Old 99 Farm, week of Nov 14

This is Ian writing this weeks blog.
On Thursday last week I was away visiting my mother and upon my return I found a note from Nick saying he had packed up and left, that Angela had closed her practice and they left the area. Not to try to contact him. He would have needed a truck and helpers to get it done by 4pm when the market opened. I had told him the day before I was going to be away all day Thursday.

Of course this was a shock. I did write to his email address that I am saddened by his departure and the manner in which he did it. Since then trying to piece this together, it is clear that he was planning to leave for some time; the greenhouse has not been weeded for months, outdoor beds are overgrown, no new crops are started for the winter season. During our biweekly check-in on Tuesday, he made no mention of unhappiness, and we discussed his revenue target for the next season. In fact relations have good enough that I have been quite comfortable leaving the farm in his hands. Now I have to conclude that I have been deceived.

I am putting the word out for candidates who would like to participate in the operation of Old 99 Farm, and/or live in the two bedroom loft apartment.

The silver lining may be that this pushes me towards changing the purpose and direction of the farm. There are many people who want to learn permaculture ways, to grow some of their food, and to build a community of interest in resilient lifestyles. Those of you who attended the Equinox event will remember my comments in this regard. If you are intrigued, pls contact me.

This week’s produce

We have celery, spinach, chard (perpetual green, rainbow), purple top white turnips, Detroit beets, collard greens, baby fennel bulbs, baby leeks, potatoes, carrots, rutabaga and golden turnips, new crop baby carrots, kale, and mixed greens. We have home processed pork lard and beef broth. The NY striploin steaks in the freezer are truly outstanding, even if I’m the one saying it! (We had family over for dinner on saturday and the steaks were a hit.) We have made 40 bottles of hard cider that you might like. Maybe I’ll slip one in the Winter CSA baskets soon.

I don’t think you will notice any difference in our offerings in the near term, but I do have to get that greenhouse planted for the spring season starting May 1st.

The first of segments of my talk from the Equinox Celebration is now ready for viewing at this LINK. The theme was My Journey So Far In The Climate Crisis. Part 1 is “I Feel A Call to Action”

Please surf over to www.old99farm.locallygrown.net to place your orders for meats, eggs, vegetables and prepared products. I did not attach the whole product listing this week.
Healthy eating,
Ian and Cami