Highlights of the Week!
Solar is hooked to the grid! Thank you Gol  d Electric/Solar Universe for such prompt and fast service. Don't forget to look next time you pass. The only regret is they are the same color as the roof! We are open Thursday only this week and closed through the holidays to Thursday, January 6th (with a CSA delivery on January 6th). We hope you enjoy this time together with family and friends, stay warm and keep healthy, we'll see you in the New Year, if not this Thursday. We have several turkeys left from Thanksgiving (frozen now) going at the wholesale price per pound of $2.90. Any takers?? Come by Thursday there will be plenty of veggies for Christmas week....stop by for artichokes, mandarins, apples, broccoli, potatoes, celery, nuts and dried fruit. We are well stocked with sweet potatoes (new crop and smaller sizes), winter squashes of all types and of course our new release Yellow Finn Potatoes. No Christmas dinner should be without these excellent mashers!
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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
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 Last Minute 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.
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Two Recipes from our Kitchen
French Lentils with Ginger and Curry Spices
Lentils are amazing in that they don't require pre-soaking like other beans. They cook in less than an hour and blend well with warm spices and ginger. Try this delicious home created combination with rice for an Indian themed dinner. Cooked spinach goes really well with a dollop of sour cream on top.
3 cups of cooked French lentils (1 cup uncooked)
2 shallots, peeled and finely chopped
1 garlic, chopped finely
1 inch piece of ginger grated
1/2 cup of raisins or cranberries
2 - 3 TSP curry powder (fresh kind like you get at The Spice Tin)
Lime juice
Chopped pistachios for topping
Saute the shallots in coconut oil or olive oil until softened, add the ginger and garlic and the curry spices. Add the cooked lentils and 1/2 cup of dried fruit. Cook until the flavors of the curry permeate the lentils. Squeeze fresh lime juice right at the end and top with pistachios. Serve with rice, cooked spinach and a dollop of sour cream.
Arborio Rice with Coconut Milk
1 1/2 cup of rice
2 TSP coconut or olive oil
1 can of Coconut milk
1 cup of chicken stock
In a saucepan, heat the oil over medium heat and add the rice. Stir to coat the rice granules with oil and continue cooking until golden brown. Pour in a shaken up can of coconut milk and 1 cup of chicken stock. Heat to boiling point and then lower temperature to very low and cook until done.
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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. 