About Our 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...
Posted by Debra Brubaker :: Monday, February 13 :: 11:06am
We’re excited to announce that registration is now open for our 2017 Summer/Fall CSA Season. This year will mark our 20th year sharing the bounty of our farm with our community through a Community Supported agriculture program. I remember packing shares for our 19 CSA members back in the summer of 1998- excited about this new idea that my older sister Angie had introduced to our family and had returned to the farm to implement. The satisfaction of packing those shares- the beauty of the diversity of a week’s harvest all in one box, and the opportunity to hand that box to a customer we had a relationship with every week was so exciting to me as a 16 year old. Nineteen years later, our family is still realizing that satisfaction the CSA brings us in our daily work of tending this land and the value of the relationships with our CSA members in the sustainability of our farm. We are eager to embark on a new season- our onions seeds are sprouting with many seeds to follow so it’s time to make sure we know who will be ready to share in all this season has to offer! For a breakdown of the season's offerings please follow the link below. We would love you have you join us for this milestone season.
Start Date: May 30 (Tuesday pickups); June 2nd (Friday pickups)
End Date: November 14 (Tuesday pickup); November 17 (Friday pickups)
***We will take a one week break late September/early October- TBD shortly***
Optional Extensions to Season:
Thanksgiving week Share- One Distribution the Tuesday/Wednesday before Thanksgiving December Shares- 2 Distributions in the month of December
Posted by Hannah :: Sunday, January 22 :: 3:05pm
Join our farm team (application below)! Apprentices will gain exposure to organic farming practices, CSA and wholesale marketing, and the unique joys and challenges of farming. In the 2017 season, we have two field crew and one packing shed / communications manager position open.
We strive for a work environment that honors the holistic goals of the farm, including the health of the people working on the farm, the role we play in feeding our community, and the needs of the land. While farmworkers are expected to be able to handle rigorous and sometimes strenuous work, we function as a team and in the interest of the farm system which means striking a balance between production and quality. Good physical stamina and conditioning are essential, as are a positive attitude, and a willingness to engage in open and constructive dialogue. We hold high the expectation that each person will play an active and meaningful role in farm meetings, bringing all concerns and ideas to the table, as well as challenging themselves and everyone else on the team to do whatever it takes to make our farm a healthy happy place for us all.
Ends: October-December (winter option occasionally available)
Application Deadline: April 1
Minimum Length Stay: 3-9 months
Remuneration: Housing, Food, and Stipend ($850-$1200/mo)
Posted by Debra Brubaker :: Tuesday, November 1 :: 11:50am
Just a quick reminder to come and pick up your share- this is the 3rd to last share of our regular Summer/Fall Season (which ends the week before Thanksgiving.
It's an ODD Week for egg share folks.
Please remember to return share liners and (paper) egg cartons. We are especially short on the plastic liners, and we really do like to re-use them as many times as possible. If your liners are intact, please be sure to return them to us! We also reuse pint and quart jars (used for honey).
Have questions? Call 717-348-4916 (Deb's Cell) or email email@example.com
IN THE SHARE THIS WEEK:Delicata Squash, Yellow Onions, Garlic, Kale, Daikon Radish, Napa Cabbage, Salanova Lettuce Heads and Arugula
The season is winding down- only 3 weeks remain in our Summer/Fall Season! While much work remains for our current seasons, we are already starting on some tasks on our "winter projects" list. On the top of this list is creating a "new" propagation greenhouse space for the coming year. Our current propagation greenhouse was built well over 20 years ago and has been stretched in every possible way to support our needs as our farm grew from small farm selling primarily from a road side stand to what it is today. While I love many aspects of this greenhouse which show my parents thriftiness and ingenuity, it is time to create a space that better meets our needs. We are not looking to expand production, but we would like to have a better space that contributes to better health and vigor of transplants that head to our field at the same time as making our work easier in the spring. Our plan is to convert our oldest greenhouse (built in 2001 when our winter share was added for the first time) to our new propagation greenhouse. This week we started the process by taring out the old wood used to create raised beds, and stretching new plastic over the greenhouse. In the coming weeks we will build benches, figure out heating, and making sure all is set to go for February when we start our growing season all over again.
Fall/Winter/Spring CSA signup and Thanksgiving Turkey preorder: We are taking reservations for winter share options and Thanksgiving turkeys! If you plan to sign up for both, visit our one stop sign-up shop. If you only want to reserved your turkey, you can do so here. Please don't delay, as both winter shares and turkeys often sell out for us.
We have lots of turkeys left for sale, so if you have friends and neighbors that may be interested, please direct them to our website!
This week is our Kim-chi Share- Kim Chi is a traditional Korean food made of fermented vegetables that has become widely popular. While there are endless variations of kim-chi, napa cabbage and daikon radish are very common ingredients, so we like to have a week where share members get them at the same time so they can make their own variation of kim-chi if they like. If you are unfamilar with kim-chi, here are some ideas: https://www.pinterest.com/explore/kimchi/
Of course these vegetables can be used in other ways:
Daikon Radish: http://nhpr.org/post/what-do-daikon-radishes
Napa Cabbage: https://www.pinterest.com/explore/napa-cabbage-recipes/
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 firstname.lastname@example.org.