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

Summer/Fall Week #12

Posted by Debra Brubaker :: Tuesday, August 19 :: 10:05am

IN THE SHARE THIS WEEK: Green Beans, Sungolds, Carrots, Eggplant, Bell Peppers, Onions, Tomatoes, Summer Squash, Cucumbers (some from Plowshare Produce as they have a bumper crop that they are wanting to share) Hot Peppers, Chard, Fennel, Herbs

Farm Note:  It’s an odd August- Long sleeves to start the mornings, and no hum of fans. It sure makes for pleasant working conditions on a produce farm.  Luckily the tomatoes and peppers continue to ripen albeit at a slower rate.  Of course with the cool weather I worry that the greenhouse pepper plants, still loaded with green peppers, and the heat loving ginger and turmeric, which are growing so slowly, will want to linger in the greenhouse beyond my usual seeding date of winter greens in the greenhouses- which crop with take priority in the use of the space?? One of the biggest challenges of being a CSA farmer is timing things properly.  How do I make sure that there is a steady supply of produce over such a long season?  Well, we are fortunate to have an extensive schedule that has been developed over the 18 years that we have been running a CSA. As long as we are able to plant roughly according to that schedule (barring bad weather or pest pressure), we have found that we can generate a steady supply of vegetables.  So come September 1st when I’m supposed to be seeding spinach in the greenhouse, well…, some of those peppers may lose their spot, or perhaps in the time till then, I can figure out to build another frost protective spot elsewhere where the first greens will be planted to give those peppers a little more time.   Deb

Recipe: Roasted Eggplant and Sweet Pepper Dip

(Tested recommended by current member of CSA from shecookshecleans.net)

Ingredients:
1 large eggplant
2 red bell peppers, seeded
4 garlic cloves, whole, peeled
3 tablespoons extra-virgin olive oil (to start with…)
1 teaspoon kosher salt; freshly ground black pepper
3 tablespoons tahini paste
1 teaspoon ground cumin
cayenne pepper, to taste
juice of one lemon
lots more good extra-virgin olive oil

Preheat oven to 400F.
Cut the eggplant up into 1-inch square pieces. (Before cutting, I like to take off some of the skin in stripes around the eggplant. Up to you.) Cut the red bell peppers into 1 inch strips. Toss the eggplant, peppers, and garlic in a large bowl with olive oil, salt, and several grindings of pepper.Spread the vegetables on a parchment-lined baking sheet in a single layer. Roast for 35-45 minutes, tossing once during cooking, until the vegetables are soft and lightly browned. Remove from oven and allow to cool slightly.Place the vegetables in a food processor; add the tahini, cumin, cayenne, lemon juice, and another glug (or two) of olive oil. Process in pulses until blended. Season to taste with salt and pepper. (Try to avoid over-processing or it will become paste-like in texture.)Drizzle with more olive oil on top, and serve warm or at room temperature.

UPCOMING EVENTS: Farm Breakfast Sept 6th (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 with Blue Heron Sept 6th (6pm-?): Join us in supporting a local treasure, Blue Heron. A not-to-be-missed performance of soulful blues and rock music! FoodShed grill will open at 6pm with music performance at 7pm. BYOB Family-friendly event.

Summer/Fall Week #11

Posted by Hannah :: Tuesday, August 12 :: 2:01pm

IN THE SHARE THIS WEEK:  

Sweet Corn, Green Beans, Sungolds, Potatoes, Bell Peppers, Snack Peppers, Shallots, Onions, Tomatoes, Summer Squash, Cucumbers, Hot Peppers, Herbs


UPCOMING EVENTS: 

Farm Breakfast Sept 6th (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 with Blue Heron Sept 6th (6pm-?): 

Join us in supporting a local treasure, Blue Heron. A not-to-be-missed performance of soulful blues and rock music! FoodShed grill will open at 6pm with music performance at 7pm.

BYOB Family-friendly event. 


FARM NOTES:

Hi folks. We’ve had several members say they are giving away all their peppers, thinking that there are more hot peppers than sweet. WAIT! Some of the peppers that look hot are actually some of the sweetest you’ll get!

Please see below for a guide to peppers you might find in your share. Also, we typically will separate out the hot peppers into a plastic bag for you. We’ve received requests to substitute something else for the peppers which, because we are a CSA farm, isn’t part of our program (we encourage you to share). And, since we haven’t actually included a lot of hot peppers in shares yet, we wanted to be sure you aren’t unnecessarily giving away sweet peppers.

On another note, some of you may have seen on Facebook that we experienced a tragedy on our farm this week. Two loose pit bulls attacked, seriously injured and, in some cases, killed our goats and sheep. They crossed over the creek that we see as a natural protective border for our farm and have forever changed the way we fence in our herd. It was an experience we hope we never face again. The last of the injured animals had to be put down yesterday, an especially difficult experience for Chandler whose lamb it was.

At the same time, we were surprised to see heritage breed turkeys hatch out from under one of our turkey hens that had been stubbornly protecting her space for a seemingly unnecessarily long time. She knew what she was doing!
Raising animals is hard and wonderful.

We hope you enjoy your share of the harvest this week. Please respond to the survey we’ll be sending out this week as we want to hear from you!

Hannah


RECIPE: Green Bean, Sungold and Pasta Salad

adapted from www.realsimple.com; Serves 4

Ingredients
- 8 oz penne or your other favorite (we like corn pasta)
- 2 cps green beans (chop to half-beans or smaller)
- cp sungold tomatoes, halved
- 1/4 cp chopped fresh flat-leaf parsley
- 4 tbs grated Parmesan
- 4 tbs olive oil
- tbs fresh lemon juice
- kosher salt and black pepper

Directions
1. Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
2. Toss the cooled pasta and green beans with the sungolds, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
3. Serve immediately or refrigerate.


Guide to peppers...

Guide to Peppers: 

Sweet Jimmy Nardello (Red):  

 

Sweet Yummy (Orange):    

 

Carmen sweet Italian pepper (Red):

 

Poblano: modestly spicy (Deep Green):  

 

Hungarian wax: hot (bright light green)  

 

Jalapenos: hot (green or red)  

 

Habaneros (Green, Red or Orange):  

 

Chilis (green or red):

 

 

Summer/Fall Week #10

Posted by Hannah :: Tuesday, August 5 :: 12:07pm

IN THE SHARE THIS WEEK:  

Fri: Indigo Ruby Tomatoes, Cantaloupe, Honeydew (Full), Shallots/Onions, Eggplant, Bell Peppers, Red Beets, Heirloom Tomatoes, Chard, Hot Peppers, Sweet snack Peppers, Bunch Herbs – basil/ parsley and Garlic 

Tues: Sungolds, Cantaloupe, Honeydew, Shallots/Onions, Eggplant, Bell Peppers, Red Beets, Heirloom Tomatoes, Chard, Hot Peppers, Sweet snack Peppers – Yummies/ Jimmies/ Carmens, Bunch Herbs – basil/ parsley and Garlic 


UPCOMING EVENTS: 

Farm Breakfast Sept 6th (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 with Blue Heron Sept 6th (6pm-?): 

Join us in supporting a local treasure, Blue Heron. A not-to-be-missed performance of soulful blues and rock music! FoodShed grill will open at 6pm with music performance at 7pm.

BYOB Family-friendly event. 


FARM NOTES:

What a beautiful day on the farm!

This is one of those days where it’s easy to express gratitude. The sun has returned, the harvest is bountiful, and…the baby turkeys have arrived!

We are managing to have another stellar year as far as vegetables. We have the good fortune of still getting good tomatoes when the cool weather has caused most of the state to be experiencing blight. The melons have been superb in flavor and texture and we’ve gotten a lot of positive feedback about our sweet corn. Those of you who were with us last year know we lost our entire crop to deer, so the success of the stand this year is all the more sweet for us.

For those of you who have had our thanksgiving turkeys, you know our birds are above and beyond! We work hard to provide them with a life full of pasture and bugs and resources for their curiosities. For now, though, they are in a brooder house getting adjusted and providing hours of entertainment for us all. They are wonderful creatures and we want to be sure to uphold our end of the bargain. Last year, we managed to grow baby ostriches, so we are getting them started a little later in the hopes we don’t end up with so many 30+ lb birds!

We’ll be sending out a mid-season survey soon to help guide us through the remainder of the season. There is always something that surprises us, often feedback that contradicts what we heard the season before, and some requests that are hard to accommodate (like wanting more peas or corn, crops that take a large amount of field space, get harvested once or twice and then are done). No matter what, hearing from you is helpful in our efforts to better serve you.

Thanks for sharing this life with us, Hannah


RECIPE: 

Stuffed Peppers de Village Acres

There are many ways to stuff a pepper, but this is our favorite!

Decap, core and slice vertically, any sweet or hot pepper you prefer. We like to do a mix and especially enjoy poblanos and carmens or yummies for a variety of spice and sweetness.

Turn the oven on broil but place the rack in the middle of the oven. Coat a baking pan with coconut oil and place peppers skin up on the pan. Place under the broiler until slightly browned (this roasts and brings out the sweetness in the peppers).

Remove peppers from oven and turn the peppers over, gently coating them with oil. Fill with the following:
Mix cream cheese or goat cheese (or both) with shredded smoked cheddar, browned sausage (or crisped bacon slices) or caramelized tart apples, toasted walnuts and chopped basil.
Place back under broiler until lightly browned.

You WON’T be disappointed!

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