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 Oct 25 2015
Lots happening around the farm these next two weeks. Pigs going to the butcher on Tues, chickens, ducks and geese next week, a new flock of laying hens coming. The gardens are put to bed with compost and seeded with winter wheat as a green manure. Some more beds planted with lettuce and onions in the greenhouse. The hay is in for the cows who will come off pasture in a week or so. We’ve started whitewashing the barn walls inside and out.
I have some new found freedom thanks to farmer-in-training, Kaz Bonnor, helping us for the next few months. An immediate benefit is I can attend an advanced permaculture design course in mid November for a week.
We have lettuce now at the harvestable size, and still have tomatoes blooming and ripening! Lots of root crops in the cold cellar: carrots, potatoes, cabbage, onions. Many bushels of apples are in storage including the popular ‘Liberty’ variety. Available are the following crops: lettuce and mixed greens, sweet potato, cherry tomatoes(red, yellow and orange), celeriac, cilantro, parsley, green cabbage, kale, three varieties of chard, collards, peppers, eggplant, spaghetti squash. There are enough eggs to go around.
Place your orders for prepared foods by Cami early as these are made to order.
Healthy eating,
Ian and Cami