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IT'S TIME TO RESERVE YOUR DIESTEL TURKEY FOR THANKSGIVING! Thanksgiving is around the corner!
Heirloom Turkeys
$3.70/lb SIZES: 10-14 lb or 18-24 lb Organic Heidi Hens $3.20/lb SIZES: 10-12 lb; 22-24 lb; 24-26 lb
Reserve by: email: outeraislefoods@gmail.com Phone: 209/728-9112 or in person at the store. |
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| STORE OPEN 4 DAYS YEAR ROUND!
FALL/WINTER HOURS: | TUESDAY, THURSDAY & FRIDAY:
11 to 6 pm
SATURDAYS:
11 - 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 early November newsletter of 2011
Fall/Winter Hours:
Tuesday, Thurs day and Friday 11 - 6pm and Saturday 11 - 4pm
OPEN ON WEDNESDAY, November 23rd for your last minute Thanksgiving purchases!!
Outer Aisle "family" enjoys providing top quality service to you!
THANKSGIVING is around the corner and we have all the fixings to make that special meal a feast!
We encourage you to buy your Diestel turkeys from us. Please call, email or come into the store to reserve your turkey.
20 lb Burlap bags of Yellow Finn potatoes are on sale now for $22.
Many varieties of winter squash to choose from. Sweet potatoes and other roots available all month long.
Locally harvested chesnuts available!!
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. You can even browse the selection without committing by clicking on a drop off spot you'll get to the next screen where all the different sizes are described. 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 SEASONAL FRUITS abound again this week from pears and avocados to lemons and pomegranites. From our neighbors in Clements, Smit Orchards, we have our favorite seasonal apple staples: Pink Lady, Granny Smith and Fuji.
SEASONAL VEGETABLES abound with the first broccoli and carrot harvests from our garden, together with an abundance of greens: kales, chard, collards, bok choy, cilantro. San Marzano paste tomatoes are the highlight this week. We just discovered how wonderful these are for making a quick pasta sauce with fresh or dried oregano, sliced onion and garlic. Cherry  tomatoes continue to ripen with these warm sunny days of October, as do the bell peppers, eggplant and a few larger tomatoes.
Yellow Finn potatoes are perhaps the very best. They are versatile, great baked, mashed, potato salad. They store well in a cool dark place for many months. Served with butter or sour cream they are a complete protein!
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RECIPES
Originating in Asia Minor, cauliflower is traced back to wild cabbage, initially cultivated by ancient Romans around 600 BC. Like other members of the brassica family (broccoli, kale, turnips and cabbage) it is high in vitamin C, folate, potassium and cancer fighting antioxidant s. When you eat cauliflower (just like it's cousin broccoli) you are eating the tightly clustered florets of immature flower buds called the "curd".
To prepare, cut leaves and any tough stalks then, using a small, sharp knife cut florets from the base. The stems and leaves are completely edible and can be added to vegetable soups and braises if desired. Cauliflower should generally be cooked only until just tender, as it contains phytochemicals which release an unpleasant sulfurous smell when cooked for too long. Typically one would steam cauliflower for 10-12 minutes or until just tender. Another enjoyable way is to roast cauliflower, which concentrates the nutty sweetness. Simply lay the florets in a single layer in a roasting dish, drizzle generously with olive oil, then cook in 350 F oven for about 30 minutes, turning the cauliflower often or until soft and golden. Serve roasted cauliflower with a tasty dip or spread, or combine with arugula, cooked bacon, and some crumbled blue cheese, and dress with a little balsamic vinegar to make a delicious salad.
Popular in many cuisines, cauliflower appears in numerous guises. In Indian cooking it is often cooked with potatoes, mustard seeds, cumin, ginger, and fresh cilantro. In Sicilian cooking it is matched with pasta, pine nuts, capers, anchovies and raisins, or in Northen Italy it is often braised in a tomato, garlic and Italian parsley sauce and finished with lots of grated Parmesan cheese.
Cauliflower Pilaf (The Produce Bible, Leanne Kitchen)
2 cups basmati rice
2 TBS olive oil
1 large onion, thinly sliced
1/4 tsp cardamon seeds
1/2 tsp ground turmeric
1 cinnamon stick
1 tsp cumin seeds
1/4 tsp cayenne pepper
2 cups vegetable or chicken stock
1 large cauliflower, trimmed and cut into florets
2 large handfuls cilantro leaves, chopped
Put the rice in a sieve and rinse under cold running water. Set aside to drain. heat the oil in a saucepan that has a tightly fitting lid. Cook the onion over medium heat, stirring frequently, for 5 minutes or until soft and lightly golden. Add the spices and cook, stirring, for 1 minutes. Add the rice to the pan and stir to coat in the spices. Add the stock and cauliflower, stirring to combine. Cover with the lid and bring to a boil. Reduce the heat to very low and cook for 15 minutes, until the rice and cauliflower are tender and all the stock has been absorbed. Stir in the cilantro and serve.
Cauliflower Cheese Pie with Grated Potato Crust (The New Moosewood Cookbook)
(1 hour to prepare)
Crust:
2 cups (packed) grated raw potato
1/4 cup grated onion
1/2 tsp salt
1 egg white, lightly beaten
flour for your fingers
a little oil
Filling:
1 TBS olive oil or butter
1 cup chopped onion
2 medium cloves garlic, minced
1/2 tsp salt
black pepper, to taste
1/2 tsp basil
1/4 tsp thyme
1 medium cauliflower, in small pieces
2 eggs (or 1 whole egg plus 1 egg white)
1/4 cup milk
1 cup (packed) grated cheddar
paprika
Preheat the oven to 400 F. Oil a 9 inch pie pan
Combine grated potato and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides into a handsome edge.
Bake for 30 minutes, then brush the crust with a little olive oil and bake it 10 more minutes. Remove from oven and turn the temperature down to 375.
Heat the olive oil or butter in a large skillet. Add onion, garlic, salt, pepper and herbs, and saute over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally (about 8 to 10 minutes). Spread half the cheese onto the baked crust (ok if it's still hot). Spoon the sauteed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together, pour this over the top. Dust lightly with paprika.
Bake 35 to 40 minutes or until set. Serve hot or warm. |
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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