ABOUT BLUE BARN FARM

Blue Barn Farm is a 290-acre farm adjacent to the Juniata River near Canoe Creek State Park.  Tim & Karen Wilson are the owners of Blue Barn Farm which has historically been a vegetable farm known especially for its sweet corn.  Much of the tillable acreage is leased out for field crops, although Karen has gone back to her farming heritage and decided to create a Pick-Your-Own farm, allowing the public to come and pick their own fresh, nutritious berries and vegetables and enjoy this peaceful, rural setting.

We are easily accessible from Altoona, Huntingdon, Martinsburg and surrounding areas. For directions to our farm, please visit our contact page.

Our farming practices focus on sustainability. Our goal is to support biodiversity and foster the development and maintenance of healthy ecosystems. Integrated Pest Management (IPM) is practiced. This requires that pests and their life cycles be identified and controlled with the least possible disruption to agro ecosystems.

Crops are rotated, crop waste is recycled and whenever possible, cover crops are grown. Tilling and soil disturbance is minimized. Natural vegetation is left to line both the river and waterway on our property, aiding in eliminating soil erosion. It is our hope that these practices will enhance environmental quality and the natural resource base not only for us as the farmer, but our community as well.

We value the customer-farmer relationship. We want the customer to know where their food comes from, that it is the freshest possible and that it was produced in the most sustainable way with minimum sprays and inputs.

Giving back is recognized as a way of supporting the community. Hence, we have historically provided food banks with many pounds of produce throughout the growing season and plan to continue to do this.

We know that food-borne illness is serious, real and a relevant issue for produce handlers of every scale. Karen has taken the FSMA (Food Safety Modernization Act) Training and we make every effort to practice and maintain food safety procedures.

A written farm food safety plan has been created and workers are trained to watch for and know how to deal with contamination. Fruits and vegetables are produced, packed, handled, and stored as safely as possible to minimize risks of microbial food safety hazards.