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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 |
 2013 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
Winter Solstice Newsletter 2012
GIFT CERTIFICATES AVAILABLE:
Give the gift of a box of healthy veggies and fruits weekly or bi-weekly to a loved one. Contact Christine for more information.
VISIT OUR STORE:
Tuesday through Friday 11 to 6pm
Saturdays 11 to 4pm CLOSED Tuesdays forChristmas & New Years  | |
The continuing abundance at
Outer Aisle
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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.
THE SOLSTICE MENU: VEGGIES: Gorgeous, fresh artichokes, Brussels sprouts and leeks from Rodoni Farms, north of Santa Cruz, right on the coast. Romanesco is excellent raw in a crudite with other raw veggies. It's crunchier than cauliflower and not as bland. It has a nutty taste and doesn't have the chalky edge which some people dislike in broccoli. Any dip that's good with cauliflower and broccoli will go fine with Romanesco, but be sure to try it by itself-you may decide to forgo the dip. And it'll double up as wonderful party conversation piece with it's fractal geometry structure! FRUITS: CITRUS TIME OF YEAR: Our goal is to source the best tasting citrus from growers who  | |
Navals are back!
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harvest their fruits at optimal times and pick for flavor. Terra Firma, in Winters, produces in our opinion the best tasting Satsuma mandarins. Ram Das Orchard's, in Esparto, produces an early Naval oranges and Lisbon lemons - they are awesome! Meyer lemons and Beress limes from the coast are now in! This week we h ave Ruby Red Grapefruit through Capay Organics that are sweet and juicy!  Kiwifruit is ripening! These delicious fruits are packed with Vitamin C, E & potassium. They can be eaten in a variety of ways - fresh of course, but did you know you can use it as a meat tenderizer? It can be cooked with chicken or made into a jam. Combined with other fruits for a fresh salsa and our son's favorite birthday treat: Pavlova roll with whipped cream and slices of kiwi. Medjool and Bahri dates, Dried Fruits and nuts!
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RECIPES:
How to cook Porcini mushrooms? There's nothing quite like a fresh Porcini (means little pig in Italian). They are truly delicious and the flavor alone ma kes a meal! Last night we cooked the first of the this year's harvest and made a simple pasta dish. Here's how we did it.
BASIC COOKING METHOD: Clean the mushrooms by wiping with a cloth (no need to wash). Slice into 1/4 inch through the cap and stem. Dry saute in a hot cast iron pan for 10-15 minutes on high heat until mushrooms release their water and continue to cook, reducing to medium low heat, in their own juices. When the juices begin to evaporate add a couple of tablespoons of butter and continue cooking at a medium temperature until the mushrooms take on a golden brown appearance. This process could take up to 25 minutes.
RECIPE: Use the cooking method above and add in 1 shallot finely chopped and 1 clove of garlic at the same time you add in the butter. Heat up a large pot of water to boiling and add fresh pasta - cook until el dente, drain and add cooked mushrooms, and 1/2 cup of grated parmesan cheese and 1/2 tsp of fresh grated nutmeg, salt and pepper to taste.
(We make our own pasta with fresh egg and flour,
roll it out in a handcrank pasta maker - it's worth every bit of time it takes as the pasta is incredible! )
ROMANESCO CAULIFLOWER, CHIOGGIA BEETS AND CARROT SALAD
This recipe comes from our home kitchen - were we like to experiment with all the flavors of the season!
 | Porcini Pasta with Romanesco Salad and
Endive Salad |
1 head of Romanesco
1/2 bunch carrots
4-5 Chioggia beets (striped candy colored beets as pictured)
Marinade/Dressing:
1-2 oranges
2 TSP olive oil
1 TSP vinegar
1 TSP honey/agave syrup
1 clove garlic
Break up Romanesco florets into bite size pieces by cutting away from the central stem. Slice carrots diagonally and peel and slice chioggia beets. Gently steam all together until el dente (careful not to overcook and turn your salad mushy). The beauty of the Chioggia is that it doesn't bleed like red beets. Combine the dressing ingredients, shake well. Taste and correct flavors by adding more vinegar or a little more sweetener. Cool the vegetables before adding the marinade. Let it sit for 30 minutes before serving. Great the next day.
HOLIDAY STYLE BRUSSELS SPROUTS
1 pound brussels sprouts
1 large shallot, minced
3 tbsp butter, divided
1 tsp extra virgin olive oil
1/4 cup pecans, roughly chopped
1/4 cup walnuts, roughly chopped
1/4 sunflower seeds
1/3 cup dried cranberries
2 tbsp brown sugar
Salt to taste and pepper, to taste
First, prepare candied nuts. Mix nuts, seeds and cranberries. Toast in a saute pan over medium-low heat until nuts are fragrant and lightly toasted. Watch carefully! Do not allow to burn. Add 1 tablespoon butter, brown sugar and pinches of salt, tossing to coat nuts and cranberries. Continue to toast until mixture is slightly caramelized. Remove from heat and spread out on a plate to cool. Set aside.
Using a paring knife, cut off the sprouts' stem ends. Then, using the knife, peel leaves from the stem end, working in a circular motion around the sprout, a few at a time. There will be a small piece of stem left at the center that you can discard, or save to saute later.
Next, heat a large saute pan over medium-high heat. Add remaining butter and oil. Saute shallots for about 30 seconds, then add brussels sprout leaves. Saute leaves until they are slightly caramelized and cooked through. Do not overcook. Season with salt and pepper, to taste. The leaves should be sweet and softened, but still toothsome. Add cooled candied nuts and cranberries, and toss to distribute thoroughly. Serve immediately.
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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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(which at this time of year is essential for fighting off colds and flu), some studies suggest they help fight certain 
