Other Products Available: Fruits | Other Items
January: Carrots & Potatoes
February: Artichokes & Brussel Sprouts
March: Spinach & Beets
April: Asparagus & Leeks
May: Artichokes & Green Garlic & Snap Peas
June: Summer Squash & Fresh Onions
July: Cherry Tomatoes & Salad Greens
August: Eggplant & Cucumbers
September: Melons & Tomatoes
October: Tomatoes & Bell Peppers
November: Broccoli & Greens
December: Spinach & Cabbage
TAYLOR MOUNTAIN GARDENS
Taylor Mountain Gardens in Douglas Flat is the primary building block that creates the Outer Aisle FOODS CSA distribution network and supplies our retail grocery. We are a micro-farm growing food for our local community: selling at our store on Tuesdays, Thursdays, Fridays and Saturdays year-round and through our CSA year round. We use only compost and cover crops to build fertility and grow hundreds of varieties of crops annually on less than two acres.
We have a great climate for growing 10 months of the year. Outdoor plantings of fall crops last until December. Summer tomatoes, peppers and eggplants, with an Indian summer to ride, can last until the first killing frosts arrive in our neck of the woods sometime in early November. In addition 4,000 square feet of greenhouse gives us early tomatoes in the spring and spinach in the dead of winter. We grow up to 200 varietals, taking pride in growing heirlooms that have plenty of flavor and often a great story behind it.
Shop year-round at our store, or through our weekly CSA and you will enjoy a bounty of delicious veggies and fruits.
Terra Firma Farm, Winters, CA
We met Paul Holmes one afternoon several years ago on a trip up to his farm to pick up produce for our CSA. He is one of the original pioneering farmers in the organic industry, and a founding member of both the Berkeley and Davis Farmers Market back in the 1980's. Now many years on, he has since partnered up with two others and created Terra Firma in 1994. Their farm is located in a relatively frost free pocket on the western edge of the Great Sacramento Valley in Winters.
Terra Firma started its CSA in 1994 with a few dozen acquaintances at a single drop site in San Francisco's Mission District (Capp Street). As word spread and the CSA slowly grew to include other sites in the City, the East Bay, and Sacramento, the farm grew as well. They currently provide food for 1300 subscriber households farming around 150 acres of vegetables and 50 acres combined of fruit and nut orchards.
At certain times of the year, they supply us with Satsuma mandarins, walnuts, pistachios, winter squashes, carrots and beets in the winter and greens when ours run out. In the spring months: green garlic, strawberries and snap peas. We are very pleased to work with such great people, good farmers and happy workers.
Rodoni Farms, Santa Cruz
Billie Rodoni is fourth generation coastal farmer and comes from a long tradition of Brussels sprout farming. During his grandfathers era, Dante Rodoni saw great changes; from using work horses to tractors; from hand transplanting to mechanical transplanting; from furrow irrigation to sprinkler irrigation; from hand picking to mechanical harvesting and from hand sorting to mechanical sorting of Brussels sprouts. Prior to the 1950's sprouts were sorted by hand off a table. Mr.Rodoni was the first to see a need for and develop a system for sorting and grading sprouts mechanically.
In the early 1960's, when conditions changed and the trend turned toward mechanical harvesting of Brussels sprouts, Mr. Rodoni worked on and developed the Rodoni Brussels Sprouts Stripper, which mechanically cuts the sprouts from the stalk.
Today, with over 100 acres certified organic, they are pioneers in the organic sprout industry, forging ahead with this relatively labor intensive product where other farms despair. Because the sprouts are not sprayed with heavy duty chemicals they have to cleaned up manually by hand which is time consuming and costly.
They also grow artichokes, mostly an heirloom variety, Green Globe, and just recently experimenting with a hybrid variety. The isolation of the north coast and the influence from the ocean produces the most delectable chokes we have ever tasted.
The great thing about picking up produce right from the source is getting to know the place and the great people who make it all possible.
With the Grain, John DeRosier
I am a pioneering, Certified Biodynamic/Organic grower specializing in Heirloom Grains, Beans, and Seeds. Grains, and their partner legumes ("beans"), have been the corner stone of human civilization for at least 10,000 years due to their ability to store vast amounts of sunlight in there seeds (grains are the seeds of grasses and "beans" are the cotyledons-the first "leaves" and the food source--of a new bean plant). Securing these powerhouses of nutrition have allowed civilizations to rise and when food from these great plants are lost, civilizations have fallen. My work is in reestablishing high quality grains as the center of our farms and communities. While growing a grain plant is actually very simple, at this point growing grain for the community is actually quite complex because the infrastructure and knowledge has decayed so greatly.
Fifteen years ago I began experimenting with these plants and by about year seven into the process I realized I could grow all the grain I needed to feed myself and family. BUT, what I really wanted to do was grow quality grains-real substance-for other people! I wanted to support and provide this high quality food for people who are working hard to restore our planet and reconnect our local communities. With quality food as their base, people could go out and do the necessary work to bring healing to themselves and our world. More than ever, I believe we need high quality grains to build our inner health and yet local, organic, heirloom grains are entirely missing from our food system.
I have built up my farm, With The Grain to have all the essential pieces. I have enough land (over 200 acres) to rotate soil-building cover crops and legumes. I have growing and harvesting equipment. I have a collection of post-harvest cleaning equipment. I own a licensed commercial kitchen that I am turning into a local farmers' co-op for processing farm products into food. I have grain processing equipment (stone mills, rollers, etc). I have numerous heirloom seed varieties from many different grains and beans, and I'm a certified Biodynamic and Organic grower. The work I am doing to bring local, heirloom grains back into our farms and communities is extensive and all consuming. In the mean time my farm has been growing to serve more people and new farmers.
Last year, my farm suffered a significant set-back and I was not able to recover the costs of production and I am really struggling to continue moving forward. After talking with Eric and Christine Taylor, a hopeful idea emerged where I could turn to the community for support in return for grain. Hence the CSA/Grain Shares.
Editors Note: If you aren't able to participate in the CSA/Grain Share but find you want to help in some way, small or large, you can make a difference - just contact him below. If you would like more information about his farm and how this money would be used to grow grain and build a network of other local growers, please contact him directly: firstname.lastname@example.org.
CLICK HERE TO
SIGN UP NOW!
RED BELL PEPPER SOUP *customer favorite
4 cups chicken broth or vegetable broth
2 jalapeno, split lengthwise, deveined and seeded
1 large red potato, peeled and chopped
4 tomatoes, seeded and diced
2 TBS olive oil
2 large cloves garlic, crushed
4 red bell peppers, seeded and chopped
Salt and freshly ground pepper to taste
½ cup milk
½ cup heavy cream (optional)
Zest and juice of 1 lime
1 cup sour cream, garnish (optional)
Chopped fresh cilantro, garnish
Place broth in large saucepan. Add the chiles, potatoes, and tomatoes. Bring to a low boil over medium-high heat, then reduce and simmer, covered, 20 minutes. Remove the chiles – very important. In a large frying pan, heat oil over medium heat. Sauté the garlic and peppers 10 – 15 minutes, or until soft.
Combine the garlic and peppers with the broth, potatoes, and tomatoes in a blender. Process until smooth. Return the mixture to the saucepan, and season with salt and pepper. Add the milk and cream, blending thoroughly. Reheat over low heat, so the soup does not boil. Add the lime zest and juice. Garnish.
Yields: 7-8 cups; serves 6
STEAMED BROCCOLI WITH CAPER BROWN BUTTER
(from The Gourmet Cookbook)
1 ½ pounds broccoli
¾ stick (6 TBS) unsalted butter
3 TBS drained capers, chopped
3 TBS chopped fresh flat-leaf parsley
¼ tsp salt
1/8 tsp freshly ground black pepper
Cut stalks from broccoli and peel with a paring knife, trimming any fibrous parts then cut into ¼ inch thick slices. Cut heads of broccoli into 1 ½ inch wide florets.
Steam broccoli stalks and florets in a steamer rack set over boiling water, covered, until tender, about 6 minutes (bright green).
Meanwhile, melt butter in a small saucepan over moderate heat. Stir in capers and cook, stirring occasionally, until butter is golden brown, about 4 minutes. Stir in parsley, salt, and pepper.
Toss broccoli with caper butter in a bowl.
Fennel Tahini Salad Dressing
Recipe by Kathryn Lukas
1 teaspoon fennel seed, ground (toasted if you’d like)
¼ cup fresh orange juice and zest from one orange
1 clove garlic, chopped
2 tablespoons cup tahini, raw
1 tablespoon white miso (or whatever you have in the frig)
2 tablespoons brown rice vinegar
1 tablespoon flax oil
¼ cup olive oil
¼ cup fennel fluff (optional)
Puree all ingredients in blender or food processor until smooth.
This nutrient dense dressing is exceptionally well paired with root vegetables and bitter greens. My favorite combination is fennel, carrots, radishes, and sunflower sprouts with dandelion greens. It’s also wonderful over grains.