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| STORE OPEN 4 DAYS YEAR ROUND!
FALL HOURS: | THURSDAY & FRIDAY:
11 to 7 pm
TUESDAYS: 11 to 6pm SATURDAYS:
11 - 4pm
NEW FALL HOURS: Beginning November 1st - we'll end at 6pm for all days, except Saturdays (4pm)
Outer Aisle FOODS & GOODS |
 NEW 2011/2012 BOX DELIVERIES | |
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Want to receive baskets of vegetables and fruits this summer. Weekly or bi-weekly deliveries to Tuolumne, Calaveras and Alpine Counties.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
Welcome to the mid October newsletter of 2011
New Extended Hours on Tuesdays 11- 6pm. We'll be streamlining our closing hours in early November to 6pm getting ready for the darker days coming up.
We always look forward to seeing you and grateful when you show up!
Another great hands-on event in collaboration with the Foothill Collaborative for Sustainability...
SAVE OUR SEEDS Saturday October 22, 2011 9 - 3 pm 10565 North Airport R oad, Columbia
We welcome and encourage you to help us harvest and process vegetable seeds of all kinds. Our ambition has got the best of us this time and now we are scrambling to harvest a seed garden we planted in late Spring. This Satur day promises to b  e a fun educational day. We'll supply a hearty bean burrito lunch if you come out and help us harvest tomatoes, eggplant, popcorn, watermelon a nd beans! Not only will you learn where seeds come from and how to harvest and process, we'll also be turning the by-product of tomato seed gathering into a tasty tomato sauce to share! , hat, gloves, sunscreen, snack and water.
ANNOUNCING: Fall/Winter Sign-ups (weekly or bi-weekly): We are beginning fall/winter sign-ups for weekly or bi-weekly veggie/fruit boxes to all Tuolumne, Alpine and Calaveras locations. Sign-up anytime with deliveries beginning October 6th. Please know that you can sign up whenever you want and put yourself on vacation.
We just added Valley Springs and San Andreas on a bi-weekly basis to our route.
Click here to view and/or sign up anytime SIGN UP FOR 2011/2012 SEASON
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Vegetable & Fruit Highlights VEGETABLE HIGHLIGHTS:
It's almost as if autumn col ors appeared overnight.
We are excited to usher in the fall season with the first broccoli from our garden accompanied by colorful bells. The tomatoes are taking a nose dive - we'll have some but be quick if you haven't had your full yet!
A wonderful selection of foods to warm your homes: Sweet Potatoes, Butternut Squash, Delicata, Kabucha, Acorn and Spaghetti Squash and four different kinds Potatoes grown at our farm.
We've begun the trek to the coast - in many ways it's almost like a pilgrimage. The smell of the ocean and the chance to say hi to a good friend. This week we'll be exchanging our own gorgeous red jalapeno's for sauerkraut. Farmhouse Culture's products were recently written up in Martha Stewart's Living magazine is being toted the "new generation" of sauerkraut! They make a wonderful Jalapeno kraut and this time using our jalapeno's. We'll let you know when that batch is done and availab le here at the store and webstore.
We are back into picking up mushrooms from Far West Fungi
on a regular basis- shittake, oyster, king trumpet and wild golden chanterelles this week.
Golden Chanterelles seem to be worth their weight in gold. They are golden looking, golden tasting, and going at a good price right now. The chanterelle's aroma is variously described as apricot- or peachlike. It is unmistakably different and very delicious.
More great tasting artichokes, leeks, green beans, carrots and beets! FRUIT HIGHLIGHTS: Grapes: Some new varieties this week - an amazingly large green Muscat variety called Italia, as well as Thompsons, Crimsons and California Concord. A late fall season Pluot and the last of the Late Santa Rosa plums. The Pink Lady apple harvest at Smit Orchards has begun. These are our very favorites and a variety that lasts well into the new year. We're picking up a quantity of those as well as Fuji's and Grannys. We'll have a gap with Asian Pears before we make the trip up to Sonoma County to pick up the next varieties in a couple of weeks coinciding with the first Fuju persimmons of the year - we can hardly wait! |
RECIPES CARROT AND CORIANDER SOUP (serves 4 to 6) INGREDIENTS 1 bunch carrots
1 TBS oil (sunflower or olive) 3 TBS butter 1 onion, chopped 1 celery stalk, sliced, plus-3 leafy celery tops (sub celery for fennel) 2 small potatoes, chopped 4 cups vegetable stock 2-3 Tsp ground coriander 1TBS chopped fresh cilantro cup milk salt and pepper to taste 2-3 tsp group coriander
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.
HOW TO PREPARE CHANTERELLES:
Cut them into hunks of a generous size, so that the maximum amount of flavor can be appreciated. Chanterelles are meaty and chewy. One of the best ways to cook them is to slice and sauté them in butter. Cream or half and half and chicken broth are good additions. Chanterelles bake well and retain their flavor after long cooking. Eggs, chicken, pork, and veal harmonize beautifully with them. After trying many recipes, we still prefer to cook chanterelles by baking them for 20 minutes in chicken broth with coarsely chopped onions. Serve this over rice or pasta. Potatoes will overpower the chanterelle flavor, as will many other vegetables.
Artichokes and ChanterellesServes 4 as a side dish |
A recipe that brings together two West Coast favorites, artichokes and chanterelles. Trimmed small whole artichokes may also be used.
- 1 pound fresh or thawed frozen artichoke hearts
- 1/2 pound chanterelles, sliced thin
- 3 tablespoons butter
- 2 tablespoons flour
- 1-1/2 cups milk
- 1/2 cup half and half
- Salt
- 1/4 cup freshly grated Monterey jack or Emmenthaler cheese
- Few drops of lemon juice
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Cook the artichokes in boiling salted water to cover until tender.
Arrange the artichoke hearts in a buttered baking dish. Place the chanterelles on top. Melt the butter in a saucepan, stir in the flour, and add the milk and half and half. Whisk until the mixture starts to thicken. Reduce the heat and add the salt to taste.
Spoon the sauce over the artichokes and chanterelles, sprinkle with the cheese, and bake in a preheated 350º oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.
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WHAT'S GOING ON IN THE GARDEN
It's time to plant cover crops! Cover cropping is an age old technique that many small sustainably minded growers practice. It is a crop entirely planted for the soil and the microbes that inhabit that environment and work so hard to provide all the nutrients that are then assimilated by plants.
The soil builder cover crop that we use and make available for purchase is a combination of winter peas, vetch, rye and bell beans which provide a free source of nitrogen as well as protect the soil from winter erosion and in the spring provide a nursery for all kinds of beneficial insects.
Plant a cover crop before the next winter storms hit by broadcasting over composted ground and lightly raked into the surface. Cover crop seeds $2.00 per lb and 1 lb will cover 100 square feet. Fava bean seeds and clovers are also available.
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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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