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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Aug 9 - 11 weekend


We have good crop of cukes this year, picking daily to keep size small for pickling. Come by, call cell first. Away sunday after 11.
Also carrots, zukes, spinach radicchio, onions, currants picked, beets and tops, beans, kale, collards.
As always, beef, pork, eggs.

Healthy eating
Ian and Cami

Old 99 Farm, week of July28 2019


It’s the bountiful season! Cukes for pickling, zukes for barbeuing, lots of greens, onions, raspberries, currants. Soon will be apples, peaches, aronia berries, and then the root vegetables and squashes.

We can offer veggies: carrots, chicory, cukes, zukes, green onions, beet root and greens, NZ spinach, lovage, collards, kale, chard, rhubarb.
More coming: celeriac, tomatoes, peppers, eggplant, beans, string beans, potatoes, lettuce.

Meats: beef by the cut or 20lb mixed lot for $187, Pork good selection but the cut or side.
Eggs; buy 2 get three dozen.

If you are wondering how to make the case for climate emergency to friends and relations, this link is a good way to learn what is really happening with extreme weather and climate research. It it gives you a snapshop of mainstream news from around the world. It’s happening. IT HAS BEGUN.

Healthy eating,
Cami and Ian

Old 99 Berries and More this week


We’ve got a good crop of raspberries, first round of picking last week, still coming ripe as I expect for another week. Currant abundant for making syrup and dessert toppings; great source of anti-oxidants.

Come any day, helps to call ahead if its your first time so Cami or I can show you the area.

Also new crop of veggies: carrots, chicory, cukes, green onions, NZ spinach, lovage, collards, kale, chard, rhubarb.

Meats: beef by the cut or 20lb mixed lot for $187, Pork good selection but the cut or side.
Eggs; buy 2 get three dozen.

This week’s climate go-to youtube: Prof Peter Wadhams on arctic methane research and risks. Posted by UPFSI, the United Planet Faith & Science Initiative unites prominent religious figures and leading scientists to speak out together and mobilize action for ecological sustainability.
And microbiologist and climate rebel, Gail Bradbrook talking to farmers in England to support the Extinction Rebellion movement on Oct 7, the International Day of Rebellion against government negligence in the climate crisis.

Old 99 Farm, week of July 13, 2019


We are coming into the bountiful harvest season with new vegetable crops and berries ripe for picking.
Added this week: beet greens, chicory (young green radicchio), carrots, lovage, New Zealand spinach, cukes and new collards.

Last week I listed all the crops we have in the ground and forgot eggplant and sweet and hot peppers!

Black currants are now ready for picking at $1/100 gm which works out to about $5/qt or L. Raspberries same price. Bring your containers or use ours.

Eggs on special: buy 2 get one free dozen.

Beef: ground, steaks, stew (kabobs), roasts all available.
Pork selection: chops, roasts, smoked ham steaks and hams, more.
Website call-out for the week: David Holmgren’s FutureScenarios essay from 2008. He is the co-founder of permaculture, the design system for living well within the Earth’s means. He ends with this conclusion:
Let us act as if we are part of nature’s striving for the next evolutionary way to creatively respond to the recurring cycles of energy ascent and descent that characterise human history and the more ancient history of Gaia, the living planet. Imagine that our descendants and our ancestors are watching us.

Old 99 Farm, week of July 7 2019


A late reminder, we’re still here!
Thanks for the orders already send in.

New crops are coming along nicely, onions, raddichio, potatoes, squashes, beans, beets, cabbages, zukes, cukes, celeriac, carrots, collards, sweet potatoes and tomatoes.

Green onions and raddichio ready to harvest early stage growth now.

Berries will soon be out: currants and raspberries are already ripe, aronia, gooseberries later.

Eggs special: buy two dozen, get one free.

Beef and pork in good supply.

I could use a couple people over the weekend to finish putting the hay in the barn… any takers? only an hour or so.

Here are my current climate news and science sites:
http://www.carbontracker.org
http://www.fasterthanexpected.com/blog/
https://climateandeconomy.com/
https://insideclimatenews.org/
http://www.climatecentral.org/
https://wedonthavetime.org/launch/
http://www.carbone4.com/?lang=en
https://thinkprogress.org/tag/climate/
http://arctic-news.blogspot.ca/
http://www.sealevelrise.ca/
https://climatecrocks.com/
https://below2c.org/2018/08/where-is-canadas-climate-leadership/
http://jeremyleggett.net/
https://climatefeedback.org/
http://www.realclimate.org/index.php/archives/2018/10/ipcc-special-report-on-1-5oc/comment-page-2/#comment-711378
https://climateemergencydeclaration.org/groups/

Healthy eating
Ian and Cami
ps we had a calf born on monday evening! All going well.

Old 99 Farm, week of June 16, 2019


Lots of rhubarb, asparagus, lettuce, green onions and chard this week. Kale and collards are at end of harvest but still available.
Meats: special on beef: 15% off posted prices. Pork and stewing hens in good supply. No bacon left. Lamb boneless leg roasts available.
Eggs: buy two dozen get one free.
Active compost by the yard or bushel ready to go.
Tomato transplants, potted, ready to plant.

climate news for just one day this week: go here.

Don’t believe the Liberals are really serious about declaring a Climate Emergency. Read Leading the Public Into Emergency Mode: Introducing the Climate Emergency Movement to understand what the mobilization would mean for you and me.

Healthy eating,
Ian and Cami

June 1st resend


Quick alert to all 200 of you on this virtual farm market list:
We have lots of asparagus, rhubarb, lettuce, kale, collards, chard and parsley ready to harvest.
I was going to write ‘fresh’ but that’s what any vendor says, fresh donuts, fresh coffee, fresh produce(harvested who knows where who knows when). So our veg are “not fresh” (pun: get it???) They are waiting for you to order.

Also have lots of eggs, beef, pork, stewing hens.

Work party at O99 this saturday: all welcome 10am to whenever.

Eggs are three doz for price of two, for XL that’s less than $5/doz average. I hope you’ll donate that extra dozen to a neighbour and get them liking farm raised organic eggs.
GO TO ONLINE VERSION TO PICK UP LINKS BELOW
My climate/biodiversity links this week:
The Tyee:StartReporting Climate Emergency
“In other words, these sources seemed more interested in convincing Canadians there isn’t a climate crisis than actually reporting on it.”
The Good Ancestor. A poem for those who care too much.
How to enjoy the end of the world Lecture by Prof Sidney Smith, Virginia Tech Green Party keynote. It’s long, the teaser offered in the title comes at last 5 minutes or so. I have made notes summary of the whole thing if you would like to save 90 minutes of excellent presentation.
What would deep adaptation to a climate crisis entail?
Resilience asks us “how do we keep what we really want to keep?”
Relinquishment asks us “what do we need to let go of in order to not make matters worse?”
Restoration asks us “what can we bring back to help us with the coming difficulties and tragedies?
Finally, a fourth question to guide our reflection on how to navigate our climate tragedy: Reconciliation “What could I make peace with to lessen suffering?”

Healthy eating
Ian and Cami

Old 99 farm,week of Jun 1 2019


Quick alert to all 200 of you on this virtual farm market list:
We have lots of asparagus, rhubarb, lettuce, kale, collards, chard and parsley ready to harvest.
I was going to write ‘fresh’ but that’s what any vendor says, fresh donuts, fresh coffee, fresh produce(harvested who knows where who knows when). So our veg are “not fresh” (pun: get it???) They are waiting for you to order.

Also have lots of eggs, beef, pork, stewing hens.

Work party at O99 this saturday: all welcome 10am to whenever.

Eggs are three doz for price of two, for XL that’s less than $5/doz average. I hope you’ll donate that extra dozen to a neighbour and get them liking farm raised organic eggs.

My climate/biodiversity links this week:
The Tyee:StartReporting Climate Emergency
“In other words, these sources seemed more interested in convincing Canadians there isn’t a climate crisis than actually reporting on it.”
The Good Ancestor. A poem for those who care too much.
How to enjoy the end of the world Lecture by Prof Sidney Smith, Virginia Tech Green Party keynote. It’s long, the teaser offered in the title comes at last 5 minutes or so. I have made notes summary of the whole thing if you would like to save 90 minutes of excellent presentation.
What would deep adaptation to a climate crisis entail?
Resilience asks us “how do we keep what we really want to keep?”
Relinquishment asks us “what do we need to let go of in order to not make matters worse?”
Restoration asks us “what can we bring back to help us with the coming difficulties and tragedies?
Finally, a fourth question to guide our reflection on how to navigate our climate tragedy: Reconciliation “What could I make peace with to lessen suffering?”

Healthy eating
Ian and Cami

Friday May 10, Old99 Farm


WE have rhubarb, chard, kales, lettuces, and of course, eggs, pork, beef and chicken. Place your order and tell me when you want to pick up. I’m here all weekend.

Your climate link for the week: a documentary from DW (German National Radio like CBC) on Climate Refugees already at the breaking point in several tropical countries. The tropics are ‘ground zero’ for climate change impacts because so many millions live there.

Healthy eating
Ian and Cami

Friday MAY 3 Rhubarb at oLD 99


We have rhubarb, greenhouse grown, now ready to harvest. Get that first taste of local in season freshness.
If you are considering ordering but can’t pick up today, no problem, I’ll pick and chill your greens for you in the cooler. You can pick up anytime on the weekend or even next monday/tuesday. Just depends how fresh-picked you want it!

Healthy eating
Ian and Cami