The Weblog
This page contains news, event information, and other items added by Ian and Adam, the resident farmers at Old 99. We 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.
OLd 99 Farm Week of Nov 30 2014
This is the week to shout CARROTS CARROTS! Ours are still in the ground, cool and crispy, getting sweeter with the frosty weather. Very tasty for eating fresh but quite fine for cooking too. Prices reduced on orders over 3kg by 20%.
Leeks are ready to be harvested, also still in the ground for flavour development. And in the cold cellar, root crops, squashes and garlic.
As of Nov 30th, we can offer 60+ items including the following crops: mint, beet tops, spinach, beet root (two varieties, Detroit Red and regular), chard, celeriac, carrots, collards, squashes (hubbard, butternut, Sibley, buttercup, spaghetti and delicata) and kale.
Camelia is cooking prepared foods from our produce: garlic pesto, cucumber relish, quiches (on order). Arugula pesto is her latest and it’s a delight, but you can make your own too!
Meats
Beef cuts are now available, a total of about 300 lbs of pastured meats. There are several geese in the freezer. I have 5 lambs in the freezer, still have about 10 chickens as well as veal.
I have listed pork now so that you can order specific cuts and I’ll know how to instruct the butcher: pork coming in December.
Eggs
My current price is $6/XL doz. I sell mixed size dozens that weigh at least 588 gm (medium), 672 grams, the ‘large’ size dozen, and Extra Large, 770gm plus carton. Please bring in recycled cartons.