Blog/Farm Newsletters

Posted 6/23/2015 12:11pm by Debra Brubaker .

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. 

FARM NOTES:

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.  

https://www.pinterest.com/explore/zucchini-boat-recipes/


 

Posted 6/17/2015 11:29am by Debra Brubaker .

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. 

FARM NOTES:

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.

Recipe: 

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
EPICURIOUS | NOVEMBER 2013 BY DREW RAMSEY, M.D., & JENNIFER ISERLOH FIFTY SHADES OF KALE

Ingredients

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

Preparation
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.

Posted 6/9/2015 11:29am by Debra Brubaker .

IN THE SHARE THIS WEEK (As pictured in photo roughly left to right- quantities in photo are for a full share):Cucumber, Cilantro, Basil, Kale, Chard, Red and Green Lettuce, Asparagus, Strawberries, and in front garlic scapes and scallions. 


FARM NOTES:

Although it's fun to be surprised by a vegetable making its first appearance in your shares, I like how, as a farmer, I know what's coming. Certainly there are variations on timing every year, like transplanting the hot peppers later because the greenhouse space wasn't available or planting sweet potato slips earlier because our supplier had them ready. But overall, if you follow a pattern from year to year, you can anticipate harvests of most crops with reasonable accuracy. Our pattern includes multiple successions of a lot of summer crops, so you might be surprised to know we're already planting the second grouping of field tomatoes before the first is even ripe, to ensure harvest all summer. Same goes with melons: we seeded the third planting of melons today, adding up to one planting in the field, one as tiny seedlings, and the last just oblong seeds in potting soil. ~Allison

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.

Annual Strawberry Festival:  We have scheduled the this year's Strawberry festival for Saturday, June 13th from 3-6:30 PM.  Come out to the farm for some pick-your-own strawberrries, a hayride, and a general good time with your farmers and other CSA members.  We will have a potluck that starts at 5:00 as well so bring a dish to share.  We will provide a strawberry-centric dessert! Directions to the farm can be found on our website.

Recipe: Grilled Asparagus Sandwich 

Arrange on sliced bread, preferably sourdough or baguette, brushed with olive oil:

asparagus spears, broken in half, tossed with olive oil, salt and pepper, and grilled or sauteed in a skillet (thin spears are great for this sandwich)
garlic scapes, chopped finely
spring onions including green tops, chopped
ricotta (a few dollops here and there)
mozzarella (lightly applied), optional

Heat the open-faced sandwich on a grill or skillet until bread begins to crisp and cheese softens.

Sprinkle with basil. You will probably need to eat with a fork!


 

 

Posted 6/2/2015 11:25am by Debra Brubaker .

IN THE SHARE THIS WEEK (As pictured in photo roughly left to right- quantities in photo are for a full share): Asparagus, Cucumbers (full shares this week), Spring Onions, Strawberries, Red and Green Leaf Lettuce, Parsley, 3 kind of Kale (Green curly, Red Russian, and Lacinato), and Bok Choy.

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. 


FARM NOTES:

I just got back a whirlwind trip to New Mexico- a place where I lived for 7 years prior to moving back to Village Acres (my childhood home).  It was a wonderful way to take a deep breath before the height of the season.  In the brief time I was away (4 days), so much has happened on the farm- strawberry season arrived in force, the cucumber harvest has started (with enough to give to full share members this week), sweet potatoes and next year's strawberries were planted, and some wonderful soaking rains fell on our yearning soils.  I'm very grateful to those who kept things chugging while I played.  I'm also grateful for the reminder that while it is important to be a good and attentive manager, sometimes just looking away and then looking back can really help one's perspective. ~Deb

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.

Next Farm Breakfast:  Join us this 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.

Parsley, Kale, and Berry Smoothie

Yield: Makes 2 servings
BON APPÉTIT | APRIL 2012
Ingredients

1/2 cup (packed) flat-leaf parsley (leaves and stems)
4 kale leaves (center ribs removed)
1 cup frozen organic berries (such as strawberries or raspberries)
1 banana (cut into pieces)
1 teaspoon ground flaxseed

Preparation

Purée 1/2 cup (packed) flat-leaf parsley (leaves and stems), 4 kale leaves (center ribs removed), 1 cup frozen organic berries (such as strawberries or raspberries), 1 banana (cut into pieces), 1 teaspoon ground flaxseed, and 1 cup water in a blender until smooth (add water if too thick).

 


Pick up times and Locations: 

Tuesday

On-Farm: 229 Cuba Mills Rd., Mifflintown, PA 17059 3-8PM
State College: 
Friends Meeting House, 611 E. Prospect Ave., State College, PA,  4-6:30 PM
Lewistown: 
Community Partnerships RC&D Office, 23 North Main St., Lewistown, PA 17044, 3-7PM

Late Pickup info

Friday

Harrisburg Uptown:4017 Green St, Harrisburg, PA 2 PM (or when delivered)-6 PM Shares will be left in the screen in blue Porch.  

Harrisburg Broad St Market: The Millworks Farm Stand (formerly Harvest) located in the Brick Building of the Broad St. Market.  Shares can be picked up Friday afternoon 2PM (or when delivered)-5 PM , optional Saturday pickup during market hours (7AM-4PM).  Note that if picking up on Saturday, shares will not necessarily be refrigerated overnight. 

Harrisburg East- Front Porch of 3623 Montour St. Harrisburg PA. 2PM (or when delivered)-7 PM

Selinsgrove: Emmas Food For Life Restaurant 11 S Market St, Selinsgrove 2-6 PM. Enter the front of Restaurant and wait staff will retrieve your share for you. While the restaurant is open later in the evening we ask you come as early as possible in order to avoid the busy dinner time rush.  

Late Pickup info

Have questions? Call 717-348-4916 (Deb's Cell) or email csa@villageacresfarm.com

 

Posted 5/26/2015 12:08pm by Debra Brubaker .

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.

 

Posted 5/19/2015 9:40am by Debra Brubaker .

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.

 

Posted 5/12/2015 9:20am by Debra Brubaker .

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

Posted 4/21/2015 8:34am by Debra Brubaker .

IN THE GREENS SHARE THIS WEEK: 

Spinach, Salad mix, Lettuce Heads, and Bok choi and/or braising greens


FARM NOTES:

Here we are at the last Winter Distribution.  It seems appropriate as the last spinach was harvested this week, and the beds were quickly reworked, compost added, and made ready to be the need home for cucumber and tomato plants which are eager to spread their roots.  There is much activity in the field as well- potatoes are planted, and last week's dry weather gave us the opportunity to till and prepare bed space for our onions and first planting of tomatoes. We are poised for a planting spree- once the aisle dry out from the recent storms, and the sub freezing night time lows disappear from the 5 day forecast, all hands will be planting.  We are always eager to get plants in the ground, and fresh local tomatoes to your dinner plate, but at this time of year it is prudent to be patient and we are trying our best;-)

We are truly grateful to all of you for your support over the season- we would not be able to farm the way we do with out your commitment to supporting local, consciously raised food.  I also want to thank you all for being flexible as we experiment with a different structure for our Winter Season.  We want to hear your feedback on the season and have created a Winter 2015 CSA Survey.  Please take some time to complete this survey.  Feel free to also talk with any of us, or email or call me to let us know your thoughts and suggestion.  We will use this information to help us plan for next winter as well as improve the overall CSA experience for our members. 

Our first Summer distribution will be the second full week of May (May 12 for Tuesday pickups and May 15 for Friday).  This break will give us time to concentrate on field work and preparing for the busy summer months.  Our 1st Saturday Breakfast for May (May 2nd) falls in this period, so if you are missing our vegetables and eggs we would encourage you to come for breakfast, see what's going on on the farm, and restock!  

With much gratitude,

Deb


Summer CSA Registration: It's less than 1 month away! Registration for 2015 Summer Season can be done at http://www.villageacresfarm.com/csa.

1st Saturday's Farm Breaksfast- Saturday May 2nd, 8-11AM:  We will be serving farm fresh foods- eggs, sausage and bacon (Blue Rooster Farm), berry pancakes, and more. Take a stroll around the farm, and see what we are up to. We will continue to have Farm breakfast the first Saturday of every month April-November.  


Recipe: 

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.

Posted 4/7/2015 10:29am by Debra Brubaker .

IN THE GREENS SHARE THIS WEEK: 

Spinach, Mesclun Mix, Kale


FARM NOTES:

         

In the span of a morning, the population on the farm went up by six: baby animals have arrived! Pepper and Lulu gave birth this morning to twin goat kids each. Interestingly, the kids don’t seem to know which is their mother! They’ve been trying to feed at both mama goats, and since we were sleeping during the births, we can’t be sure ourselves which kid belongs to which mama. Happily, Pepper and Lulu don’t seem to mind feeding the other’s baby goats.  It’s impressive how quickly the kids adapt: I went to see them midday, and they are already prancing about like they’ve been doing it for years.

Lambs, on the other hand, I now know aren’t as ready from the get-go. Linnet, a Shetland sheep that’s surely been past her due date, finally gave birth to twins yesterday. They are equally adorable as the baby goats but much more skittish. One hid under the shelter, and the other awkwardly and fearfully escaped my attempts to pet him. I am sure these kids and lambs will provide plenty of entertainment in the coming weeks!

We finally have started planting outside of the greenhouses: arugula, carrots, chard and more. While exciting news, I think hearing about newborn animals is more appealing!

-Allison


Summer CSA Registration: It's less than 2 months away! Registration for 2015 Summer Season can be done at http://www.villageacresfarm.com/csa.


Recipe: To help you keep up with your spinach, I recommend you revisit a favorite given to us from a CSA member: Very Easy Spicy Creamed Spinach. Who's going to say no to cheesy spinach?

 

 

Posted 3/24/2015 9:41am by Debra Brubaker .

IN THE GREENS SHARE THIS WEEK: 

Spinach, Mesclun Mix, Chard/Beet Greens


FARM NOTES:

Happy Spring everyone- the mornings are still cold, and the green seems slow to return to our fields, but now,even outside the greenhouse, growth is resuming.  The rhubarb crowns are pushing out new shoots (see photo to the bottom left) and our bred goats and sheep are walking around twice their normal size, ready to birth any day.  Even though these things happen every year, somehow they always seem new and exciting.  Our to do lists are growing faster that the day light is expanding so, you know what that means...

We are looking forward to some new things this year- one of those things is some on farm research!  While we are always conducting our own little trials and what not, this year we will be working with researchers from University of Vermont and Penn State to look at some biological pest control methods in our greenhouses and high tunnels.  As organic growers we are always looking for effective biological or cultural methods for controling pest and diseases.  This year we will be testing some of these controls specifically with aphid control on tomatoes and winter greens.  We will be planting habitat plants (pollen producing flowers and the like) that are host to natural enemies of our common pest in some of our high tunnels as well as releasing purchased natural enemies into others.  We're excited to see what we learn, and I'm excited to see even more diversity in our tunnel!

I hope you are all enjoying seeing subtle changes around you and have some new things to get you excited in the coming months! ~Deb


Summer CSA Registration: It's less than 2 months away! Registration for 2015 Summer Season can be done at http://www.villageacresfarm.com/csa.

1st Saturday's Farm Breaksfast- Saturday April 4th, 8-11AM: Come down for the first Saturday breakfast of the 2015.  We will be serving farm fresh foods- eggs, sausage and bacon (Blue Rooster Farm), berry pancakes, and more. Take a stroll around the farm, and see what we are up to. We will continue to have Farm breakfast the first Saturday of every month April-November.  


 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.

 

 

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