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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
Thanksgiving newsletter 2012
THANKSGIVING WEEK SCHEDULE:
Open Tuesday and Wednesday 11 - 6pm
CLOSED:Thursday and Friday
OPEN: Saturday 11 - 4pm
This is our favorite holiday of them all! Spending time with family and friends in the making of good food becomes even more special when anchored by that old family recipe that is equally as nourishing as the Thanksgiving dinner itself.  Happy Thanksgiving to you and your family. May you all have an equally joyous time with family and friends.
Eric and I want to express our thanks to you for making the dream of a thriving local food system a reality. You may be excited to hear that we are putting the final touches on a certified kitchen at Outer Aisle which will enable us to serve food, make value added products, conduct cooking workshops and much more. We couldn't do what we do without our incredible Outer Aisle team: Max, Heather, Alia, Jacquie, Kimberly, Nancy, Joani, Shira, Trevor,
Joaquin, Gaitlin and Moke - you guys rock!
OUTER AISLE THANKSGIVING MENU
We are going to have a wonderful display of Thanksgiving menu ingredients including the following: The list is abundant and there'll be plenty to choose from.
Brussels sprouts (see recipe below) and artichokes  from Rodoni Farms located just north of Santa Cruz. Part of the Wilder State Park agricultural zone. Rodoni Farms is right on the bluffs above the ocean, a beautifully isolated spot away from the chemical drifts of the traditional artichoke capital Castroville, making these all the more pure.
SIDE DISHES: Cauliflower and broccoli, kale and chard, spinach and lettuce, juvenile "sweet" carrots, golden and red beets, red peppers, scallions, cabbages, potatoes, sweet potatoes, winter squash, shallots, garlic and re  d and yellow onions.
Be prepared with turkey soup ingredients: Onions, shallots, garlic, turnips, rutabaga, parsnips and celery.
Stuffing Ingredients: Celery, white button mushrooms, shittake and trumpe  t mushrooms. We also carry dried cranberries, raisins and nuts.
A few surprises this week - unfortunately no green beans due to frost conditions, however, sweet corn was on the menu at Coke and we couldn't resist taking them up on the offer of the last two cases of the season!
We'll have our regular supply of awesome Aria breads (Main Street, Murphys). In addition they are providing us with packs of dinner rolls just for the occasion.
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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| RECIPES
MAPLE GLAZED BRUSSELS SPROUTS WITH HAZELNUTS
Prep + cook time: 20 minutes. Serves 2-3
About 10-12 Brussels sprouts
3 tablespoons of chopped hazelnuts or walnuts
3 tablespoons of maple syrup
Olive oil
Salt
Black pepper
Garlic powder
Onion powder
DIRECTIONS
Preheat to 400°F. In a bowl, toss nuts with 3 tablespoons of maple syrup, about 1/2 teaspoon of salt and some black pepper. Set aside. Slice off very bottom portion of stem and remove outer leaves if necessary. Cut in half. Place in bowl and toss with a little olive oil, salt, pepper, garlic powder and onion powder. Place cut side up on a well greased baking sheet. Bake covered for about 5-7 minutes or until they start to just soften.
Leave oven on, but remove partially cooked sprouts and toss in bowl with maple and nut mixture. Spread maple coated sprouts and nuts across baking sheet again and continue to bake uncovered until crispy brown (about 5-7 minutes). You can broil a couple minutes if they aren't browning enough on bake, but keep an eye on them to make sure the nuts don't burn.
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.
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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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