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

Week 17 of 28!

Posted by Debra Brubaker :: Tuesday, September 1 :: 10:15am

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share):  Beets, Bell Peppers, Cantaloupe, Edamame, Eggplant, Lettuce Head, Sweet Corn, Sungolds, Tomatoes, Herbs and Hot peppers.  

Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: Peaches (Hillside Orchard), Canning Tomatoes, San Marzano Paste Tomatoes, Tomatillos, Frozen Chicken, Eggs, Honey, Olive oil.
Note on canning tomatoes- Our second planting is coming in, but we have less quantity then earlier in the season.  Please preorder if you'd like to get some yet this season. 


This week's share will include some lasts of the season- sweet corn and cantaloupe.  You may notice the sweet corn this week is smaller eared and potentially more wormy- despite this, it seemed to good to not share!  This corn is the second harvest off the same planting that was in your shares last week.  Many of the other summer crops are also waning.  We are slowly removing our heirloom tomatoes from our greenhouses as their production slows to a hault, and the bell peppers too are less plentiful.  We will continue to have a few tomatoes and peppers in your share for the next weeks, but you will most likely begin the transition to fall crops with next week's share. This week we will be digging the last of the potatoes, and soon after the start of the harvest of storage crops will happen one at time- winter squash, red beets, celeriac, sweet potatoes, carrots, cabbage, and much more.  

As we start to see how these harvest look,  we are better able to plan  the details of our winter offerings including share options for December as well as January through May of next year (we take a break from Christmas throught the end of January).  We will also be opening our Thanksgiving turkey preorder in the next week. Pay attention to your email inbox for a special email with more details on both of these topics in the next week or two.  ~Deb


Recipe Ideas:

Edamame Pesto

Boil and shell your portion of edamame.

In food processor, blend:

Shelled edamame

1/2 c parmesan, grated

1-2 cloves garlic


Add 4-5 T olive oil

1 T lemon juice

Serve on sliced baguette topped with halved sungold cherry tomatoes.

Week 16 of 28!

Posted by Debra Brubaker :: Tuesday, August 25 :: 11:02am

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share): Chard, Cucumber, Fennel, Garlic, Lettuce Head, Onions, Sweet peppers (Bell, Yummy), Sweet Corn, Tomatoes, Watermelon, Basil and Hot peppers.  

Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: San Marzano Paste Tomatoes, Frozen Chicken, Eggs, Honey, Olive oil.
Note on canning tomatoes- We continue to have a few cases of canning tomatoes each week, but as the quantities are hard to predict, I have not added them to the website.  If you would like canning tomatoes yet this season, either send us an email on ask at distribution and we will fill your order as we are able.  
Still interested in Peaches?  Our friends at Hillside Orchards will have another batch of peaches available next week September 1st.  If you would like more for canning or fresh eating, please let us know by preordering by this Friday, August 28th.  


 As a worker who spends the majority of July and August harvesting whatever needs to be harvested, you notice trends in said harvests. Of course, everything starts out slowly, picks up speed then slows again, but it's not quite as straightforward as you might expect. Tomatoes were a more gradual climb up to peak abundance, while bell peppers burst up out of a long period of almost empty waiting.

Sometimes you think a crop is done (the first planting of sungolds) but turns out it still produces enough worth harvesting for the co-op. Same with last week's kale: one of the first crops planted outside this spring, we had mostly abandoned it out of preference to summer specialties and dislike of the flea beetle feast that had happened on the leaves. Fast forward two months, and hey look! We should give this beautiful kale to our members!

Then you've got overlapping peaks: we picked from three differently-timed successions of melons last week, something we weren't able to do last year. The infographic-nerd in me want to see a visual of the harvest peaks, their slopes, timing, overlapping, comparison of last year's peaks. I bet you've noticed some of the trends manifesting in your shares yourself!

Also, this week is the peak of Jackie's San Marzano Paste tomatoes, so if you want to cook sauce or can with them, they are for sale at distribution today! ~Allison

Recipe Ideas:

Like you, this is the first fennel of the summer for me, so I haven't had a chance to cook with it. However, esteemed chef Deborah Madison's Braised Fennel Wedges with Tomato and Saffron sounds delicious!




Week 13 of 28!

Posted by Debra Brubaker :: Tuesday, August 4 :: 11:28am

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share): Sweet Corn, Bell Pepper, Snack Peppers, Lettuce, Green Beans, Sungolds, Eggplant, Summer Squash, Tomatoes, Red Potatoes, Basil, Cilantro, Parsley, Dill, and Hot peppers. 

Interested in Peaches for canning/freezing? By next week we expect our friends at Hillside Orchards to have free stone peaches available.  If you would like to preorder a half bushel, please let us know.  


August is the season of abundance.  We are blessed to have land that can produce such a great quantity of food!  Often times though, August's abundance can be overwhelming- coolers are packed to the brim and, almost without fail, the items we need to get to are blocked in by pallets of the most recent harvest.  At least twice a week, some lucky person gets to spend an hours or so in the cooler reorganizing and imposing some method to the madness.  We are still getting record harvest off of our first planting of tomatoes and, this week, our third planting of beans hit us with another bumper crop (talk to me about freezing quantities).  These successes help offset our disappointment with some of our first planting of sweet corn (the first of which you will see today).  We hope our next planting will yield greater quantity and quality of corn as this first distribution is admittedly skimpy.  Also our cucumbers, summer squash, and heirloom tomatoes are waning as our bright bell peppers appear to be hitting their stride.  

We realize that the August abundance can also become overwhelming to some members.  We want you all to share in the abundance while not being overwhelmed by it as well. Each household is different and so it is hard to make the perfect share each week.  If you are overwhelmed by or dislike one type of vegetable, we encourage you to utilize the sharing table at distribution or share with a neighbor.  

One final note... This morning our day old turkey poults arrived. They are quite curious and vocal, eagerly exploring the brooder house where they will spend the first few weeks before hitting the pasture when they are fully feathered and able to withstand cooler nighttime temperatures.  Be on the lookout for sign up announcements in a month or so for Thanksgiving turkeys. Word is on the street that, with the shortage of poultry and eggs in the midwest this year, turkeys are expected to go fast this fall.


Recipe Ideas: 

Tomato, Squash, and Red Pepper Gratin - MyRecipes.com
Serve with a salad of fresh summer greens.
Yield: Serves 6

5 teaspoons olive oil, divided
2 cups chopped red onion
1 1/2 cups chopped red bell pepper
1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
1 tablespoon minced garlic
1/2 cup cooked quinoa
1/2 cup thinly sliced fresh basil, divided
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/2 cup 2% reduced-fat milk
3 ounces aged Gruyere cheese, shredded (about 3/4 cup)
3 large eggs, lightly beaten
Cooking spray
1 1/2 ounces French bread baguette, torn
1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices

1. Preheat oven to 375°.

2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.

3. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

4. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil. 



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