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.
Week of August 9 2020
Hello again local farm lovers!
I would like to extend a big welcome to all the new customers who have recently discovered the farm and signed up here on locally grown. We greatly appreciate your patronage at the farm and look forward to seeing you all again this week.
This week’s specials:
Frozen black currants – $1 off every 500g you buy.
Tropeana onions – 8 onions for the price of 6.
AND
10% off Roaster Chickens again this week!
Also available this week is green kale, baby fennel bulbs (tops on), jalapeno peppers, Ho Chi Minh green cayenne peppers, red kale, chicory, sweet Hungarian wax peppers, Tropeana onions, white princess eggplant, bunching onions, snap peas, green beans, yellow beans, purple beans and new potatoes.
We have plenty of beef, pork and chicken available and our eggs are well stocked. Buy 5 dozen eggs get one free!
This weeks recipe has always been a hit from pit. Nick has used this recipe for many years to prepare BBQ or smoked chicken. It pairs well with the poultry brine shared in the previous blog. *reduce the salt in the rub by half if you use the brine)
BBQ Chicken Rub:
4 tbsp coarse sea salt
3 tsp ground bay leaf
1 tbsp ground peppercorns
2-4 tsp garlic powder
1 tsp onion powder
2 tsp paprika
2 tsp red chili flakes (optional)
Mix all ingredients in a bowl or shaker bottle with large holes. Apply to chicken by rubbing onto the skin and meat. Place in a bag or wrap tightly with plastic wrap and allow to rest 4 hours or overnight in the refrigerator. Place the chicken on the grill or BBQ grate and seared lightly then move to finish cooking with indirect heat at 375°F (190°C) until an internal temperature of 170°F or 76°C. Remove chicken from grill, cover and allow to rest for at least 10 minutes before serving.
Remember to place your order BEFORE 6pm Wednesday evening. Orders placed after this time may not be processed.
Pickup times are Thursday and Friday from 3pm to 6pm. If you can let us know what day you plan to come that would great.
We wish you all a safe and healthy week ahead. See you soon!
Be well,
Nick & Angela
Ian & Cami