The Weblog

This page contains news, event information, and other items added by myself, the intrepid farmer-in-process at Old 99. I send out a message every week, but most are set with a delete date about two weeks later. I archive some of the posts if they have content other than weekly availability of produce and meat.

You can send me questions too, which if they are of a general nature, I can post to this Old99 blog.

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Old 99 FArm, week of mar 18 2017

We have a small quantity of new harvest kale, chard, mixed greens, radish and cabbage; won’t last long, in fact I’d be fine with not selling any of it: more for the house!

Turkey and goose still on half price. Same with garlic at $1/bulb. Lamb and pork in good supply.!

The open house and discussion re permaculture and Belize agro-forestry was well attended, very enjoyable sharing afterward. HERE is the link to a short video clip by one of the classmates, complete with Garafunga drumming soundtrack

I shared my intention to start a learning group for ‘newbie permies’ who want to learn how to do more in their own home/apartments/small properties to use permaculture to reduce their carbon footprints, become more self-sufficient, and design their places. We’ll use Bob Waldrop’s online book ipermie!. ($US2 for an 800 page manual, the complete permaculture design course and more). It is “A good-life ebook design guide for Millennials, Boomers, and Generation X. Strategies, tools, and techniques to help you navigate the cardinal threats of climate instability, economic irrationality, the limits to growth, and political criminality. An Almanac of Useful Information and Urban Permaculture Self-Study Guide.”

If you are interested in learning more of this project, drop me a line.

Healthy eating,
Ian and Cami

Old 99 farm, week of Mar 12 2017

We can offer several fresh crops from the Hobbit greenhouse: kale, radish, chard and napa cabbage.

We’re hosting an open house this sat at the farm, 2pm to 4. topic: Belize trip, agroforestry site, permaculture design, responses to climate disruption. Beverages provided. Pls rsvp.

I had a great trip, Cami and Mark Fair did a wonderful job caring for the farm, all is well and we have lots of plans for the future. Ideas from the permaculture design course include making and using biochar, building a biogas digester for fuel and even electricity, more tree planting and improved water storage.

Healthy eating
Ian and Cami

We have turkey and goose still on special at half price.

Old 99 Farm, week of March 5, 2017

We’ll hear about Ian‘s involvement with the growing international permaculture community when he comes back, in few days. All I know now, is that he’s learning lots and that the whole adventure is a great experience.

Same request for market please, place your order before Friday noon, and we should be good to go!


Market reminder for Friday, March 3rd

You still can place your order for tomorrow’s market, but not later than Friday noon please :) See you during regular hours or, if you can’t make it, I’ll leave it for you in the cooler.

Old 99 FArm, week of Feb 26 2017

Cami will be managing the market for the next two weeks while I am away for a permaculture course. Please don’t stay away,, there is lots of food here!

There won’t be a message coming out next week unless she figures out how to do it!

Health eating,
Ian and Cami

Old 99 Farm, week of Feb 20 2017

Check out my facebook page for what I’m reading and excited about around the world For instance a global NGO consortium is putting out a book in April called Drawdown, about a 100 ways to get carbon out of the air and stabilize the climate within 30 years.

Here at the farm, it’s quiet. First new crop of kale is ready to pick, others not far behind. Lots of meats in the freezers.

I’m going to a permaculture design course in Belize, led by Albert Bates, a major player in the grassroots effort to get climate under control. Be back on Mar 13, hopefully charged up to go for the year!

Sold out of carrots, will have to plant more this year. Have lots of potatoes and garlic, still some onions, lots of eggs.

See you Friday.

Healthy eating,
Ian and Cami

Old 99 Farm, week of Feb 12 2017

We had a misfortunate event last week, the upright freezer failed; I found it on Friday with most of the poultry semithawed with some still mostly frozen. I know people think you can’t refreeze meats but these birds fine. I have lowered the price by about half for several turkeys geese and ducks and about 15 stew hens.

The root cellar is doing a good job keeping the potatoes and carrots firm and minimal sprouting only on carrots.

We have 5 lambs in the freezer, ranging from 35 to 50lb of meat each. Also still lots of pork and chicken. Eggs are in good supply.

Do any of you remember reading books on spiritual teachings, buddhism and peace activism by Joanna Macy? She’s still going strong at 87, coming out of retirement to engage people on climate disruption. Here’s an interview with her. I clipped some key ideas for you:
“Given how things were when we spoke in the summer of 2014, it’s difficult to believe it is this much worse in such a short time, yet here we are. From your perspective, how has this not caused more people to wake up and take a stand?”
" So the weakening of the mind, through the reasons I’ve given, and the culture bred on competition, command and control, power over…"
“have bled people of the nerve to challenge the absurdity or criminality of the larger systems. This makes it very easy for people to allow themselves to be lied to and to be bought. There is the fright induced by finding yourself essentially alone.”
“When people find that they can, and want to, feel and know and tell what is happening to our world, that is so much sweeter and [more] liberating than the opposite. When people get integrated and find how good it feels, then they really want that more than the narcotic of ignorance and delusion, as painful as it is.”
“It’s hard to wake up alone now. It’s scary to see even what is going on. But there is almost no limit, I’ve come to believe, to what we can do with the love and support of each other. There is almost no limit to what we can do for the sake of each other. "
“So it’ll be different for different individuals. But I think we should not make a move to do things alone. Find others. Even if it’s one other person to begin with. Then others will come. Because everybody is lonely. And everybody is ready to find what they most want. And if it means that we have to be in such danger for us to find out how much we need each other, then let it be that.

Healthy eating
Ian and Cami

Old 99 Farm, week of feb 5 2017

It’s wednesday and only two days till market, big rain yesterday eliminated remaining snow as we head back to subzero temps for a while. Normal for this time of year is -2 to -13, and the range of record high lows is +6 to -21.

The potatoes are keeping well in the cold cellar, there are carrots in the ground in the greenhouse, nice crisp and sweet. Still no greens, so sorry.

Lots of meats in the freezers and lots of eggs. Will offer a dollar off if you buy three dozen or more. I was in Goodness Me the other day, their top line eggs were $6.75 for large dozen. We’re $6 for Extra Large!

Healthy eating,
Ian and Cami

Old 99 farm, week of Jan 29 2017

We’re approaching the end of the "Persephones’ months when we get less than 10 hrs of daylight (barring clouds) and the plants just hang out in the greenhouse. Daylight hours now officially from 7:30 am to 5:30pm! The radishes, spinach and greens in the Hobbit House are sprouted and growing.

To repeat from last week, we have fresh lamb in the freezer, delivered last week, from 40 to 60 lbs each.
Lots of eggs, chicken and root vegetables.
Quiches prepared by Cami, frozen oven-ready

Healthy eating
Ian and Cami

Old 99 FArm, week of Jan 22 2017

Quick reminder note to you faithful farmgate shoppers, we’re back to Friday this week.
Fresh lamb in the freezer, delivered last week, from 40 to 60 lbs each.
Lots of eggs, chicken and root vegetables.
Quiches prepared by Cami, frozen oven-ready.

Healthy eating
Ian and Cami