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| OUR STORE OPEN 5 DAYS YEAR ROUND!
FALL HOURS: | TUESDAY, WEDNESDAY, THURSDAY & FRIDAY:
11 to 6 pm
SATURDAYS:
11 - 4pm
CLOSED SUNDAY AND MONDAY
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
Late November Newsletter 2012
VISIT OUR STORE:
Tuesday through Friday 11 to 6pm
Saturdays 11 to 4pm.
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The abundance at Outer Aisle
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We are still harvesting from our farm every week!
We are expecting large amounts of rainfall during the latter part of the week and encourage you to stock up with some awesome veggies and fruits for some indoor time cooking!
Spinach is the highlighted vegetable this week - bunches and bunches of gorgeous farm fresh sweet spinach - come get some!
Our outside plantings are looking great and this week we are harvesting: green onions, kale, spinach, cilantro, lettuce, radishe
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Six new tunnel houses ready for planting
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s, turnips, beets, cabbages, broccoli and carrots. In the hoop houses like the ones shown in the photo we're harvesting: chard & bell peppers. These hoop houses will provide the ideal habitat to continue growing greens, lettuce, spinach, carrots and all other cool weather crops through the winter months.
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
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THIS WEEK'S MENU
We are proud to sell fruits and vegetables from other growers that practice sustainable agriculture using beyond organic methods. We go farm direct sourcing the very best of the best from farmers that are equally committed to bringing about greater health. Our regional food system is particularly vibrant this time of year and this week's menu highlights four fruits that deserve some special mention.
Have you tried our avocados yet? I'm saying "our" avocados, not because we grew them, and not 'cos they are so much tastier than any we have come across ever, but because we're proud to say we finally got a direct connection with an organic avocado grower. 7th Heaven Organics, owners and avocado growers Chuck
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We traded tomatoes for avocados!
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and Jennifer Lenet first started their orchard in 1993. Their orchard is literally tucked up into a hidden valley only 2 miles from the coast near Cayucos (north of San Luis Obispo. The avocado trees are stunning, mostly in the 10 foot range. The orchard has many varieties including Pinkertons (which ripen in spring), but mostly Hass and some of the newer Lamb Hass type (which we tried and are very delicious). The name, 7th Heaven, surely describes this luscious fruit to a T. This is the northern range of the bulk of the California crop which makes for a slightly longer growing/harvesting season. It'll come to an end in late December and start up again in early Spring with the Pinkerton variety. But for now we have plenty!
Satsuma Mandarins just came in! These easy to peel, seedless miniature oranges are a gem this time of year. They pack wonderfully into lunches and satisfy that sweet tooth in a healthy nutritious way. Packed with Vitamin C a single serving can give you over 100% of your daily intake. Combine with thinly shaved fennel on a bed of spinach tossed with a mustard, garlic and apple cider vinaigrette.
Fuyu Persimmons can be eaten just like an apple. They are the more popular non-astringent cousin to the Hachiya (which I personally adore) persimmon. They are crisp, sweet and wildly orange that eating them like an apple is always a pleasure. They make a perfect addition to any salad and can also be halved and baked, like an apple. On special for $1.20/lb and well worth buying enough for a persimmon a day to keep all doctors away!
Feijoa (aka. Pineapple Guava)  is an unusual fruit originating from South America. It is grown commercially in New Zealand and California. Jim Brenner from Brenner Ranch (who is our Kiwi grower) also grows these hard to find exotic fruits.
Coming from NZ I can testify the abundance of these fruits and the many culinary uses, including but not limited to: feijoa muffins and feijoa wine (which by the way is intoxicatingly delicious). Resembling the texture of a pear when eaten raw, the aroma is quite distinct and the flavor is sweet and tangy.
Feijoas can be used sweet or savory, fresh or frozen, and go well with anything where you might normally use common fruits like apple or banana. (muffins, cakes, loaves, crumbles etc) - Use in muffins. Combines well with ginger.
- Use in cakes, especially in anything using apple, banana, coconut, pineapple and ginger (the feijoas seem to blend perfectly with these flavors)
- Add chopped feijoas to salads. Not only a taste sensation, the vitamin C will enhance your absorption of iron from cereals and plant foods in the meal.
- Use in a fresh salsa: try chopped celery, tomatoes, red onion, avocado and feijoa. Add chilli ,mint, coriander and a generous squeeze of lemon.
- Add to apple for a delicious pie filling.
- Grill with balsamic vinegar and brown sugar and add to pork dishes as a condiment.
- Poach in a little sugar syrup with a knob of ginger.
- Spoon over cereal with yoghurt.
- Add to juices and smoothies - try feijoa, apple juice and strawberry frozen yoghurt - my personal favourite!
- Mix into fruit salad with fresh fruit.
- Make a feijoa crumble: top fruit with a mix of rolled oats, sliced almonds, brown sugar and coconut flakes.
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RECIPES
FENNEL - It's merits and uses:
Most folks have an odd aversion to this wonderful vegetable. I've discovered that it takes on a completely new personality when cooked at a slow temperature for a long time. Just as you might caramelize onions over a low flame for 20 minutes; the same can be done with fennel. I figured Martha Stewart might be a good one for fennel recipes and I was right - here's a couple that I found that sound delicious. Eaten raw fennel is equally delicious with its anise like flavor. Try decorating a green salad with raw slices of Fuyu persimmons, segments of satsuma mandarins and a generous sprinkling of green onions.
Baked Fennel with Parmesan and Thyme
Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.
Baked Fennel with Orange 2 bulbs fennel, trimmed (1 1/2 pounds)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 cups freshly squeezed orange juice (about 3 oranges)
Coarse salt and freshly ground pepper
1/2 cup dry white wine
With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.
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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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