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

Today is Distribution Day- Week #6!

Posted by Debra Brubaker :: Tuesday, June 21 :: 12:34pm

Week #6

Just a quick reminder to come and pick up your  share.   This is an even week for egg pick-up.  Please remember to return share liners and egg cartons.  We also reuse pint and quart jars (used for honey).

Have questions? Call 717-348-4916 (Deb's Cell) or email csa@villageacresfarm.com


IN THE SHARE THIS WEEK: (It's a green one) Cucumbers, Green and Gold Zucchini, Snow Peas (from our neighbor Aaron Kanagy), Lettuce Mix, Lettuce Head, Kale, Garlic Scapes, Dill, and Basil

***Upcoming Events***

Revival Kitchen: Village Acres Featured Farm Dinner, Reedsville, PA- Wednesday, June 22nd. Make a reservation now to enjoy a 9 course meal created by Chef Quitin Wicks.  Space is limited.  If you haven't visited this fine dining establishment that opened last August, you must make it a destination!  More information on this event will be available soon, but to make a reservation or for more information on Revival Kitchen visit http://www.revivalkitchen.com/ or call 717-667-7089.


Village Acres Farm & FoodShed, llc's photo.

FARM NOTES:

Summer is upon us! The little tiny cucumbers from just a couple weeks ago are swiftly turning into more recognizably-sized vegetables. The summer squash row already seems almost endless. Soon, it will be time to start picking the tomatoes--we're keeping a close eye on just a few that are starting to slowly change from green to orange or red. The garlic harvest also won't be long from now, especially since the majority of the scapes have been harvested. All of the work of spring transplanting is transforming into the familiar routines of harvesting and preserving. Although we've had the longest day of the year, the days will seem quite long for a while yet. We are enjoying the newness of the hot season, with the crisp cucumbers and squash. And maybe in August, we'll feel differently, but for now, it's a nice change. 

This Week's Extras: Frozen ground turkey, Goat Burger/Sausage, Honey, and Olive oil.  

Recipe Ideas
Now that the summer squash is starting to roll in, I like to make a dish that really celebrates it. Later on in the season we'll have to get creative in using it up, but for now, I'm excited about the summer vegetable, after a long spring of various greens. This thai-inspired stir-fry is the perfect way to use them; when I make it, I extend the sauce a bit and also throw in some of the tender peas at the end for a nice crunch. Also, feel free to substitute the garlic scapes in for the garlic cloves. Hope you enjoy!
 

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 that you would like to share, please send it to csa@villageacresfarm.com

Week #5

Posted by Debra Brubaker :: Wednesday, June 15 :: 7:08am

IN THE SHARE THIS WEEK: Strawberries, Asparagus, Lettuce Head, Garlic Scapes, Chard, Snow Peas (from organic neighbor), Summer Squash or Cucumbers, and Dill

Because we are still waiting for the full abundance of the summer squash and cucumbers, we had to split them up between the different pick-up sites this week. The State College CSAs received cucumbers, while the on-farm pick-up folks are getting a handful of young squash. In the next few weeks, we should have enough that everyone will receive some of each. Thanks for understanding!

***Upcoming Events***

2016 Village Acres CSA Strawberry Festival- Saturday June 18th, 10 AM- 1PM.  Come pick your own strawberries and enjoy a lunch time picnic potluck by the creek.  Please bring chairs and a potluck item to share.  In case of inclement weather please stay tuned to emails. 

Revival Kitchen: Village Acres Featured Farm Dinner, Reedsville, PA- Wednesday, June 22nd. Make a reservation now to enjoy a 9 course meal created by Chef Quitin Wicks.  Space is limited.  If you haven't visited this fine dining establishment that opened last August, you must make it a destination!  More information on this event will be available soon, but to make a reservation or for more information on Revival Kitchen visit http://www.revivalkitchen.com/ or call 717-667-7089.


FARM NOTES:

 Although it does not seem like much changes here from week to week on the farm, things are starting to move at a summer's pace. We're still busy transplanting and harvesting, but are also engaged in the ever-important task of plant support here at the farm. The long-season summer crops require quite a bit of help from us, as they will become large plants and begin bearing heavy fruit. If the fruit is in contact with the soil, it tends to spoil very quickly, and is also difficult to pick. We are supporting our tomato plants with a variety of methods: cages, poles and woven string, and just plain stringing them up to the greenhouse rafters. The greenhouse cucumber are also given something to climb on, and vine--whether it's strings or cattle fencing. Sometimes, we have to get a bit creative to accommodate the large number of plants, but we like to make sure that all the plants are supported so they can accomplish their fullest potential. It's long work now, but will make for a more successful season for both them and us. -Kat

This Week's Extras: Strawberries, Eggs, Frozen ground turkey, Honey, and Olive oil.  

Recipe Ideas
 
When the spring vegetables (and not just greens) start really coming in, I look to Deborah Madison for inspiration. She is most renowned for her vegetarian cooking, and I especially like her vegetable soups. Soup is a simple, but very nourishing way to enjoy all the flavors of the season at once. This soup is best enjoyed just as everything is finished cooking, and still a bit crisp. Feel free to improvise on the vegetables; the peas and asparagus are the stars of this recipe, so don't substitute those out. Try it out for a quick and refreshing dinner, with a side of salad!
Ingredients: 
1 quart vegetable stock, 2-3 cups water
9-10 small, fresh turnips, cut up into quarters
12 radishes, cut up into rounds
1 tablespoon butter
1 bay leaf
a sprig of thyme
1 bunch of finely chopped garlic scapes
1/2 bunch scallions or half an onion, chopped
1 pound of asparagus, ends snapped, and cut into inch-long pieces
1/2 pound of peas, stems removed
(chopped fresh parsley as garnish, optional)
 
Prepare the vegetables. Warm up the butter in a stock, and start by cooking the garlic scapes. Once the scapes have cooked for a couple minutes, add in the scallions or onion, and the turnips. Cook those for 3-5 minutes, and add the stock with the water and the aromatic herbs. Bring to a light boil, then add the remaining ingredients, except the peas. Simmer gently for 7-10 minutes, depending on how done you like your vegetables. Add the peas at the end, and cook for one additional minute. Serve with the parsley and a dollop of cream. Savor the flavors of spring! -Kat

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 that you would like to share, please send it to csa@villageacresfarm.com

Week #4

Posted by Debra Brubaker :: Tuesday, June 7 :: 12:05pm

 Week #4

IN THE SHARE THIS WEEK: Strawberries, Asparagus, Lettuce Mix, Green Garlic, Garlic Scapes, Braising mix, Red Beets (from last fall!), Kohlrabi (full shares only), and Herbs (Rosemary, Cillantro, Oregano, and Dill)

***Upcoming Events***

2016 Village Acres CSA Strawberry Festival- Saturday June 18th, 10 AM- 1PM.  Come pick your own strawberries and enjoy a lunch time picnic potluck by the creek.  Please bring chairs and a potluck item to share.  In case of inclement weather please stay tuned to emails. 

Revival Kitchen: Village Acres Featured Farm Dinner, Reedsville, PA- Wednesday, June 22nd. Make a reservation now to enjoy a Mulit course meal created by Chef Quintin Wicks.  Space is limited.  If you haven't visited this fine dining establishment that opened last August, you must make it a destination!  More information on this event will be available soon, but to make a reservation or for more information on Revival Kitchen visit http://www.revivalkitchen.com/ or call 717-667-7089.


FARM NOTES:

 It seems like oftentimes throughout the season farmers go through periods of anticipation--waiting for something to be big enough to harvest, or ripe enough to pick. Once a crop is planned and planted, the waiting begins. Before too long, though, the anticipation turns into abundance (if the weather and pests cooperate with us!). The strawberries that we've been waiting for are upon us; probably as early as the end of the week, we will be picking the first summer squash and cucumbers--after which there will be ever-increasing amounts. The cycle continues with the season! We planted more young cucumbers, melons, and watermelons just yesterday, and will be looking at those for new growth, and eventually production. Keep an eye out for them in your CSA shares this summer. ~Kat

This Week's Extras: Strawberries, Eggs, Frozen ground turkey, Honey, and Olive oil.  Also for the first time we have Village Acres Raised Goat meat options- Moroccan goat sausage, goat burger, shanks, leg roasts, and tenderloin. . 


Recipe Ideas

We continue to be sending kale your way.  Here is a link for a recipe for a massaged kale, strawberry, asparagus, walnut salad.  I made this over the weekend for Chandler's graduation party and it was a hit.  

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 that you would like to share, please send it to csa@villageacresfarm.com

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