Old Village Farm sits on 30 acres between the Delaware River and Musconetcong Mountain, around a 1750s stone house that was once Pursley's Ferry House & Tavern and is on the National Register of Historic Places. Since 2014 it has grown from a single crop of daikon to over 60 kinds of vegetables and fruit, raised without pesticides or synthetic fertilizers while it works toward USDA Organic certification. High tunnels and a heated greenhouse carry greens, figs and roots into winter, and the farm also grows living microgreens for chefs.
What’s here
- Grown or raised here
- Daikon radish, okra and cucumbers, their specialties · Greens: arugula, chard, kale, collards, spinach and head lettuce · Roots: carrots, beets, parsnips, turnips, radishes and asparagus · Fall squash: acorn, butternut, delicata, honeynut, kabocha and spaghetti · Pumpkins, potatoes and sweet potatoes · Tomatoes, peppers, eggplant and sweet corn · Fruit: figs, apples, Asian pears, berries and melons · Herbs and microgreens
This season
Fall squash, pumpkins, roots and greens are in now. The farm stand's 2026 Wednesday hours run through Oct 28 and the 20-week CSA ends Oct 31; the farm stays at the Bedminster Farmers Market through Nov 7. High tunnels keep spinach, kale, lettuce and other greens growing through winter. No Thanksgiving ordering is published.
Details checked against Old Village Farm’s own site on ; not yet confirmed by the business. Hours change, so check before you go. Spot a mistake? Tell us.