Outer Aisle Foods
In This Issue
Hours
Fruit & Vegetable Highlights
Recipes
Quick Links

Photo by Lana Shartle

STORE OPEN 5 DAYS YEAR ROUND!

SPRING HOURS:
TUESDAY, WEDNESDAY, THURSDAY & FRIDAY:
11 to  6 pm
SATURDAYS:
11 - 4pm


Outer Aisle FOODS & GOODS
1192 Highway 4
Douglas Flat, CA
outeraislefoods.com
Christine & Eric Taylor
209.728.9112
2012 BOX DELIVERIES   

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.

News From Outer Aisle
Mid May newsletter 2012
   
OPEN 5 DAYS :  
Tuesday - Friday 11 - 6pm  
Saturday 11 - 4pm 
   
Ready for the first summer fruits? Apricots, peaches, blueberries or cherries are in season! Now with the onset of summer fruits we have much cause for celebration and excitement!
Potatoes blooming


Haven't heard from us lately? We've been busy, with our heads down and our hands in the earth planting furiously these last couple of weeks, with very little respite or time to write a newsletter or two.

In the last newsletter we broached the topic of diversity: a theme that resounds loudly throughout our farming career. And we, like many other farmers, consider this to be the cornerstone of our ability to stay healthy and also to reclaim our connection to agri-culture.
 
Couple diversity with seasonality and you have the recipe, in our opinion, for healthy eating and celebration. Within our regional "foodshed" (a term akin to watershed) we have access to some of the very best and diverse produce that California offers. Our definition of "regional" extends beyond "local" by about 100 miles. "Local" is as close as your backyard, next door, down the road or within your commute route. "Regional" encompasses no more than 200 miles. When you come into the store check out our new map showing the exact whereabouts of the regional and local suppliers that bring us the very best of seasonal diversity.

The garden is looking great. The weather has been superb and our plant
Eggplant in our new tunnels
ings have all taken. The greenhouses are pumping out summer squash and basil and our new tunnel houses have eggplants that will be ready for harvest by the end of the month!

If you're interested in seeing the upcoming seasonal menu highlights click here.  
Brandywine & Berkshire
Saturday, August 18th
$75 pp 

We are now taking bookings for our Farm to Table Dinner at Milfiori on August 18th!! We are excited to be teaming up with Chef's Shira and Frank from Murphys Catering. Multiple courses featuring our home-raised Berkshire pork and all the wonderful veggies from the garden at peak of harvest time, including our fabulous Brandywine tomatoes.

Space is limited! Reserve your spot today by emailing or calling.

 
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.

Spring 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 
 

Vegetable & Fruit Highlights  

 

The Harvest!

 

Blueberries & Cherries are in!   Smit Orchards in Clements (less than 50 miles from here) grows these wonderful health giving berries, as well as cherries and apples (later in the season).  This week we'll have the first Bing Cherries. 

 

 

 

   

Tyson Hill Farm in Waterford (less than 50 miles away) has partnered with us for over 5 years - bringing the most wonderful tree ripened fruit we have ever tasted.  What I love about their farm is the incredible diversity of fruit species. Every week it seems we get a different variety of peach or nectarine. This week we'll have two varieties of yellow peaches: Maycrest and Super Rich and two varieties of white peaches: Snow Kist and Snow Peak.  

 

New Potatoes in all their tender glory are in! These are coming from Full Belly Farm in Guinda (Capay Valley). Ours are  not quite ready yet - just flowering as in the pic. We love to steam them until barely tender, pad of butter and salt and pepper. Yummy!!  

 

We also have gorgeous summer squash, fragrant basils ( licorice, thai, cinnamon, lime and lemon), spring red onions and much much more!  

 

We are harvesting Red Janice garlic in it's still green form - big bulbs with full garlic flavor.  

RECIPES

Have a great recipe that you'd like to share - we'd love to publish it in the newsletter!

CHARD AND POTATO TERRINE This is a fav amongst our CSA customers! 
6 medium sized potatoes
18 baby chard leaves, or 9 large chard leaves, thick midribs removed
1 clove garlic, bruised
6 1/2 TSPS butter
1 1/2 TSP salt
1/2 tsp freshly ground black pepper
2 to 3 ounces cheese, Fiscalini Lionza or a Brie, cut into small pieces
1/4 cup heavy cream

Preheat oven to 350 degrees F. Slice the potatoes as thinly as possible. Set them aside. Coarsely chop the chard leaves. Rub a standard loaf pan with the garlic and 1/2 TSP of butter. Arrange one-third of the potatoes in a layer in the pan. Sprinkle with one-third each of the salt and pepper, dot with 1 1/2 TSP of butter, and top with one-third of the chard leaves. (The bulk of it will wilt during cooking). Sprinkle one-third of the cheese over the chard. Repeat the layers twice in the same way, ending with the cheese.
Dot the surface with the remaining 1 1/2 TSP butter and pour the cream evenly over the top. Cover with aluminum foil and bake until the potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Serve hot or warm, sliced into wedges.


 
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.