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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Old 99 Farm Week of Aug 18 2013


The new ‘woodshed’ now has walls, working on the second story by weekend. Saya from Osaka and Simone from Koln Germany have moved on to new hosts. The broiler chicken pasture sled is in service with birds enjoying grass and bugs. I’ve scheduled my livestock for their meeting with the butcher, the garden is bounteous, and the greenhouse is half planted for winter crops. Some day neutral strawberries are ripening now and will till frost. Tomatoes seem to be holding back their colour, odd.

This week, Camelia and I can offer the following crops: eggplant, rhubarb, chives, chard, kale (Nero, Darkibor, Redbor), beets and greens, mesclun salad mix, green onions, garlic, sorrel, sorrel, peppers, cilantro, lovage, as well firsts crop of honey, raw in jars and comb.

Meats
My pastured beef orderdesk is open. Have 2 beeves still available. Taking orders for October pickup. First to market Sept 24, will be ready three weeks later.

Dorset Lamb: taking deposits for 2013 crop. First to market Aug 20th. Will have some mutton too.

Pork: likely to market weight around end September.

About Lamb and Mutton
I found a couple of good sites online, here are some excerpts to help you figure you level of interest.

Once you’ve tasted proper mutton (spiked with garlic, peppered with crushed rosemary, and served with home-made redcurrant jelly) you’ll begin to wonder why anyone bothers with lamb at all! Sadly, though, mutton seems to have a poor reputation these days, which is not helped by the reality that most of the so called ‘mutton’ that is available is in fact worn out old cull ewes, which are generally sold into the ethnic market for the making of kebabs and suchlike. Properly reared mutton is an altogether different product, and in terms of flavour and quality it surpasses even the finest of beef. Admittedly it may be rather fatty for modern tastes, but the very fact that you’re opting for [pre-chemical, pre-industrialized] food, means you know animal fat is good for you. from http://www.countrysmallholding.com/index-of-articles-sheep-killing-and-butchering-sheep—212299

Many cuisines worldwide incorporate lamb meat into some of their most famous dishes. There’s a world of meat to a lamb beyond rib chops or the leg. Every part of the animal, from the neck to the ankles, yields cuts of meat suitable for cooking. See here for description of cuts, more links and a chart at http://www.tvsp.org/retail-cuts.html

Another rich link is:
http://www.ehow.com/about_5312393_meat-parts-lamb.html

healthy eating,
Ian

Old 99 Farm Week of Aug 11 2013


Quick reminder, if you needed it.
Lots of garden produce, lovely eggplants, fresh chard, peppers.

I made a tally of committed beef, lamb, chicken and pork. Three quarters beef still available, 10 lambs, 60 chickens and 2 pigs.

See you thursday.

Hope you make time to read www.climateprogress.org so as to stay alert to coming impacts and your lifestyles choices.

Healthy eating,
Ian

Old 99 Farm Week of Aug 4 2013


More projects and more vegetables this week. Even some strawberries from the new plot, only a few so I’ll have them picked for the folks who come for their regular fare.
The woodshed is getting most of the landscaping done so the basement level ramp is evident. Building the structure should start next week.
Friend Andrew built most of the new chicken sled for raising broiler chickens on pasture. The chicks are about 3 weeks old now and growing fast. Will go outside in a week or two.

New HelpXers here, Simone Berger from Germany and Saya Yoshihara from Osaka Japan are learning what farm life is like.

See you Thursday,
Ian

Old 99 Farm, week of July 28 2013


The hot season crops in the greenhouse are just starting, eggplant being the first with tomatoes and peppers to follow.
It’s been a good couple of weeks with my visiting farmstay helpers David M, Theo H, Celine T. and now Simone B. Building tree cribs, bringing in the wheat straw, gardening and caring for the animals have kept us busy. We enjoy prepping meals together and of course I try to get them thinking about climate upset, energy post-carbon, and debt based money economics.
Fully committed for beef for the fall, but have roasting chickens and lamb available for advance orders.

Healthy eating,
Ian
Rediscover your kitchen, eat local, eat in season, eat organic if you can. (Joel Salatin)

Old 99 Farm. Week of July 21 2013


Quick note to remind, tomorrow is market day at Old 99. Lots of new produce this week from Camelia’s garden.

Think O’99 when you think HONEY. Fresh crop now in. Bulk (bring your own jar) or put up in 1 L mason jars.

Order at www.old99farm.locallygrown.net

Healthy eating,
Ian

Old 99 Farm Week of July 14 2013


plenty hot this week eh!

I will be getting fruit from Palatine Fruit and Roses again this year. Current tree ripe fruit is Sweet Red Cherries – Half box(es) 10 lbs $ 26.00
Sweet Red Cherries – Full box(es) – 20 lbs $ 50.00
Apricots – Half box(es) 12-13 lbs $ 26.00
Apricots – Full box(es) – 25 lbs $ 50.00
Early Golden Plums – Half box(es) 12-13 lbs $ 23.00
Early Golden Plums – Full box(es) – 25 lbs $ 45.00
These are the delivered prices, I will add $5 per order to make up for the time I spend on it. If you order this week by wednesday noon, I will have fruit this friday in the cooler. You can pick up on the weekend or next thurs.

Our garden is lush with vegetables, especially kales, green onions, chard and beet tops. check the listing.

Raspberries are in full season. Upick and readypick. See listing.

healthy eating,
Ian,
and Theo, Celine, David and Camelia/Celine.

Old 99 Farm, week of July 7th 2013


reminder order by Tues pm to ensure I get the produce picked. place order at www.old99farm.locallygrown.net

The current visitors, Theo, Celine and David are working out famously, quite comfortable in the role of helper-farmers. David has learned the milking routine already and I can rely on him to get it done without me.

We’re working on the woody plant propagation greenhouse,“Hobbit House” so I can start this fall.

Have an infestation of Swede Midge in the broccoli, kale, cabbages. could be serious, not yet clear how to control. the small fly lays eggs and the larvae eat the growing tip of the plants.

Healthy eating,
Ian

Special on Rhubarb


A local friend has 40 lb of luscious rhubarb here, long stalks, tender and juicy.
Price is $2/500 gm instead of usual $3. Organic rhubarb goes for $3.50 usually.
Stock up for pies, stew and my own invention “rhubade” made with the juices after steaming. Add sugar, honey or maple syrup for a delightful alternative to lemonade.

Ian

Old 99 Farm, Week of July 1st 2013


Place your order at www.old99farm.locallygrown.net

We are hosting a delightful young couple from Lyons France for the month of July. If you would like to invite Celine and Theo to come for a meal or take to a local event, please call the farm. Theo is a graduate of osteopathy in France, a 5 year program and Celine is a grad in public events planning. Both have travelled widely and their english is functional.

As of July 1st, I can offer the following crops: rhubarb, arugula, snap peas, chives, new crops of kale (Nero, Darkibor, Redbor), radish, beet greens, mesclun salad mix, green onions, green garlic, sorrel, lovage, as well as potted comfrey (a medicinal and garden nutrient

Old 99 Farm Week of June 23 2013


Had a wonderful Strawberry Solstice on Sunday. Thank you people who RSVP’d and came. We shared recipes, food stories and watched the babies and youngsters. One lad even learned to milk a cow with me!

Kale afficionados unite! this crop will be with us all summer, now three varieties.

The hold is dug for the foundations of the new woodshed, likely pour concrete next week, have a new building in 6.

healthy eating
Ian