Week of 1 November 2020

“We cooked the Cross Rib roast we bought last week and it was the best beef we’ve ever tasted. So much flavour and it made great sandwiches for work the next day. We will definitely be coming back for more!”

“We did up those pork chops on the BBQ for Sunday dinner. They were so flavourful and moist! How did you guys do that? By far the best pork I’ve ever had!”

Hey folks. Have you tried our pasture raised, grass fed beef and pork yet? The quotes above are from two of our new customers who did recently.

We also have plenty of veggies available like kale, collard greens, Swiss chard, tropeana onions, bulb onions, health kick salad mix, choi sum, beets, turnips, sweet potatoes, Irish potatoes, carrots and much more! Also available are our delicious free range eggs (white and brown mixed) that we get too many compliments about to list here. You will have to try them for yourself to taste the difference! And yes, the white eggs are exactly the same as the brown eggs. They all live together, eat the same food and scratch the same dirt for bugs and worms.

We also have plenty of pastured chicken available in whole, halves and quarters which are perfect for any size family or feast.
Grass and hay fed rabbits are now available, please check quantities in the market. If you’re wondering how to cook rabbit or what it tastes like; think of chicken. Yes, rabbit has very similar texture to chicken with a lighter, more delicate taste and significantly less fat and cholesterol. Any recipe for chicken is totally interchangeable with rabbit. Cooking temperature and times are the same and will result in a meal sure to please everyone.

Please remember to place your order BEFORE 7 AM Thursday morning. Orders placed after this time may not be processed.
Market pickup times are Thursday and Friday from 3PM to 6PM.
Special arrangements for pickup can be made for Saturday; please contact Nick at 519-755-0577 to arrange a time.

Thank you all for supporting your local organic farm. We look forward to seeing everyone again this week.

Be well,
Nick & Angela
Ian & Cami

Week of 25 October 2020

Its that time once again friends! Time for your weekly farm update and products available this week.
The pork butchering workshop went very well, and while it was happening we had a new bull calf born.
Lots of smiling faces were abound at the farm on Saturday and it was great to have everyone here. Thank you for maintaining social distance!
This week’s products are similar to last week with collards, kale, chard, salad greens, onions, potatoes, sweet potatoes, butternut squash, cream acorn squash and turban squash. Theres plenty of baby turnips available along with new crop baby carrots and full size carrots.
I will have more fryer size rabbits available this weekend. Plenty of beef, pork and chicken available in all your favourite cuts.
I want to ask you all if you habe tried our mild or hot Italian style sausages yet? With their full flavour, won’t be disappointed! Great on the BBQ or squeeze out the filling and make spaghetti and meatballs! Half and quarter beef and pork are also available.
Please remember to place your order BEFORE 7am Thursday. Orders placed after this time may not be processed.
Pickup times are Thursday and Friday from 3pm to 6pm. If you need special pickup, arrangements can be made by contacting Nick at 519-755-0577.
Thank you all who came last week, we look forward to seeing everyone again this week.

Be well,
Nick & Angela
Ian & Cami

Pork Butchering Workshop tomorrow Sat 24th 2pm

Hi y’all, last minute reminder and alert there is still space in our workshop tomorrow afternoon.
Have you ever wondered how the various meat cuts are designated on a pig? Do you prefer butt chops or loin chops? Are they the same? (no)
Come out tomorrow for 2pm start. We’ll be inside the store if it’s nasty weather, or set up in the courtyard if not.
It’s gusty and maybe rain cloudbursts this evening but I just checked its very likely a clear day tomorrow aft.

We did the slaughtering and cleaning on Wednesday so you don’t have to worry about ‘is this kid friendly’. It is.
We’ll be prudent about social distancing and masks please.

I’d like a donation per family to cover the cost of the butcher, Jamie Waldron, formerly of Cumbraes of Dundas "Simply the best butcher in Ontario….which means it’s the best meat, butched perfectly, with great staff. Now he’s on his own as a custom butcher.
Just in case we have a last minute rush, please call or email me your intention to come. Last requests will be declined if we have more than 10 people.
We have pork for sale, but not this particular animal because it was not slaughtered with an Inspector present.

Week of 18 October 2020

Hello again folks! Its getting on time for leaf raking and garden clean up, but don’t clean up too much! Did you know that you can help sequester carbon and give a home to millions of beneficial bacteria, a home for mycelium and mushrooms to grow, and a home for insects and worms? Its as easy as not putting your leaves to the curb for pickup and using them for top layer mulch on your garden beds. In the spring you can either mix the remaining leaves into your soil or plant directly through them. Its as easy as that!

This week we have a great supply of squash and potatoes available as well as your favoirite leafy greens like collards, green kale, Swiss chard, arugula, choy sum, carrots, baby carrots, beets, turnip greens, baby turnips, tropeana onions amd much more. As always, our wide range of select cuts of beef and pork are available. Quarter and half beef or pork are still available. Sirloin steaks, rib roasts, soup bones, pork soup bones, beef tallow, pork lard, skirt lard, pork chops, pork roasts, ribs just to name a few. Fryer rabbits will be available after Halloween.

Please remember to place your order BEFORE 7AM Thursday. Order place after this time may not be processed. Market pickup times are Thursday and Friday from 3PM to 6PM. Please bring your empty egg cartons and produce baskets back so we can reuse them.

Pork Butchering Workshop
Former Cumbreae’s butcher Jamie Waldron will conduct a butchering workshop here at the farm this weekend October 24th. 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. A great educational experience for the whole family!

We look forward to seeing everyone again this week.

Be well,
Nick & Angela,
Ian & Cami

Last Minute Straw unloading help needed today

My straw supplier surprised me with announcing he’s delivering a load of small straw bales today. eekk! How to get it into the barn this weekend?
A couple of people would really help, for couple hours, not more.
Could you ring me up with a yea!?
It’s not supposed to rain today but 40% chance of showers tomorrow.
Thanks, very much appreciated.
Ian
905 537 0163

Week of 11 October 2020

Growing meats and vegetables with organic and sustainable ways greatly reduces the carbon footprint of the farm and the products we offer. It also creates healthy nutrient dense vegetables and higher quality meats than conventional agriculture.

We have a good selection this week of beef,pork,chicken and rabbit. We also have sausages made by J. Waldron Butchers available in mild and hot Italian style. We had some on Friday and they are a MUST to serve at your next BBQ meal. Also available is new crop carrots, collard greens, health kick salad, tropeana onions, green frilly kale, red russian kale, chicory, potatoes, squash and many more.
*A Bee Note: the hives have produced well and we have plenty of honey available. If you would like sizes larger than 500ml jar please leave comment in the notes section of your order.

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? Former 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. A great educational experience for the whole family!

NEW MARKET ORDER DEADLINE TIME IS NOW 12 NOON THURSDAYS. Please remember to place your order BEFORE noon on Thursday. Orders placed after this time may not be processed. Pickup times are Thursday & Friday from 3PM to 6PM. Special pickup can be arranged for Saturdays by appointment only. Please call or text
519-755-0577 to speak to Nick.

Here is a recent testimonial received from a new a customer: “We had the roast beef last week and it was delicious! Fantastic flavor and left overs were great! My wife and daughter made cabbage rolls today with the ground pork and beef. They were outstanding too. I remember when my mother made them and these are just as memorable.”

We look forward to seeing everyone again this week.

Be well,
Nick & Angela
Ian & Cami

Week of 4 October 2020

October already?! Summer seemed to go by very fast. As we come to a close on summer, we prepare for winter greens growing in our greenhouses. We will have fresh greens available all winter long. Selections include collard greens, Swiss chard, kale, choy sum, health kick salad, carrots, beets, spinach and scallions to name a few.

Available this week we have new crop baby carrots, white princess eggplant, health kick salad, spinach, collard greens, green frilly kale, red russian kale, chicory, a few bags of frozen black currants and Aronia berries left.
We have two hogs back from butcher this week and now have plenty of select cuts (check availability in product list).
Plenty of beef and chicken also avaialvle.

SPECIAL THIS WEEK
Whole roaster chickens 15% off for your Thanksgiving dinner.

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.

Please remember to place your order before 9pm Wednesday. Orders place after this time may not be processed. Market times are Thursday and Friday from 3PM to 6PM.
If everyone could bring egg cartons for us that would be great.

We look forward to seeing everyone again this week.

Be well,
Nick & Angela
Ian & Cami

Week of 27 Sept 2020

Good day friends of Old 99 Farm. We’ve had some amazing weather for the end of September which is so nice to enjoy. Everyone is getting back into the routine of school and with that the kiddos need some healthy snacks for their lunches and recess. Fresh produce and quality meats will keep them fueled for their busy day of learning and discovering. Carrot sticks, a fresh green salad or even a chicken salad pr roast beef sandwich. The possibilities are endless.

Lots of fresh greens available this week including health kick salad, baby green kale, baby collard greens. Thats right, baby greens are back folks! We also have the last of the green zebra tomatoes and beefsteak tomatoes, indigo rose tomatoes, fennel bulb, principe borghese tomatoes and delicious white eggplant. Sweet red tropeana onions are quite popular and selling well, get yours before they’re gone. Nick also has select quantity of super hot peppers available like bhut jolokia (ghost pepper), carloina reaper, yellow fatalli, chocolate bhutlah and a cpuple others. These are available in market only, if you would like a few just leave a note in the comments section of your order.

SPECIALS THIS WEEK
Roaster chicken is 10% off this week
White egg plant is 50% off!!

Please place your order before 6PM Wednesday, orders place after this time may not be processed. Market tikes are Thursday and Friday from 3PM to 6PM. Please call or text Nick at 519-755-0577 if you need to make special arrangements for pickup.

We have been offered a dozen potted fig trees, available because the grower can no longer care for them. No charge. Potted figs can grow outside in summer and inside in winter. Let us know. I’ve already given one of them to a new home.

Wondering what to do with less than fresh milk? Can’t throw it away, can’t think how to use it? Here’s a long article on just that. One example:
“So if your milk is already a little sour, why not keep the process going and ferment your milk more? When you’re down to the last two cups of milk and have a lemon and five minutes, you can make a half batch of J. Kenji López-Alt’s microwave ricotta.”

We look forward to seeing everyone again this week.

Be well,
Nick & Angela
Ian & Cami

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

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!
Nick