SIGN UP FOR A WEEKLY OR BI-WEEKLY PRODUCE SUBSCRIPTION
(formerly CSA)
JOIN THE GROWING
EAT SEASONAL MOVEMENT
RECEIVE A FRESH SEASONAL
PRODUCE SUBSCRIPTION TO A
LOCATION NEAR YOU!
(no membership fee)
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.
Select either weekly or bi-weekly veggie/fruit boxes and other combinations. A weekly menu makes it easy for planning and we also encourage for substitutions.
Locations: From 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 until the final screen. 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.)
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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.
MARCH:
Squash and pea plants were planted out yesterday - a risk we consider worth taking especially on a year like this one (dry and mild!). We are harvesting awesome salad greens and arugula from the tunnel houses for the Cafe and for the store. Gorgeous broccoli and new potatoes "Binje" from Full Belly Farm. Green garlic, spring red onions and bok choy from River Dog Farm. Shittake, Oyster and beautiful Nameko mushrooms from Far West Fungi. Did we mention that we have dates back? The luscious Medjool ($8.50/lb), the caramel Bahri ($5.50/lb) and two other varieties: Deglet and Zahdri (both dry meats). Naval Oranges are back. It's almost like a visit from an old loved friend. The naval or ange so called for it's naval like protrusion is harvested later than most orange varieties and left on the tree to get super sweet. These oranges come from Jake Cutler's family ranch in Lemon Grove near Fresno. Converted to organic practices in 2002 and certified in 2005. The orchard was planted in 1910's to "Old Line" Washington Naval oranges. This heirloom citrus variety is know for its sweet taste and full flavor. We are offering these at discount prices for the month of March.
Wild Sockeye Salmon on special for the month of March: $11.50 per pound (usually $13.30).  Flash frozen on the boat - high quality sushi grade!
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Green Garlic is the immature version of the garlic we are used to buying and using. The whole plant is harvested and resembles a small leek except that it tastes like garlic. It's only available in the spring time, it's delicious and well worth cooking up.
Once the weather warms and the idea of cooking outside becomes a reality we love to fire up the barbeque and grill whole stalks of green garlic. Here's how we do it: Trim the roots and 1/4 of the tops, pile into a large pot with steamer and steam for 5 minutes. Be careful not to overcook, just enough to soften them up. Amply apply olive oil, salt and pepper and throw onto the grill. They are done when the outside are slightly charred. Best to eat with your fingers, devouring as much of the stalk as you can!
Green Garlic Scrambled Egg Toasts
recipe by Martin Bournhonesque
1 stalk green garlic for every 3 eggs (use brown ones for more egg-like flavor).
butter
milk or cream
dense wheat bread or levain
Chop green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat eggs and add 2 tablespoons milk or cream to eggs. Slice bread thinly and leave near toaster.
Saute green garlic in desired amount of butter over medium flame for a minute or two. Add beaten egg mixture to pan and reduce flame to its lowest possible setting. Stir constantly. As the eggs heat up they will start to steam a little and maybe stick to the bottom of the pan. Add some salt and pepper. Take the pan off direct heat to slow the process down. . The longer it takes, the better it'll taste. It should take at least 10 minutes to cook 3-5 eggs this way. Throw the bread in the toaster. As the eggs finally congeal, spoon onto toast, and cut to desired size.
Green Garlic Mayonnaise
2 whole eggs
1/2 teaspoon salt
1 teaspoon or a little less dijon mustard
4 stalks green garlic, cleaned as you would leeks, white and pale green parts chopped roughly
3 teaspoons lemon juice or rice wine vinegar
2 teaspoons more rice or white wine vinegar
1 1/4 cups corn or other vegetable oil
Whirl all ingredients except oil in food processor with the metal blade. With machine running, add oil in thin steady stream through opening until all oil is completely incorporated. If the food pusher has that little hole, use it by pouring the oil into that, it works great.
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UPCOMINNG EVENTS:
5th ANNUAL SEED SHARE EVENT
Saturday, February 23rd
10 to 4pm at Co
lumbia Elementary School
 | | Helping to clean seeds 2012 |
Everyone welcome! A range of open pollinated varieties available. A fundraiser for FoCuS Seed Bank project. Packets available for $1 each donation (no one turned down for lack of funds)
Informative workshops, seed saving activists invited, hands-on seed cleaning.
Supported by Tuolumne County Master Gardeners, Slow Food Calaveras, Outer Aisle FOODS, FoCuS
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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.