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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
Labor Day newsletter 2012
OPEN 5 DAYS : Tuesday - Friday 11 - 6pm Saturday 11 - 4pm
"Produce picked daily"
Happy Labor Day, we know you work hard and having a day off in celebration with family and friends is really special. Have a great one!
We are offering specials on 1 lb packages of ground beef for those hamburgers you'll be having this weekend. $8.50/lb (or $7/lb for 5 lbs or more). Our heirloom tomato special will continue for a few more weeks - if you haven't eaten enough of these summer jewels now is the time. $3/lb for 2lbs or more!
DINNER UPDATE: Thank you to our guests for making such a wonderful dinner more wonderful. Chefs Frank and Shira did a marvelous job of cooking and presenting. Thanks to Willie at Milfiori for being such a gracious host and allowing us to use her beautiful grounds and Italian store for the dinner. Jason took photos, Jens played music and our staff helped serve and clean up. We'll do it again - soon!!
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.
Summer 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 2012 SEASON
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Vegetable & Fruit Highlights The abundant harvest time is upon us and we have all kinds of specials running for the next couple of weeks! Dehydrating, freezing or eating: Bell Peppers: 3 lbs for $6 Heirloom Tomatoes: 2 lbs plus for $3/lb Canning tomatoes: $1.25/lb 
Bell Peppers of all colors: red, yellow, purple, orange and even chocolate. These nutritious wonders ar e packed with Vitamins and phytonutrients to keep you healthy! Cilantro, lettuce, squash, cucumbers, garlic, eggplant, red onions and more. FRUIT: O'Henry peaches, nectarines, pluots, grapes, melons, watermelon, avocadoes, apples, Bartlett and Golden Bosc pears.....  |
RECIPES
Have a great recipe that you'd like to share - we'd love to publish it in the newsletter!
RED BELL PEPPER SOUP
Yields 7 -8 cups; serves 6
4 cups vegetable or Chicken Broth
2 jalapeno peppers, split lengthwise, deveined, and seeded
1 large potato, peeled and chopped
4 tomatoes, seeded and diced
2 TBS olive oil
2 large cloves garlic, crushed
4 red/yellow bell peppers, seeded and chopped
Salt and freshly group pepper to taste
½ cup milk
½ cup heavy cream (optional)
Zest and juice of 1 lime
1 cup sour cream, garnish
Chopped fresh cilantro or lime basil for garnish
Place broth in large saucepan. Add the chiles, potatoes and tomatoes. Bring to a low boil over medium-high heat, then reduce and simmer covered for 20 minutes. Remove the chiles. In a large frying pan, heat oil over medium heat.
Sauté the garlic and peppers 10-15 minutes, or until soft. Combine the garlic and peppers with the broth, potatoes, and tomatoes in a blender. Process until smooth. Return mixture to saucepan, and season with salt and pepper. Add the milk and cream, blending thoroughly, reheat over low heat, so the soup does not boil. Add the lime zest and juice. Garnish with cilantro or lime basil.
BAKED PEPPERS
5 large bell peppers (assorted colors), seeded and quartered lengthwise
4 large cloves garlic, crushed
¾ cup chopped fresh parsley
½ cup olive oil
Salt and pepper
3 TBS Balsamic vinegar
Preheat the over to 400F. Alternating the colors of the peppers, place them cut side up in an oiled 9-inch by 12-inch baking dish. Mix the garlic, parsley and oil in a medium bowl. Spoon the mixture over the peppers. Season with salt and pepper. Cover lightly with foil and bake 30 minutes, or until the peppers are tender and undersides are lightly browned. Transfer to a serving platter. Sprinkle the vinegar over peppers. Serve at room temperature.
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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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