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 #22

Posted by Hannah :: Tuesday, October 28 :: 7:03am

IN THE SHARE THIS WEEK: 

Tues: Pie Pumpkin, Sweet Potatoes, Cabbage, Onions, Watermelon Radish, Garlic, Lettuce/Mesclun, Kale, Chard, Herbs

What to do with your Pie Pumpkin: While preparing a pie pumpkin much the way you would squash is fine, they are also excellent choices for pies, soups, muffins and breads.

Watermelon radishes are excellent in flavor (less sharp than other radishes) and appearance. They are an heirloom variety of daikon radishes.


LAST EVENTS OF THE YEAR:

NOVEMBER 1ST

Saturday Community Breakfast: 8-11 AM Stop by for a farm-sourced delicious breakfast and then take a stroll through our greenhouses or along the Lost Creek.

Saturday Night Live Music: 6-9 PM Eric Ian Farmer, singer/songwriter; Eric Burkhart, acoustic guitar; and Josh Troup, percussionist. BYOB Family-friendly event.  Kitchen opens at 6pm and music starts at 7pm. Sponsored by the Juniata Cultural Arts Committee


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.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on November 3 and State College November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

I’ve decided that the extra fall sunshine and warmth while the trees are still colorful are central Pennsylvania’s way of reminding us how much we love this region before it gets bitter cold and we are tempted to forget. (Perhaps analogous to a farmer’s relationship to their work…)

Sunny days have let us open up the greenhouses, which helps control disease and keep the greens looking sharp. We have also been able to progress on the construction of one of two greenhouses: last Friday, we moved the structure to its winter position, and today we pulled the plastic over! Learning how to build a high tunnel is a rite of passage for a farm intern, I’ve decided, and while Roy and his brother Dale deserve much of the credit, it’s been fun to help out in these later stages. Not all farm interns are as lucky! You should come check out the new high tunnel this Saturday either at the last farm breakfast of the year or at the evening concert.

-Allison


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:  Roasted Fall Salad

Now that tomatoes are gone, perhaps you wonder how to turn your mesclun or lettuce mix into a meal.

Here’s how I do it:

  • Chop into bite-size pieces your root vegetables such as sweet potatoes and beets (peeled).
  • Mix with olive oil, rosemary and salt and roast at 375F until soft but still slightly firm. Cast iron skillets work great.
  • Let cool, and toss with mesclun mix, sliced onion, cheese and a dash of balsamic vinegar. Refrigerate leftover roasted vegetables by themselves, ready to mix with the mesclun for a quick dinner.

 

Summer/Fall Week #21

Posted by Hannah :: Tuesday, October 21 :: 11:35am

IN THE SHARE THIS WEEK: 

Tues: Acorn Squash, Potatoes, Leeks, Carrots, Red Beets, Bok Choy, Lettuce Heads and Spinach

Fri: Acorn Squash, Potatoes, Leeks, Carrots, Red Beets, Bok Choy, Lettuce Heads and Chard


UPCOMING EVENTS: 

Farm Breakfast Nov 1st (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 6-9 PM (Eric Ian Farmer and Eric Burkhart). BYOB Family-friendly event. 


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.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on November 3 and State College November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

It’s been another great week of fall- we are still awaiting the first touch of frost, but until then, we are enjoying watching one field after another be transformed from fields of gnarly vegetables that are showing wear from the long season of production to the regenerative green of emerging cover crops.   Each week I can see the unharvested root vegetables increase their circumference and we are awaiting the day when their size is most ideal for making the most of each seed planted, hour spent weeding, thinning, etc.  We are also finishing the construction of two additional high tunnels.  The greens they will protect are already planted and we hope to have the plastic on by the beginning of November.  Our focus of activity is rapidly shifting from 25 acres to under 1 acre (greenhouse/high tunnel production.)  This shift brings with it a simplicity that is welcome at this point of the season, but the planting and harvesting continues, and for this we are grateful. ~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: Noodles with Chicken, Bok Choy and Leeks

INGREDIENTS:

1 lb. fresh egg noodles

1 Tbs. Asian dark sesame oil

2 Tbs. peanut or canola oil

1 spring garlic or garlic clove, minced

1 Tbs. finely grated fresh ginger

1/4 tsp. red pepper flakes

3 cups wide strips of bok choy

1 carrot, peeled and cut into thin matchsticks

1 leek , white and light green portions, cut into 1-inch slices

1/2 cup chicken broth

3 Tbs. oyster sauce

2 cups cooked, shredded salt and peppered chicken

DIRECTIONS:

Boil the noodles: Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside.

Stir-fry the vegetables: In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the leeks or green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes. In a small bowl, stir together the broth and oyster sauce and set aside.

Stir-fry the noodles: Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portion of the leeks and serve immediately. Serves 4.

 


 

Summer/Fall Week #20

Posted by Deb :: Tuesday, October 14 :: 11:24am

IN THE SHARE THIS WEEK: 

Sweet Dumpling Squash, Sweet Potatoes, Savoy Cabbage, Garlic, Peppers, Mesclun Mix, Kale Mix, Onions, Rosemary/Sage, and Celeriac

 


UPCOMING EVENTS: 

Farm Breakfast Nov 1st (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 6-9 PM (Eric Ian Farmer and Eric Burkhart). BYOB Family-friendly event. 


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.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on October 13 and November 3 and State College October 14 and November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

So, some exciting news for Hannah this week. Late one night recently she received a call from the United Nations with a request for her to serve on a panel at National Geographic for World Food Day and then the very next morning, she received an email inviting her to serve on another panel for the White House Rural Affairs Council with USDA Sec Vilsak and Dep Sec Harden. She’s really looking forward to advocating for family farms and for connecting farmers to consumers for ever-better access to fresh, healthy foods.

Can you believe it? We are getting ready to plant our 1st Spring 2015 crop: Garlic! We are at that time in the season where we are in “prepare for the coming season” mode. Our tomato cages have been removed and new greenhouses are going up for even more season extension.
Fall foliage is colorful and falling all around us. Walks around the farm are stunning to say the least.

Please remember to reserve your Thanksgiving Turkey now if you want one. We sold out last year and we have fewer this year. Order at villageacresfarm.com/store/thanksgiving-turkey-preorder

Again, because we continue to get questions, we do not have a produce share this winter. We have a greens-only share with the ability to order a la carte veggies, chicken and specialty items through our store every week. Visit www.villageacresfarm.com/csa for more information.

See you tonight.
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.

Here are some suggestions for Sweet Dumpling Squash (or any squash, really)…

Creamy soup. Dice a peeled sweet dumpling and simmer in vegetable or chicken broth. Once soft, puree with a blender or food processor. Flavor with fresh ginger, onions and spices. Add cream just before serving.

Caramelized. Dice and slice squash and heat on medium-high until squash becomes tender and soft.

Stuffed. Slice squash in half and remove seeds and pulp. Place cut side down on oiled cookie sheet. Bake for 30 minutes. While cooking, create mixture of grains, cheeses, seasonings, vegetables and dried fruits. Spoon mixture into hollow of squash and bake 10 more minutes.

Mashed. Boil sliced squash for 1 minute and remove skin. Mash with cream, butter & nutmeg.

Glazed. Peel and quarter or slice squash and roast with maple syrup or brown sugar.


 

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