Old 99 Farm, week of Sept 24 2017

Wow what a hotspell, ground is really drying up but still a way ahead of last year. Greenhouses are really too hot, can’t get the heat out of them. But it means lots of ripe tomatoes, the yellow plum type, red slicing and jumbo beefsteak.

I look for the orders friday morning to pick for the 4pm arrival time. You can leave me a msg if you plan to pick up at a time more convenient, sat or sunday.

Eggs are back to normal pricing, thanks to all for coming last week with extra orders. Will hope to see you this week too!

The young Perpetual Green chard is really yummy and tender. We had a full bed of it in the greenhouse over the winter, it went to seed and self-propagated a month ago or so. Now is prime condition for salad greens or sauteing, steaming, soups. All leaves no stem.

Also now ready are new crop carrots, beets and lettuce, to add to the 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 tomatoes.

Special this week: Beef roasts 15% off listed price. Most are around 3 to 4 lbs. Try cutting in steak slices, marinating and barbequing. I did one like that last nite, a sirloin tip roast which is fine grained, no fat, and it was tender and flavourful.

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.

I’ve posted some good content on my facebook page lately, if you haven’t friended me, please do, you’ll see a tidy collection of really current sources on the climate, and some fun stuff on farms, food and animals!

Naomi Klein posted a tender essay about the family vacation this summer on the Sunshine Coast, smokey and tarnished by the huge forest fires raging out there.