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Photo by Lana Shartle
| STORE OPEN 5 DAYS YEAR ROUND!
WINTER HOURS: | TUESDAY, WEDNESDAY, THURSDAY & FRIDAY:
11 to 6 pm
SATURDAYS:
11 - 4pm
Outer Aisle FOODS & GOODS |
 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
late-February 2012
OPEN 5 DAYS : Tuesday - Friday 11 - 6pm Saturday 11 - 4pm
We are adopting February the month of seeds!
SEEDS and Diversity
The importance of seed diversity and the growing of many plant varieties is key to our survival. Why, you might ask. Genetics is the answer. Our reliance on mode rn industrial farming to feed us is the number on e leading cause of the narrowing of the gene pool. Modern agriculture favors one variety over many, in more recent times hybrid over open-pollinated and now increasingly GMO over everything else. To exaggerate this point a little beyond reality: there is only one corn variety planted, one wheat variety planted and so on. One look in a grocery store produce section reveals this appalling situation: one type of corn, one type of celery, one type of cauliflower etc. You might be astonished to know, for example, that there are over 200 varieties of garlic, over 4000 kinds of tomatoes and so on. It is important from a diversity standpoint to propagate many different kinds of vegetable seeds, supporting and promoting genetic diversity for future generations, for our taste buds, for our health in combating allergies, for the bees and other pollinators. A diverse backyard garden or small farming operation like ours makes a huge contribution to biodiversity and genetic preservation and is abundantly more fun.
Help us grow capital!
We are excited to announce the launching of our 2012 capital campaign for two inter-related projects and we need your help!! Our plans for this spring include constructing plastic grow tunnels to double our greenhouse space at the farm and adding more solar panels to Outer Aisle's roof.
Food is at the heart of what we do! What's sets us apart is the daily harvest from the farm; always fresh, delicious, interesting and ful l of flavor! In order for us to produce a year round supply we need more greenhouse space. Construction will begin as soon as the materials arrive in the next couple of weeks.
Our goal of total energy independence will be a reality when we add the extra solar panels, thereby generating 100% of our electrical needs.
We are looking to you, the Outer Aisle community, for alternative financing that is creative, circumvents the regular lending channels and promotes a win-win situation for all.
Read more......
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
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Vegetable & Fruit Highlights The Harvest!
Gorgeous display of everything! The abundance this time of year is always surprising. Purple cauliflower is back! As is fennel (check out this yummy looking recipe to follow). New in the store is green garlic - the immature form of garlic, milder and very flavorful! 
Couldn't resist putting this photo in of Mokelumne holding a bunch of newly harvested cloves of garlic! More delicious artichokes, leeks and Brussels from Rodoni Farms. From Mariquita Farm we have Romanesco, Purple Cauliflower, Easter Egg Radishes, cabbage, broccoli and greens. From Coke Farm we have fennel, spinach, baby lettuce, parsley and cilantro. |
RECIPES
Have a great recipe that you'd like to share - we'd love to publish it in the newsletter!
BALSAMIC-GLAZED BEET SALAD WITH FENNEL & ARUGULA
From the Esalen Cookbook
Serves 4 to 6
6 medium size beets
1 large bulb fennel
5 cups chopped arugula (or spinach)
1 cup balsamic vinegar
1/2 cup extra-virgin olive oil
salt to taste
Place beets in a 4 quart saucepan and cover with water. Boil on high heat for approximately 1/2 hour; they are done when a knife goes into the beet without resistance. Place under cold running water to cool and peel off skin when cool enough to handle. Slice the beets into eighths and place in salad bowl.
Trim the fennel, cut in half, and slice into fine 1/4-inch slices. Place into bowl with beets. Chop the arugula into fine ribbons and add to the vegetables. Place the vinegar into a small saucepan over medium heat and reduce down to half (about 1/2 cup). Whisk the oil and salt into this reduction. Dribble over salad and toss well. Garnish with the feathery tips of the fennel tops.
POTATO, FENNEL, AND LEEK GRATIN
Fields of Green by Annie Somerville Served on a bed of undressed mizuna, arugula or frisee - the greens soak up the rich juices and as they wilt, all the flavors melt together. 1 TBS Olive Oil 3 large leeks, white parts only, halved lengthwise, thinly sliced, and washed, about 4 1/2 cups 1tsp ground fennel seed Salt and peppers 2 large fennel bulbs, quartered lengthwise, cored, and thinly sliced, about 4 cups 5 garlic cloves, finely chopped 2 TBS chopped fresh herbs: Italian parsley, thyme, and marjoram 1 cup cream 1 cup milk 1 bay leaf 1/2 tsp peppercorns 1/2 tsp fennel seed 3 fresh thyme sprigs 3 parsley sprigs 2 ounces provolone cheese, grated, about 3/4 cup 2 ounces Parmesan cheese, grated, about 2/3 cup 1 1/2 pounds large Yellow Finn or red potatoes 12 Niciose or Gaeta olives, pitted and coarsely chopped Heat the olive oil in a large skillet; add the leeks, ground fennel, 1/2 tsp salt, and a few pinches of pepper. Saute over medium heat until the leeks are heated through, then cover the pan and steam until wilted, about 5 minutes. Add the sliced fennel, garlic, and 1/2 teaspoon salt; saute until the fennel is tender, about 5 minutes. Transfer the vegetables to a bowl and toss with half the chopped herbs. While the leeks and fennel are sauteing, pour the cream and milk into a small saucepan; add the bay leaf, peppercorns, whole fennel seed, and herb sprigs. Steep the cream over low heat for 20 minutes. Pour through a strainer and season with 1/4 tsp salt. Preheat the oven to 375 and lightly oil a 9 by 13 inch baking dish. Mix the cheeses. Thinly slice the potatoes and layer one third of them in the bottom of the dish, overlapping the slices and rows as you go. Sprinkle the potatoes generously with salt and pepper, followed by the olives, half the leeks and fennel, and one-third of the cheese. make another layer of potatoes, followed by salt and peppers, the remaining leeks and fennel, and one-third of the cheese. Top with a final layer of potatoes and pour the hot cream over. Cover the dish and bake for 40 minutes. Sprinkle with the remaining cheese and bake, uncovered until the potatoes are very tender and the gratin turns golden and a little crisp, another 15 minutes. Sprinkle with the remaining chopped herbs just before serving.
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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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