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

Week 11!

Posted by Debra Brubaker :: Tuesday, July 26 :: 2:18pm

Week #11

IN THE SHARE THIS WEEK: Cantaloupe, Red Watermelon, Sweet Corn, Sungolds, Heirloom Tomatoes, Red Field Tomatoes, Green Bell Peppers, Summer Squash, Cucumbers, Chard, Parsley, Cilantro, Basil, Hot Peppers

***Upcoming Events***

First Saturday Breakfast: August 6th 8-11AM, Please join us for a farm breakfast- donations benefit our community fund which help make our shares available to all. 


FARM NOTES:

This past week has been one of those weeks that really makes me as a farmer feel a little anxious.  Crispy pastures and wilting trees are never a good sight.  And when I leave the farm and our irrigated crops, I feel pain for our neighbor farmers who are powerless to help their crops along. We did get a little bit of a shower on Sunday evening for which we are very grateful, but off course we need more, especially when the temperature are so high every day. 

Despite the fact that we can get water to most of our plants, we are still noticing some effect of the drought on our crops.  Our tomato yields are lower than last year at this time as we have lost some of the fruit to blossom end rot (a common side effect of drought).  The melons too this week may not  be as flavorful as some in past year, as the vines they grew on were more stressed than ideal (the watermelons especially).  We have tried our best to pick out the melons that look the most promising to include, but problem with watermelons is you never know for sure until you cut it open.  

The sweet corn in your shares this week is from plants that we started in the greenhouse and transplanted.  We have additional plantings of corn planted, but we have struggled to achieve uniform stands without steady rain to get them germinated well. We tilled under 2nd planting because it was so poor, so it will likely be late August/September until you see it in your share again.  

The one nice thing about the dry weather is that the onions we are bringing in to cure are starting the curing process nice and dry.  Similarly, the potatoes (whose plants have died back already) are dry coming out of the ground so should store better.  Expect to see both onions and potatoes in your share fairly consistently over the next months. 

Deb


Recipe Ideas
We have been sending a lot of zucchini your way so perhaps some different uses of zucchini could come in handy.  This recipe for Mama Ghannouj (Baba Ghannouj made with zucchini) might help use up a few:-)  It comes highly recommended.

Week #10

Posted by Debra Brubaker :: Tuesday, July 19 :: 2:20pm

IN THE SHARE THIS WEEK: Salanova Lettuce Heads, Sungolds, Green Beans, Eggplant, Green Peppers, Cucumbers, Green Zucchini, Gold Zucchini, , Tomato, Hot Peppers (outside the box or in plastic bag), and Herbs (Basil, Dill, and Cilantro.)

***Upcoming Events***

First Saturday Breakfast: August 6th 8-11AM, Please join us for a farm breakfast- donations benefit our community fund which help make our shares available to all. 


FARM NOTES:

It's really beginning to feel a lot more like summer now that we're harvesting ever-increasing amounts of cherry tomatoes, and now that we have enough eggplant, peppers, and tomatoes for everyone's shares. The shares are definitely beginning to fill out, and we're eagerly anticipating cantaloupes, watermelons, and sweet corn. As the summer continues, more and more of our efforts turn towards harvesting. The summer squash and cucumbers are picked on a nearly daily basis, tomatoes are picked every other day, and green beans a couple times a week (depending on how our succession plantings are doing). We're still definitely weeding crops, planting, and staking peppers and tomatoes, but the majority of our focus is on the harvest. Thus is the ebb and flow of the work on the farm: we are constantly busy, but enjoy the changes in the pace of things as the season progresses. -Kat

 

Recipe Ideas
 
Now that your shares include cucumbers, tomatoes, AND peppers, it's time for gazpacho! I like this refreshing, cold soup with a side of sauteed green beans, or just a full summer salad. There are probably hundreds of gazpacho recipes out there, and I'm sure you will easily find one that suits your tastes. The important thing is that the ingredients are going to be very freshly picked and ready to mix. Enjoy it during these hot summer days! -Kat

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

Week #9

Posted by Debra Brubaker :: Tuesday, July 12 :: 1:19pm

Week #9

Just a quick reminder to come and pick up your  share.   This is an odd week for egg pick-up.  Please remember to return share liners and egg cartons. We are especially short on the plastic liners, and we really do like to re-use them as many times as possible. If your liners are intact, please be sure to return them to us! We also reuse pint and quart jars (used for honey).

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


IN THE SHARE THIS WEEK: New Red Potatoes (from our neighbor, Aaron Kanagy), Red and Chioggia Beets, Cucumbers, Green Zucchini, Yellow Zucchini, New Garlic, Lettuce Heads, Eggplant (full shares only, for now), Tomato, Basil, Dill, and Cilantro.

***Upcoming Events***

First Saturday Breakfast: August 6th 8-11AM, Please join us for a farm breakfast- donations benefit our community fund which help make our shares available to all. 


FARM NOTES:

Last week, we had the year's garlic harvest. Garlic harvest is always a very exciting time of the year, as it only happens once a season, and it means that the wait for garlic to use in cooking is almost over. We plant the garlic in the fall, and mulch it to protect from the cold, as well as to provide some buffer against weeds in the spring. Usually, we end up weeding the garlic a time or two anyway, to make sure that it has as little competition as possible. The garlic that we plant is a hard-neck variety, which means that in the late spring/early summer it makes a scape (we hope you enjoyed them in your shares earlier in the year). If the scape remains on the garlic, the head of garlic itself does not get very big because it takes a good bit of energy from the plant. This is another reason why we try to harvest the scape: to maximize the size of the garlic head. 

During the harvest, we use both forks and the tractor's undercutter to loosen the garlic from the ground. We pull it up into piles on the ground, then transfer it to a wagon, and take it to be strung up to dry in bundles in a barn. The drying period is crucial for garlic--that is what allows it to be stored for the remainder of the season. The garlic that you're receiving in your shares is not fully cured yet, and you will probably notice that the inner membranes separating the cloves are fresh, rather than papery. You can see pictures from the garlic harvest and the storage of it in the barn on our facebook page.  Hope you enjoy the garlic as much as we do! -Kat

This Week's Extras: Frozen ground turkey, Honey, and Olive oil.  


Recipe Ideas
Although we're trying to not inundate you with squash, there is a fair bit of it in the shares this week. One of my favorite ways to use a surplus of squash it by turning it into a delicious, herby spread. You can find the full recipe here on Philly Homegrown. Both the yellow and green zucchini work well in this recipe. You can definitely substitute one of the herbs available this week for the thyme, but perhaps add it in later during the cooking process, as the flavors of fresh dill, cilantro, or basil are a bit more delicate. -Kat
 

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

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