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Posted 10/14/2014 11:24am by Deb.


Sweet Dumpling Squash, Sweet Potatoes, Savoy Cabbage, Garlic, Peppers, Mesclun Mix, Kale Mix, Onions, Rosemary/Sage, and Celeriac



Farm Breakfast Nov 1st (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.

Live Music 6-9 PM (Eric Ian Farmer and Eric Burkhart). BYOB Family-friendly event. 


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.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on October 13 and November 3 and State College October 14 and November 4. We will ask you to reserve your fresh chicken ahead of time.


So, some exciting news for Hannah this week. Late one night recently she received a call from the United Nations with a request for her to serve on a panel at National Geographic for World Food Day and then the very next morning, she received an email inviting her to serve on another panel for the White House Rural Affairs Council with USDA Sec Vilsak and Dep Sec Harden. She’s really looking forward to advocating for family farms and for connecting farmers to consumers for ever-better access to fresh, healthy foods.

Can you believe it? We are getting ready to plant our 1st Spring 2015 crop: Garlic! We are at that time in the season where we are in “prepare for the coming season” mode. Our tomato cages have been removed and new greenhouses are going up for even more season extension.
Fall foliage is colorful and falling all around us. Walks around the farm are stunning to say the least.

Please remember to reserve your Thanksgiving Turkey now if you want one. We sold out last year and we have fewer this year. Order at villageacresfarm.com/store/thanksgiving-turkey-preorder

Again, because we continue to get questions, we do not have a produce share this winter. We have a greens-only share with the ability to order a la carte veggies, chicken and specialty items through our store every week. Visit www.villageacresfarm.com/csa for more information.

See you tonight.

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.

Here are some suggestions for Sweet Dumpling Squash (or any squash, really)…

Creamy soup. Dice a peeled sweet dumpling and simmer in vegetable or chicken broth. Once soft, puree with a blender or food processor. Flavor with fresh ginger, onions and spices. Add cream just before serving.

Caramelized. Dice and slice squash and heat on medium-high until squash becomes tender and soft.

Stuffed. Slice squash in half and remove seeds and pulp. Place cut side down on oiled cookie sheet. Bake for 30 minutes. While cooking, create mixture of grains, cheeses, seasonings, vegetables and dried fruits. Spoon mixture into hollow of squash and bake 10 more minutes.

Mashed. Boil sliced squash for 1 minute and remove skin. Mash with cream, butter & nutmeg.

Glazed. Peel and quarter or slice squash and roast with maple syrup or brown sugar.


Posted 5/12/2011 8:14pm by Brosi.

I'm sure if we end up in a drought, I'll be complaining about the sunny days, but for now we are all just so grateful the soil eventually has become dry enough to prepare and seed and transplant into.  So we've been rather busy this week, but in a very good way.  Rather than blogging about rainy days, we've been more apt to be found sitting behind a tractor going at a speed somewhere between snail and turtle, leaving a trail of green behind us.  Although we have transplanted some things by hand (first tomato planting, spinach, some chard etc,) we were finally able to use the new transplanter Roy aquired over the winter.  While it took a bit of adjusting, it was able to seat 4 people which made the onion tranplanting twice as nice. As has the wonderful timing for Deb to join full time and jump right in at full speed. Before we can transplant though, it takes a lot of work to transform the fields into either smooth seeding beds  or raised plastic beds for those that need the extra warmth or weed control.  Staying late on Saturday, after the crew worked on field prep, Adam and Dan made enough beds for us to plant to our hearts content Monday and Tuesday with plenty of vacancies for all those trays of onions, peppers, eggplants, zucchini, and cucumbers.  Another wave of seedlings will be ready to go out shortly but it feels good to be moving them out to the field not just rearranging trays.

Onion Transplanting 

more onion transplanting with the tractor

Transplanting onions (Adam driving, Dan, Brosi, Deb and Fabian transplanting in the back)



 Below is a photo from a few rainy weeks back of Dan and Dave transplanting early potatoes by hand as tractor transplanting was ruled out by the wet ground.  It is a bit easier to have the tractor carry your plants, dig your holes, add water, and give you a ride versus planting by hand. However, the potato plants now poking out and growing well makes the early extra effort seem worth it.  


Dan making holes with the kentifer for early potatoesDave transplanting early potatoes by hand


The first planting of tomatoes (those early jungle ones) were also transplanted by hand up on the hill above the road.   The plastic beds, which were made late last fall, provided the earliest chance to get things in the field. 


Dan and Dave back to business transplanting roma tomatoes by hand

Transplanting tomatoes by hand up on the hill


 The forecast doesn't call for sunshine forever and there is more to finish up before the next rain.  However, I am so grateful that instead of walking by the greenhouse and feeling guilty at the sight of onions imprisioned in their tiny trays, I can walk to the field and look at the new rows of tidy greens, with plenty of space to grow finally.  The same holds true for the corn, beans, peppers, eggplants, sprouting potatoes, zucchini monsters, and tomatillos.  A few giant tomato plants waiting to go out here and there is something I can handle.  Although most things won't be producing for quite some time, it is a wonderful feeling as we start the first summer distribution this week to know such progress is being made!