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 Sept 21 Solstice
The last full week of September is here already! Temperatures are cooling off, frost is just around the corner.
The winter greens transplants have taken well in the greenhouse and we’ll have fresh produce available all winter long. The last of the tomatoes and eggplants are coming off. Hot peppers are ripening nicely and still plenty of kale, health kick salad, collard greens, and carrots. We still have plenty of red tropeana onions available. These are a popular sweet onion originating from Tropea Italy and are very versatile; can be used in everything from soup to nuts!
Plenty of beef, chicken and select cuts of pork. A few rabbits are also available this week.
*A rabbit note: Did you know that Nick raises standard breed New Zealand white rabbits here at the farm? They are mainly bred for a high quality protien source but make GREAT pets as well. If you’re interested in obtaining a rabbit as a family pet please contact Nick for more information. There is a buy back option if it doesn’t work out for you.
We have an AMAZING beef special for everyone this week only…
We are offering our 20 lbs beef package (regularly priced at $200) for 25% OFF! That’s an incredible savings of $50!
You won’t find a better deal for organic, grass fed pastured beef anywhere!
Extended time to order. Please remember to place your order BEFORE noon Thursday if you have vegetables you want us to pick fresh. Orders placed after this time by special arrangement please.
Market times are Thursday & Friday from 3PM to 6PM. Special arrangements can be made with Nick for other pickup times if needed. Please call or text 519-755-0577.
If you have any egg cartons saved up please bring them along with you for re-use.
PORK is ready for the butcher. Next week we’ll have halves and quarters available.
Pork Butchering Workshop
Would you like to see your side cut up just the way you want it? Or learn what cut comes from which part of the animal? Ex-Cumbreae’s butcher Jamie Waldron will conduct a butchering workshop here at the farm in October. First four families get their meat to take home ($5.50/lb). Cost of workshop is $50.00. Register in The Market. Date to be determined. Small group, social distancing in effect.
We look forward to seeing everyone again this for this week’s market. Have a great week friends! And by the way, hay season is coming up again, will you join us to put some bales in the barn? Lots of hands makes light work. date tbd.
Be well,
Nick & Angela
Ian & Cami