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 #3 of Summer 2015

Posted by Debra Brubaker :: Tuesday, May 26 :: 12:08pm

IN THE SHARE THIS WEEK (As pictured in photo roughly left to right): Rhubarb, bok choy, potatoes, swiss chard, kale, asparagus, oregano, cilantro, basil

Pick up times and Locations are listed below. Please remember to return share liners and egg cartons!


FARM NOTES:

This week's notes come to you from farmer Jackie and the letters T & W, for Transplanting and Weeding.  That's right, we are getting loads of good stuff out into the fields this week including sweet corn, fennel, lettuce and melons!  We have also started making the rounds on everything we have planted to keep the weed pressure down.  The garlic and onions were on the top of our list for this week, as well as some hoeing work in the carrots and beets.  I think that everyone on the farm has now taken a detour through the strawberry patch to get their first berry of the season, so it won't be long now folks!  I think the prize of this week's share has to be the kale, I know we had it last week, but I was in awe when I pulled back the cover for this week's harvest.  The chard is a close second in my book, but that kale was just too beautiful today.  

I am keeping bees on the farm again this year, and I'm sorry to say that last year's bees did not make it through the winter.  I had two larger hives I was hopeful about, but one seemed to have been attacked by yellow jackets late fall/early winter and the other looked like they succumbed to the cold.  We are starting fresh with two hives and they are doing a great job building up their colonies thus far. Since they are only first year bees, I will not be taking any honey off of them this year.  

Also of note, I have been working on beds for herbal teas again this year, but I way over seeded a few items!  We will be offering them for sale on the website and at distribution.  I mainly have Chamomile and Tulsi (Holy Basil) starts as well as a few Yarrow and Mint plant starts.  

This Week's Extras: Frozen Pasture Raised Chicken and Eggs, Tomato plants, Tea Plants, Honey, Olive Oil and more

Interested in a Chicken Share?: We will be offering Chicken Shares again this year.  If you are interested in one, please talk to Deb at distribution or email csa@villageacresfarm.com for more information.

Next Farm Breakfast:  Join us on Saturday, June 6 for our monthly farm breakfast from 8-11 am.  Farm fresh eggs, pancakes, omelettes, quiche and baked goods are on the menu.  Stop in, enjoy a meal and have a stroll around the farm.  We look forward to seeing you!  Proceeds support our community fund.


Recipes: 

We realize we sometimes throw some new vegetables or one's that may take some culinary creativity.  Here's a keeper for swiss chard,which is also great sauteed with just a little olive oil and garlic. I also find the epicurious.com site a great tool for finding creative recipes. Also, 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.  If you come across a recipe that you would like to share, please send it to csa@villageacresfarm.com and we will add it to this site.

Bruschetta with Swiss Chard & Pecorino Cheese (adapted from italianfoodforever.com)

Ingredients:

Crusty Italian Bread, sliced
1 Garlic Clove, roasted and peeled
1 Large Bunch Of Swiss Chard
2 Cloves Garlic, Peeled And Minced
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Minced Sun-Dried Tomatoes (I Prefer Oil Packed)
Salt & Pepper To Taste
Dash Of Red Pepper Flakes
1/4 Cup Shaved Pecorino (or your favorite) Cheese

Directions:

Wash the swiss chard and dry it well, chop the leaves coarsely, and finely chop the stems. Heat the olive oil in a heavy pan over medium heat, and then add the minced garlic and cook just until fragrant. Add the swiss chard and cook until it is wilted and soft. Add the sun-dried tomatoes, and then season with salt, pepper, and red pepper flakes. Mix well, and then set aside. Either grill the bread slices, or place under the broiler, lightly browning each side.  Spread a bit of the roasted garlic on each slice of toasted bread. Divide the swiss chard mixture between the slices of bread, and then top each with some of the shaved pecorino cheese.

 

Week #2 of Summer 2015

Posted by Debra Brubaker :: Tuesday, May 19 :: 9:40am

IN THE SHARE THIS WEEK (As pictured in photo roughly left to right): Asparagus, Rhubarb, Spring Onions, Purple/Green Kohlrabi, Potatoes*, Mixed Kale/Collards, Celeriac or Turnips (Choice), Lettuce, Basil Plants, Parsley, Rosemary, and Oregano (not pictured).


FARM NOTES:

May is always one of the trickier months to plan a CSA box.  For us here at Village Acres, we are transitioning from greenhouse lettuce and greens planting to those in the field which leave us subject to temperature fluctuation, insect pests emerging from there winter slumber, and (this spring) dryness.  At the same time we are waiting for the outside greens to take off, we are rapidly filling the high tunnel space with our heat loving summer favorites- cucumbers, tomatoes, peppers, and eggplant- coaxing them to grace our dinner plates as early as the sun allows in the season. The cool start to the spring season this year, following by the unseasonably hot dry recent weeks have made some of this transitional month even trickier.  We had to wait longer to plant things out and once we did, we have been needing to spend a good bit of time setting up irrigation for the newly planted crops which in most springs has not been an immediate need.  All this is to say, we are working hard to provide you with balanced shares every week, but if there are a few shares that seem a bit unbalanced, please rest assured that we will be doing everything in our ability to balance it over the season- There are baby tomatoes and cucumbers forming on our high tunnel plantings, green strawberries swelling in size every day. The summer squash plants are pushing on the row covers, causing us to check daily for those first blossoms which will mean it's time to take the covers off and let those squash bees do their pollinating.  While we wait for these summer stars, let's make sure to savor the asparagus;-)

~Deb

This Week's Extras: Frozen Pasture Raised Chicken and eggs, Tomato Plants, Honey, Olive Oil and more

Interested in a Chicken Share?: We will be offering Chicken Shares again this year.  If you are interested in one, please  email csa@villageacresfarm.com for more information.

 


Recipes: 

We realize we sometimes throw some new vegetables or one's that may take some culinary creativity your direction.  Below are two recipe ideas to work with for kale, kohlrabi, and rhubarb. I also find the epicurious.com site a great tool for finding creative recipes. Also, 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.  If you come across a recipe that you would like to share, please send it to csa@villageacresfarm.com and we will add it to this site.

Sautéed Kale with Kohlrabi


Yield: Makes 8 servings 
Active Time: 25 min Total Time: 45 min (includes cooling)
GOURMET | SEPTEMBER 2009 BY IAN KNAUER

Ingredients

1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped

Preparation

Very thinly slice kohlrabi.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

 

Rhubarb Chutney

Yield: Makes about 4 cups
BON APPÉTIT | APRIL 2003

Ingredients
1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped

Preparation
Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

 

Welcome to the 2015 Summer CSA Season! Week 1 of 28

Posted by Debra Brubaker :: Tuesday, May 12 :: 9:20am

IN THE SHARE THIS WEEK (As pictured in photo roughly left to right): Asparagus, Rhubarb, Broccoli (Full Shares this week), Carrots, Lettuce, Easter Egg Radishes/Salad (Hakerui) Turnips, Salad Mix, Tatsoi, Carrots, Chives, Thyme, and Parsley plants(not pictured).


FARM NOTES:

After a refreshing overnight thunderstorm and some lovely cloud cover keeping those 80 degree temperatures at bay this morning, we are feeling energized for our first CSA day of the 2015 Summer Season.  A month ago, I was fretting the decision to start our summer season in the middle of May- sure that we would not have enough to fill the first week's share but the last few unseasonably warm weeks helped make up for the cool start to the season and we have a nice full box to start the season! We hope you enjoy this week's share and a full season of fresh, organic, and locally produced food!  We are looking forward to building relationships with all of you over the season and welcome your questions and feedback along the way!  Thank you for choosing us as your farmers and enabling us to do what we love to do!

~Deb

This Week's Extras: Pasture-Raised Chicken (Fresh for Tuesday, Frozen-Friday), Tomato Plants, Honey, Olive Oil, Pecans, and Eggs.

Interested in a Chicken Share?: We will be offering Chicken Shares again this year.  If you are interested in one, please talk to Deb at distribution or email csa@villageacresfarm.com for more information.

 


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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