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 8 of 28!

Posted by Debra Brubaker :: Tuesday, June 30 :: 11:06am

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share): Eggplant, Herbs (Basil, Rosemary, Dill ) Garlic Scapes, Lettuce Mix, Kale, Lettuce Heads, Zucchini, Red Beets, Spring Onions, Cucumbers, and the first heirloom tomatoes (which will vary from share to share.) 


I think we have all been singing it under our breath...rain, rain go away!  Luckily, we were ready and before it started really coming down, we pretty much cleared out the tunnel that holds our transplants.  Out went lettuce, melons, winter squash, cabbage, cauliflower, broccoli, and brussels sprouts all in one day!  We even got the protective covers on the melons before the skies decided to open up.  

Besides being a little miserable picking squash and cucumbers in the rain on Saturday, we did have a mishap on the farm.  About this time each year, we put the goats down near the big greenhouse to clean up the field next to it.  They do a great job of it; however, the temptation of the peppers in that greenhouse are just too much for them.  Last year they broke out of the fence and went in and ate some bell pepper plants and then moved onto grass in the field.  This year, a branch fell across the fencing and it looks like they spent the rainy night sleeping in the greenhouse and munching on the poblano pepper plants, which are Deb's favorites.  No one was happy...anyone want a goat? 

On the brighter side, we all enjoyed the beautiful weather yesterday while we harvested the bulk of the box contents.  The fresh beets are looking great this week.  If you haven't done it, I really encourage you to try cooking the beets tops. They would be great sauteed with the kale.    ~Jackie

 Recipe Ideas: 

A member recently shared with me that she eats her yellow zucchini squash with scrambled eggs in the morning.  I tried it, and it was great!  I sauteed some of the fresh onions, a bit of chopped scape and chopped zucchini.  I cooked my scrambled eggs, mixed the squash mixture back in, sprinkled in some fresh tomatoes, grated a little cheese on top, salt, pepper...now that's breakfast!  

The eggplant are kicking into gear, and if you haven't had them before, I recommend trying them grilled or baked with herbs (you can add in the squash for a veggie mix).  Just chop up some of those fresh herbs and mix them with a bit of olive oil and salt.  Chop up your eggplant (and/or squash) and toss with the oil/herbs.  You can cook them either on your grill, in the oven or in a non-stick skillet.  It's a great summer side dish!  If you are an eggplant veteran, I just tried an awesome Chinese Eggplant with Garlic Sauce recipe I found at http://thewoksoflife.com/2014/08/chinese-eggplant-garlic-sauce/.  I substituted fresh onions for the scallions and scapes for the garlic.  I also cheated and bought pre-made spicy bean sauce, 'cause I couldn't find bean paste to make the sauce as recommended.  I did thin it out a little with a bit of all of the other ingredients listed for the sauce.  


Week 7 of 28!

Posted by Debra Brubaker :: Tuesday, June 23 :: 12:11pm

IN THE SHARE THIS WEEK (As pictured in photo- quantities in photo are reflective of a full share): Lettuce Heads, Salanova Lettuce Mix, Herbs (Basil, Parsley, and Dill), Carrots, Snow Peas*, Cucumbers, Garlic Scapes, Fresh/Spring onions, Japanese Eggplant (Fulls only this week).

*We asked our neighbor farmer Aaron Kanagy and his family to raise peas for us as peas are a challenging spring crop to grow in our clay soil. The peas today are from his farm and are certified organic. 

Pick up times and Locations are listed below. Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 


Happy first week of Summer.  It's here, and with it brings what looks like a different share this week- More color, more weight, and an ever increasing variety of items.  Here on the farm we are swamped- both literally and figuratively.  Lots of rain and lots of work.  We are eagerly awaiting a dry spell so we can make more beds, but until then, we will have plenty to do.  The first tomatoes are starting to show some color, and the pepper plants are filling with little green peppers.  Green Beans are hanging on the plants, and sweet corn is pushing tassels.  Oh summer- you are filled with wonderful things! ~Deb

This Week's Extras: Cherries (from Hillside Orchard- see description of growing practices below), Strawberries (the last few), Frozen Pasture Raised Chicken and Eggs, Honey, Olive Oil, etc.

Opportunities for Fruit! This season we will be offering fruit grown by our friends at Hillside Orchard as they have it ripen.  They are just starting to get their orchard established, and we excited to have this chance. This week we will have some of their cherries for sale, and later this season, plums, peaches, and apples. Below is a description of their growing practices and goals:

Hillside Orchard
11646 Stage Road
McClure, PA 17841

Owned and Operated by Iddo and Linda Hostetler

For sale in order of season: cherries, plums, peaches, and apples

All fruit is grown using sustainable methods, with the goal of eventually using all organic
practices. Soil fertility is maintained with natural materials and manure. No herbicides are used for weed and grass control. That's all done by horse­drawn ground­ driven mowers and hand­swung weed whackers. No “restricted use”pesticides, which require an applicator license are used; though on occasion, “softer” chemical pesticides are applied. Dormant oil sprays, beneficial insects, neem oil and sea weed (kelp) are used for their plant health benefits and the suppression of insect pests. Harvests are made when fruit is fully ripe to provide our customers with the best flavor!

Our Goal:To produce quality, nutrient-dense fruit having acceptable appearance.

 Recipe Ideas: 

The zucchini are starting to really produce this past week.  Our eyes are still being trained to see the dark green fruit in the middle of the dark green bushy plant, and admittedly some of them went unnoticed for a day longer than ideal resulting is some larger zucchini.  Of course this provides the perfect opportunity to kick off the summer with zucchini boats for dinner!  Just cut those larger (or small) zucchini lengthwise, scoop out as much of the middle flesh as possible while maintaining a shell that holds form.  Cook down the inner flesh with herbs, spices, and other wonderful things (sausage, wild rice and feta, or any host of your favorite flavors), full the zucchini shell with the stuffing, and bake until soft.  Visit the site below to view the many variations on this theme and find a recipe that suits your palate.  



Week 6 of 28-

Posted by Debra Brubaker :: Wednesday, June 17 :: 11:29am

IN THE SHARE THIS WEEK (As pictured in photo- quantities in photo are for a full share): Kale, Garlic Scapes, Yellow Zucchini (Full shares only this week), cucumbers, Snow Peas*, Strawberries, Parsley, Oregano, Basil, Rhubarb, Lettuce Heads. 

*We asked our neighbor farmer Aaron Kanagy and his family to raise peas for us as peas are a challenging spring crop to grow in our clay soil. The peas today are from his farm and are certified organic. 

Pick up times and Locations are listed below. Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 


It is amazing to me how quickly things can change- from dry to wet, from seedling to large plant, from cultivated to weedy and back again.   I am trying to train myself to not fret too long about one thing or the other, because with a little time and good effort, the situation changes.  Last week I was feeling overwhelmed that we had so many transplants that were desperate to go to the field- unsure we would get them in between the rains. Alas, by Friday, with the help of a very diligent crew, our hardening off tunnel (the inbetween greenhouse and field location for plants) was cleared out, ready to have a new round of baby seedlings moved out.  While it feels that we are just starting our season, already a majority of the summer crops are in the fields, and even some of the fall (winter squash, potatoes, parsnips, and more).  We are seeding our fall broccoli, cabbage, and cauliflower and beginning to work soil for our storage carrots. We are putting our Asparagus and strawberry fields to rest for the season, as the cucumber and squash slowly take over the role of providing us daily harvest opportunities.  The tomato plants are growing by nearly a foot a week at this point, asking for more string and training as they grow. Life is never dull here, and for that and much more, we are grateful. 

This Week's Extras: Strawberries, Frozen Pasture Raised Chicken and Eggs, Honey, Olive Oil, etc.

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.


I know that we have been sending a lot of kale your direction this spring.  It is doing well in the field, so we continue to send it.  Many folks I know use it for smoothies or juicing knowing that it is packed with nutrients.  Another way to use it without making yet another stirfry is as an ingredient in Pesto.  Hopefully between the basil in the share today and perhaps some from your own window box or garden, you can make the recipe below. 

Kale Pesto with Toasted Walnuts

Yield: Serves 8


2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1/4 cup toasted walnuts
4 cloves garlic, chopped
1/2 cup grated Parmesan cheese

In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately.


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