

Summer CSA Sign-ups- If you plan to join us for the 2015 Summer/Fall season, please don't put off signing up.  We have already started seeding, and it's easier to know how many seeds to plant if we know how many people we are feeding;-) Sign up online at http://www.villageacresfarm.com/csa.


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

RECIPES:

The baby kale in the greens share is some of the sweetest I've tasted.  As we were bagging, we were all talking about our favorite Massaged Kale salads.  Here is a link to several massaged kale salad recipes. http://www.nutritionstripped.com/massaged-kale-salad-three-ways/

 

 

Winter Season 2015 - Distribution 1 of 7

Posted by Hannah :: Tuesday, January 27 :: 10:37am

IN THE GREENS SHARE THIS WEEK: 

Salad Greens: Mesclun Mix

Cooking Greens: Super Sweet Braising Chard


FARM NOTES:

Greens! Greens! Greens! It's that time of year when we our bodies are so hungry for them and it's the best thing in the world that we've got some to share! These early weeks, while it's still so gray, your share will be smaller than perhaps we'd hope. But...as with the summer abundance that hits mid-season, we'll likely experience the same with our winter greens as the sun comes out and the days lengthen. So, hold on!

Welcome to our Winter CSA Season. We know the change to a greens-only share this winter is taking some getting used to. We look forward to your feedback as the season progresses. At least for now, the a la carte option for root vegetables and specialty items seems well received. 

Yesterday, we decided to open the heat valves to our propagation house. Can you believe it's time to start seeds for summer already? We are officially open for Summer/Fall Season signups. Please visit www.VillageAcresFarm.com/csa to secure your place.

Here's to another great season,

Hannah

 


REMINDERS:

Our Winter CSA distributions are as follows:

Tuesdays:
State College: 4-6 pm, The Friends Meeting House
Lewistown: 3-6:30 pm, Porch of Community Partnership RC&D Office on Main St
On-Farm: 3-6 pm

Fridays:
Selinsgrove: 2-6 pm, Emma's Food for Life
Harrisburg-Uptown: 2-7 pm; Front porch of 4017 Green Street
Harrisburg-East: 2-7 pm; Front porch of 3623 Montour Street

Don't forget to preorder root crops and other extra items! A la carte extras should be ordered by Thursday for Tuesday delivery and by Tuesday for Friday delivery to ensure that we have time to get your veggies washed and ready to go.

State College Folks: We will have a bit of a different set-up with the a la carte style ordering, so we are asking that you please bring your own bag/basket/box to the delivery site.

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.


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

RECIPE:

Mediterranean Braised Chard
www.Chow.com Adapted from Ana Sortun
Though braising sounds like a time-consuming effort, this recipe from Ana Sortun, chef and owner of the Mediterranean restaurant Oleana in Cambridge, Massachusetts, can be pulled off in less than 30 minutes. The mix of Mediterranean ingredients like anchovy, raisins, capers, olives, pine nuts, and lemon lends tons of bright flavor and unexpected complexity without extra fat or calories.

Game plan: This recipe can be made with beet, mustard, turnip, or older dandelion greens in place of the chard; serve it with grilled meat or fish, or eat the greens on their own with a dollop of tangy yogurt.

Ingredients
2 bunches Swiss chard, washed, thoroughly dried, and stem ends trimmed
3 tablespoons olive oil
1/2 cup small-dice white onion
4 anchovy fillets, rinsed and finely chopped
2 tablespoons golden raisins, also known as sultanas
2 teaspoons capers, rinsed
2 medium garlic cloves, finely chopped
1/2 cup whole pitted kalamata olives, finely chopped
2 tablespoons pine nuts, toasted
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Instructions
Slice the chard stems from the leaves. Coarsely chop the stems and set aside; cut the leaves crosswise into 1-inch-wide strips and set aside.
Heat the oil in a medium frying pan over medium heat until shimmering, about 3 minutes. Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes.
Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. Add the reserved chard stems and cook until they start to brown, about 2 minutes.
Add the chard leaves and cook, stirring the leaves with tongs, until they’re wilted, about 5 minutes. Stir in the olives, pine nuts, and lemon juice, season with salt and pepper, and serve immediately.

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