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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
January 2012
OPEN 5 DAYS : Tuesday - Friday 11 - 6pm Saturday 11 - 4pm
2011 Highlights: We had a great year - keeping us extremely busy. 
- We hired 5 part-time employees to help with the farm, CSA and store.
- We won two prestigious awards - Sierra Vision and Cool California, as well as a prize for the largest tomato and the newspaper's Readers Choice Award!
 - We opened two, then four, then five days a week all year round.
 - We grew and harvested 1/8 acre seed garden and begun the process of learning about seeds and what it takes to grow your own!
- We acquired the lease on 5 acres next door and ran three steers and a couple of pigs.
- We grew thousands of pounds of crops and had thousands of visits to the store.
- Held numerous garden tours as well as tasting events.
And most importantly, none of this would be possible without our dedication and your tremendous support!
Thank you for being a part of the Outer Aisle family and making local agriculture, food and health a number one priority in your life. We look forward to 2012 and all that it brings!
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! You might wonder what popcorn, salmon and oranges have in common - the answer would be seasonality, freshness and incredible flavor.
We love it that our salmon comes via our friend Denny Thompson in Sonora. Now in his mid 80's he just retired from fishing in Alaska and instead has a connection with two "kiwi blokes" that are apparently the number one Alaskan fishers. Sockeye filets range from 1.2 to 2.5 pounds and come fully frozen (actually frozen on the boat for superb freshness). We are starting it off with a bang - this month we are running a SPECIAL on Sockeye Salmon $12 per pound instead of $13.
The Japanese Hulless Popcorn is a real treat. Eric's been eating this type of popcorn since he was a boy; Grandpa Ed used grow it the backyard garden and give it to the grandkids at Christmas. It is tender and crunchy; 3 small ears make a large bowl. (Check out recipe below).
 Naval Oranges are back. It's almost like a visit from an old loved friend. The Naval orange so called for it's naval like protrusion. Super sweet, these oranges come from Jake Cutler's family ranch in Lemon Grove near Fresno. Converted to organic practices in 2002 and certified in 2005. The orchard was planted in 1910s to "Old Line" Washington Naval oranges. This heirloom citrus variety is know for its sweet taste and full flavor.
Purple Cauliflower on special this week. Super gorgeous, stays purple when you cook it! 
Broccoli, plenty of mushrooms, greens, artichokes, sprouts, leeks, potatoes, winter squash, lettuce, white cauliflower, satsuma mandarins, kiwi, apples, pears.
Plenty to choose from. |
RECIPES
Cabbage: Just a word about this winter veggie. It keeps incredibly well and is packed with all kinds of vitamins and antioxidant properties. Our favorite way to eat cabbage is raw. It makes a great topping for Mexican tostados and the like. Try making coleslaw (finely sliced cabbage, grated carrot and diced green onions), instead of the heavy ranch dressing, whisk together rice vinegar, sesame oil, ginger and garlic. Toss just before serving.
Another favorite is the making of cabbage rolls. A whole cabbage is steamed lightly to make the leaves easier to peel. Once peeled cut the central vein out and save. Make a filling mixture to your liking (we use rice (raw), ground meat or diced vegetables and cinnamon. Spread filling and roll up each leaf placing into a pot. Pour a light tomato sauce over the rolls, partially covering and cook for 30 minutes until rice and meat are cooked.
The cut out stems can be placed in the pot to cook as well. It's also the basis for sauterkraut, fermented cabbage that lasts for months in the refrigerator and is excellent for aiding digestion and contains so much Vitamin C that sailors of old carried barrels of the stuff to ward off scurvy. Sauterkraut is very easy and fun to make, check out: Wild Fermentation, by Sandor Katz.
Fennel, Orange & Caper Salad recipe comes from Mariquita Farms
2 bulbs fennel
1 Tablespoon cabers, drained or kalamata olives
1 Tablespoon dill or chervil, fresh, chopped
Dresssing
1/2 orange, seeded
2 teaspoons red wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons sugar (I often omit this)
1/2 teaspoon salt
4 Tablespoons olive oil
Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut
crosswise into very thin slices. Place in a large bowl with the capers and
the dill.. Make the dressing. Cut the quarter orange in small pieces and
place in the work bowl of a food processor with the vinegar, mustard, sugar
and salt. .Process until smooth. With the motor running slowly, pour in the
olive oil. Pour over the fennel, toss well and serve.
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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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