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.

Subscribe to an RSS Feed

Local Food Summit Aug 6 to 16

I posted a note on this last week, but here I"m saying I’m really impressed with the use of technology to get content to virtual attenders all over the world.

The Local Food Summit will be a truly revolutionary event for both yourself and the local food movement at large. It may be your first time attending a virtual summit, and that is great. You will soon see why thousands of people are tuning in to these events, saving on transportation and lodging, and experiencing invaluable insights.

The Local Food Summit is not just a line up of speakers, it is designed to take you through a JOURNEY OF DISCOVERY. Each day has a purpose, along with its speakers. Each day several interviews and/or presentations will go live for your watching for the entire day (and the next), and will be available for you to tune.

As a FREE Member you will have FREE LIMITED TIME access for the duration of the summit. We’ll let you know what speakers are appearing each day so that you don’t miss out! We’ll also be hosting a daily short introduction to our speakers, what they’ll be delving into, and how to get the best from each segment. Be sure to tune into those!

STill 4 days left, you get an email every day like this for day 6:

The first nationwide local food gathering, August 6 – 16

Through a combination of online interviews and presentations, plus live webinars, hear from and interact with more than 60 of the most significant on-the-ground leaders, activists, practitioners, authors and elders who are at the front lines of the local food movement—all for free. This will be an unprecedented historical event.

Join us in catalyzing a revolutionary acceleration and expansion of the local food movement’s impact, effectiveness, and scale!

Here’s the link


PS early notice to order your roasting chickens ($5 deposit each, min 5), pork or beef (half or quarter, $50 deposit)

Old 99 Farm, week of Aug 7 2017

Just a reminder the day before our market day here at O99.
All the same increasing choice of veggies as last week, and meats, eggs, some berries (blackberry, currants and aronia)

Cami and I took 2 yr old laying hens to the butcher on wed and now have 50 stewing hens in the freezer, avg weight about 2lb. Special this week, 10% off.

Fresh flock of laying hens will take a week or two to settle in and get up to full production.

Links to climate issue:
Why do we humans have such capacity for denial of reality? where it’s abrupt climate change, speeding, smoking, or just eating too much? Here’s a theory, less than 10 years old and what to do about it in our own situations. Dr Ajit Varki at UCal San Diego

And here is update on species extinction, (which matters to all of us because all of nature is an interconnected web of life). Extinction Event Gains Momentum

Healthy eating,
Ian and Cami

PS see the Local Food Summit, an on-line event from aug 6 to 16, free, 50 speakers, podcasts, good links to how local food production (that would be including your own backyard!) is very important.

Old 99 Farm, week of July 30 2017

As of July 30th , we can offer the following crops: new harvest chard and kale, purple potatoes, black currants, aronia berries, tomatoes, cucumbers, zuchinni, sorrel, New Zealand spinach, rhubarb, lovage, sweet cicely, scapes, arugula, chives and peppers.

I’m taking orders for beef quarters and halves for pickup in November, $100 deposit secures your order, roughly 100lb of meat.

Also I will take orders for roasting chickens, minimum 5 birds, deposit $25.

So far Cami and I have not decided on getting more pigs for late fall; it would help to hear from any of you that enjoyed your pork from O’99 last year, that you intend to repeat.

Work day this saturday with daughter Kelly’s friends. We’ll load some hay in the barn, cut some dead ash trees for firewood and biochar and have a bbq. Interested? give me a ring.

Here are several important news items related to climate change and species extinction.
Miami hottest summer yet
Forbes Business Mag on what 2c means
Species annihilation in Science Journal

Healthy eating,
Ian and Cami

Old 99 Farm, week of July 23 2017

As of July 23rd , we can offer the following crops: raspberries and currants, new harvest chard and kale, purple potatoes, cilantro, arugula, sorrel, New Zealand spinach, rhubarb, lovage, sweet cicely, chives, peppers and tomatoes.

My friend and climate guide, Albert Bates, writes in his recent blog post about having to take time out to recover from his ‘addiction to climate porn’. He goes into the wilds, visits far away places, does practical service somewhere. But his sources named are not what deserve the put-down of pornography, the names he lists: Joe Romm, Nick Breeze, Peter Sinclair, Paul Beckwith, James Hoggan, are the credible sources for best uptodate information not politicized. Real climate porn I would call such as the youtube series Climate and Extreme Weather News, which shows clips from camcorders, newslreels and graphics of the extreme weather in recent days. This clip is for July 20 to 24.

Healthy eating,
Ian and Cami

Old 99 farm, week of July 17 2017

All meat is raised here on pasture: pork, turkey, beef, lamb, chicken, duck and goose.

As of July 17th , we can offer the following crops: raspberries, new harvest chard and kale, purple potatoes, black currants, sorrel, New Zealand spinach, rhubarb, lovage, sweet cicely, chives. Our tomatoes went on sale last week.

We sell upick by weight, but roughly it works out to 500gm per Litre. Upick is about half price of pre-pick.

Reminder: I sharpen your chef’s knives with proper equipment so you can really enjoy them.

Healthy eating
Ian and Cami

Old 99 Farm, week of July 9, 2017

Berry season is upon us with black currants and raspberries ready to harvest. U-Pick and Pre-Picked.

Also new crop of tomatoes, chard and kale, with some potatoes and NZ spinach. Other items listed in attached products listing.

Cami has been prepping turkey stock, available in the store.

Open for U pick Thurs and fRiday.

Healthy Eating
Ian and Cami

Old 99 FArm, week of July 4 2017

We have raspberries, picked and u-pick this week, not the peak crop but abundant. Also green garlic, garlic scapes, some pod peas, new baby chard, new purple potatoes, and kale, NZ spinach, maybe some tomatoes.

Special on eggs has terminated, regular fair price resumes.

Bumper crop on currants and gooseberries not quite ripe.

Meat selection remains good: lamb, beef, pork, soup chickens, turkey and goose.

Healthy eating
Ian and Cami

Old 99 Farm, market day tomorrow June 30

Come on out for grass fed meats, eggs and limited greens. Order online and pick up here Friday or on the weekend.

Healthy eating,
Ian and Cami

Eggs 4 for 3 at Old 99

As of June 24TH , we can offer the following crops: new harvest kale, cabbage, sorrel, New Zealand spinach, rhubarb, arugula, lovage, sweet cicely, chives. Our tomatoes went on sale last week.

And yes, I’m offering eggs: buy three get fourth doz free.

Healthy eating (quiches, devilled, fried, scrambled, poached, raw … eggs)
Ian and Cami

OLd 99 FArm, week of June 21 2017

Writing this on Wed 21, the solstice. wow, already at the longest day of the year.

Thanks to the haying helpers, a big thanks, you know who you are!

Big request to you all to eat eggs and give them to friends and neighbours. I’ll help with a special offer: buy 3 dozen, get fourth free. That’s right, four for three. Devilled eggs, egg salads, quiches, etc.

Now is the season for meats from Old99, pork, beef, lamb all good for the bbq or oven.

Healthy eating,
Ian and Cami,

btw, see my facebook for great video on communicating climate change: Suzanne Moser. Intro says Safeguarding what we know, what we have, what is familiar and treasured in the face of climate change is and will be an increasingly difficult task. For many aspects of modern life, for human communities most at risk from climate change impacts and for countless species and ecosystems the task at hand is nothing short of heroic, and over time it may be “hospice work.” Those charged with protecting and helping natural and human communities and systems adapt are increasingly aware of this challenge (and need support in this task), as do those already well aware of the risks of climate change. Many others don’t know yet, and many don’t want to find out. How do we engage them? How do we communicate with them about climate risks and possible solutions, even if those solutions are imperfect? How do we sustain their engagement for the long haul? The presentation will offer insights into effective communication of climate change impacts and adaptation, with particular emphasis on the psychological dimensions that underlie people’s responses and that can help or hinder their constructive and sustained engagement in preparing for the future."