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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
early March 2012
OPEN 5 DAYS : Tuesday - Friday 11 - 6pm Saturday 11 - 4pm
We are excited to be part of the Calaveras Seed Share Event on March 17th at th e Pioneer Schoolhouse in Douglas Flat from 10am to 3pm.
If you missed the one in Columbia a month ago we are repeating it again! We are teaming up with the local Label GMO group and farmer Sean Kriletich from Mokelumne Hill. All proceeds will go to the Michelson School Garden project!  
We saved many varieties of seeds from our seed garden last year and purchased non GMO seeds from a variety of sources to complement the selection.
These are offered for $1 per packet - a great deal you won't find anywhere else!!
Please help support our efforts to keep up Tim Smith's great work at Michelson School.
Help us grow capital!
Thank you to those that have already participated - it's not too late to join the effort to help us raise capital and raise the tunnel houses at the same time!
Last month we launched 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!
Our fields are looking beautifully green as the warmth of the spring sun and the moist earth join forces to push our cover crops skyward. We began on the tunnel house construction this week and also a major sewing in the greenhouse. Nothing like the beginning of March to get you marching. Salads are the hit in our household almost on a daily basis. Combining whatever fresh ingredient we can muster: last night it was frisee, raddichio, red cabbage, rainbow carrots and celery with an orange, pomegranite balsamic dressing. Any combination works especially paired with an awesome dressing (we included a couple of recipes below). 
Despite the hungry March gap we won't let you go hungry with this week's menu: butter lettuce, baby lettuce, spinach, celery (recipes to follow), rainbow carrots, artichokes, baby bunched leeks, radishes, cilantro, parsley, root veggies and the list goes on! |
RECIPES
Have a great recipe that you'd like to share - we'd love to publish it in the newsletter!
OUTER AISLE'S DELECTABLE VEGETABLE CURRY Every so often we come up with a recipe that is worth sharing and this vegetable curry is really tasty, wholesome and a keeper. Root vegetables are the star of the show in this recipe absorbing the curry flavors and giving substance to the dish. Serve over Basmati rice. Serves 6.
1 bunch green garlic 2 inch cube of ginger, peeled and finely diced 2 small shallots or 1 large shallot, finely diced 1 head cauliflower 1 bunch of carrots 1 large sweet potato 1 small head of celery 2-4 TBS Curry powder (Curry Madras or Hot Curry from Spice Tin) 2 TBS Cumin seed Salt Agave to taste 3 TBS Coconut oil 1/4 cup of Coconut Cream Concentrate 1- 1 1/2 cups of water or stock 1 can of coconut milk Step 1: Begin to make the sauce: Strip the outer leaf of green garlic and chop roughly along the stem from the root end toward the darker green top leaves. Discard the top 3 inches or reserve for soup stock. Heat 1 TBS of coconut oil in a cast iron pan. Add green garlic, ginger, diced shallots and cook over a medium flame until golden brown and aromatic. 10 minutes. Add the coconut cream concentrate, stir and combine with 1/2 cup of stock or water, adding more as it thickens. Sprinkle the curry powders in a quantity to your liking. Add a can of coconut milk and allow the sauce to thicken and curry flavor to blend in. Taste periodically and adjust flavors with agave syrup and salt. Step 2: Slice the sweet potato, carrots and celery on a diagonal, break the cauliflower into florets. Heat 3 TBS of Coconut oil in a cast iron skillet and saute all the vegetables at once. Braise with a little water or stock several times until vegetables are just beginning to soften. Add the sauce and simmer for 20 minutes until vegetables are done and flavors permeate.
We received one from a CSA member who says even kids eat this recipe: Easy and delicious!
KALE CHIPS Sprinkle washed dried leaves of kale w/ olive oil and toss to thouroughly coat. Sprinkle with salt and pepper to taste. Place on a cooling rack set in a cookie sheet, bake 350° 10-12 mins
Celery is very low in calories, and makes a great snack. Just chewing celery burns nearly as many calories as the celery contains. Even though celery's calorie content may be low, it provides about 12% of the RDA of Vitamin C for both men and women and 14-16% of the RDA for Folacin.
Spinach and Celery Salad with Lemon Vinaigrette
from Mariquita Farms. Serves 6 4 large celery stalks, very thinly sliced on diagonal 6 ounces baby spinach leaves (about 10 cups loosely packed) 1/4 cup extra-virgin olive oil 3 tablespoons fresh Meyer lemon juice or regular lemon juice Asiago-Pepper Frico - see below for directions Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.
ASIAGO PEPPER FRICO
1 cup (packed) shredded Asiago cheese or Parmesan, Romano, and Asiago cheese blend (about 4 ounces)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix cheese, black pepper, and cayenne in small bowl. Spoon cheese mixture by generous tablespoonfuls in 6 mounds on each prepared baking sheet, spacing 3 inches apart. Using fingers, spread each mound evenly to 2 1/2-inch round. Bake frico until deep golden and crisp, about 12 minutes. Remove from oven. Slide parchment with frico onto work surface and cool 5 minutes. Slide thin metal spatula under frico to loosen. Cool frico completely on parchment. Frico can be prepared 1 day ahead. Store airtight in single layer at room temperature.
BRAISED CELERY
1 head celery 1/2 cup slices onion or leek 1 carrot, thinly sliced Aromatics (a few sprigs parsley, thyme and a bay leaf, tied together) 1/2 teaspoon salt Butter Chopped parsley or celery leaves
Remove leafy ends of the celery and peel the large outer ribs. cut all the ribs into 3- to 4- inch lengths. Put the leek, carrot, aromatics, 1/4 teaspoon salt, 1 tablespoon of the butter, and 3 cups water in a wide skillet. Bring to a boil, add the celery, cover and lower the heat to simmer until tender when pierced with a knife, about 30 minutes. Arrange the celery on a platter and strain the liquid into a saucepan. Boil until 1/2 cup remains, then whisk in the remaining butter to make a little sauce. Pour it over the celery and garnish with chopped parsley and celery leaves.
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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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