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 #21

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

IN THE SHARE THIS WEEK: 

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: Shanghai Noodles with Chicken, Bok Choy and Leeks

INGREDIENTS:

1 lb. fresh Chinese 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.


 

Summer/Fall Week #19

Posted by Hannah :: Tuesday, October 7 :: 10:44am

IN THE SHARE THIS WEEK: 

Friday:

Potatoes, Onions, Carrots, Cauliflower, Hakurei Turnips, Peppers, Tomatoes, Yelo Beans, Baby Chard, Romaine Lettuce, Kale//Collard Braising Mix, Hot Peppers, Herbs

Tuesday: 

Potatoes, Onions, Carrots, Cauliflower-full, Broccoli- med, Hakurei Turnips, Peppers, Tomatoes, Spinach, Mesclun Mix, Romaine Lettuce, Kale/Chard/Collards, Hot Peppers, Herbs

 


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:

BRRRRRRRRR!!!!!

As I am typing this, I am sitting in our farm office with my wool longjohns on under my clothes, stopping occasionally to observe the wind instigating a dance of turning leaves. If you haven’t had a chance to take a look at the photos we’ve been taking of our fall crops, check out our facebook page. If you are not on facebook, you can see a public version of the album at http://goo.gl/l6WDGQ

We are having a great fall so far. Even though the cool weather put an early end to some summer crops, it seems to be serving our greens and brassicas well.

While most folks are excited about the winter greens-only share, we’ve had a few questions. Just to clarify, there is no regular produce share. The share will include a variety of salad greens and cooking greens – the crops hardest to find locally at that time of year. We will continue our egg share. In addition, everyone will have the opportunity to pre-order what they want of what we have for root vegetables, other storage crops and specialty items. It might take some getting used to but it’s only for 7 distributions, so we ask you to give it a try.

Then, we’ll be back to regular shares the beginning of May for your choice of 29 or 33 weeks (through Mid-December). Please do feel free to contact us with any questions. Hannah


Thanks so much!
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: Autumn Root Vegetable Gratin modified from Food52

� 1 1/2 cups whole milk
� 2 cloves garlic
� Pinch freshly grated nutmeg
� 2 tablespoons extra virgin olive oil
� 2 pounds variety of root vegetables (potatoes, parsnips, carrots, celeriac, sweet potatoes, etc.)
� Optional: your choice of kale or collards.
� Salt and pepper
� 1/4 teaspoon chopped fresh thyme leaves
� 1/4 teaspoon finely chopped fresh rosemary
ï�­ 1 cup grated Gruyère (or your favorite cheese)
� 1 cup grated Pecorino (or other similar cheese)


Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe. Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish. Peel (or not) the root vegetables and cut them into very thin slices (1/8-inch thick). Layer the vegetables into the baking dish, alternating between types and fanning them into concentric, overlapping circles (and shredded greens if desired). Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can. Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. Let cool for 5 minutes.

 

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