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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 5 DAYS YEAR ROUND!
FALL/WINTER HOURS: | TUESDAY, WEDNESDAY, 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 mid November newsletter of 2011
Fall/Winter Hours:
Tuesday, Wednesday, Thursday and Friday 11 - 6pm and Saturday 11 - 4pm
You read that right! By popular demand we are adding Wednesdays to our open schedule, starting next week. Even though you may think that we are an industrious couple and wonder how we manage to make all of this happen, we confess we are not alone and very grateful. The Outer Aisle family has been growing over the past 6 months and we would like to introduce you to our lovely crew!
The Outer Aisle Family.... 
From left to right: Joani, Laurel and Kalina, Eric, Shira, Jacquie, Max, Heather, Tobais and Christine
We don't like to brag too much, but this time we will. The store just gets better and better! Thanks to Thomas from Plane Good Wood, we just got fancy new pantry shelving - you gotta come and check it out! Of course we couldn't help but redesign the store to improve the flow. More good news...we just picked up an account with Ultimate Superfoods, a company that has one of the top coconut oil products as well as a whole line of super foods. More on that next week.
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 The Harvest! It comes as no surprise to know that the cold temps these past nights put an end to tomatoes. Depending on your perspective it's hard to know whether that's a good thing or bad. On the one hand we are tired and grateful to see the end and on the other hand sad to see summer's sweetness go. As if some consolation for the a brupt ending: every night it freezes the carrots and kale get sweeter! The harvest is in and it's time to gather in the goodness. We live in an incredibly rich regional zone of food diversity and within a 100 mile radius all of our food needs can be handsomely met thanks to the hard work of many farmers and producers.
We made our first visit to Terra Firma to pick up this year's crop of pistachios and walnuts. The pistachios are raw and shelled. Nutritionally they have a positive effect on balancing cholesterol levels, heart healthy, low in fat, high in fiber, good source of B6 and other B vitamins and a host of other benefits. These are particularly desirable cos they come already shelled, raw with no salt. Ram Das Orchards who brought us those delicious Valencia oranges all summer long is now harvesting Hachiya persimmons. These  are the pointy ones, eaten when very soft and jelly-like. From Gabriel Farms in Sonoma County we welcome the last of the Asian pears of the season as well as the Fuyu persimmon: eaten when crisp like an apple (see recipe below). We got colorful cauliflower in this week, g rafitti purple, golden cheddar and chartreuse green Romanesco. Plenty of Brussels, head lettuce, carrots, baby spinach (on special), green beans, baby bok choy, fennel, scallions, napa cabbage (see recipe below), Daikon radish, kohlrabi and much more....... Mutsu, Pippin, Gala Apples as well as Pink Lady, Granny and Fuji.  Thanksgiving SPECIAL on Yellow Finn potatoes 20 lbs for $22 are perhaps the very best. They are versatile, great baked, mashe
d, potato salad. They store well in a cool dark place for many months. Served with butte
r or sour cream they are a complete protein!
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RECIPES
Roasted Carrots
2 lbs carrots 1 1/2 TBS olive oil salt to taste 4 - 5 TBS vegetable/chicken broth 1 TBS fresh lemon juice Scrape and trim the carrots. Cut into carrot sticks no more than 1/2 inch thick at their thickest point. Put the carrots in a bowl and drizzle the olive oil over them. Toss them around until the oil is evenly distributed over all the carrots. Spread them on a shallow baking pan and sprinkle them lightly with salt. Mix together the broth and lemon juice and sprinkle it over the carrots. Roast the carrots in a 400 degree oven for 45 minutes to 1 hour, turning them and moving them around every 20 minutes or so. After a while, the broth will cook away, and carrots will begin to color. If they are turning too dark before they are tender you can add a tiny bit more broth. ROASTED GREEN BEANS WITH GARLIC 3 lbs young green beans 2 TBS olive oil 1 head garlic 3/4 tsp salt, more to taste Wash and trim the green beans. Separate and peel the cloves of garlic. Combine the beans, garlic cloves, olive oil and salt in a large bowl, and mix until all the beans are lightly coated with oil. Spread the beans and garlic on two large baking sheets and roast them in a 400 degree oven for about 35 - 45 minutes. Roasting time will vary with the size of the beans. They are done when they have a somewhat blistered look and are beginning to brown in spots. Try one - if you like it, it's done. Serve hot or at room temperature, as a finger food or with a meal. CHINESE (NAPA) CABBAGE with Lemon and Ginger (from Fields of Greens, Annie Somerville) 1 small head of Chinese cabbage, 1 pound, about 4 cups sliced 1 jalapeno chili, seeded and thinly sliced 1 scallion, white and green parts, thinly sliced on a diagonal 1 TBS coarsely chopped cilantro 2 TBS fresh lemon juice 1/2 TBS rice wine vinegar 1 tsp grated fresh ginger 2 TBS light olive oil or peanut oil 1/4 tsp salt
Trim the base of the cabbage, cut it in half lengthwise, and remove the core. Cut the cabbage crosswise into 1/2 inch thick sliced. Toss with the chili, scallion and cilantro. Whisk together the remaining ingredients. Toss the cabbage with the dressing, season with salt to taste, and serve.
POTATO, LEEK and CELERY ROOT SOUP
A hearty winter soup with a smooth background of potatoes and celery root cooked in a lightly colored stock with sauteed leeks for added richness. Passed through a food mill to smooth the texture or for a more rustic soup allow the potatoes and celery root to fall apart and use a potato masher instead. The cream is important as it pulls the starch of the potatoes and celery root together.
Vegetable or chicken stock, 6 cups
1 medium-size celery root bulb, about 1 pound
2 pounds potatoes - Yellow Finn, peeled and thinly sliced, about 7 cups
Salt and white pepper
1 bay leaf
4 garlic cloves, finely chopped
1 TBS olive oil
1 TBS unsalted butter
2 medium-size leeks, cut in half lengthwise, thinly sliced, and washed about 3 cups
1/4 cup dry white wine
2 TBS cream
Peel, quarter and thinly slice the celery root. Place the potatoes and celery root in a soup pot with 1 quart stock, 1 tsp salt, a few pinches of white pepper, bay leaf and the garlic. Bring to a boil, then reduce the heat, cover the pot and simmer for 30 minutes, until the potatoes and celery root are very soft. Remove the bay leaf, then pass through a food mill or quickly mash with a potato masher. Return the potatoes and celery root to the pot, cover and cook over low heat.
While the potatoes and celery root are cooking, heat the olive oil and butter in a saute pan and add the leeks, 1/2 tsp salt, and a few pinches of pepper. Saute over medium heat until the leeks begin to soften, about 3 to 4 minutes, then cover the pan
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WHAT'S GOING ON IN THE GARDEN
Wrapping up loose ends now - there's always something to do in the garden, the garlic still needs to be planted, as the onions and it's not too late to plant cover crops - but getting close!
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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