Xmas Week 2015

We will open the market on Wednesday 4 to 6, instead of Thursday. Please come by for squashes, potatoes, lettuce, carrots, etc. I have a few roasting ducks and geese left, some smoked hams, and beef and chicken.

350.org Hamilton Paris climate debrief tonite

Late news, but if you can, head to City Hall tonite 6:30 to hear an explanation of the development of the Paris Climate Agreement and what it means for Hamilton.
Organized by Hamilton chapter of 350.org.

Location: room 264 City Hall, Hamilton.

Presentation followed by brainstorming local initiatives that matter to Hamilton in the face of human caused climate disruption and the Paris Agreement.

Old 99 Farm, week of Dec 13 2015

Paris Climate Agreement signed Saturday Dec 12, 2015… By golly you are going to remember this day! A finally hopeful step to moving to a stable climate, economy and global ecosystem. Barely a first step but at least one that could send a signal to the global fossil fuel industry that it is in its sunset years. If you are invested in oil stocks I would start paying close attention to good advice about their future value.

Old 99 farm is focused on growing healthy food locally, as you know. On saturday a few 20somethings came for a visit, excited by what they had heard about us and permaculture ways. they wanted to know what they could do to support such ventures. So I made a few suggestions, like be willing to pay the price, eat in season, cook from scratch, look for local sources, learn to store food bought in season, etc.

We went on to the climate issues, (all these people were aware of the precipitous slope we are on for a liveable earth). Here are some quotes I dug up to give the flavour of that discussion.

Here’s one from Joe Romm, who was in Paris for the two weeks. (Romm is a major chronicler of the ongoing climate issue, with impressive credentials http://thinkprogress.org/person/joe/)

The economic and environmental implications of this deal for Americans are staggering. In the near term, it will unlock an accelerating multi-trillion-dollar shift in capital investment away from carbon-intensive coal and oil, which were the cornerstone of the first industrial revolution, into clean technologies like solar, wind, LED lighting, advanced batteries, and electric cars. It means far less harmful carbon pollution will be emitted in the coming years.

http://thinkprogress.org/climate/2015/12/12/3731236/paris-deal-fossil-fuels/

Albert Bates says in his post today at http://peaksurfer.blogspot.ca/2015/12/here-comes-sun.html

Once we apply honestly science-based Earth system sensitivity at equilibrium, excluding none of the feedbacks and forcings that we know of, we discover we passed the 2°C target in 1978. To hold at 2 degrees we would need to bring CO2 concentration down to 334 ppm, not increase it to 450 as the Paris Agreement contemplates.

Will voluntary pledges, revisited every five years starting in 2023 be enough to cut emissions and hold to the budget? It is the wrong question. That budget does not exist. Closer scrutiny of embedded systemic feedbacks reveal we’d blown though any possible atmospheric buffer zone by the 1970s and have just been piling on carbon up there every since.

The Guardian reports:

Throughout the week, campaigners have said the deal had to send a clear signal to global industry that the era of fossil fuels was ending. Scientists have seen the moment as career defining.

350.org Executive director, May Boeve said:

“This marks the end of the era of fossil fuels. There is no way to meet the targets laid out in this agreement without keeping coal, oil and gas in the ground. The text should send a clear signal to fossil fuel investors: divest now.

Bill McKibben said:

“Every government seems now to recognize that the fossil fuel era must end and soon. But the power of the fossil fuel industry is reflected in the text, which drags out the transition so far that endless climate damage will be done. Since pace is the crucial question now, activists must redouble our efforts to weaken that industry. This didn’t save the planet but it may have saved the chance of saving the planet.”

Yes we have vegetables, meats, eggs and more. See the attached list for details. Egg special is now over.

I have some tree seedlings as well: Oak, Locust and Chestnut, ready to plant now.

Old 99 Farm, week of Dec 6 2015

Yes I did not put a title on this graphic for a reason; can you figure its meaning? clue: from a COP21 Climate Summit observer about the progress being made in Paris.

Continuing above normal temperatures and lack of precipitation are projected into December. Good for greens growing in the greenhouse. Kazlyn even has some tomato seedlings started!

Good selection of greens: kale, collards, lettuces, mixed greens, mizuna, arugula, and root crops: carrots, potatoes, sweet potato. Also lots of squash and apples. Still good selection of meats; chicken, goose, duck, beef, pork and lamb.

We’re offering eggs special price: Three dozen for price of two, works out to $4.50 a dozen. Can’t beat that for organic free range happy chicken eggs.

Our international guest, Tangey Troadec arrived on Thurs last for three weeks, from Nantes France.

Healthy eating,
Ian, Cami and Kazlyn

Old 99 Farm, week of Nov 29 2015

I was sure I made this entry on Sunday, but Kazlyn pointed out to me this am that not so, must have entered a glitch in the matrix.

As of Nov 29th, we can offer the following crops: lettuce and mixed greens, sweet potato, cherry tomatoes(red, yellow and orange), celeriac, leek, cilantro, parsley, parsley root, kale, three varieties of chard, collards, peppers, eggplant, spaghetti and turban (Red October) squash.
The laying hens are producing plenty of delicious eggs to go around. The freezers are full of meats: lamb, beef, chicken, duck, goose, pork.

Hope you’re following the COP21 event in Paris. I recommend The Great Challenge blogspot as one good source of on-site analysis by Albert Bates.

Healthy Eating
Ian, Cami and Kazlyn

Old 99 Farm, week of Nov 22 2015

The cherry tomatoes are holding on in spite of the cold weather. Larger tomatoes are done for this year. Still have peppers and eggplants tho. We have lots of greens and root crops, apples and pastured meats.

Lots of eggs, and a small price increase in case you didn’t notice last week; 2c per egg. We get rave reviews on the flavour of these eggs, probably because of the organic grain they are fed. Maybe because they are happy chickens? doyathink? I encourage you to step up with us and keep the eggs moving off the farm onto your plates…

Here is a link about biochar and the real problem we are already enmeshed in: too much carbon in the air, not enough in the ground: enter biochar to the solution set. Says Albert Banes, “human civilization is already in massive “overshoot” of CO2 emissions to the tune of some 1380 GtCO2 added to the atmosphere after we passed the critical point at around 330 ppm where we guaranteed eventual warming of 2 degrees. This carbon debt is currently increasing at a rate of about 40 GtCO2 per year pushing us further into climate debt and higher up the thermometer. The UN targets for Paris propose an emissions allowance of a further 950 GtCO2 by the end of the century (about 1 trillion tons), which could push temperatures to 5 degrees by then, and much higher later when equilibrium is reached.”

Are you a Hamilton fan? Here’s a look at why that’s not a crazy question: 28 Reasons to absolutely hate Hamilton
(not)

Healthy eating
Ian and Cami

Old 99 Farm, week of Nov 15th, 2015

The unseasonally mild fall is gracing us with an extended harvest from the outdoor gardens.

As of Nov 15th, we can offer the following crops: lettuce and mixed greens, sweet potato, beefsteak and roma tomatoes, cherry tomatoes(red, yellow and orange), celeriac, leek, cilantro, parsley, parsley root, kale, three varieties of chard, collards, peppers, eggplant, spaghetti squash. There are enough eggs to go around.

Camelia is cooking prepared foods from our produce: apple sauce, stuffed peppers, cucumber relish, quiches (on order).

Meats
I have pork, beef lamb and chicken in the freezer. The pigs went to the butcher on Tues Oct 27th and now are sausage, chops and roasts, all here. I have Bonny’s Big Red roasting chickens, ducks, geese and stewing hens.

We had a calf born a week ago, to Scruffy, a 7 yr old Lineback, we’re calling him ‘Rolf’ in honour of my friend from TO who was here for deer hunting that day. (Hope you don’t mind RK!) All the cows are now in the barnyard under the coverall, snug for the winter.

Keep your eyes open for news on Greenland and Antarctica with several huge glaciers being tracked due to accelerated melting. http://arctic-news.blogspot.ca/ is a good choice.

Healthy Eating,
Ian and Cami

Old 99 Farm, week of Oct 25 2015

Lots happening around the farm these next two weeks. Pigs going to the butcher on Tues, chickens, ducks and geese next week, a new flock of laying hens coming. The gardens are put to bed with compost and seeded with winter wheat as a green manure. Some more beds planted with lettuce and onions in the greenhouse. The hay is in for the cows who will come off pasture in a week or so. We’ve started whitewashing the barn walls inside and out.

I have some new found freedom thanks to farmer-in-training, Kaz Bonnor, helping us for the next few months. An immediate benefit is I can attend an advanced permaculture design course in mid November for a week.

We have lettuce now at the harvestable size, and still have tomatoes blooming and ripening! Lots of root crops in the cold cellar: carrots, potatoes, cabbage, onions. Many bushels of apples are in storage including the popular ‘Liberty’ variety. Available are the following crops: lettuce and mixed greens, sweet potato, cherry tomatoes(red, yellow and orange), celeriac, cilantro, parsley, green cabbage, kale, three varieties of chard, collards, peppers, eggplant, spaghetti squash. There are enough eggs to go around.

Place your orders for prepared foods by Cami early as these are made to order.

Healthy eating,
Ian and Cami

The Permaculture City: a review

Permaculture is more than just the latest buzzword; it offers positive solutions for many of the environmental and social challenges confronting us. And nowhere are those remedies more needed and desired than in our cities. The Permaculture City provides a new way of thinking about urban living, with practical examples for creating abundant food, energy security, close-knit communities, local and meaningful livelihoods, and sustainable policies in our cities and towns. The same nature-based approach that works so beautifully for growing food?connecting the pieces of the landscape together in harmonious ways?applies perfectly to many of our other needs. Toby Hemenway, one of the leading practitioners and teachers of permaculture design, illuminates a new way forward through examples of edge-pushing innovations, along with a deeply holistic conceptual framework for our cities, towns, and suburbs.

The Permaculture City begins in the garden but takes what we have learned there and applies it to a much broader range of human experience; we’re not just gardening plants but people, neighborhoods, and even cultures. Hemenway lays out how permaculture design can help towndwellers solve the challenges of meeting our needs for food, water, shelter, energy, community, and livelihood in sustainable, resilient ways. Readers will find new information on designing the urban home garden and strategies for gardening in community, rethinking our water and energy systems, learning the difference between a “job” and a “livelihood,” and the importance of placemaking and an empowered community.

This important book documents the rise of a new sophistication, depth, and diversity in the approaches and thinking of permaculture designers and practitioners. Understanding nature can do more than improve how we grow, make, or consume things; it can also teach us how to cooperate, make decisions, and arrive at good solutions.

Hear podcast with author Toby Hemenway

Old 99 Farm, week of Sept 27, 2015

Lamb is in stock, roasts and chops, ground and soup bones. Also mutton stew/kabobs and ground.

As of Sept 27th, we can offer 48 items including the following crops: cherry tomatoes(red, yellow and orange), cilantro, parsley, basil, napa and early white cabbage, arugula (rocket), kale, three varieties of chard, red cabbage, collards, and beets, peppers, eggplant, spaghetti squash.

This saturday is our cider making party, weather permitting. We’ll harvest apples, and cut and mash them as we chat and socialize. Kid friendly. 2 to 4pm, RSVP if coming. Bring a jug to take home your juice and your own apples if you prefer.

Have you been keeping up on your climate news?
Joe Romm at Climate Progress makes it quite easy for us, as in this article about the national carbon emissions pledges countries are making. "The point is that a successful outcome of Paris will not “solve the climate problem” and indeed won’t give us a 2°C world, as anyone who is paying attention understands. (Sadly, a lot of folks in the media aren’t paying attention.)

The bad news, of course, is that since about 2007 leading climate experts have been explaining we only have five to 10 years to act. I debunked the myth that they’ve “always” been saying that in my May post, “The Really Awful Truth About Climate Change.”

So what Paris can accomplish is to give us another five to 10 years of … having five to 10 years to act!!! Woo-hoo."

You can see on this graph that the INDC line tracks the 2degC line for the next few years.