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

Winter Season 2015 - Distribution 1 of 7

Posted by Hannah :: Tuesday, January 27 :: 10:37am

IN THE GREENS SHARE THIS WEEK: 

Salad Greens: Mesclun Mix

Cooking Greens: Super Sweet Braising Chard


FARM NOTES:

Greens! Greens! Greens! It's that time of year when we our bodies are so hungry for them and it's the best thing in the world that we've got some to share! These early weeks, while it's still so gray, your share will be smaller than perhaps we'd hope. But...as with the summer abundance that hits mid-season, we'll likely experience the same with our winter greens as the sun comes out and the days lengthen. So, hold on!

Welcome to our Winter CSA Season. We know the change to a greens-only share this winter is taking some getting used to. We look forward to your feedback as the season progresses. At least for now, the a la carte option for root vegetables and specialty items seems well received. 

Yesterday, we decided to open the heat valves to our propagation house. Can you believe it's time to start seeds for summer already? We are officially open for Summer/Fall Season signups. Please visit www.VillageAcresFarm.com/csa to secure your place.

Here's to another great season,

Hannah

 


REMINDERS:

Our Winter CSA distributions are as follows:

Tuesdays:
State College: 4-6 pm, The Friends Meeting House
Lewistown: 3-6:30 pm, Porch of Community Partnership RC&D Office on Main St
On-Farm: 3-6 pm

Fridays:
Selinsgrove: 2-6 pm, Emma's Food for Life
Harrisburg-Uptown: 2-7 pm; Front porch of 4017 Green Street
Harrisburg-East: 2-7 pm; Front porch of 3623 Montour Street

Don't forget to preorder root crops and other extra items! A la carte extras should be ordered by Thursday for Tuesday delivery and by Tuesday for Friday delivery to ensure that we have time to get your veggies washed and ready to go.

State College Folks: We will have a bit of a different set-up with the a la carte style ordering, so we are asking that you please bring your own bag/basket/box to the delivery site.

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.


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 you particularly like, please send it and we’ll add it.

RECIPE:

Mediterranean Braised Chard
www.Chow.com Adapted from Ana Sortun
Though braising sounds like a time-consuming effort, this recipe from Ana Sortun, chef and owner of the Mediterranean restaurant Oleana in Cambridge, Massachusetts, can be pulled off in less than 30 minutes. The mix of Mediterranean ingredients like anchovy, raisins, capers, olives, pine nuts, and lemon lends tons of bright flavor and unexpected complexity without extra fat or calories.

Game plan: This recipe can be made with beet, mustard, turnip, or older dandelion greens in place of the chard; serve it with grilled meat or fish, or eat the greens on their own with a dollop of tangy yogurt.

Ingredients
2 bunches Swiss chard, washed, thoroughly dried, and stem ends trimmed
3 tablespoons olive oil
1/2 cup small-dice white onion
4 anchovy fillets, rinsed and finely chopped
2 tablespoons golden raisins, also known as sultanas
2 teaspoons capers, rinsed
2 medium garlic cloves, finely chopped
1/2 cup whole pitted kalamata olives, finely chopped
2 tablespoons pine nuts, toasted
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Instructions
Slice the chard stems from the leaves. Coarsely chop the stems and set aside; cut the leaves crosswise into 1-inch-wide strips and set aside.
Heat the oil in a medium frying pan over medium heat until shimmering, about 3 minutes. Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes.
Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. Add the reserved chard stems and cook until they start to brown, about 2 minutes.
Add the chard leaves and cook, stirring the leaves with tongs, until they’re wilted, about 5 minutes. Stir in the olives, pine nuts, and lemon juice, season with salt and pepper, and serve immediately.

Registration open for 2015 Summer/Fall CSA

Posted by Debra Brubaker :: Sunday, January 25 :: 5:27pm

 

Summer/Fall Week #29 - Final Week of the 2014 Season

Posted by Hannah :: Tuesday, December 16 :: 12:37pm

IN THE SHARE THIS WEEK: Frozen Red Raspberries, Sweet Potatoes, Potatoes, Carrots, Celeriac, Onions, Garlic, Kale, and Spinach. 


FARM NOTES:

Well, this is it! Last distribution of the summer/fall season. While last summer held more sun and therefore more tomatoes, this season was nothing to baulk at. Overall, we had a very good season. Yes, it was a colder and darker fall than we’d hoped for, but we really can’t complain.

While we know our members aren’t looking solely for the cheapest food option and we certainly want to continue to be financially viable as a farm (so we can continue to be here), we thought you’d be interested to know that our share members this year paid less than 75% of market value for retail Organic produce. We hope this and the quality of your harvest share items reinforces for you the value of the CSA model and direct farm-to-consumer trade!

Please complete our end of season survey at www.villageacresfarm.com/survey-summer-fall-2014 or simply click on the “Our CSA” tab on our website and look for the survey link.

As you know, we are full for the winter/spring season. Let us know if you’d like to be placed on a waitlist.


Here’s to another great season!
Hannah 


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 you particularly like, please send it and we’ll add it.

Recipe:  

 

Apple Celeriac Potato Soup

Ingredients
1 lg celeriac peeled and chopped.
2-3 med potatoes washed and chopped, leave skins on.
1 lg carrots chopped.
1 lg apple peeled and chopped.
1 med onion peeled and diced
1 qt unsalted vegetable or poultry stock
2 T olive oil
1/2 t dried thyme
2 T maple syrup
2 T salt use 2 T per gallon, adjust if desired.
Pepper to taste - Make it hot pepper if you like that.
2-3 lg collard or kale greens. Stack the leaves and then roll them tightly. Slice the 'roll' into very thin ribbons. (Greens are optional. They add great color, and are delicious.)

Instructions
Sauté onions and thyme in oil over medium heat for a few minutes until the onions are browned and translucent. Add the celeriac, carrot, and potatoes. Sauté for 5 minutes, stirring often to keep it from burning, until all is infused with the thyme oil. Add stock, apples, salt, and pepper. Add more stock (or water) if needed to cover all of the vegetables. Bring to a boil, then simmer for 15-20 minutes until potatoes are cooked.


Add maple syrup. Blend with an immersion blender, or blend in batches in a blender and return to soup pot. Stir in greens ribbons. Let stand on very low heat for 15 minutes to soften the greens. Serve hot, with garnishes of your choice on each bowl.


We’d like to end the season with some words from our favorite poet farmer: Wendell Berry.

To enrich the earth I have sowed clover and grass
to grow and die. I have plowed in the seeds
of winter grains and various legumes,
their growth to be plowed in to enrich the earth.
I have stirred into the ground the offal
and the decay of the growth of past seasons
and so mended the earth and made its yield increase.
All this serves the dark. Against the shadow
of veiled possibility my workdays stand
in a most asking light. I am slowly falling
into the fund of things. And yet to serve the earth,
not knowing what I serve, gives a wideness
and a delight to the air, and my days
do not wholly pass. It is the mind's service,
for when the will fails so do the hands
and one lives at the expense of life.
After death, willing or not, the body serves,
entering the earth. And so what was heaviest
and most mute is at last raised up into song.

 

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