CSA Handbook
Click here for a printable CSA Handbook
Frequently Asked Questions (FAQ)
1. What if I'm late to distribution?
2. How should I store my produce?
3. What if I can't pick up my share box?
4. What time is pickup at State College? At the farm?
INTRODUCTION
Village Acres Farm
Village Acres is a 30-acre farm located just outside of Mifflintown, PA, in Juniata County - about 50 minutes south of State College and the same distance north of Harrisburg. Our lower fields nestle along the banks of the Lost Creek, which empties into the Juniata River a quarter mile downstream. Since 1982, Roy and Hope Brubaker, with help from their four children and numerous apprentices, have cared for the farm.
Our CSA
The Community Supported Agriculture (CSA) at Village Acres was started in 1998 by Angela Brubaker, daughter of Hope and Roy, and Liz Hunsberger. The CSA began with 19 members and has since grown to serve over 150 families in Juniata, Mifflin and Centre Counties. Our farm is certified through Pennsylvania Certified Organic (PCO).
Community Supported Agriculture
Community Supported Agriculture (CSA) restores relationships by connecting people to their food, their land and their farmers. The concept is simple: members, as participants in the farm community, buy a "share of the harvest." This fee helps to pay for the costs of running the farm. In return, the farm provides a weekly supply of produce during the season.
This relationship guarantees small farmers a secure market for their produce and minimizes the risks involved in farming. The 2003 growing season was the first year we did not have to take out spring loans to cover the costs of buying seeds, paying workers, etc. That is directly due to upfront payments from CSA members, and means that farm income can be spent on crops and not interest payments. 
The CSA model provides market security throughout the season. Farmers relying on wholesale markets may find that their broccoli, for instance, is worth substantially less in September than they budgeted for in January. Those selling at farmers markets may find that weather or special events may cut weekly sales in half during the height of the season. Having a predictable market for a variety of crops makes planning straightforward (for planting, crop rotations, etc.) which gives us room to manage the unpredictable aspects of farming (like the weather).
While CSA helps farmers it also serves members, who receive a season's supply of fresh, healthy produce. Much of the produce we provide during the summer season is picked the same day as distribution. Food purchased in the grocery store, on the other hand, can travel for days on a truck across the country before it is put out on the shelf for purchase. CSA members have the security of knowing that their food was grown organically using sustainable methods and that fewer natural resources were needed to transport the produce. Finally, CSA provides members a tangible connection to the land through a farm and the satisfaction of contributing to the health of the local community. Members are welcome to come see the farm and its operations by volunteering at workdays or coming to one of our festivals.
Volunteering
Members are welcome to volunteer at any time during the season. Jobs include assisting at distribution, helping to coordinate festivals at the farm and being a Veggie Buddy to a new member (providing knowledge about the produce and how to prepare it). The contributions members make by offering their time, talents and energy keep the CSA vibrant and connected.
THE SHARE
Summer Season
Summer Share generally begins toward the end of May. Members are contacted with the exact date and location of the first pick-up. Produce is delivered every week until mid November. Separate egg shares are also available over the summer season.
Winter Season
Winter Share begins around Thanksgiving. Produce is delivered every other week until early May. Separate egg shares are also available over the winter season.
PICK-UP LOCATIONS
At the Farm
Members pick up produce at Village Acres Farm, in Cuba Mills, 1.5 miles from Mifflintown. Produce is distributed in the packing shed, the low, white building on your left as you turn in to the farm. During winter months, please enter using the door closest to the house. Close doors behind you to keep the heat in.
Summer Pick-Up Time: 4:00 to 6:30 pm
Winter Pick-Up Time: 4:00 to 6:00 pm every other week (see calendar)
In State College
Members pick up produce at The Friends Meeting House, 611 E. Prospect Ave. Parking is available on E. Prospect Ave. and in the Meeting House lot on days when the building is not in use. Please do not park in the Meeting House lot on the third Tuesday of the month, as other tenants need the lot then. Look for posted signs indicating other scheduled Meeting House events.
Summer Pick-Up Time: 4:00 to 6:30 pm every week
Winter Pick-Up Time: 4:00 to 6:00 pm every other week (see calendar)
AT DISTRIBUTION
When You Arrive
Check off your name on the check-off list. Next to your name you will see notes from us as well as a list of the extras (meat, cheese, eggs, etc.) that you ordered. These items of business, including payment for extras, can be taken care of with a farmer.
To collect your produce, read the board to see special instructions for the week. Return your empty box and cartons, pick up your full box and Veggie Voice (the CSA newsletter), and gather the rest of your share as the signs indicate.
On most weeks, at the self serve table you will receive additional produce to what we put in your box. Selecting and packing this requires some time, as you will need to bag up the food or weigh out the vegetables. Plan enough time for this and chatting with friends and farmers. We love to see you each week.
Transporting Your Produce
You receive part of your share in an easy-to-carry box; the rest is packed in bags. Please remember to return your empty box each week and exchange it for a full box. Members are encouraged to bring canvas bags or baskets to transport the produce not included in the box. The farm collects clean plastic grocery bags from members for use at distribution, so take or bring bags as needed. Also, return the berry, tomato and egg containers; we reuse these each week.
The Sharing Table
We are anxious to provide you with the kinds of produce you like and the amount of produce you can use. If you find that you are taking home more food than you can eat, consider leaving a portion of your produce at the Sharing Table. Conversely, if you see items on the Sharing Table that you would like to be eating, help yourself! Produce left on the Sharing Table at the end of distribution will be donated to those in need in the area.
Extras
We sell locally-raised meat, eggs and flowers, and local products such as cheese and honey. Sign up for these extras each week at distribution, or by email and we will deliver them for you the next week. Payment may be made when you pick up your extras.
- Eggs - from our pasture-raised chickens at Village Acres
- Honey - from our and other local farmers' hives
- Flowers - organically grown at Village Acres and arranged into bouquets
- Pork - free-range Village Acres pigs grown without hormones or antibiotics
- Chickens and Turkeys - pasture-raised at Village Acres without hormones or antibiotics
- Beef and Lamb - grass-fed at Blue Rooster Farm without hormones or antibiotics
- Cheese - from grass-fed cows at Grassy Ridge Farm
- Olive Oil - certified organic and imported from Italy
BUSINESS ITEMS
Schedule Conflicts
If you will not be able to make a distribution, please let us know in advance. You may also send a friend to pick up your produce for you. Friends should check off your name and ask us for help if they are new to the system. If you prefer, we would be happy to donate your share for that week. Late Comers in State College Shares which have not been collected by 6:00 p.m.(winter season)/ 6:30 p.m. (summer season) will be left for pickup with CSA member Kevin Gombotz. The boxes are then available for pickup from his front porch until midnight (during the summer season) and 9:00 PM Tuesday night, during the winter season. Food may not stay fresh in the heat/cold, depending on the season. Food which has not been collected by Wednesday morning will be donated to community organizations. His house is located near the Friends Meeting House on 323 East Keller St. If you turn left out of the Meeting House parking lot, turn left on the first street you come to (Keller). Kevin’s house is on the right with purple shutters and excellent yard art. Please do not knock on Kevin's door.
Likewise, please let us know if you will be late. We have made provisions for late shares to be picked up at the farm and in State College (see below). Nevertheless, our work is much easier if we know of exceptions to the schedule in advance.
Late Comers at the Farm
Please pick up your box within 24 hours. If you arrive after hours, please find your box in the main cooler inside the packing shed.
Payments
We begin accepting summer share members after Janaury 15, with a $100 deposit up to the full amount. For winter share, we begin accepting members after August 15, with a $100 deposit up to the full amount. Full summer payment is due by June 15, and full winter payment by December 15. Those not paying in full may make payments in installments until the due dates. Please take responsibility for remembering to make your payments on time. A large part of our expenses are incurred at the beginning of the season, so full payment as early as possible is greatly appreciated.
Community Fund
As a farm community, we want to ensure that local, organic produce is accessible to everyone, regardless of economic means. Our Community Fund provides reduced cost shares for those on limited budgets who want to be part of the CSA. If you are interested in receiving financial assistance from the Community Fund, please contact the farm for more information. We also invite donations to the Community Fund, which are matched by the farm, and can be designated as part of your share payment.
Refunds
We regret that we cannot offer refunds for shares once the season has begun unless there is someone on the waiting list who can take over your membership. All refunds are subject to a non-refundable $25 processing fee. If you find that you will not be able to use your share as planned, we suggest that you arrange for a friend or family member to take over your share for you.
PROCESSING YOUR PRODUCE
Storage
Produce is susceptible to damage if left in a hot car (or cold car in the winter). Most produce should be stored in the refrigerator in clean plastic or canvas bags. Greens are delicate and should be placed gently in bags in the refrigerator as soon as you get home. Without a bag, they will quickly wilt. Potatoes, onions, garlic and winter squash should be stored in a cool, dry place.
When greens are exposed to air, even for a short time, they may begin to wilt, but they are still good to eat. To refresh the greens, soak them in a sink full of cold water as long as needed until they are rehydrated.
Some crops prefer temperatures warmer than found in your refrigerator. For example, tomatoes, winter squash and sweet potatoes like to be kept around 60 degrees F.
Washing
Winter root crops (potatoes, carrots, celeriac, turnips, etc.) will store better with the soil on them, so at times we will leave the washing to you. Scrub thoroughly with a brush before using. Greens are usually washed in large batches at the farm. You can give them a thorough washing at home in a sink full of cold water. In general, produce stores better the less it has been handled, so wash just prior to using.
Freezing
Stir Frying
Heat some olive oil in a pan. Add minced garlic and saute lightly. Add the chopped vegetable of your choice and cook on high heat until heated through. Add salt and pepper. Vinegar is an optional flavoring. Most vegetables can be prepared this way, including greens, onions, potatoes, squash, tomatoes, peppers, carrots, etc. The denser the vegetable, the longer it will need to cook. For example, we often begin with the stems of greens and throw in the leafy part near the end.
Baking
Cut up root vegetables in 1" chunks (or rectangular matchstick shapes). Toss in olive oil, salt and an herb of choice (we recommend rosemary, parsley or thyme). Spread into a baking pan and cook at 400 degrees until vegetables are brown. This method works for potatoes, sweet potatoes, carrots, parsnips, beets, celeriac, turnips, etc.
Recommended Cookbooks
- Simply in Season by Mennonite Central Committee
- From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by Madison Area CSA Coalition
- Victory Garden Cookbook by Marion Morash
- Smith & Hawken Gardener's Community Cookbook by Victoria Wise
- A Midwest Gardener’s Cookbook by Marian Towne
- Vegetarian Cooking for Everyone by Deborah Madison
VISITING THE FARM
Please Visit!
We hope that each member will take many opportunities to visit the farm. We sponsor two festivals at the farm: the Strawberry Festival in June, and the Harvest Festival in October. Work parties are scheduled on certain Saturdays during the season. Members are also invited to the farm at other times to volunteer, tour or spend leisure time at the creek. Call ahead or email to schedule your visit if you would like to work or spend time with the farmers. Stop by any time if you don't need us to facilitate your visit.
