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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Week of Oct 28th 2012


Very late with this reminder this week. Orders are already coming into my inbox. We got 3" rain since Sunday so it’s pretty soggy. www.old99farm.locallygrown.net

Beef, Lamb and Pork are in the freezer, so you have a bounty to choose from.

Kittens. I have 6 lovely 4 month old kittens needing good homes. Free.

As of Oct 31st, I can offer the following crops: potatoes, tomatoes (should be last week) basil, chard, kale, carrots, onions, baby lettuces, parsley (two types), mizuna, arugula and hot and green peppers.

Meats
I am adding a beef; have 3 quarters available now (Oct31st.

Free range broiler chicken are sold out.

Oven-ready roast duck is sold out, but will have goose November 8th. Still taking deposits as long as supply lasts.

Lamb, have two lambs in the freezer now. Dorset breed.

Pork, two pigs, 6 months old, in the freezer. Tamworth breed.

Thoughts on Food
from Sustain Ontario
“It can be easy to forget how important butchers are in local food systems, but
the truth is that small farmers really need local processors in order to get
their healthy, ethically-grown meat to the people who want to eat it! Demand
for organic and/or local meat is on the rise, especially in the wake of the
disturbing news of beef recalls and food safety issues in some of the large-
scale meat processing plants in the country. Unfortunately, the infrastructure
that farmers need to keep producing local meat is disappearing…”
http://sustainontario.com/2012/10/17/12687/blog/events/upcoming-webinar-mobile-abattoirs

Week of Oct 21st, 2012


No market list attached; go to www.old99farm.locallygrown.net to browse and order.

Please see end paragraph on latest climate research summary.

Pork is in, I am pleased with the yield and selection of cuts from my butcher, John Mediema at Gourmet Meats.

Kittens. I have 6 lovely 7 week old kittens needing good homes. Free.

As of Oct 21st, I can offer the following crops: potatoes, tomatoes (should be last week) basil, chard, kale, carrots, onions, baby lettuces, parsley (two types), mizuna, arugula and hot and green peppers.
Meats
I am adding a beef; have 3 quarters available which I expect to fill in late October.

Free range broiler chicken are sold out.

Oven-ready roast duck is sold out, but will have goose November 8th. Still taking deposits as long as supply lasts.

Lamb, have two lambs in the freezer now. Dorset breed.

Pork, two pigs, 6 months old, in the freezer. Tamworth breed.

Eggs
My flock is producing about 35 doz a week, 80% large sized. I sell mixed size dozens that weigh at least 672 grams, the ‘large’ size dozen, and Extra Large, 770gm plus carton.

Raw Honey
New offering as of early August, raw honey, liquid and comb type. From bees working on Old 99 farm!

CONCLUSION (from Joe Romm, http://thinkprogress.org)

“The possibility that unrestricted emissions of greenhouse gases would not do unimaginable harm to humanity has become vanishingly small. That’s because:

  • We remain near the worst-case emissions pathways
  • There is little prospect of major national or global action any times soon (thank you, deniers)
  • Many impacts are coming faster than the models projected, and
  • The overwhelming majority of the scientific literature in the past 5 years has been more dire than the 2007 IPCC report, which itself was more than enough motivation for the overwhelming majority of climate scientists and countries to call for urgent action to reduce emissions.

And I haven’t even discussed the many, many studies that suggest in fact carbon-cycle feedbacks (like the defrosting tundra) are almost all positive (amplifying) and yet largely ignored in most climate models."

See the whole article at:
http://www.energybulletin.net/stories/2012-10-16/illustrated-guide-science-global-warming-impacts