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| STORE OPEN 5 DAYS YEAR ROUND!
FALL 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. We've been building boxes since 1993! 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 October newsletter 2012
OPEN 5 DAYS : Tuesday - Friday 11 - 6pm Saturday 11 - 4pm
"Ultra-fresh Produce: picked daily"
SPECIALS through
October 21st: Our very own grass-finished USDA beef
Chuck Roasts $5.99/#
Short Ribs $5.99/#
Ground Beef $7.50/#Gorgeous Ripe (mostly) Red Bell Peppers
$2/# or 5#'s and more $1.50/#
Stock up on essential items:
20% off all Outer Aisle packaged
dried goods including:
Quinoa, Grains, Rice, Beans, Nuts
Our Box Delivery Program
Building CSA boxes since 1993!
JOIN THE GROWING
MOVEMENT TO EAT  LOCAL & HEALTHY BY RECEIVING FRESH SEASONAL PRODUCE DELIVERED TO A LOCATION NEAR YOU.
Our flexible program gives you a variety of choices and conveniences such as vacations, online payments, custom orders and the ability to serve your needs.
Weekly or bi-weekly veggie/fruit boxes to many locations: Groveland to San Andreas, Bear Valley and the Highway 4 corridor to Copperopolis, Twain Harte and two locations in Sonora.
Check it out by clicking on the signup now button on our website: www.outeraislefoods.com. 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 Peppers are in full swing (super specials), they are as sweet as apples making an excellent raw snack with a hefty dose of Vitamin C. We also a dozen varieties of hot chiles that make a wonderful early October salsa or spice up that special dish.  Stuffed bell peppers are our new favorite! They have a natural cavity that makes a perfect vessel for holding all kinds of yummy combinations. We stuffed ours with quinoa, sauteed onions, garlic, jalapeno, parsley, ground beef and a dollop of goat cheese on top. We'll experiment this week and get it down for next week's newsletter! Check out the other pepper recipes below.
OTHER ITEMS FROM OUR FARM:
The first fall carrots heralds in the beginning of the Fall season in the garden. Scarlet Nantes are the very best - sweet, crisp and bright orange they are a welcome addition to our kitchen this time of year. Purple cabbage and the first of the broccoli (toward the end of the week!); radishes, cilantro, parsley, tomatoes, eggplant and beets. REGIONAL FOODS IN SEASON:
- From southern Sacramento Valley: winter squashes, onions,
- From the coast: Avocado, lemons, broccoli, cheddar cauliflower, fennel and mushrooms.
- From Tyson Hill: grapes (all kinds), plums and pluots and the last of the peaches.
- From Far West Fungi: Shiitake, King Trumpet, Maitake, Oyster mushrooms
- From foothills: pomegranates, apples, asian pears
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RECIPES
Roasted Red Bell Pepper Salad
6 assorted bell peppers (red, orange, and yellow)
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
2 garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon crushed dried pepper
Preparation
Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. DO AHEAD Can be made 2 days ahead. Keep refrigerated. Return to room temperature before serving.
Quinoa, Fennel, and Pomegranate Salad 1/4 cup plus 1 tablespoon olive oil
2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4"-thick slices
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
1 teaspoon sugar 1 cup quinoa, rinsed
1 lemon 1 serrano chile, seeded, chopped 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh mint 1 teaspoon chopped fresh dill 1/4 cup pomegranate seeds (from 1/2 small pomegranate) Preparation Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10-12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside. Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover;
let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.
Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds. |
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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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