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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Fennel and Eggplant Bake

This is full flavour vegan dish sure to be a hit at your next family meal. Quick and easy one dish preparation makes it super easy to prepare and have ready in under an hour. Goes great as a topping for steamed rice, quinoa or greens.

Fennel and Eggplant Bake

1 bulb fennel, sliced 1/4" thick
2 white eggplant, sliced 1/2" thick
2 tropeana red onions, sliced 1/4" thick
3 cloves garlic, finely chopped
1 350ml jar of tomatoes
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp Italian seasoning
2 bay leaves, break them in half
Salt and pepper to taste
2 tbsp olive oil

Preheat oven to 400°F (205°C)

Add oil to 12" cast iron pan or 9?×13? glass baking dish. Add all ingredients to the pan, place in middle of oven uncovered, and bake for 30-40 minutes.

Optional: Drizzle with traditional balsamic vinegar as a finish before serving.

Bon appetit!

Week of 13 September 2020

Hello once again friends of Old 99 Farm! It has been a beautiful week. We hope you’re all getting back into the swing of things with school started up once again. Packing high quality organic produce and meat in their lunches will make for a good day of learning.
The first picking of the HOT peppers have come off and are currently hanging on strings for drying. We still have plenty of delicious white eggplants, along with indigo rose tomatoes, green zebra tomatoes, beefsteak tomatoes, fennel, green kale, red kale, collard greens, health kick salad, new crop carrots and red tropeana onions. Coming soon will be purple sweet potatoes, regular potatoes, and hopefully a nice crop of apples this year.
There is plenty of beef available in all your favourite cuts and we will have more pork in stock soon. Rabbits are now available as well.

Please remember to return your egg cartons, we don’t have enough to fill orders this week. Also please return your green plastic produce baskets.

White Eggplant – buy two get one FREE!!

Fennel bulb – buy one get one 50% off!

Roaster chickens 10% off!

Please remember to place your order before 6pm Wednesday. Orders placed after this time may not be processed.
Market pick up times are Thursday & Friday from 3PM to 6PM. Please call or text Nick at 519-755-0577 if you need to make special arrangement for pickup outside of market times. Please don’t hesitate to contact Nick if you have any questions, concerns or would like to set up a farm tour.

We greatly appreciate everyone supporting the farm and continuing to buy healthy produce and meats for you and your family. We look forward to seeing everyone again this week!

Be well,
Nick & Angela
Ian & Cami

Week of 6 September 2020

Hello again everyone! It has been wonderful to see so many new people discover the farm in the last two weeks. The best choice you could make for you and your family’s health is to supoort a local organic farm. Its better for you, better for the environment and better for the Earth.
This week we have plenty of hot peppers available along with red and green kale, frozen black currants, collard greens, health kick salad (baby greens), indigo rose tomatoes, green zebra tomatoes, beefsteak tomatoes, red tropeana onions, new crop carrots, white eggplant, purple eggplant and the last of the green cabbages. Some items available in store only, so come on out and see what we have!
Also available this week are roaster rabbits average size is 2.5kg. Perfect size for a family dinner or backyard BBQ. Plenty of select cuts of beef including halves and quarters. We still have a good quality of chicken and pork. Winter is approaching quickly and now is the perfect time to get your freezer ready for your winter stock-up.

NEW EGG PRICES- Large eggs $5.75/doz XL eggs $6.75/doz. Please bring in your old egg cartons for reuse, we are short on boxes.

Order deadline is Wednesday at 6PM. Orders placed after this time may not be processed. Pickups are Thursday and Friday from 3PM to 6PM. If you need special arrangements for pickup on any other day please text or call Nick at 519-755-0577.

Thank you for supporting your local farm, we appreciate seeing everyone each week!

Be well,

Nick & Angela
Ian & Cami

Week of August 30 2020

Hey there folks! It’s been an exciting and busy time at the farm as we prepare for fall. Plenty of health kick salad has been planted as well as Swiss chard and collard greens; a winter favourite.
A wide array of veggies available this week: white princess eggplant, jalapeño peppers, serrano peppers, ho chi minh cayenne peppers, red and green frilly kale (NEW LOWER PRICE), collard greens, green cabbage, golden beets, baby carrots, tropeana onions and fennel.
I’m expecting to have rabbits available this week as well. Please check availability in product listing.

We have two whole beeves in the freezer, halves and quarters available along with plenty of select cuts. Pork, stewing hens and roasting chickens all available.
Some amazing grass fed beef is always a pleaser at dinner time.

Ghost peppers, green zebra tomatoes, beefsteak tomatoes, indigo rose tomatoes, raw local honey.


Roaster chickens – buy TWO whole chickens and get a HALF chicken free! !

We are short on egg cartons, if everyone could rally with neighbours and family and save them for us that would be wonderful. Please remember to return your green plastic produce baskets as well.

Order deadline is 6PM Wednesday. Any orders placed after this time may not be processed. Market hours are Thursday & Friday 3PM-6PM.

We look forward to seeing everyone again this week and greatly appreciate your business. Have a great week everyone!

Nick & Angela
Ian & Cami

Week of August 23, 2020

Well here we are from lovers another market week begins. We ha e plenty of crops available this week, golden beets, green frilly kale, red russian kale, beet greens, tropeana onions, green and red cabbage, principe borghese tomatoes, beefsteak tomatoes, Ho Chi Minh yellow cayenne pepper, jalapeño pepper, Serrano pepper, white princess eggplant, leeks, and a select amlunt of first pick baby carrots.
Chicken, pork, beef and eggs are all available in good quantity.

Thank you for bringing in your egg cartons and green plastic produce baskets.


ALL beef is 10% off this week!

We have two fresh beeves back from the butcher last week. Halfs and quarters available.

Honey is in good supply as well. We have had inquiry about bulk honey and we are working with our supplier to better serve you. We thank you for your patience.

Please remember to place your order BEFORE 6pm Wednesday. Orders placed after this time may not be processed.
Market days are Thursday and Friday from 3pm to 6pm.

We thank you all for.ypur weekly visits and look forward to seeing you again this week.

Take care,
Nick & Angela
Ian & Cami

Week of August 16 2020

Hello Old 99 customers, another beautiful weekend has come to and end. We hope you all enjoyed the nice weather we’ve been having lately.

A Bee Note: The hives here at the farm are in full swing and producing lots of honey. We now have honey available at the farm for your enjoyment. Raw, local and unfiltered just the way nature intended it to be.

This week we have kale, tropeana onions, beets, cabbage, green beans, yellow beans purple beans, jalapeño peppers, ho chi minh cayenne peppers, cherry tomatoes (very limited qty), white princess eggplant, fennel bulbs, frozen black currants, new potatoes and of course beef, pork and chicken along with lots of eggs.

White Princess Eggplant, buy two get one FREE!

Honey $6/500g jar

Please remember to return the empty egg cartons and little plastic produce baskets.

Order deadline is Wednesday 5pm
Orders placed after this time may not be processed.
Pickup times are Thursdays and Fridays from 3PM to 6PM. If you could let us know what day you plan to come please indicate in the order comments.

We appreciate your loyalty and support at the farm and look forward to seeing you all again this week.

Nick & Angela
Ian & Cami

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.
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

BBQ Chicken Brine

All our chicken is raised on pasture which means a healthier happier bird and that in turn creates high quality meat. We offer a selection of whole, half and quarter chickens making them a perfect size for small meals or family gatherings.

Here is one of Nick’s favourite brines for poultry. Sweet, salty and savoury this is sure to be a hit next time you fire up your BBQ for a family feast.

4 L warm water
1/2 cup sea salt
2/3 cup maple syrup
3/4 cup tamari soy sauce
1/4 cup apple cider vinegar
6 cloves fresh garlic, sliced
1 orange, squeeze juice into brine
2 tsp fresh thyme
2 tsp black peppercorns
4 bay leaves
1 medium onion, sliced

Put all ingredients into a large glass or plastic bowl or pail (no metal) and mix until salt is dissolved. Submerge your chicken and allow to brine for at least 8 hours 12 hours is best. Grill or smoke as usual. The recipe can be cut in half when using smaller portions of chicken.

Week of August 2 2020

Hello everybody we hope you’re all doing well, now that we’re in the month of August tree fruits are ripening up very well, and fall crops are going in the ground. We have lots of beef pork and chicken available, we have green beans yellow beans and purple beans available this week along with amaranth, kale, beets and several others.
Don’t forget to order your eggs when you place your order, you buy 5 dozen eggs and you get one free. Also this week roasting chickens are on sale 10% off.

Please remember to place your order before 5 p.m. Wednesday. Pickup times this week are Thursday and Friday from 3 p.m. until 6 p.m.

We look forward to seeing you all again this week thank you for your continued support of your local Farm.

Sweet and Sour String Beans:

500g string beans
2 tsp chopped garlic
2 Tropeana Onions, diced
2 tbsp honey
1 tbsp apple cider vinegar
Salt and pepper to taste

Add everything into a frying pan on medium-high heat and saute until onions begin to soften. Add in honey and cider vinegar, reduce heat to medium, let simmer for about 4 mins. Serve hot.

Be well,
Nick & Angela
Ian & Cami

Week of July 26 2020

Hello everyone! We hope you’re enjoying summer and all the meat and produce from the farm as well. This week we are offering 14 vegetables, 2 fruits, 3 meats in various cuts, and eggs. New this week are snap peas(the kind you eat the whole pod), purple and green string beans. We have lots of red amaranth still and I’ve added a recipe below for a delicious coconut curry. We have white eggplants coming in well and we’ll have lots of tomatoes coming soon. Plenty of kale still available and you-pick currants are still available.

Don’t forget to place your order before midnight wednesday. Pickup times are Thursday and Friday from 3 p.m. until 6 p.m. if you could bring your empty egg cartons back when you come to pick up your order that would be great.

We look forward to seeing you at the farm this week I hope you had a good summer so far.

We’ll give a prize for any recipe you can vouch for using Amaranth!

Amaranth and Coconut Curry

200g Amaranth Greens, chopped into 1/2" strips
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tsp cumin seed
1 tsp corriander seed
1 tsp turmeric powder
1 or 2 tsp crushed red chilies (optional)
1 tsp chili powder
2 tsp mild curry powder
2 tsp sea salt, or to taste
2 cans coconut milk
2 tbsp oil

Heat a 5qt sauce pan on medium high heat, once hot add in oil and heat. Once oil is hot, add in cumin and corriander seeds, sauteed for 10 seconds, then add in garlic and ginger, sauteed for 20 seconds. Add in onions and dry spices and sauteed for 30 seconds. Add in the rest of the ingredients, sauteed for about one minute. Add in coconut milk and stir, bring to a boil the cover with a lid and reduce heat to low and simmer for 10 mins. Serve over rice.

Be well,
Nick & Angela
Ian & Cami