The Weblog
This page contains news, event information, and other items added by Ian and Adam, the resident farmers at Old 99. We 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.
Old 99 farm, week of Oct 9 2016
Cool nights are upon us, even some risk of frost, though normal for this time of year is 5 to 15dC.
Lots of freshly harvested vegetables for you here as usual, including newly dug potatoes: Russet, Purple, and Redskin. We have about 10 bushels (35L) in total. Still have some vine ripened tomatoes, slicing and yellow cherry, lots of eggplant too. Try New Zealand spinach this week. We’ll be digging Sweet Potatoes soon, then curing them for sweet flavour. Egg prices are up a bit as supply dwindles.
CIDER MAKING DAY SAT OCT 15 2PM
This weekend is the cider pressing day at Old 99. Starts 2pm till 6, bring your bottles and apples. I’ll have apples here for $10/bushel. A bushel (20Kg) makes about 2 to 3 gal (8 – 12 L) cider. It’s a kid friendly day, so bring your young’uns.
Some people may want to come early to help set up and start picking in our 100 yr old orchard.
I have to put in print: you are here at your own risk, it is a working farm and I can’t be held responsible for accidents, etc.
CHEESEMAKING WORKSHOP
The Art of Natural Cheesemaking: two day workshop Sat Nov 12th and Sun 13th with David Asher, of Cortes Is, BC. Cost is $100 per person. 9am to 4 pm both days. We will have a lecture format presentation on Friday evening, 8pm at cost of $20. Come for one or both. You can register online here at locallygrown and pay a deposit when you come for vegetables and meats. Limited enrollment due to space.
Here is what David says about this workshop.
This comprehensive course begins with a session on dairy fermentation, covering Kefir, Yogurt, Creme Fraiche, and Cultured Butter. In the afternoon we make lactic cheeses such as Cream Cheese & Chèvre, and then we take the same curd and age it into Crottin, Valencay and Saint Marcellin.
On the second morning we look at rennet cheeses, preparing the basic curd that can become many different styles of cheese, including Camembert, Blue Cheeses, Washed Rind Cheeses, Mozzarella and Feta. On the second afternoon we make an Alpine Cheese. And with its leftover whey we prepare a batch of fresh, warm Ricotta.
Two days of learning allow students to see many cheeses through the beginning stages of their evolution, and provides insight into how all styles of cheeses evolve from the very same milk.
Look up David’s bio here.. His book is The Art of Natural Cheesemaking, 2015, 300 pages. He will have some for sale here.
Healthy Eating
Ian and Cami