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 #16

Posted by Hannah :: Tuesday, September 16 :: 1:06pm

bok choy


Tues: Red Beets, Celeriac, Eggplant, Bell Peppers, Yummy/Jimmy/Carmen Sweet Peppers, Broccoli, Cauliflower, Tomatoes, Bok Choy, Kale, Garlic, Hot Peppers, Herbs 


Farm Breakfast Oct 4th (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.


A highlight on Hope & her flowers

Today marks that last day of flower bouquet shares. Hope has tirelessly and beautifully crafted her bouquets, having seeded annuals as early as January each year, for our members to enjoy each summer. Now, Hope’s hands have decided enough is enough!
We will likely have bouquets available from time to time next summer and Hope says she is open to training someone, but for now we celebrate all the time and attention she has given to bringing beauty into the homes of our CSA members. We often hear from flower share members how much the bouquets mean to them which is all the more reason to thank Hope for all she does here on the farm – always doing it in her thorough, thoughtful, “Hope-ful” way!
Thank you Hope/mom/grammy!

For those interested in a Thanksgiving turkey:
We will soon be opening the reservation system for turkeys. Please remember that we always sell out of turkeys, so reserve yours early. We will have the standard broad-breasted and a few heritage breed. For those that haven’t ordered before, the taste is beyond comparison because of their being pastured. You’ll be asked to reserve a small, medium or large and will pay by the pound at CSA the week of Thanksgiving.

Always fresh. Never frozen!
Hannah (well, not me, the turkeys…)

Bok Choy is in the same family as cabbage and is excellent is stir-fry or soup. Celeriac is a bulbous root with the flavor of celery and is excellent in soup or mashed with potatoes.

Rich Broccoli Cream Soup
from tasteofhome.com

4 celery ribs, chopped 
1 large onion, chopped 
3 tablespoons butter 
2 bunches broccoli, trimmed & coarsely chopped 
1-1/2 cups chicken broth 
2 teaspoons garlic salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water
1 pint heavy whipping cream

In a large saucepan, sauté celery and onion in butter until tender.
Add the broccoli, broth, garlic salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10 minutes longer or until heated through. Yield: 6-8 servings.

Summer/Fall Week #15

Posted by Debra Brubaker :: Tuesday, September 9 :: 9:43am


Fri: Potatoes, Onions, Eggplant, Cucumbers, Cauliflower, Napa Cabbage, Bell Peppers, Yummy/Jimmy/Carmen Sweet Peppers, Tomatoes, Lettuce, Garlic, Hot Peppers, and Herbs.

Tues: Potatoes, Onions, Eggplant, Summer Squash, Cucumbers, Broccoli* (Full), Cauliflower* (Medium), Napa Cabbage, Bell Peppers, Yummy/Jimmy/Carmen Sweet Peppers, Tomatoes, Salanova Lettuce Mix**, Lettuce heads, Garlic, Hot Peppers, and Herbs.


Last week we wrote that September had arrived, but with August weather: not so anymore! The sun still shines hot, especially midday, but you can feel the crispness of autumn. Activities on the farm also indicate that it’s autumn. We harvested the first of the brassicas for your shares this week. Brassica is a genus in the mustard family containing many yummy plants: cabbage, broccoli, cauliflower, and more. Susceptible to summertime flea beetles, they are planted late summer for harvests throughout the fall. Another sign of autumn’s arrival on the farm can be found on the harvest to-do list for next week: bring in winter squash! Now, don’t expect pumpkins next week, since winter squashes need to cure, but they will show up in share at some point. For this week, we’ve still got your favorite summer crops that you can jazz up with the newbies, a.k.a. the brassicas. The following recipe is one I recently discovered and love, since I love Indian cuisine and because crockpots help out with a long day working schedule. –Allison  

Recipe: Spicy Punjabi Eggplant/Vegetables
from The Indian Slow Cooker, Singla
Mix together and place in a slow cooker:
8-10 c. vegetables, chopped. Ex. eggplant, bell pepper, potato, cauliflower, etc.
1 large onion, roughly chopped
6 cloves garlic, minced
2 inch piece ginger, peeled and minced
hot peppers. (I used 2 habaneros, stems removed but whole. For more heat, chop the peppers)
1 T cumin
1 T dried chili or paprika for color (optional)
1 T garam masala
1 t tumeric powder
¼ c oil
2-3 t salt

Cook on low all day or on high for part of a day (3-5 hours). Check the liquid towards the end of cooking: add water or tilt lid as desired. Serve with dal (split peas) and rice or roti. (Roti instructions for 1 person: mix ½ c whole wheat flour, dash salt, and 1 t oil. Add ¼ c water to form a ball. Cut into 3 pieces, roll ¼” thick, cook 2 minutes in a skillet on high. Flip, brush one side with butter, cook 1-2 minutes more.)



October 4th:  First Saturday Breakfast 8-11 AM

November 1st: First Saturday Breakfast 8-11 AM;  Live Music: Eric Burkhart  6-9 PM

Fresh Chicken Days:

Harrisburg: October 13th and November 3rd.

State College: October 14th and November 4th.


Summer/Fall Week #14

Posted by Hannah :: Tuesday, September 2 :: 8:11am


Fri: Broccoli, Salanova lettuce mix, Lettuce heads, Summer Squash, Onions, Carrots, Yellow Beans, Bell Peppers, Tomatoes, Garlic, Kale/Chard, Edamame Soybeans, Hot Peppers, Herbs 

Tues: Sungolds, Sweet Corn, Summer Squash, Onions, Carrots, Yellow Beans, Bell Peppers, Tomatoes, Garlic, Kale/Chard, Edamame Soybeans, Hot Peppers, Herbs 


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.

Blue Heron at Big TreeLive Music with Blue Heron Sept 6th (6pm-?): Join us in supporting a local treasure, Blue Heron. Many of you will remember the Christmas Eve tragic accident that claimed the life of locally loved musician Dave Kirkland. His life-partner Delphine, the other half of Blue Heron, is carrying on with the band and will be joined by other local musicians for a return to Village Acres. 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.


September has arrived and, with it, August weather! Our heat loving plants are benefitting from the heat they’ve been missing over the last few weeks. The peppers and tomatoes may just get a second wind after all!

As part of your share this week (outside the box), you will find edamame soybeans. We recommend eating them soon as the heat rushed them the last few days and they are yellower than we typically like. You will find them still on the stalk (we are calling these a u-pick item;-). While we love growing soybeans, and eating them, the task of picking them is quite labor intensive, so we are asking you to help. If you are unfamiliar with edamame, they are a green soybean. The inner beans are deliciously nutty when steamed. To prepare, we recommend boiling water (with salt added) while you remove the pods from the stems. Then, rinse the pods and add them to the boiling water, boiling until all the pods rise to the top (no more than 3-5 minutes). Strain and lightly salt. Eat by sucking on the pods and slipping the beans into your mouth. Delicious!

Thanks everyone who filled out our mid-season survey. If you haven’t had a chance, please take a few moments to complete the survey online at www.villageacresfarm.com/survey-summer-2014. We will close the survey this weekend and compile the results for you (and us).
Enjoy the bounty of your share of the harvest!



Roasted Corn and Edamame Salad

SELF | May 2007 Shawn Edelman
Yield: Makes 4 servings


- 2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
- 1/2 cup shelled edamame
- 1/4 cup chopped red onion
- 1/4 cup small-diced red bell pepper
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon light mayonnaise
- 1 tablespoon lemon juice
- 1 1/2 teaspoons finely chopped or grated ginger
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper


Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients.

Cover and chill in refrigerator until ready to serve.




Mailing list sign-up