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.



 
Subscribe to an RSS Feed

Winter Market UPDATE


Hello everyone, Nick here.
It’s winter and market times change accordingly.
I just want to send out a friendly reminder that market pick up days are Thursday and Friday from 4 PM to 6 PM.

If I’m not up at the front to meet you please text or call me at 519-755-0577. I’m around the farm but might be busy out back.

Thank you and I hope you have a wonderful evening!

Be well,
Nick

Week of 6 December 2020


2020 is coming to a close quickly. With Christmas right around the corner why not give a unique gift – a gift gard for Old 99 Farm. To order one or for more info please email old99farm2015@gmail.com

Winter greens are hold well in the greenhouse with the colder temperatures. The sides have been closed down for winter and the row cover is keeping things even warmer.

It was a full market last week! Thanks everyone who ordered. I sold out of Health Kick Salad and I will announce when I have more. Theres plenty of delicious tender green kale, red kale, collard greens, Swiss chard, parsley, choi sum, butternut squash, acorn squash, turban squash, sweet potatoes, regular potatoes, cooking onions, turnips, and more! Check the market to place your order.

We cooked an amazing pork roast here at the farm last weekend. It was tender and juicy, full of rich flavour. With warmer temperatures leaving us its time to move cooking indoors and we’ve got you covered. Whether its a pork roast, a pork hock, a cross rib beef roast or a sirloin roast it is sure to be a hit at your next family meal.

Please remember to place your order BEFORE 7am Thursday. Orders placed after this time may not be processed. Pickup times are 4pm to 6pm Thursday and Friday. Special arrangements can be made for Saturday pick up by calling or texting Nick at 519-755-0577. Have a great week everyone!

Be well,
Nick & Angela
Ian & Cami

Week of 29 November 2020


Wow! It’s the first week of December and we all know what means. . .
Christmas is fast approaching, are you looking for a unique gift idea?
We’ve created a treasure chest of beef and pork gift certificates!
We’ll send out an electronic gift card to make it even easier. If you’re interested please send an email to old99farm2015@gmail.com.
Give the gift or delishious organic beef or pork this season.

Besides all the great grass fed beef and pork we have our farm fresh eggs and pasture raised chicken. The sirloin steaks have been popular but have you tried the rib steaks or t-bones? They go great on the BBQ.
While you pick up your meats and eggs you can also select fresh vegetables and leafy greens.
We have plenty of fresh green kale, Swiss chard, choi sum, health kick salad mix, potatoes, sweet potatoes, butternut squash and acorn squash. There are still a few turnips left in the garden and lots of delishious collard greens.

Please remember to place your order before 7 AM Thursday. Orders placed after this time may not be processed.
Market days are Thursday and Friday from 4-6 pm. Special arrangement for Saturday pickup can be may by calling or texting Nick at 519-755-0577.

Thanks everyone who came last week! Its great to see new faces.

Be well,
Nick & Angela
Ian & Cami

input for Week of Nov 15


Christmas is fast approaching, are you looking for a unique gift idea? I was just asked by the parent of a young family customer if I could do a gift certificate for meats, produce, etc. I said sure, of course! So we’ve created a treasure chest of beef and pork. We’ll send out an electronic gift card and make it all fancy. If interested, send an email to old99farm2015@gmail.com.
Give the gift or organic deliciousness this season.

…Customer Testimony…
“The kale I bought last week is still fresh and crispy. It tastes so good. Nothing like the stuff from the grocery store. I’m so glad we found your farm!”
This is a testimony from a customer who called me while they were on lunch break to tell me they really enjoyed their salad.
If that isn’t positive testimony I don’t know what is.

Have you tried our green frilly kale? Its on SPECIAL this week for 50% OFF!

We also have turnips (tops on), red kale, collard greens, health kick salad blend, Swiss chard, choi sum, carrots, baby carrots, beets, three types of squash, sweet potatoes, regular potatoes, tropeana onions, black currants and of course our pasture raised beef, pork, chicken, rabbits and eggs.
We want to remind you that if you have any questions, comments or concerns we love to hear from you!

WINTER MARKET HOURS – 4PM to 6PM Thursday and Friday.
Special arrangement for pickup can be made for Saturdays by contacting Nick at 519-755-0577.

Please remember to place your order BEFORE 7am Thursday. Orders placed after this time will not be processed.

Thank you all who came last week, it was great to see so many new faces! Keep your eyes on the blog for upcoming bring-a-friend deals for new customers and weekly incentives for our weekly visitors.

Be well,
Nick & Angela
Ian & Cami

Week of 8 November 2020


“If something is not eating your plants then your garden is not part of the ecosystem.”

Here at Old 99 Farm we strive to maintain our relationship with the ecosystem. Through permaculture design and practises and Korean Natural Farming techniques we grow nutrient dense high quality organic vegetables, greens and meats. Have you tried one of Nick’s grass and hay fed rabbits for a family dinner? Very lean, low in cholesterol and full of delicate flavour it will sure be a hit at your next family meal.
See market for availability.

This week we have turnips and turnip greens, health kick salad blend, Swiss chard, kale, collard greens, choi sum, parsley, carrots, potatoes, sweet potatoes, butternut squash, cream acorn squash, acorn squash just to name a few.
Plenty of steaks: T-bone, sirloin, top round and rib. Cross rib and sirloin roasts as well as pork roasts. Pork: loin chops, rack chops, butt chops, hocks, ribs, etc!
Whole, half or quarter chicken also available.
Please place your order BEFORE 7am Thursday. Orders placed after this time will not be processed.


NEW WINTER MARKET HOURS****
Market pick up times are still Thursday and Friday. Times are now 4PM to 6PM.
Special arrangements for pickup can be made on Saturday by appointment only. Please contact Nick at 519-755-0577 if needed.

We’re always excited to see everyone at market days. Have a safe and healthy week friends!

Be well,
Nick & Angela
Ian & Cami

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