About Our 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...
Posted by Debra Brubaker :: Tuesday, May 19 :: 9:40am
IN THE SHARE THIS WEEK (As pictured in photo roughly left to right): Asparagus, Rhubarb, Spring Onions, Purple/Green Kohlrabi, Potatoes*, Mixed Kale/Collards, Celeriac or Turnips (Choice), Lettuce, Basil Plants, Parsley, Rosemary, and Oregano (not pictured).
May is always one of the trickier months to plan a CSA box. For us here at Village Acres, we are transitioning from greenhouse lettuce and greens planting to those in the field which leave us subject to temperature fluctuation, insect pests emerging from there winter slumber, and (this spring) dryness. At the same time we are waiting for the outside greens to take off, we are rapidly filling the high tunnel space with our heat loving summer favorites- cucumbers, tomatoes, peppers, and eggplant- coaxing them to grace our dinner plates as early as the sun allows in the season. The cool start to the spring season this year, following by the unseasonably hot dry recent weeks have made some of this transitional month even trickier. We had to wait longer to plant things out and once we did, we have been needing to spend a good bit of time setting up irrigation for the newly planted crops which in most springs has not been an immediate need. All this is to say, we are working hard to provide you with balanced shares every week, but if there are a few shares that seem a bit unbalanced, please rest assured that we will be doing everything in our ability to balance it over the season- There are baby tomatoes and cucumbers forming on our high tunnel plantings, green strawberries swelling in size every day. The summer squash plants are pushing on the row covers, causing us to check daily for those first blossoms which will mean it's time to take the covers off and let those squash bees do their pollinating. While we wait for these summer stars, let's make sure to savor the asparagus;-)
This Week's Extras: Frozen Pasture Raised Chicken and eggs, Tomato Plants, Honey, Olive Oil and more
Interested in a Chicken Share?: We will be offering Chicken Shares again this year. If you are interested in one, please email firstname.lastname@example.org for more information.
We realize we sometimes throw some new vegetables or one's that may take some culinary creativity your direction. Below are two recipe ideas to work with for kale, kohlrabi, and rhubarb. I also find the epicurious.com site a great tool for finding creative recipes. Also, 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. If you come across a recipe that you would like to share, please send it to email@example.com and we will add it to this site.
Sautéed Kale with Kohlrabi
Yield: Makes 8 servings
Active Time: 25 min Total Time: 45 min (includes cooling)
GOURMET | SEPTEMBER 2009 BY IAN KNAUER
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Very thinly slice kohlrabi.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
Yield: Makes about 4 cups
BON APPÉTIT | APRIL 2003
1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped
Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.
Posted by Debra Brubaker :: Tuesday, May 12 :: 9:20am
IN THE SHARE THIS WEEK (As pictured in photo roughly left to right): Asparagus, Rhubarb, Broccoli (Full Shares this week), Carrots, Lettuce, Easter Egg Radishes/Salad (Hakerui) Turnips, Salad Mix, Tatsoi, Carrots, Chives, Thyme, and Parsley plants(not pictured).
After a refreshing overnight thunderstorm and some lovely cloud cover keeping those 80 degree temperatures at bay this morning, we are feeling energized for our first CSA day of the 2015 Summer Season. A month ago, I was fretting the decision to start our summer season in the middle of May- sure that we would not have enough to fill the first week's share but the last few unseasonably warm weeks helped make up for the cool start to the season and we have a nice full box to start the season! We hope you enjoy this week's share and a full season of fresh, organic, and locally produced food! We are looking forward to building relationships with all of you over the season and welcome your questions and feedback along the way! Thank you for choosing us as your farmers and enabling us to do what we love to do!
This Week's Extras: Pasture-Raised Chicken (Fresh for Tuesday, Frozen-Friday), Tomato Plants, Honey, Olive Oil, Pecans, and Eggs.
Interested in a Chicken Share?: We will be offering Chicken Shares again this year. If you are interested in one, please talk to Deb at distribution or email firstname.lastname@example.org for more information.
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 email@example.com.
Posted by Debra Brubaker :: Tuesday, April 21 :: 8:34am
IN THE GREENS SHARE THIS WEEK:
Spinach, Salad mix, Lettuce Heads, and Bok choi and/or braising greens
Here we are at the last Winter Distribution. It seems appropriate as the last spinach was harvested this week, and the beds were quickly reworked, compost added, and made ready to be the need home for cucumber and tomato plants which are eager to spread their roots. There is much activity in the field as well- potatoes are planted, and last week's dry weather gave us the opportunity to till and prepare bed space for our onions and first planting of tomatoes. We are poised for a planting spree- once the aisle dry out from the recent storms, and the sub freezing night time lows disappear from the 5 day forecast, all hands will be planting. We are always eager to get plants in the ground, and fresh local tomatoes to your dinner plate, but at this time of year it is prudent to be patient and we are trying our best;-)
We are truly grateful to all of you for your support over the season- we would not be able to farm the way we do with out your commitment to supporting local, consciously raised food. I also want to thank you all for being flexible as we experiment with a different structure for our Winter Season. We want to hear your feedback on the season and have created a Winter 2015 CSA Survey. Please take some time to complete this survey. Feel free to also talk with any of us, or email or call me to let us know your thoughts and suggestion. We will use this information to help us plan for next winter as well as improve the overall CSA experience for our members.
Our first Summer distribution will be the second full week of May (May 12 for Tuesday pickups and May 15 for Friday). This break will give us time to concentrate on field work and preparing for the busy summer months. Our 1st Saturday Breakfast for May (May 2nd) falls in this period, so if you are missing our vegetables and eggs we would encourage you to come for breakfast, see what's going on on the farm, and restock!
With much gratitude,
Summer CSA Registration: It's less than 1 month away! Registration for 2015 Summer Season can be done at http://www.villageacresfarm.com/csa.
1st Saturday's Farm Breaksfast- Saturday May 2nd, 8-11AM: We will be serving farm fresh foods- eggs, sausage and bacon (Blue Rooster Farm), berry pancakes, and more. Take a stroll around the farm, and see what we are up to. We will continue to have Farm breakfast the first Saturday of every month April-November.
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.