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WINTER HOURS: THURSDAY - 11 to 5:30pm
SATURDAYS - 10 am - 4pm
Outer Aisle FOODS & GOODS |
 2010/2011 CSA SIGN-UPS |
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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.
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News From Outer Aisle
New Year's Newsletter, 2011 |
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Highlights of the Week!
Our remodel is almost complete and none too soon for opening day Thursday. What was budgeted as a three day project turned into a seven dayer! But isn't that the way of carpentry?
Happy New Year to you all...thank you for making a great community to be part of and serve!
It's been a couple of weeks since the last newsletter and while much of the produce highlights remain the same, we are excited to offer two totally new items to the menu: eggs and kiwifruit. We'll have cheddar cauliflower, a green romanesco cauliflower, golden, striped and red beets, plenty of artichokes, Brussels Sprouts, fennel (see recipe below), more of those great mandarins, Pink Lady apples, limes and lemons and quite a lot more. The name "kiwifruit" orginated in New Zealand, named after the brown flightless bird the kiwi. Previous to this it has had many other names and originally from China and introduced to New Zealand in the early 1900's. It wasn't until 40 years later that it was introduced commercially. These wonderful green kiwi's, that are a good source of Dietary Fiber, Vitamin E (A  lpha Tocopherol), Potassium and Copper, and a very good source of Vitamin C and Vitamin K and according to Wikapedia the skin is a good source of flavonoid antioxidants. The kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. These are grown locally by farmer Jim Brenner of Brenner Ranches in Lincoln, north eastern Sacramento. We often get doubles, our favorite!
Coming soon, we'll have grassfed beef from the Orvis Ranch in Copperopolis. They are the quintessential cattle family, grazing their Hereford breeds from Copper to Bear Valley, for well over 100 years. If you are interested in purchasing freezer shares please let us know (25 lb increments mixed cuts).
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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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Producer's Profile: Shady Oak Organic Eggs
Here's a great pick of her gals! Lynne Hunt from Shady Oak Organic Eggs in Turlock found us through a farmer friend. As you know, we have been desperately searching for an egg supplier for several months and it looks like we may have found one. Her 400 chickens roam free on pasture and therefore produce the beautiful orange yolk that is far superior to commercially produced eggs. Printed on the back of her business card is the following information:
"Why is pasture raised so important? There are several studies, one was done by the American Pasture Poultry Producers Association. A brief overview of what they found: Pasture raised chicken eggs have 285% more Omega 3, 34% less cholesterol, 14% less total carbohydrates, 73% more vitamin A, 11% less calories from fat, 13% less saturated fat. We have been taught that corn fed beef and chickens are actually a benefit, but the problem is their bodies are designed to eat grass, insects and grain, recent studies are showing that this consumption of corn fed animal products is the specific reason that cholesterol has been on the rise in this country. There are a lot of dairy products in our diet, milk, cheese, butter, etc and a lot of beef and chicken consumed in this country. Most of which is fed corn that drives up Omega 6 which makes bad cholesterol in your blood. Several studies, including one at Penn State, showed that high levels of Omega 6 fatty acids may increase your risk for cancer, obesity and heart disease."
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Recipes of the week:
Winter Squash, Fennel and Green Apple Soup
by Kathryn Lukas of Farmhouse Culture
This is an elegant way to start your winter meal. Light and palate cleansing, it helps make way for what lies ahead. Servings: 6
1 teaspoon toasted ground fennel seed
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped (1 cup)
˝ med. fennel bulb with frilly greens too, finely chopped (1 cup)
2 Granny Smith apple, one peeled and cubed, one for garnish
2 garlic cloves, minced
1 pound winter squash, preferably kabocha or delicata, peeled, seeded and cubed (3 cups)
4 cups vegetable or chicken stock
1 teaspoon sea salt
pinch cayenne
Warm the olive oil over medium heat. Add the onions and fennel and sauté until softened, about 5-7 minutes. Add the cubed apple, garlic and ground fennel seed and sauté another 5 minutes.
Add the squash cubes and stock. Turn up the heat and cover. When the liquid reaches a boil, add the salt, lower the heat to a simmer and partially cover. Cook 10-15 minutes or until squash is tender.
Puree the soup in batches, making sure not to fill the blender more than halfway. Return the soup to the pot and add more salt to taste, black pepper and cayenne.
Make apple matchsticks for garnish: Cut an unpeeled apple into thin slabs on both sides of the core. Pile the slabs and cut crosswise into thin matchsticks. The little pieces of skin left at the tip resemble the tips of matches. You can make the matchsticks ahead and toss with a little lemon juice to prevent browning.
Serve garnished with apple matchsticks.
HONEY-TURNIP SAUTE... Simple and easy to prepare and our favorite.
Peel turnips and finely slice in half rounds.
2 TSP olive oil or butter
2 garlic cloves, peeled and sliced
Pepper & salt
1-2 TSP honey
Sauté turnips and garlic with oil/butter until tender. Add a little water to braise, and then add the honey and salt and pepper to taste.
A word about turnip greens:
Don't be put off by the turnip greens, I know some of you request these. They can be steamed, or combined with other greens in soups or in sautés. Be brave...some people say we don't have enough of these bitter greens in our diet. If you must, composting is the second best choice!
Baked Potatoes with Rosemary: A sprig of rosemary is included in your bag...De-stem and combine with potato wedges, olive oil and a sprinkle of salt. Bake at 350 for 45 minutes until browned. Toss with Italian parsley leaves before serving.
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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.
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.
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