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 #25

Posted by Debra Brubaker :: Tuesday, November 18 :: 11:37am

IN THE SHARE THIS WEEK: 

Green Cabbage, Sweet Potatoes, Butternut Squash, Carrots, Salanova Lettuce Heads,  Mesclun Mix (Fulls), Onions, Frozen Red Raspberries, Tatsoi/Bok Choy


REMINDERS: 

Today we say farewell to our 25 week members. If you are unsure as to whether you are signed up for 25 or 29 weeks, please check the sign-in sheet at distribution or ask and we’ll let you know.

Thanks for sharing in the harvest with us and we hope to see you in the winter, spring or summer!

Turkeys will be delivered on Tuesday 11/25.

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.

Winter/Spring 2015 Season Signup open.  You can reserve your greens shares (egg shares are sold out) for the winter (January-April) season online (http://www.villageacresfarm.com/csa).  There is no “produce” share option for this season, but root vegetables  and other seasonal produce will be available for preorder through our website prior to each winter distribution. If you don’t want a greens or egg share, but still want the option to be on our mailing list for the season to be notified of items for preorder please join our “Extras” email mailing list (http://www.villageacresfarm.com/mailinglist). 


FARM NOTES:

Here we are at week 25. It doesn’t seem all that long ago that we were handing out basil and parsley starts, but many vegetables have come through our packing shed since those early weeks. Every year at this point, I feel a sense of gratitude (and often amazement) that we have made it through. I’m grateful for resilent plants who do everything in their power to thrive and in doing so produce great quantity and quality of food for us to eat and share. Just yesterday I harvested a large handful of parsley from this poor little 6 pack of parsley that remained in our greenhouse all summer long- never receiving deeper soil, only consisent water from my dear diligent mother. I am grateful for a great team to work with- Jackie, Allison, Will, my parents, Hannah, Chandler, Owen, as well as a group of 5 Amish Women who carry out all the activities of this farm- it’s a lot of work and sometimes stressful, but we all still seem to enjoy our days work. Also I’m grateful for a community of customers who value what we do and how we do it, and are willing to buy in for a whole season- not always knowing what the season will hold. We are truly blessed to have an extended farm community that includes all of you. It sounds like it’s time for a Thanksgiving Feast! For all you 25 weekers- we wish you a wonderful Holiday season and hope to cross paths again soon. To the rest of you, we look forward to seeing you next week! ~Deb


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.

 

 RECIPE: Eggs & Tatsoi in a Sweet Potato Nest

Ingredients:

1 large sweet potato or 2 medium.
¼ cup onion divided
1 knob of ginger
handful of rosemaryminced
olive oil
2 bunches tatsoi
6 large eggs
2 ounces chevre
1 ounce of swiss cheese grated
fresh thyme

Instructions: Grate sweet potato(es), onion and ginger together. Place in a dish towel and squeeze liquid out. Add two tablespoons of whole wheat flour and minced rosemary and mix ingredients together. Heat Cast Iron or other pan and add 4 tbs oil. When the oil is hot sprinkle the sweet potato mixture all around until it covers the bottom in a layer. (and leave it alone). In a separate smaller pan - non stick, heat up 1 tbs of oil. Large dice onions, and the stems of the tatsoi. Separately chop the tatsoi leaves. Sauté the onions and stems until they start to turn translucent. Add the tatsoi leaves to the pan and let cook down - the leaves will wilt down like most greens. You may need to add a little oil to the sweet potatoes as they cook. When the potatoes seem like they've formed a crust on the bottom, using a plate, flip the potatoes over and slide it back into the pan on the other side. Pile the greens mixture on top of the sweet potatoes and using your fingers, or a spoon make little wells for eggs. Dollop chevre around the pan. Crack eggs and place them with the yolk in the center of the wells. With the oven on low broil, place the cast iron pan into the oven. The yolks will start to firm and the translucent whites will become opaque, you'll have to watch to make sure that you get it out of the oven on time. Sprinkle the top with grated swiss cheese and herbs (thyme, parsley, etc.)

Summer/Fall Week #24

Posted by Hannah :: Tuesday, November 11 :: 10:34am

IN THE SHARE THIS WEEK: 

Savoy Cabbage, Potatoes, Turnips, Mesclun Mix, Onions, Garlic, Kale/Chard choice, Red Beets

Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil. Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture can cause Savoy cabbage to break down.


REMINDERS: 

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.

Thanksgiving Turkey Preorder:  We still have turkeys available for preorder, but don’t wait to the last minute as we normally sell out.  Visit our website for more information and  to preorder (http://www.villageacresfarm.com/store/thanksgiving-turkey-preorder).

Winter/Spring 2015 Season Signup open.  You can reserve your greens and egg shares for the winter (January-April) season online (http://www.villageacresfarm.com/csa).  There is no “produce” share option for this season, but root vegetables  and other seasonal produce will be available for preorder through our website prior to each winter distribution. If you don’t want a greens or egg share, but still want the option to be on our mailing list for the season to be notified of items for preorder please join our “Extras” email mailing list (http://www.villageacresfarm.com/mailinglist). 


FARM NOTES:

Last night, as I was watching Chandler spin on the wheel she saved for and purchased this week and Owen performing magic tricks, I couldn’t help but think of the term “homespun” to describe them both. Now, don’t think for a moment I don’t see them very much as their own persons, on their own journeys. That said, I like to believe that having the space and time to explore their interests and curiosities freely here on the farm provides for a certain groundedness that surely will serve them well throughout their lives.

In somewhat the same vein, there’s Roy. Always at the ready with making good use of salvaged materials. He always amazes me with his ability to see something out of seemingly nothing and bring it to fruition. This week included the completion of another field tunnel on the farm. He used some old framing he’s had around for awhile, enlisted the help of everyone to add reinforcing braces and hand constructed venting windows. Finally the plastic is on and now we’ve got more space for season extension. I’m not sure what we’d do without him for so many reasons! Hannah

Hannah


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.

Recipe:  Stove Top Braised Cabbage and Apples

Bearrootsfarm.com

2 T olive oil
1 yellow onion, diced
1 jalapeño pepper, seeds removed & minced
1 large carrot, diced
1 small head of cabbage, finely sliced
1/4 – 1/2 c chicken or vegetable stock
2 apples, cored & sliced
1 T apple cider vinegar
kosher salt

In a large heavy pot, heat olive oil over medium heat and stir in the onion, jalapeño and carrots. Sauté until soft, being careful to not let the vegetables turn brown. Add in the cabbage, apples, vinegar and stock, turn down heat to a medium-low simmer and put a lid on the pot, giving things a stir occasionally. Add more stock if needed if you notice your pan is drying out. Cook until cabbage is soft, yielding and ready. Sprinkle with a little kosher salt if needed.
Serve with boiled potatoes, a fried egg with a runny yolk or some grated cheddar cheese. Hot sauce encouraged.


 

Summer/Fall Week #23

Posted by Hannah :: Tuesday, November 4 :: 12:13pm

IN THE SHARE THIS WEEK: 

Acorn Squash, Carrots, Tatsoi, Napa Cabbage, Leeks, Celeriac, Lettuce Heads, Spinach

Tatsoi is also called spinach mustard. The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and has a subtle yet distinctive flavor.


 

REMINDERS: 

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.

Thanksgiving Turkey Preorder:  We still have turkeys available for preorder, but don’t wait to the last minute as we normally sell out.  Visit our website for more information and  to preorder (http://www.villageacresfarm.com/store/thanksgiving-turkey-preorder).

Winter/Spring 2015 Season Signup openYou can reserve your greens and egg shares for the winter (January-April) season online (http://www.villageacresfarm.com/csa).  There is no “produce” share option for this season, but root vegetables  and other seasonal produce will be available for preorder through our website prior to each winter distribution. If you don’t want a greens or egg share, but still want the option to be on our mailing list for the season to be notified of items for preorder please join our “Extras” email mailing list (http://www.villageacresfarm.com/mailinglist). 


FARM NOTES:

Chandler informed me several weeks ago that I need to stop starting every farm note with an update on the weather, but I just can’t seem to help myself. What spectacular weather! Even when it momentarily started sleeting Saturday night during our music event here on the farm, it was enjoyable because it was just a taste of changing weather. We haven’t yet been thrust into anything too dramatic weatherwise. Even the predicted frosts haven’t materialized. Nearly every day has been sunny, no matter how chilly.

This morning, while voting, we ran into one of our local CSA members. While talking to her she referred to Village Acres as “my farm”. Once saying it, she almost backtracked. She was, afterall, talking to the farmer. Well, we loved it! Each one of you is a member in this farm. You make what we do possible and it’s the sort of relationship that gives us the sense of community that is so important to us. We do hope those of you who never made it out to the farm this year will come and visit sometime. At a minimum, if you are on Facebook, like our page and check out images from this and prior seasons. We so value being in community with you!


Hannah


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.

Recipe:  

Lynnae’s crustless (gluten-free) squash quiche

6 eggs
1/2 cup milk
2 generous handfuls of spinach or tatsoi
1/2 roasted squash (1 squash if small), cut into 1/2 inch cubes
4 Tbsp soft cheese + 1 Tbsp herbes de provence
Salt & pepper to taste


Preheat oven to 350 degrees. Break one egg into a small bowl; mix to break the yolk, then pour into the bottom of a 9-inch pie pan. Layer first the spinach ribbons, then the cubed squash, then the cheese and spices. Mix the remaining 5 eggs and milk in a separate bowl and pour over the quiche ingredients. Bake in the oven for 35 minutes; remove and serve while still warm, or let cool, cover with plastic wrap, and store in the refrigerator.

This is great cold or warm in the morning – however you like it!


 

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