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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 November newsletter 2012
OPEN 5 DAYS : Tuesday - Friday 11 - 6pm Saturday 11 - 4pm
"Ultra-fresh Produce: picked daily"
I have three things on my mind: VOTE YES on 37; shop at Outer Aisle FOODS; and signup to receive fresh seasonal produce weekly!
Time to order your Thanksgiving Turkey. We have pre-ordered both Heidi Hens and Heirloom birds and requesting that you put in your order so we know they all have good homes to go to! Email Christine for more information, state your size preference and type of bird. Although Diestel's prices have gone up due to the cost of feed (the drought in the mid-west predominantly affecting these higher prices) we are going to keep our prices to a minimum. ($3.25 for Heidi and $3.50 for Heirlooms). Be quick there's only a limited number available!! Pick up days are Thursday 15th through Wednesday 21st. We will also deliver with our box delivery on Wednesday.Thanksgiving Week schedule for CSA Box Delivery customers:
Thanksgiving week's delivery will be on Wednesday 21st. You can add a turkey onto that for delivery on Wednesday. If you are going to be away please make sure you log into your account and vacation or email to put your order on hold.
EXPANDING OUR DISTRIBUTION NETWORK:
We recently embarked on an extended tour to the outer reaches of our procurement zone to the sub-tropical enviro's of San Luis Obispo (SLO) county. One of three counties in the state (the others: Sonoma and Marin) leadin
 | | Terry with son Genoa |
g the local food movement. We were impressed with the volume of farmers and the diversity of crops and animals that are produced
here. We picked up delectable Avocados and Passion fruits, sweet coastal Valencias, grapefruits and lemons and visited with our good friend Terry. Terry worked for us 15 years ago and was instrumental in fine tuning our farming operation, he later arrived at CalPoly and instituted the small farm to garden program which culminated in a new minor in sustainable agriculture. He now consults and is renown for turning around ailing organic farms. We also visited with our grain farmer friend, John DeRosier, whose Herculean efforts at growing dry-farmed grain are making his dream come true. Read more here.Terry introduced us to Chuck and Jennifer Lenet who own 7th Heaven Organics producing avocados a good 9 months of the year. We are in the stages of securing their product on a regular basis.
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 TO RECEIVE A DELIVERY
WE ARE LOOKING TO INCREASE OUR CUSTOMERS RECEIVING BAGS ON A REGULAR BASIS. DO YOU KNOW OF ANYONE THAT WOULD LIKE TO JOIN? WOULD YOU CONSIDER BEING A CSA COORDINATOR IN YOUR AREA? We'd like to hear from you!
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SPECIALS  WINTER SQUASHES of all types with names and flavors you may not of tried before: Butternut, Kabocha, Red Kuri, Buttercup, Delicata, Blue Hubbard & Spaghetti.  They are such a pleasure to cook and eat that November wouldn't be the harvest month if it wasn't for these fine tasting foods. With so much natural sweet they make a great substitute for sugar cravings that can come over us this holiday season. Rich in vitamins and minerals they can be baked and served, blended into soups, made into pie and other baked goodies or stuffed with quinoa and vegetables for a whole meal by itself. Butternuts 80c/lb
All other squashes $1.20/lbSweet Potatoes - Garnet
$1.20/lb These delicious sweet potatoes come from a grower near Livingston, the sweet potato capital of California. The fine granitic sands washed from Yosemite over the millenia make for perfect sweet potato growing. In fact, the last time I was there to pickup the big boss guy, Mr A.V. Thomas, introduced himself and was quick to point out that they have been growing organically for 25 years and proud of it!
Here's the nutritional information on these fantastic foods: -
The tuber is excellent source of flavonoid phenolic compounds such as beta-carotene and vitamin A (100 g tuber provides 14187 IU of vitamin A and 8509 mcg of β-carotene). The value is one of the highest among root vegetables category. These compounds are powerful natural antioxidants. Vitamin A is also required by the body to maintain integrity of healthy mucus membranes and skin. It is also vital nutrient for vision. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
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The tubers are packed with many essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6), and thiamin (vitamin B-1), niacin, and riboflavin. These vitamins are essential in the sense that body requires them from external sources to replenish. These vitamins function as co-factors for various enzymes during metabolism.
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Sweet potato provides good amount of vital minerals such as iron, calcium, magnesium, manganese, and potassium that are very essential for enzyme, protein, and carbohydrate metabolism.
- Sweet potato leaves are indeed more nutritious than tuber. Weight per weight, 100 g of fresh leaves contain more iron, vitamin C, folates, vitamin K, and potassium but less sodium than the tuber.
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The Harvest We have a full lineup of delicious produce to keep our table and yours full and with plenty to choose from!! 
Tomatoes & Peppers are still on the menu! Can you believe that! We've crossed over to the broccoli, kale, greens phase but still harvesting summer crops (at a slower pace). Carrots have stolen the show the past couple of weeks, deliciously crisp and sweet. Did you know that the colder the temps the sweeter the carrots!
OAKDALE LAMB is BACK...We now have a full selection of grass-fed lamb in the freezer. Loins, racks, legs and chops. Dennis Serpa from Oakdale has a herd of Dorper sheep (renown for their excellent quality meat) that produce lambs every year and we are fortunate to be the recipients.
SIERRA ALL-GRASS BEEF has just supplied us with two of their steers. We'll have a full line up of steaks and special cuts starting on Wednesday this week.
OTHER REGIONAL FOODS IN SEASON:
- From the coast: Avocado, lemons, broccoli, cheddar cauliflower, fennel and mushrooms.
- From Tyson Hill: grapes (all kinds), plums and pluots.
- From foothills: pomegranates, apples
- Northern Sacramento: broccoli, asian pears
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RECIPES
Kale Salad with Butternut Squash and Almonds Ingredients
8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 medium shallot, minced
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 1/2 cups 1/2-inch cubed butternut squash
1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
3/4 cup whole almonds, toasted, coarsely chopped
Parmesan (for shaving)
Preparation
Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1-2 minutes. Remove from heat; add 3-4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about minutes.
Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired.
Using a vegetable peeler, shave Parmesan over.
Quinoa, Broccoli, and Feta Salad
Ingredients 1 1/2 cups red or white quinoa, rinsed, drained 1 pound broccoli, trimmed, cut into small florets 9 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 3 tablespoons fresh lemon juice 2 tablespoons unseasoned rice vinegar 1/4 cup thinly sliced shallot 1/2 cup coarsely chopped flat-leaf parsley 1/2 cup coarsely chopped fresh cilantro 1/2 cup coarsely chopped fresh mint 4 ounces feta, cut into 1/4-inch cubes 4 tablespoons pine nuts, toasted, divided
Preparation Preheat oven to 450°. Bring quinoa and 4 cups water to a boil in a medium saucepan. Cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12-15 minutes for red quinoa or 8-10 minutes for white. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl. Meanwhile, toss broccoli with 2 Tbsp. oil on a rimmed baking sheet. Season with salt and pepper and toss to evenly coat broccoli. Roast, stirring occasionally, until nicely browned and cooked through, about 15 minutes. Let cool slightly; add to bowl with quinoa.
Whisk remaining 7 Tbsp. oil, lemon juice, vinegar, and shallot in a small bowl. Season to taste with salt and pepper. Add parsley, cilantro, mint, feta, and 2 Tbsp. pine nuts to quinoa; pour vinaigrette over. Mix well. Season to taste with salt and pepper and garnish with remaining 2 Tbsp. pine nuts. |
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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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