Week of February 14th 2021

It was a day for love on Sunday.
Did you love yourself by eating good quality organic food and treating your body right?

In the dead of winter after a good snow fall the greens in the greenhouse are coming along, seedlings are being started and there is a another great summer to look forward to in 2021.

Our squash is on sale this week, 25% off. To keep squash longer it can be chopped and frozen raw. It can be used in many dishes from soups to casseroles or as a simple side to your family meal.
Available this week our always delicious pastured beef, pork and chicken. A selection amout of vegetables available, from green kale, Swiss chard and beet greens to potatoes and carrots to name a few. Check out the product listing for what is available!

We look forward to seeing everyone again this week.

Market times are 4pm to 6pm Thursday and Friday

Be well,
Nick & Angela
Ian & Cami

Food Forest: designing your garden. Tomorrow

Households starting to think about lifestyle changes due to climate disruption often start with a garden. What better place than in your front yard. That’s a great idea and I agree wholeheartedly.
So if the shoe fits, try it on!
Saturday morning (tomorrow) my colleagues and I at Community Permaculture Lab are putting on a ‘charette’ conversation about converting a front yard to a food garden and natural habitat.
Join the zoom call at 10am and listen, ask questions, make suggestions. No charge.

Zoom login is here

Edible Forest Garden Design Charette Feb 6, 10am to noon

Presentations of two urban site designs by CPL members on Tweedsmuir Ave and Ogilvie Ave in Dundas. All welcome. Home food production is one of the easiest ways to start thinking about retrofitting your lifestyle for the post-carbon future. And it’s fun and feels so good to ‘eat fresh from the garden’.

A ‘charette’ is a way of open-sourcing ideas about a given subject, often used by architects and designers. We invite people curious about permaculture’s way of creating sustainable futures for all sorts of households.

You could even join our design teams on these two sites learning how to do permaculture design for edible landscapes, so-called Forest Gardens. We hope the sites will show what CPL is doing, and contributing to Action 13, the new climate group in Dundas/Flamborough. Come on the call with us, listen, ask questions, make suggestions.

We think the future can be a better place focused on more fun but less stuff, more effort but less energy. Life as we know it hangs in the balance. We can imagine a way forward. Can you?

Permaculture is a worldview, a movement and a skill set for living well, within the Earth’s means. Care for the Earth, Care for people and Sharing earth’s fertility fairly is the core. Principles that capture the essence of healthy ecosystem function guide our designs.

We can learn to recognize the symbiotic ways Nature creates abundance and balance. We can study, plan and prepare the built space, the biological elements and the behavioural changes that will yield benefits for humans and creatures alike.

In our gardens and yards we can learn to cooperate with Nature and heal the damage that is climate disruption.

Community Permaculture Lab

We’re based in Westdale/Dundas and are willing to come to your neighbourhood to discuss getting a Lab started near you!

Our stated intent is to build resilience in our communities, in order to live well under the influence of climate disruption, through growing connections, knowledge and practice of permaculture. This small group of local citizens started in 2017 to learn about permaculture and in the process, create an example of social change for ecological renewal.
If you would like to participate and learn more, click here to get more information

Link for access to the webinar charette tomorrow

Covid Attention Please

Canadians have a clear and urgent choice to make this month as two highly transmissible variants of COVID-19 now sweep across the globe.

They can accept the approach provincial governments are taking across the country now. In which case Canadians will be hit continually by the wrecking ball of a mutating virus for the next eight to 12 months.

Read these two articles by Andrew Nikiforuk writing for TheTyee this month. Do your own research, make up your own mind, but whatever you do, please engage in this crisis. I have been rather blase about covid up to now. I still think that if you are healthy and support your immune system with a protocol of specific vitamins and minerals you will be fine. Find the latest version at evms.edu/covidcare, thats Dr Marik at East Virginia Medical School.

But there are some chilling statistics now out there for all to see.
1. The old COVID-19 doubled its numbers every 40 days under a particular set of restrictions; under the same conditions, the variants double every 10 days. That means they can outrun any vaccination campaign.*

That means if you haven’t eliminated — or almost eliminated — cases in your region, you are going to learn the meaning of grief.

2. To illustrate it, British mathematician Adam Kucharski recently compared a virus mutation that was 50 per cent more deadly with one that increased transmission by 50 per cent.

With a reproduction rate of about 1.1 and a death rate of 0.8 per cent, current strains of COVID-19 now deliver 129 deaths per 10,000 infections.

A virus that is 50 per cent more lethal will kill 193 people in a month. A variant that is more transmissible wins the game with 978 deaths in just one month.

3. Given that B117 overwhelmed a long-term care facility in Ontario just two weeks ago, (Barrie’s Roberta Place) it is already burning through the community. (This variant only needs about six weeks to become the dominant strain in a community.)

To date, B117 has been reported in Ontario, Quebec, British Columbia and Alberta, which means it is likely everywhere. The bomb has been planted; it will explode before you know it.

We need to demand to go to zero over the next four to six weeks. Going to zero is shorthand for a range of approaches that include sharper restrictions on travel, imposing strict lockdowns, marking green zones rendered free of the virus and protecting them, relentlessly testing and tracing — and in the process systematically driving transmission to zero.

https://thetyee.ca/Analysis/2021/01/08/Get-Real-Canada-Get-Zero/

https://thetyee.ca/Analysis/2021/01/28/Virus-Changed-Get-To-Zero-Face-Catastrophe/

So to repeat: we have a clear and urgent choice to make this month as two highly transmissible variants of COVID-19 now sweep across the globe.
We can accept the approach provincial governments are taking across the country now. In which case Canadians will be hit continually by the wrecking ball of a mutating virus for the next eight to 12 months.

Please make your government leaders aware and support them in going to zero. Please pass this on.

Week of 24 January 2021

Did you know that the store bought produce and meats boughten weekly that come from warmer climates carry a carbon footprint equal to driving your car non stop for 4 months? Look at how many people shop on a weekly basis – pretty scary when we add all that up.
When you buy produce, and meat from Old 99 Farm the carbon footprint is greatly reduced due to the simple fact that its picked fresh, not shipped anywhere, not refrigerated in massive coolers and very little fossil fuels are used to plant, maintain and pick it all.
When you buy from the farm, you help the environment and its a win-win for everyone.

Available this week – frilly green kale, Swiss chard, collard greens, spinach, arugula, health kick salad, our super sweet carrots, delicious squash and a few other favorites. Check out the product list to see what is available this week!

Plenty of beef, pork and chicken available as well.
The ground beef has been flying out the doors, get yours before its all gone! Great for meat balls, pasta sauces, stuffed peppers, meatloaf, stroganoff, sausage patties, Salisbury steak or the classic favourite char-broiled hamburgers.

Please place your order before 11am Thursday. Orders placed after thus time may not be processed.
Order pickup times are Thursday and Friday from 4PM to 6PM.

We thank you all for your continued patronage and support of the farm.

Be well friends,
Nick & Angela
Ian & Cami

week of jan 24

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It seems to be the winter that isn’t this year. Either way, we hope you are enjoying the season!

We have a great deal on our pastured chicken this week- on special 10% off for whole roasters, halfs and quarters. Raised here, summer 2020.

We did sell out of a few items but we can still fill your freezer and fridge with delicious organic produce and meats. Check out the market for what is available.
I made a delicious carrot, cilantro and kale soup last week. So simple and so easy. Check out the link for the recipe:
https://www.allrecipes.com/recipe/50973/carrot-and-cilantro-soup/
The kale from the greenhouse is so sweet in winter time. Its great as it is in salads or in smoothies.

Also, check out this amazing site we’ve discovered!
“Neighbourhood building software Nextdoor”.
This site is really cool, its designed for neighbours to put their hand up, offering help, looking for stuff or advice, that sort of thing. The software uses postal codes to locate you in a defined neighbourhood. Check it out at www.nextdoor.com

Please remember to place your order before 8am Thursday. Orders placed after this time may not be processed.
Market pick up is 4pm to 6pm Thursday and Friday.

We look forward to seeing everyone again this week.

Be well,
Nick & Angela
Ian & Cami

Week of 3 January 2021

A big happy New Year to all of our wonderful customers!
It was a heck of a year, but here we are – 2021. We want to wish you all the best for the new year.

Did anyone make a new years resolution to eat better?

We can help you with that!

We have all your favourite cuts of of organic pastured beef, pork and chicken and we have Italian style pork sausages as well that are gluten free.
Vegetables available include sweet potatoes, carrots, squash, potatoes, delishious green kale, health kick salad, collard greens and Swiss chard to name a few!
Check out the market to see what else is available and what is featured this week.

Please remember to place your order before 8 AM Thursday. Orders placed after this time may not be processed.
Market times are 4pm to 6pm Thursday and Friday.

It was great to see so many new faces in 2020 and we hope to see many more.
Thank you for your amazing supoort.

Nick & Angela
Ian & Cami

New Years Eve and New Years Day

Hello organic food lovers of Dundas Valley!
Just a reminder about the market hours this week.

MARKET HOURS FOR NEW YEAR’S EVE AND NEW YEAR DAY***
December 31 hours are 3 PM until 5 PM.
January 1 hours are 12 PM to 2 PM.

Thank you all, have a great day!

-Nick

Week of 27 December 2020

As 2020 comes to a close we all seem to be sitting on the edge of our seats waiting to exhale and see it come to an end.
We all must continually strive to be as healthy as possible so we can be as successful and possible.
Eating local organic food is an excellent way to do that!

We have plenty of beef available in all your favoirite cuts from cross rib roasts and sirloin roasts to t-bones and rib steaks. Bones for broth to keep you strong and resilient. Plenty of leafy greens in the greenhouse, and lots sweet potatoes, butternut squash, acorn squash and turban squash in the cellar. Carrots and onions are still available as well.

Check out the market for availability and other great products like our delicious pastured chicken and tender juicy pork.

-MARKET HOURS FOR NEW YEAR’S EVE AND NEW YEAR DAY
December 31 hours are 3 PM until 5 PM.
January 1 hours are 12 PM to 2 PM.

Please place your order BEFORE 7 AM December 31st.
Orders placed after this time will not be processed.

Thank you for your continued supoort into the new year!

Be well,
Nick & Angela
Ian & Cami

Week of 20 December 2020

Holiday greetings and blessings to everyone! From all of us here at Old 99 Farm we want to wish you all a happy and safe holiday season this year.

The Market store will be CLOSED as of noon on Wednesday. Please check market for available items.

Pickups for meat, eggs or cowshares are available but PLEASE TEXT NICK REGARDING PICKUP. (519-755-0577)

Market will be open NEXT WEEK on New Years eve and new years day. Please pay close attention for market hours regarding those days.

We want to thank all of you for your loyal patronage and support of your local organic farm.
It truly warms our hearts to be able to provide high quality meats, eggs and produce to you all.

Be well,
Nick & Angela
Ian & Cami