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.
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!
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.
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.
Nick & Angela
Ian & Cami
Week of July 20 2020
Hello everybody we hope you had a wonderful week and a good weekend. Weather has been fairly Cooperative with lots of heat and a decent amount of quick rain that’s helping to stop things weather has been fairly Cooperative with lots of heat and a decent amount of quick rainstorms that are helping to ease some of the work irrigating.
We’re coming into the last couple weeks of July now and with that we have lots of currents still available for U-Pick. The currents are very very plump and juicy this year.
Mulberries are also available for U-Pick, it is picking from a ladder so it’s at your own risk but still lots of fun.
We have plenty of eggs available for sale by 5 dozen get one free. Lots of chicken, pork, beef still available. We will have rabbits available in a couple of weeks.
Check out this week’s veggie list for what’s available. Order deadline is Wednesday at 5 p.m. pickup times are Thursday and Friday from 3 p.m. until 6 p.m. Please bring back empty egg cartons so we can reuse them. Thank you for your amazing cooperation.
Nick & Angela
Old 99 Farm, week of July 12 2020
Hello folks. We are in full swing season as mid July approaches. Lots of kale, early summer cabbage perfect for your first batch of sauerkraut. Green onions, collard greens and much more. Lots of our ever popular pasture raised beef, chicken and pork available and plenty of eggs.
Also available this week:
- Currants u-pick now open. Black currants, the kind used to make the ribena cordial drinks. Pre picked also available.
- Raspberries u-pick now open.
- Mulberries are a deliciously sweet fruit, very tender, that we have never offered for u-pick. The crop is bountiful this year so I thought we’d offer it. Mulberries grow on trees so most fruit needs a ladder (at your own risk!) We provide you the ladder. Same price at currants, Cami and I picked 5L in an hour last week.
Order deadline is 5 PM Wednesday.
Pickup times are Thursday and Friday 3 PM to 6 PM.
We look forward to seeing you all again this week. Have a great week!
Be well, eat well,
Nick & Angela
Ian & Cami
Week of July 5 2020
Hello all you amazing farm supporting people! Thank you so much for your continued support at the farm and for choosing to eat healthy locally raised meat and produce.
We’ve had some really high temps the last week and continuing into this week, so please remember to stay hydrated.
We have lots of pasture-raised chicken pork and beef available for the BBQ or smoker. Don’t forget to order meat when you place your order for vegetables.
Eggs are in abundance now, the hens are happy on pasture and laying very well, don’t forget to order your eggs with your veggie and meat selections. Also, when you buy 5 dozen eggs you get one free! That’s a heck of a deal for organic pasture raised eggs my friends!
There is a good selection of fresh greens available this week including cabbage and collard leaves. Cabbage and collard leaves make a great gluten free substitute for crispy and delicious wraps. Quick and easy to make for work or play to keep you fueld for your day.
Order cut off time has been changed to 5 p.m. Wednesday. Order pick-up is still Thursdays and Fridays from 3 p.m. to 6 p.m. please text or call Nick at 519-755-0577 do you have any questions or are unable to pick up Thursday or Friday and need to schedule a different pick up time.
Thank you for your continued support of your local farm. We look forward to see all of you again this week.
Nick & Angela
Week of June 28 2020
Good day to all you fine folks!
The month of June is coming to a quick close and with that we see the currants and goose berries starting to show signs of ripening and the peaches are coming in nicely. Other berry varieties like raspberries and black berries are doing great and it looks like a good hearty crop.
We will have our meat chickens available next week; whole or half birds.
We have lots of red kale this week, which is a very versatile green. It can be used in any dish hot or cold and makes great kale sauerkraut or used as a simple wrap for quick snacks.
There is still rhubarb available for your rhubarb-strawberry pies, jams and tarts.
Plenty of select cuts of beef and pork are also available for the BBQ or smoker. Don’t forget your eggs when you place your order, we have a good regular supply of eggs.
FREE RANGE CHICKEN. Our broiler chickens raised here will be back from the butcher on friday in time for market. We offer whole and halves, ranging is size from 1 to 3 kg. Price is same as last year: $5.50 a lb ($11/kg).
Please place your order before 5pm Wednesdays. Note this is later than we have specified in prior weeks. Orders placed after this time will not be picked because we value fresh picked nutrition.
Order pick up is Thursday and Friday 3pm to 6pm. Please feel free to call or text Nick at 519-755-0577 if you have any questions or if I don’t see you pull into the lane way.
Thank you for supporting local, small artisanal farms and their families. It makes a difference for our environment and local economy. We look forward to seeing you all again this week.
Nick & Angela
Ian and Cami
Week of June 21 2020
Hello everybody. It’s officially summer now and that means barbecue season, fresh summer salads, cool drinks sun tans and splashing in the pool.
There’s lots of fresh green still available like help tick salad arugula fennel tops (which add a nice flavour to any dish), as well as some chicory have lots of sweet red kale beautiful green collards, a new this week in the market is rapini greens. Rapini goes great steamed with our awesome pork sausage, you can chop it up with some green onions and put it in your omelet with a bit of goat cheese.
Don’t forget to order your eggs when you place your order for veggies we have lots of eggs available as well as beef, pork and stewing hens for delicious broths to add to your stir fry.
Remember that the order deadline is Wednesday at 12 midnight. Please place your order before this time so that it won’t be missed.
Pickup times are Thursdays and Fridays from 3 p.m. to 6 p.m.
We look forward to seeing you at the farm this week if you have any questions or comments don’t forget to add those into the comment section of your order will be happy to help you when we see you at the farm!
Nick & Angela
Week of June 14th 2020
Good day local food lovers! Our Summer Solstice is fast approaching and that means plenty of fresh vegetables and greens from many local farms including Old 99 Farm. This week I will have Choy sum,shuidong mustard greens, red kale, collard greens, cabbage leaves, health kick salad greens, beets as well as Principie Borghese tomato transplants (sun dried tomato variety) and green cayenne pepper transplants available.
Eggs are in abundance and we really appreciate all the orders coming in for our fresh pastured eggs.
Pork on special this week: 10% off all cuts. There is also plenty of beef and pork available for your barbecue or your smoker for these beautiful summer days were having. Check out the recipe section for a few new recipes and twist on some of your old favourites like pickled eggs pickled beets and a classic southern coleslaw but only has five ingredients.
Ordering deadline is Wednesday at midnight please remember to place your order before this time as it makes it easier to harvest and keep your produce fresh. Pickup times are Thursdays and Fridays from 3 p.m. to 6 p.m. please remember to bring back your egg cartons, as well the bags your produce comes in can be reused or recycled has number 4 plastic.
We truly appreciate your loyalty to the farm into the environment by continuing to shop local. We look forward to seeing you this weekend and we hope you have an amazing week.
A bee note: the new Hive here at the farm is doing great, with The Beekeeper having to add a few new frames each week to make more room. Please remember to refrain from spraying any chemicals on your lawn or garden to keep our pollinators alive and thriving. Thank you from the bees :)
Nick & Angela