Outer Aisle Foods
In This Issue
Highlights of the Week
Educational Opportunities
Gift Ideas
Recipes of the Week
Quick Links

STORE NOW OPEN YEAR ROUND!
CLOSED for remodeling between Xmas and New Year:  Saturday 25th; Thursday 30th;  Saturday 1st.
WINTER HOURS: THURSDAY - 11 to  5:30pm

SATURDAYS - 10 am - 4pm




Outer Aisle FOODS & GOODS
1192 Highway 4
Douglas Flat, CA
outeraislefoods.com
Christine & Eric Taylor
209.728.9112
 2010/2011 CSA SIGN-UPS

Want to receive baskets of vegetables and fruits fall, winter and spring?

Benefits of Becoming a Member:
  • Enjoy local and seasonal fruits and veggies all year round
  • Fresh, high quality, home-grown flavor
  • Bi-weekly fall, winter and spring deliveries to convenient drop off locations near you
  • Your choice of the size bag for your needs: mini, basic and full sizes. Add on fruit, roots, and greens
  • Access our on-line web store for many more essential items
  • Cancel when you are out of town
  • Supplement your own garden, you grow greens: we have roots and fruits!
  • Lower your carbon footprint. Save gas, we deliver to you
  • Support local growers, producers and makers.
News From Outer Aisle
Mid December Newsletter, 2010
Highlights of the Week!

For those following our progress in going solar, we are happy and stoked to report that we surmounted our goal of $9K. Our thanks goes out to all those folks who chipped in and made this alternative financing option a reality. Gold Electric, despite the weather, may still be installing this week.

This week, on the heels of the upcoming storm, we are stocking up on produce goodies from our coastal farmer friends, Rodoni and Mariquita Farms as well as Terra Firma.  You can expect a gorgeous display of seasonal fresh produce from these diverse growers: more of those delicious artichokes (those nice big ones you tried a couple weeks ago), leeks and lots of Brussels sprouts. Braeburn, pink lady and fuji apples, limes, Meyer lemons, avocados, beets of all colors in addition to shiitake and oyster mushrooms. We'll have broccoli, carrots, satsuma mandarins, fennel, cilantro and other stuff.

We are well stocked with sweet potatoes, winter squashes of all types and of course our new release Yellow Finn Potatoes. No Christmas dinner should be without these excellent mashers!

New Winter Hours:  Thursday 11 am to 5:30 pm and Saturdays 10am to 4pm.
Please Note: Closed for remodeling Xmas Day to New Year's Day including (12/25; 12/30 (Thursday) and 1/1/11) Reopen on Thursday 6th January, 2011

New Release: Yellow Finn Potatoes 10/10/10
We are pleased to announce the availability of the most gorgeous Yellow Finn and Carola potatoes we have ever grown! These varietals, in our opinion, are the kings and queens of the potato world; premium storage varieties that keep all winter long with excellent flavor, versatile uses and packed with nutritional goodness.
   
They are the outcome of a rare educational and community building event that brought over 80 volunteers together in early October to harvest a 1/2 acre of new ground planted entirely to potatoes, and worked entirely with a core group of a dozen volunteers eager to learn. We used the groundbreaking benefits that growing potatoes provide while offering an educational experience, that in turn provided the physical labor, and resulted in a "harvest" party open to the public where people of all ages gathered to take part. The end result, 8,000 pounds of potatoes guaranteed to feed many members of our community well into the spring.
   
Your purchase of potatoes, whether by the 35lb case or in 1,000 lb quantities will ensure that ample funding be channeled into the 2011 FoCuS Seed Farm Project planned for the same 1/2 acre in Columbia. This Seed Farm will grow out varieties acclimatized to our region and eventually provide a seed bank for gardeners and farmers in our region.

Availability (all winter long):
Mixed varieties per 35 lb boxes for $45. Ask for bulk price rates.
Available in small, medium and large sizes
Carola: smooth skinned and yellow fleshed, with a naturally creamy texture.
Yellow Finn: finely crackled, thin skinned, yellow flesh with flakey texture.
Versatile uses: baked, roasted, soups and chowders, makes a great hash brown.




Educational Opportunities:

With the new year in sight, the Foothill Collaborative for Sustainability, brings you two educational opportunities that are worthy of your attention.

Give yourself, a friend, partner the gift of knowledge!

Fungi Identification Workshop
Read More & Sign Up

Friday , January 7 , 2011 7-9pm &
Saturday, January 8, 9:00 AM-5:00 PM

Join Daniel Nicholson, a talented wild-crafter and educator, in an exploration of the Sierra Foothills' fungi. We will visit a local site for the investigation of the fall seasonal abundance.
Daniel has been teaching and facilitating similar classes for fourteen years. He has also consulted for both Sierra field guides on mushrooms.
Cost: Friday 7-9 Slideshow $7 Saturday 9-5 $25 Come for one or both days.
Meet both days at Tuolumne Co. Ambulance & Fire 18440 Striker Ct. Sonora, CA The large gray and white building visible from Tuolumne Rd. just before you get to Standard Ball Park on the left as you're driving toward Tuolumne City.

Join David Crow, co-founder of Florecopia and the newly formed Grassroots Healthcare Network: A Calaveras/Tuolumne group establishing local medicinal plant cultivation for grassroots healthcare

We had the pleasure of hearing David Crow at a workshop he conducted in the fall and as opportunity would have it he is again making himself available for a hands-on study of medicinal plants and their uses.  An occasion you will not want to miss!

Saturday & Sunday, January 15 th & 16th
9:30 AM - 4:30 PM
$25.00 each day
Calaveras County location TBA.

Don't miss this opportunity - David travels and teaches widely and is here, now!

SIGN UP: Johanna Atman  (209) 728-3569  atman@goldrush.com  
Gift Ideas:

Participate in the national Buy Local Campaign running during the gift giving time of year! We have a few suggestions:

Marygold, Murphys has a wonderful selection of hand sewn fabric creations: grocery carry bags; soaps; cloth coffee filters; netted produce bags.

Organic facial and body creams and rescue remedy cremes from Suncloud, Murphys.


Satsuma mandarins, dried fruits, nuts, honey, chocolate bars for those stocking stuffers.

Gift certificates for Outer Aisle purchases available in any $ amount.



Recipes of the Week

Cheddar-Broccoli Mashed Potatoes
(Enthusiastically recommended by a customer!)
1 tablespoon butter
3 tablespoons olive oil
1 yellow onion, chopped fine
2 cloves garlic, minced
1 small head broccoli, bottoms of stems discarded, remaining stems peeled, chopped into 1/2-inch pieces (approximately 4 cups)
2 cups peeled and diced potatoes
1/2 teaspoon cumin
1/8 teaspoon cayenne
2 teaspoons Dijon mustard
1 teaspoon kosher salt + salt to taste
3 tablespoons flour
4 cups chicken broth
1 1/2 cups shredded cheddar cheese
1/4 cup cream
Pepper to taste
Instructions:
Melt butter with oil in a heavy, medium-size pot over medium heat. Add onion, garlic, broccoli and 1 cup of the potatoes. Cook, stirring occasionally, until onions are softened, about 8-10 minutes. Add cumin, cayenne, mustard, salt and flour, stirring until incorporated, about 1 minute. Add broth and remaining potatoes. Bring to a boil, reduce heat slightly, and simmer hard until broccoli and potatoes are fork-tender, about 8-10 minutes.
Remove half of the soup and puree with an immersion blender or regular blender. Return to pot with remaining soup. Add cheese and cream. Stir over low heat until just melted and combined. Season with salt and pepper.

Yields: Serves 6


Carrot & Coriander Soup
1 # carrots  
1 TBS oil (sunflower)
3 TBS butter
1 onion, chopped
1 celery stalk, sliced, plus-3 leafy celery tops
2 small potatoes, chopped
4 cups vegetable stock
2-3 tsp group coriander
1 TBS chopped fresh cilantro
1 cup milk
salt and freshly group black pepper

Trim carrots and cut into chunks.  Heat oil and 2 TBS butter in a large heavy-bottomed saucepan and fry the onion over low heat for 3-4 minutes, until softened but not browned. Cut the celery stalk into slices. Add the celery and potato to the onion in the pan, cook for a few minutes and then add carrots. Fry over low heat for 4 minutes, stirring often, and then cover. Reduce heat even further and sweat for 10 minutes. Stir to prevent sticking. Add the stock, bring to boil and then partly cover & simmer for 10 minutes, until carrots and potato are tender. Remove 8 tiny celery leaves for garnish and finely chop the remaining celery tops (about 1 TBS).  Melt the remaining butter in a small saucepan and fry the ground coriander for about 1 min, stirring. Process the soup in a food processor and pour into a clean saucepan.  Stir in the milk, coriander mixture and seasoning.  Serve garnished with reserved celery leaves & cilantro. Add a little lemon juice just before serving.



Outer Aisle FOODS & GOODS "Essentials for the 21st Century". Our mission is to facilitate a speedy transition to a sustainable economy by offering the essential tools, ingredients and knowledge to prepare us for the 21st century. 

Behind the scenes of Outer Aisle is Taylor Mountain Gardens. Located just around the corner on Main Street in Douglas Flat, our nearly two acre "beyond organic" farm produces a large variety of seasonal vegetables including these seasonal highlights: summer heirloom tomatoes, fall cauliflower, winter carrots and spring potatoes to name just a few! 

OuterAisle FOODS operates a year round CSA (Community Supported Agriculture) program. We distribute the highest quality, local, seasonal and regional produce and products to members all over Calaveras and Tuolumne Counties. We only purchase product from farms and producers who are committed to ecologically sustainable practices and go beyond the National "Organic" standards.