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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!
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
Christmas Newsletter of 2011
OPEN 5 DAYS (During Xmas too!): Tuesday - Friday 11 - 6pm Saturday 11 - 4pm
Happy Holidays - Are you thinking of novel gifts this giving time: Here's our suggestions: Marygold's beautiful soaps and other handcrafts; Chocolates of all sorts; nuts and dried fruit make great stocking stuffers; oh and Mushroom tincturces. es (see below).
CHECK IT OUT:
Mushroom Tinctures and Capsules from Fungi Perfecti:
We were privileged to hear Paul Stamets speak at a conference several years back and his presentation was so riveting and the information so intriguing that it piqued our interest in learning more about medicinal mushrooms and their properties. Here's what folks say about his latest book, "Mycellium Running": "A paradigm-changing book. Stamet's visionary insights are leading to a whole new understanding of how mushrooms, scarcely seen and rarely appreciated, regulate the earth's ecosystems".  Available in extract and capsules: Reishi, Maitake (we often have these fresh too), Cordiceps and a combination mushrooms blends. The medicinal qualities are vast and all encompassing; including lowering blood sugar, lowering blood pressure, anti-inflammatory, anti-candida, anti-oxidant; anti-viral and other great properties. www.fungiperfecti.com
OUR FLEXIBLE SYSTEM MAKES IT EASY TO GET A BOX AS OFTEN AS YOU WANT: Are you up in the hills 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
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Vegetable & Fruit Highlights The Harvest! ON SPECIAL FOR THE HOLIDAYS: Owari Satsuma mandarin  is one of the more flavorful varieties.
We'll have freshly picked satsumas available this week from Terra Firma Farms. The sweet Naval oranges are will be in next week!
Kiwifruit season is upon us! We are quite fortunate to have a great organic supplier close by: Brenner Ranch in Lincoln. They are ripening now and taste delicious. Kiw i's are harvested in the late summer rock hard a nd stored in cold storage. They ripen naturally as they are brought out to room temperature.
Cool weather on the coast didn't hamper the artichokes or the Brussels. They are gorgeous this week, freshly picked and perfect for the recipe below!
Preparing Artichokes: The heart and inner leaves of artichokes are wonderfully tender once you peel away the dark outer leaves. Trim off the tops and stem ends, peel away the outer leaves, down to the tender light green inner leaves. Cut the artichokes into quarters and trim away the choke. Cut the quarters and then slice finely and immediately place in lemon water (this prevents  discoloration). 1 lemon to 2-3 cups of water. When ready to use just drain and proceed with the recipe.
Stock up for the holidays with Yellow Finn Potatoes and Garnet sweet potatoes. We'll also have plenty of broccoli, white cauliflower, fennel, carrots, roots, spinach, kales, chard, cabbage and much much more .
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RECIPES
Winter Squash, Fennel and Green Apple Soup by Kathryn Lukas, Farmhouse Culture "kraut" owner! 
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.
Cheddar-Broccoli Mashed Potatoes
1 tablespoon butter
3 tablespoons olive oil
1 yellow onion, chopped fine 2 cloves garlic, minced
1 small head broccoli, bottoms of stems discarded, remaining stems peeled, chopped into 1/2-inch pieces (approximately 4 cups)
2 cups peeled and diced potatoes
1/2 teaspoon cumin
1/8 teaspoon cayenne
2 teaspoons Dijon mustard
1 teaspoon kosher salt + salt to taste
3 tablespoons flour
4 cups chicken broth
1 1/2 cups shredded cheddar cheese
1/4 cup cream
Pepper to taste
Instructions:
Melt butter with oil in a heavy, medium-size pot over medium heat. Add onion, garlic, broccoli and 1 cup of the potatoes. Cook, stirring occasionally, until onions are softened, about 8-10 minutes. Add cumin, cayenne, mustard, salt and flour, stirring until incorporated, about 1 minute. Add broth and remaining potatoes. Bring to a boil, reduce heat slightly, and simmer hard until broccoli and potatoes are fork-tender, about 8-10 minutes.
Remove half of the soup and puree with an immersion blender or regular blender. Return to pot with remaining soup. Add cheese and cream. Stir over low heat until just melted and combined. Season with salt and pepper.
Yields: Serves 6
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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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