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| STORE OPEN 5 DAYS YEAR ROUND!
FALL HOURS:
Closed for Thanksgiving & Black Friday | TUESDAY, WEDNESDAY, THURSDAY & FRIDAY:
11 to 6 pm
SATURDAYS:
11 - 4pm
Outer Aisle FOODS |
 2012 BOX DELIVERIES | |
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Do you want to enjoy fresh seasonal produce and knowledge of where it comes from? Do you and your friends live outside our current distribution and would love to have Outer Aisle come closer to you? Contact Christine to see about starting deliveries in your area!
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
- Vacation 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"
CLOSED FOR THANKSGIVING & BLACK FRIDAY!!
OPEN ON SATURDAY!!
Wild Chanterelle Mushroom
season is here!
We'll have mushrooms this week Wednesday onwards.
The first of the wild Chanterelle's of the season, as well as the cultivated varieties: Shiittake, Oyster, Maitake and King Trumpet from Far West Fungi (the west coast's premier grower and wild mushroom broker). 
The trick to cooking speciality mushrooms is a method called dry searing: Hot pan, add mushrooms. Don't crowd, stir often. Watch them brown and release their water. A pat of butter toward the end of cooking helps finish them off wonderfully.
Time to order your Thanksgiving Turkey
We have only a few pre-ordered Heidi Hens and Heirloom birds available still.
Put in your order as soon as possible to avoid missing out! 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). 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 is WEDNESDAY, November 21st!!
Our Produce 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 CARROTS: Packed with Vitamin A and Beta Carotene, the versatile  carrot can be juiced, eaten raw, steamed, creamed, mashed and sauteed. Carrots are one of the components in soups, stews and sauces. They work well combined with spices like curry, as well as in cakes and sweets. Children and adults love carrots! The colder the weather the sweeter and crisper is the carrot! 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/lbThanksgiving Specials on Potatoes & Sweet Potatoes - Garnet
$1.50/lb Potatoes Flowering  Sweet Potatoes being sweet!
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Outer Aisle Menu We have turned the corner on the season with the first frost. Cover crops have been planted where summer crops once were, hoop houses are up and more ground covered for winter crops. These hooped houses will extend our season to year-round growing. We'll be able to plant and harvest carrots, spinach, chard, kale and other greens all winter long. This week's garden harvest includes these beautiful Jersey Wakefield cabbages, an heirloom vegetable from the 1880's. These cabbages, one of our favorites, are sweet and crisp accentuated by the first frost of the year. 
Awesome produce picked daily from our garden: Lettuces, green onions, broccoli, baby bok choy, cilantro, radishes,
peppers, tomatoes, kale, turnips, collards, and more!
 SIERRA ALL-GRASS BEEF is a family run business committed to raising healthy animals and growing top quality grass and alfalfa. We are equally committed to carrying products that have high integrity, know where they come from and are the very best for you! We have a plentiful supply of Oakdale grass Lamb, Bristol Bay, Alaska Wild Sockeye salmon, Diestel Turkey products.
OTHER REGIONAL FOODS IN SEASON:
- From the coast: Avocado, lemons, green beans, cheddar cauliflower, fennel and mushrooms.
- From Tyson Hill: Plums and pluots, pomegranates and persimmons.
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RECIPES
Apple & Fig-Stuffed Butternut Squash
Serves 6-8 as a side dish
3-pound butternut squash, washed, stemmed, halved and seeded
1 cup firmly packed dried figs
1/2 - 3/4 teaspoon ground cardamom (from pods or already dried and ground)
2 cups coarsely-shredded Fuji apples
1 tablespoon honey
Kosher salt and pepper, to taste
Instructions:
Preheat the oven to 350°.
Scoop out an extension of the seed cavity about 1 1/2 inches wide and 1 inch deep in the neck of each squash half. The idea is to extend the seed cavity to allow for more stuffing, but the extension need only be half as deep as the seed cavity.
Put about 1/4-inch water in the bottom of a glass baking dish, and place squash halves cut-side down into dish. Place in the oven on the middle shelf and bake for about 40-45 minutes, until a knife inserts fairly easily into the neck of the squash. Remove the dish from oven; replenish the water to its original level and place a lid or foil on the dish to keep the squash warm until you're ready to stuff.
While squash is baking, rinse the figs. If they seem too dry, let them sit in a little warm water for a few minutes, then drain and dice. If you're using cardamom pods, crack them and extract the seeds. Grind seeds finely in a mortar and pestle; set aside.
Place the figs and apples in a large bowl. Sprinkle with the ground cardamom, drizzle with honey and stir to mix thoroughly. Add salt and pepper to taste.
Firmly pack the stuffing into the cavities of the squash. Return to the pan and bake, uncovered, for 30-40 minutes. If you don't want the tops to brown, you can bake it covered.
Cut the squash halves crosswise into pieces, and serve.
CHANTERELLE MUSHROOM GRAVY
(excellent over stuffed squash vegetarian "turkey")
4 tablespoons (1/2 stick) unsalted butter
1 shallot, minced
3/4 pound chanterelle mushrooms, wiped or brushed clean and finely chopped
1/4 cup "gravy" flour
3 cups Turkey Stock or vegetable broth
Kosher or sea salt
Freshly ground white pepper
In a 2 1/2-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.
Add the remaining 2 1/2 cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.
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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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