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 Sept 20 2017


Just when I get the egg production back up people slow down their buying! So I have lots of eggs, now on 3 for 2 special. Get some for your friends and relations.

Last week I added baby chard to the list of vegetables we can offer; we had a great crop of perpetual Green Chard, more flavourful than the coloured chards, in the greenhouse. It went to seed before we removed it, and now have several beds full of young chard, suitable for salads or steaming as a side dish, putting smoothies, soups etc.

Also now ready are new crop carrots, beets and lettuce, to add to the cantaloupe, squash, tomatoes (including Beefsteak), garlic, cilantro, parsley, new chives, Russet potatoes, onions, kale, spinach, three kinds of peppers, and arugula.

In the fruits department: apples, blackberries, pears, asian pears, and as mentioned melons and tomatoes.

Meats are still available in good selection. If you want roasting chickens for next winter, please give me your order and deposit of $5 per bird. I have beef, pork, lamb and goose in the freezer.

Another reminder for placing orders for beef quarters and roasting chickens. As soon as I get two orders I’ll take a beef to the butcher.

Healthy eating
Ian and Cami

Old 99 Farm, week of Sept 10 2018


We’ve got lots to offer, 89 items to be exact. And so come on out at least once this summer for just-picked produce. Today I am adding baby chard to the list; we had a great crop of perpetual Green Chard, more flavourful than the coloured chards, in the greenhouse. It went to seed before we removed it, and now have several beds full of young chard, suitable for salads or steaming as a side dish, putting smoothies, soups etc.

Also now ready are new crop carrots, beets and lettuce, to add to the cantaloupe, squash, tomatoes (including Beefsteak), garlic, cilantro, parsley, watermelon, chives, Russet potatoes, onions, kale, spinach and arugula.

In the fruits department: apples, blackberries, pears, asian pears, and as mentioned melons and tomatoes.

Meats are still available in good selection. If you want roasting chickens for next winter, please give me your order and deposit of $5 per bird. I have beef, pork, lamb and goose in the freezer.

Here’s a curious quote to put the urgent climate disruption issue into perspective: “If you were going to weaponize an issue to take advantage of the weak points in the American political system—to highlight all the blind spots, dysfunctions, and irrationalities—you would create climate change,” Ezra Klein wrote last year. “And then you would stand back and watch the world burn.”

For a even-handed treatment of the trends, risks and consequences, see the UK site, Envisonation, which includes an action plant that concludes, “The work required to enact the above will require huge resources to be employed, it will be the biggest economic generator ever and because the result is a secure and stable future, confidence will soar, as efficiency not growth becomes the deciding factor.”

“Too hard to do you say?”

So now who is the prophet of doom?

Healthy Eating
Ian and Cami

Old 99 farm, week of sept 1. 2017


market is wide open this week, check the listing for all fruits and vegetables, meats and eggs.

Healthy eating
Ian and Cami
ps Cami is back to school so order you sauces cabbage rolls ahead of the week you want them.

Old 99 FArm, week of Aug 27 2017


We’ve got a sizeable number of fruits to offer this year: 5 types of berries, apples (soon), peaches, cantaloupe, watermelon, and pears (soon). All organic, grown with attention to the soil nutrients following Michael Phillip’s biological approach.

We have peaches, cantaloupe and watermelon: first time ever! Also blackberries and aronia berries. We can offer the following crops: new harvest chard and kale, beet root and tops, potatoes, tomatoes, cucumbers, zucchini, beans (yellow, green and purple varieties) sorrel, New Zealand spinach, rhubarb, lovage, sweet cicely, arugula, basil, parsley, purslane, chives, cilantro, bulb onions and peppers.

Eggs are smaller than usual still, but plentiful. Packed as mixed weight dozens averaging to meet or exceed Canada Grade A standard.

I need to remind to order your meat: roasting chicken, beef and pork for delivery later in the year.

From the Permaculture Apprentice blogsite, some good advice: focus on five basic categories in daily resilience building: anything that has to do with water systems, infrastructure, growing or storing food, the farm economy, and expanding one’s social network and capital.

Says blog author Will Horvath, "If you’re like me and sometimes have a hard time ignoring all the negativity around us, try to focus your attention on what is within your control and influence. Your efforts matter.

When you do feel anxious, make sure you actually do something that day that moves you towards a more resilient situation. Set your bar low, so low, that doing small things is a win for the day.

Understand that to be really resilient and capable of handling things, no matter what happens, you’ll need to build inner resilience and be comfortable with being uncomfortable. Tools and gadgets are great, but your brain is the ultimate tool that needs sharpening daily.

In all of this, don’t forget to be grateful for the abundance in life you DO already have. It’s easy to be fearful, but we need reminding to be grateful. So, when you feel bad or down, reflect on the good things you have in your life.

Finally, one of the most important components of resilience is a community. Connect with others and start building a parallel system that will ensure you and the people around you have a good life, no matter what happens on the world stage."

Healthy Eating
Ian and Cami

Old 99 FArm, week of Aug 20 2017


The list is getting longer and longer of vegetables, fruits and meats plus eggs available and grown here at O99. Yes we have enough peaches to offer this year: no chemical, tree ripened, Red Havens. $3/liter.

As of Aug 20th , we can offer the following crops: new harvest chard and kale, beet root and tops, purple potatoes, peaches, blackberries, aronia berries, tomatoes, cucumbers, zuchinni, beans (yellow, green and purple varieties) sorrel, New Zealand spinach, rhubarb, lovage, sweet cicely, arugula, basil, parsley, purslane, chives, cilantro, bulb onions and peppers.

Now is the season to help me plan for raising meat animals: chicken beef and pork. I need to know baseline quantities before committing to raising the animals. Chickens: $5/bird min 5 birds, beef $100/quarter, pork $50/half. Please put on your order so we can discuss when you come over.

Watch The Incredible Journey of Oil on youtube here. It’s got some remarkable footage of the ways oil has become indispensable to the modern lifestyle and military. Which of course is about to change as we become resolute in protecting the human habitat from fossil fuelled carbon pollution.

Healthy eating
Ian and Cami

Old 99 Farm, week of Aug 14, 2017


More choices this week: string beans (green, yellow, purple), peaches, beets, beet tops, zucchini, peppers. In addition to last week’s offerings: spinach, chard, kale, tomatoes, cilantro, parsley, dill, and all the meats, eggs. Yes eggs are now back in good supply; the new hens are settling in. Egg size starts out small so we don’t have Jumbo or Extra large just yet.

I invite you to sign up for roasting chickens as in the past: $5 deposit, minimum 5 birds. Price same as last year.
Also taking advance orders for beef quarters and pork halves.

Healthy eating
Ian and Cami

Local Food Summit Aug 6 to 16


I posted a note on this last week, but here I"m saying I’m really impressed with the use of technology to get content to virtual attenders all over the world.

The Local Food Summit will be a truly revolutionary event for both yourself and the local food movement at large. It may be your first time attending a virtual summit, and that is great. You will soon see why thousands of people are tuning in to these events, saving on transportation and lodging, and experiencing invaluable insights.

The Local Food Summit is not just a line up of speakers, it is designed to take you through a JOURNEY OF DISCOVERY. Each day has a purpose, along with its speakers. Each day several interviews and/or presentations will go live for your watching for the entire day (and the next), and will be available for you to tune.

As a FREE Member you will have FREE LIMITED TIME access for the duration of the summit. We’ll let you know what speakers are appearing each day so that you don’t miss out! We’ll also be hosting a daily short introduction to our speakers, what they’ll be delving into, and how to get the best from each segment. Be sure to tune into those!

STill 4 days left, you get an email every day like this for day 6:

The first nationwide local food gathering, August 6 – 16

Through a combination of online interviews and presentations, plus live webinars, hear from and interact with more than 60 of the most significant on-the-ground leaders, activists, practitioners, authors and elders who are at the front lines of the local food movement—all for free. This will be an unprecedented historical event.

Join us in catalyzing a revolutionary acceleration and expansion of the local food movement’s impact, effectiveness, and scale!

Here’s the link http://www.thelocalfoodsummit.com/

Ian

PS early notice to order your roasting chickens ($5 deposit each, min 5), pork or beef (half or quarter, $50 deposit)

Old 99 Farm, week of Aug 7 2017


Just a reminder the day before our market day here at O99.
All the same increasing choice of veggies as last week, and meats, eggs, some berries (blackberry, currants and aronia)

Cami and I took 2 yr old laying hens to the butcher on wed and now have 50 stewing hens in the freezer, avg weight about 2lb. Special this week, 10% off.

Fresh flock of laying hens will take a week or two to settle in and get up to full production.

Links to climate issue:
Why do we humans have such capacity for denial of reality? where it’s abrupt climate change, speeding, smoking, or just eating too much? Here’s a theory, less than 10 years old and what to do about it in our own situations. Dr Ajit Varki at UCal San Diego

And here is update on species extinction, (which matters to all of us because all of nature is an interconnected web of life). Extinction Event Gains Momentum

Healthy eating,
Ian and Cami

PS see the Local Food Summit, an on-line event from aug 6 to 16, free, 50 speakers, podcasts, good links to how local food production (that would be including your own backyard!) is very important.

Old 99 Farm, week of July 30 2017


As of July 30th , we can offer the following crops: new harvest chard and kale, purple potatoes, black currants, aronia berries, tomatoes, cucumbers, zuchinni, sorrel, New Zealand spinach, rhubarb, lovage, sweet cicely, scapes, arugula, chives and peppers.

I’m taking orders for beef quarters and halves for pickup in November, $100 deposit secures your order, roughly 100lb of meat.

Also I will take orders for roasting chickens, minimum 5 birds, deposit $25.

So far Cami and I have not decided on getting more pigs for late fall; it would help to hear from any of you that enjoyed your pork from O’99 last year, that you intend to repeat.

Work day this saturday with daughter Kelly’s friends. We’ll load some hay in the barn, cut some dead ash trees for firewood and biochar and have a bbq. Interested? give me a ring.

Here are several important news items related to climate change and species extinction.
Miami hottest summer yet
Forbes Business Mag on what 2c means
Species annihilation in Science Journal

Healthy eating,
Ian and Cami

Old 99 Farm, week of July 23 2017


As of July 23rd , we can offer the following crops: raspberries and currants, new harvest chard and kale, purple potatoes, cilantro, arugula, sorrel, New Zealand spinach, rhubarb, lovage, sweet cicely, chives, peppers and tomatoes.

My friend and climate guide, Albert Bates, writes in his recent blog post about having to take time out to recover from his ‘addiction to climate porn’. He goes into the wilds, visits far away places, does practical service somewhere. But his sources named are not what deserve the put-down of pornography, the names he lists: Joe Romm, Nick Breeze, Peter Sinclair, Paul Beckwith, James Hoggan, are the credible sources for best uptodate information not politicized. Real climate porn I would call such as the youtube series Climate and Extreme Weather News, which shows clips from camcorders, newslreels and graphics of the extreme weather in recent days. This clip is for July 20 to 24.

Healthy eating,
Ian and Cami