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Photo by Lana Shartle
| STORE OPEN 5 DAYS YEAR ROUND!
SUMMER 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 June newsletter 2012
OPEN 5 DAYS : Tuesday - Friday 11 - 6pm Saturday 11 - 4pm
We've been delighting ourselves in the abundance of early summer here at Outer Aisle! Tomatoes are just about to appear on the horizon as the first yellow cherry tomatoes from Terra Firma appear this week. We literally had our first taste of sungold cherry tomatoes this morning from the greenhouse clearly announcing to the world that we are on our way into that abundant delicious time of the year when tomatoes are plentiful!
It's shaping up to be a great season and so much earlier than last year. Peaches, nectarines, green beans, "new" potatoes, summer squash and basil and more!
GARDEN TOURS: Do you wanna see for yourself how the garden grows? Com
 | | Garden Tour |
ing in July on Saturday we'll have several tours scheduled. Stayed tuned to the dates.
If you're interested in seeing the upcoming seasonal menu highlights click here.
Brandywine & Berkshire
Saturday, August 18th
$75 pp
We are now taking reservations 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
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Vegetable & Fruit Highlights The Harvest! FRUITS: Blueberries, Rainier and Bing Cherries, apricots, plums, yellow and white peaches, yellow and wh ite nectarines, oranges, grapefruit, kumquats, loquats and lemons! We have them all and they are delicious! FROM OUR GARDEN: We are digging up our first potatoes this week - with "Early Rose" being our first variety. A vintage from 1860s that h as stood the test of time. Smooth pinkish skin and delicious white flesh streaked with red. Can't wait! We also have gorgeous summer squash, fragrant basils ( licorice, thai, cinnamon, lime and lemon), the first of the cucumbers are appearing on the scene, lettuce and welcome back to salad greens. |
RECIPES
Have a great recipe that you'd like to share - we'd love to publish it in the newsletter!
Tomato, Garlic, and Potato Frittata
6 large eggs
2 large egg whites
1/2 cup finely grated Parmigiano-reggiano
1/3 cup thinly sliced fresh basil leaves
3/4 teaspoon salt
1/2 tsp black peper
4 galric cloves, thinly sliced
3 TBS olive oil
1/2 lb potatoes, cut into 1/4 inch dice
2 cups grape tomatoes or halved cherry tomatoes
Whisk together eggs, whites, 1/4 cup Parmesan, basil, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Cook garlic in 1 TBS oil in a 10 inch non-stick ovenproof heavy skillet over moderate heat, stirring, until golden, about 1 minute. With a slotted spoon, transfer garlic to a small bowl. Add potatoes to skillet, increase heat to moderately high, and cook, stirring occasionally, until just tender, about 6 minutes. With a slotted spoon, transfer to bowl with garlic. Add 1 TBS oil and tomatoes to skillet and cook, stirring, until tomatoes begin to brown and skins split, about 4 minutes. Preheat broiler. Add remaining 1 TBS oil, along with potatoes and garlic, to skillet, spreading potatoes evenly, and sprinkle with remaining 1/4 tsp each salt and pepper. Pour eggs over vegetables and cook, lifting up cooked egg around edges to let uncooked egg flow underneath, for 3 minutes. Reduce heat to moderate, cover, and cook for 5 minutes more (center will still be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup cheese and broil until it melts and frittata is golden brown, 2 to 3 minutes more. Slide onto a platter and cut into wedges.
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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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