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 PRODUCE
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:
Our squash plantings have taken off and are already in bloom. 300 tomatoes plants went in the ground last week! Eggplant and basil to follow at the end of the week and peppers on the horizon. Our earliest plantings yet!
VEGGIES:
Broccoli
Asparagus
Lettuce
Spinach
Beets
Artichokes
Fennel
Celery Root
Onions, garlic, shallots
Carrots
FRUIT:
New crop California avocado
Naval Oranges
Kiwi
Lemons
Limes
Mandarins
Strawberries soon to come!
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RECIPE of the week
Roasted Asparagus with a Citrus Aioli.
1lb of asparagus 1T olive oil Sea salt to taste (about 1/4t) Preheat the oven to 400˚F. Snap the tough ends of the asparagus off and toss the spears with the olive oil and salt. Place on baking sheet and roast for 7-10 minutes or until the ends are easily pierced with a knife. Citrus Aioli
All ingredients need to be at room temp or the sauce just won't set up. Classic aioli employs 100% olive oil but we prefer to mix it with grapeseed oil, especially if I don't have a high quality olive oil on hand. The flavor is more subtle - but try it both ways and decide for yourself. Making aioli by hand is easy, and we think faster than in a food processor. If you haven't made it before, don't feel daunted by the directions below. You'll get the swing of it in no time and soon it will be a regular sauce for your fish, lamb or veggies. Make your aioli before roasting the asparagus and keep it in the refrigerator (up to 2 days) until you're ready to use it. 2 pastured egg yolks (left at room temp for at least an hour) 1-2 cloves of the freshest garlic you can find, minced 1/2 cup fruity extra virgin olive oil 1/2 cup grapeseed oil or other neutral tasting oil. 1t finely grated lemon zest 2T lemon juice 1 t salt - In a small bowl, whisk egg, lemon juice, garlic together.
- Set bowl on a silicone oven pad or wrap the bottom in a kitchen towel to hold the bowl still on the counter without having to hold it.
- Whisk constantly and add oil, drop by drop, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly.
- Season to taste with salt and pepper. Serve immediately or cover and chill for up to two days.
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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.