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:
Tomatoes go in the ground tomorrow. We are harvesting awesome salad greens, cilantro, spinach, easter egg radishes and arugula from the tunnel houses for the Cafe and for the store. Spinach is the star of the show this week - sweet and juicy with large leaves!
Large artichokes from the coast, Brussels, kales, roots, lettuce and salad mix. We got all your seasonal veggie needs here at Outer Aisle! We'll have asparagus next week!
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RECIPE of the week
BALSAMIC-GLAZED BEET SALAD WITH FENNEL & ARUGULA
From the Esalen Cookbook
Serves 4 to 6
6 medium size beets
1 large bulb fennel
5 cups chopped arugula (or spinach)
1 cup balsamic vinegar
1/2 cup extra-virgin olive oil
salt to taste
Place beets in a 4 quart saucepan and cover with water. Boil on high heat for approximately 1/2 hour; they are done when a knife goes into the beet without resistance. Place under cold running water to cool and peel off skin when cool enough to handle. Slice the beets into eighths and place in salad bowl.
Trim the fennel, cut in half, and slice into fine 1/4-inch slices. Place into bowl with beets. Chop the arugula into fine ribbons and add to the vegetables. Place the vinegar into a small saucepan over medium heat and reduce down to half (about 1/2 cup). Whisk the oil and salt into this reduction. Dribble over salad and toss well. Garnish with the feathery tips of the fennel tops.
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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.