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Photo by Lana Shartle
| 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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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
Hurray for the return of the rain! I think there will be a collective sigh when it actually manifests!! We took advantage of the window of dry warm weat her and carved out, with the help of a bulldozer, a larger platform for our propagation greenhouses. So, now that rain is in the forecast the race is on to replace the foundations and remount the greenhouses. Within weeks we will be starting the first seeds.
While the boys (Eric and Max) are busy getting that together, it's my turn to take a trip to the coast and do the pickup for this week's gorgeous display of produce!  Upon leaving I was contacted by a reporter from the Union Democrat writing a story on Community Supported Agriculture (CSA) and how it's a growing trend. Whenever someone (especially the newspaper) questions you about what and how you have done what you've done, there's always something that is worthy of noting elsewhere even if they don't get it in the paper. My answer to his question - why CSA? was answered with one word - predictability. The main and most important reason that we can do what we do is because we have a dedicated group of folks who shop with us repeatedly and the CSA in particular guarantees us a level of predictability that allows us to open the doors of the store. Appreciation goes out to all those CSA members who receive weekly or bi-weekly deliveries - you guys rock!
I went on to recite at length all the variou s farmers and their products that our route encompasses on a regular basis. An impressive list: Naval oranges and sweet potatoes from growers south of Turlock; artichokes, Brussels and leeks from Rodoni, spinach and arugula from Route 1, mushrooms from Far West Fungi and baby spinach, cauliflower from Mariquita Farms in Santa Cruz; roots, greens and broccoli from Coke Farms off of 101 near San Juan Bautista; north to Winters to pick up lamb, pistachios and walnuts from Terra Firma and then east to Lincoln to pick up mandarins and kiwis.
JOIN THE GROWING MOVEMENT TO EAT HEALTHY AND TAKE ADVANTAGE OF
OUR FLEXIBLE SYSTEM: It's never too late to sign up to receive weekly or bi-weekly deliveries.
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
SEED SHARE EVENT: C olumbia Elementary Cafeteria, February 11th, 2012 from 10 - 3pm
FoCuS and Tuolumne County Master Gardeners are again hosting the popular Seed Share Event where the public is invited. They'll be all kinds of seeds ($1 per packet) up for grabs. As well as educational speakers and hands-on demonstrations. More details to follow.
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Vegetable & Fruit Highlights The Harvest!
Grass fed lamb from our friend Dennis Serpa (below) from Oakdale is now in! Dennis' lamb is the very best ! Every week we have folks come in and are blown away by the abundance at this time of year. The table is full and looking beautiful. Specials on bunched spinach this week - Come on in!  Naval oranges and sweet potatoes from growers south of Turlock; artichokes, Brussels and leeks from Rodoni, spinach and arugula from Route 1, mushrooms from Far West Fungi and baby spinach, cauliflower from Mariquita Farms in Santa Cruz; roots, greens and broccoli from Coke Farms off of 101 near San Juan Bautista; north to Winters to pick up lamb, pistachios and walnuts from T erra Firma and then east to Lincoln to pick up mandarins and kiwis.
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RECIPES
Smoky Wild Mushroom Macaroni
Prep: 15 minutes Bake: 350 for 20 mins
1 pound Campanelle (or other pasta)
2 TBS unsalted butter
1 TBS olive oil
1/2 cup diced shallots
1.5 pounds mixed mushrooms (shiitake, oyster) sliced
1 TBS chopped fresh thyme
2 cloves garlic, minced
3 TBS flour
3 cups milk
10 ounces smoked Gouda, shredded
1/2 tsp salt
1/4 tsp pepper
Heat oven to 350. Bring a large pot of lightly salted water to boiling. Add pasta and cook 8 minutes, or about 1 - 2 minutes less than package directions. Drain and set aside. Meanwhile, in a large saucepan, heat 1 TBS of the butter and the oil over medium heat. Add shallots and cook 3 minutes. Stir in mushrooms and thyme; cook 5 to 7 minutes. Add garlic and cook another 1 to 2 minutes. Add remaining 1 TBS butter to saucepan; when melted, sprinkle in flour, whisking for 2 minutes. Pour in milk, whisking until liquid comes to a boil. Simmer until thickened, about 3 minutes. Remove from heat and stir in cheese, salt and pepper until smooth. Stir in cooked pasta. Pour mixture into a 13 x 9 x 2 inch baking dish. Bake at 350 for 20 minutes until lightly browned and bubbly.
MUSHROOM, APPLE, AND POTATO CAKE
serves 6
3 TBS olive oil
1 lb mushrooms (shittake, oyster, trumpet)
1 medium onion, finely chopped
1 Granny Smith apple
1 tsp chopped fresh thyme
1 tsp salt
3/4 tsp black pepper
1 lb Yellow Finn potatoes
Heat 1 TBS oil in a 10-inch well-seasoned cast-iron skillet over moderately high heat until hot but not smoking, then saute mushrooms and half of onion, stirring, until mushrooms are tender and browned, 8 to 10 minutes. Transfer to a bowl and wipe out skillet.
Peel and coarsely grate apple and stir into mushrooms with thyme, 1/2 tsp salt, and 1/4 tsp pepper. Preheat oven to 450. Peel potatoes and slice 1/8 inch think. Toss with remaining onion, 1/2 tsp salt, and 1/2 tsp pepper. Heat remaining 2 TBS oil in skillet over moderately high heat. Add one third of potato slices in 1 layer, overlapping slightly. Top with half of mushrooms, spreading in an even layer. Repeat layering with half of remaining potatoes, remaining mushrooms, and then remaining potatoes. Put skillet in middle of oven and bake 20 minutes. Invert a pizza pan or round platter over skillet and, holding pan or platter firmly against skillet, flip potato cake onto platter. Carefully slide cake back into skillet and press layers together with a spatula. Bake until underside is golden and crusty and potatoes are tender when pierced with a fork, 8 to 10 minutes more.
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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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