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Photo by Lana Shartle
Thank you Lana, we love the photos you took of us in the garden!
| 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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Up for the holidays and can't make it to the store: Sign up for as few or as many deliveries as you want. With our new system it is easy to just "order" a bag and put yourself on vacation until you're up again!
Want to receive baskets of vegetables and fruits this winter. 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
Thanksgiving newsletter of 2011
Thanksgiving Schedule:
Tuesday, Wednesday, Thursday (closed) and Friday 11 - 6pm and Saturday 11 - 4pm
HAPPY THANKSGIVING FROM OUTER AISLE!
5 LB SPECIALS on Potatoes and Sweet Potatoes @ $1.50/lb and Winter Squashes $1/lb.
OUR FLEXIBLE SYSTEM MAKES IT EASY TO GET A BOX AS OFTEN AS YOU WANT: Are you up for the holidays and can't make it to the store? Sign up for as few or as many deliveries as you want. With our new system it is easy to just "order" a bag and put yourself on vacation until you're up again!
Winter Sign-ups (weekly or bi-weekly): Weekly or bi-weekly veggie/fruit boxes to all Tuolumne, Alpine and Calaveras locations. 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.
Click here to view and/or sign up anytime SIGN UP FOR 2011/2012 SEASON
From last week's newsletter, in case you didn't get a chance to read....
Thanksgiving is a time of giving and we are grateful to have the first time opportunity to support in a big way Clan Dyken's Big Mountain Food & Supply Run. We just donated 500 lbs of potatoes to feed 100 families and made the Blue Mountain Coalition partner in the project very happy!
For 13 years the Dykens' have bee n taking a bus load of musicians, raising money by playing at venues throughout the western US en route to the Hopi Reservation in Arizona. Through donations like ours and money generated from their tour they garner and purchase food and supplies to give to over 100 ancestral families known as the Dinah people who are struggling to keep hold of their land. (Photo courtesy of "Revive the Beauty Way Tour" on facebook) On the subject of potatoes and giving: we just purchased 500 lbs of potatoes from Dambacher Family Farms' Potato Patch. The story goes that back in 2009 we ambitiously took on a new piece of ground and whenever we do this we always like to grow potatoes to help prepare and get ready new soil for future plantings. We planted well over 1/2 acre, irrigated and hilled three times. Come time to harvest early October a typhoon sweeping the Pacific from Japan caused a weather disturbance on the west coast that predicted 4 inches of rain. Within hours of hearing the forecast we sent out an alert email asking for helpers to harvest the 1/2 acre field. Save Our Spuds 2009 attracted 40 people and in 6 hours we h ad all the potatoes out of the ground, sorted, graded, boxed and stored in a save dry spot. An awesome way to do a Herculean task in a human way. This was the beginnings of something that we now call the Potato Patch Project. The following year we had an opportunity to start new ground in Columbia and combine it with a formal approach to learning rather than the survival crash course of the previous year. Six dedicated volunteers with an eagerness to learn how to grow such an important calorie crop provided the labor, Eric taught and FoCuS created an event that brought people together to partake in the harvest, learn a skill and build community.
This year the potato torch was passed on to the Dambacher family. They partnered with a home schooling group and created the Dirty Kids Club. This year's Potato Harvest day attracted 80 folks and harvested over 4000 lbs. In support of their endeavors we purchased 500 lbs to resell at our store.
Come enjoy the harvest this year at Outer Aisle!!
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Vegetable & Fruit Highlights The Harvest! VEGETABLES: This week's highlight: Brussels Sprouts (see recipe below), Artichokes and Leek s from Rodoni Farms. From Coke Farms: Spinach, Braising Greens, Rainbow Chard, Parsnips, Rutabaga, Red, striped and gold Beets, Napa Cabbage, sweet potatoes, potatoes and winter squash! From our Garden: We'll have the first cauliflower of the season, tender baby lettuce heads, more of those terrific carrots, bok choy, red and green cabbages, arugula, mizuna, kale, collards, turnips, cilantro and rainbow radishes. We'll have beautiful bunches of herbs: sage, rosemary, thyme and oregano for your holiday needs.
FRUITS: Fresh & Dried: Meyer lemons (the first of the year), Fuyu and Hachiya Persimmons, Pomegranites, Quince, Apples, Crimson Grapes, Pluots, Plums and Pears. We just got a delivery of the most beautiful Fuyu persimmons, harvested from an orchard that was originally planted by a Korean family.
Our trip to the Ferry Plaza was incredible! We hurried from stall to stall, meet some new farmers that we'll be doing business with in the future: Frog Hollow Farms in Brentwood has the most amazing asian pears and European pears. We'll be getting a load from them after the holiday. We hooked up with the date guy, Robert from Flying Disc Ranch and got our and your favorite dates: the Bahri. We introduced ourselves to Massa Organics, growers of short grain brown rice and bought a couple of cases of rice to try. Plenty of great things to look forward to in the months to come!
NUTS & SEEDS: Check out our great selection of local almonds, walnuts and raw pistachios for your holiday treats!
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RECIPES
PERSIMMON LOAF RECIPE - half the recipe for two persimmons
3/12 cups flour
1/12 tsp salt  2 tsp baking soda 1 tsp ground nutmeg 2 cups sugar 1 cup melted unsalted butter and cooled to room temperature 4 large eggs, at room temperature, lightly beaten 2/3 cup cognac, bourbon or whisky 2 cups persimmon puree (from 4-6 squishy soft Hachiya persimmons) 2 cups walnuts or pecans, toasted and chopped 2 cups raisins or dried cranberries 1. Butter 2 loaf pans. Line the bottoms with a piece of parchment or dust with flour and tap out excess 2. Preheat oven to 350 degrees. 3. Sift the first 5 dry ingredients in a large mixing bowl. 4. Make a well in the center. Then stir in butter, eggs, liquor, persimmon puree, and then the nuts and dried fruit. 5. Bake 1 hour or until toothpick inserted into center comes out clean.
Brussels Sprouts: don't mistakenly overcook these delectable treats! 7-10 minutes is all they require when steaming. A relative of cabbage they are an excellent source of Vitamin C and contain healthy quantities of fiber, iron, phosphorus, potassium and Vit A. You can steam them whole, slice them paper thin and sauté them with other veggies or use raw in salads. Break open a recipe book and explore!
Pan-Browned Brussels Sprouts
Serves 2 to 3
1 ˝ TBS unsalted butter
1 TBS olive oil
2 lg garlic cloves, thinly sliced
˝ pound Brussels Sprouts, trimmed and halved lengthwise
2 TBS pine nuts
salt and pepper
Melt 1 TBS butter with oil in a 10" heavy skillet over moderate heat. Add garlic and cook, stirring, until pale golden, about 3 mins. Transfer to small bowl. Reduce heat to low, arrange sprouts cut sides down in skillet in one layer, and sprinkle with pine nuts and salt to taste. Cook, uncovered, without turning, until sprouts are crisp-tender and undersides are golden brown, 10-15 mins. With tongs, transfer sprouts, browned sides up, to a plate, leaving pine nuts in pan.
Add remaining ˝ TBS butter to skillet and cook nuts over moderate heat, stirring, until evenly pale golden, about 1 minute. Stir in garlic, then spoon mixture over sprouts and season with pepper.
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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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