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CAFE HOURS:
Wednesday, Thursday, Friday & Saturdays 11 to 3:30pm
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SPRING STORE HOURS: | TUESDAY, WEDNESDAY, THURSDAY & FRIDAY:
11 to 6 pm
SATURDAYS:
11 - 4pm
CLOSED SUNDAY AND MONDAY
Outer Aisle FOODS1192 Highway 4 Douglas Flat, CA 95229 www.outeraislefoods.comChristine & Eric Taylor 209.728.9112 Mailing Address: PO Box 2052, Murphys, CA 95247 |
CAFE OUTER AISLE
"The Cafe is our most recent place where we express our passion for food."
OUR MISSION
Our mission for the Cafe is to serve healthy wholesome dishes using the ever-changing seasonal fresh ingredients from farmers like us. Encourage a passion for cooking and
life long healthy eating.
OUR VISION
We'll feature a blackboard menu, highlighting the finest produce and ingredients our region can offer, encourage recipe sharing, host cooking classes and demos, and for those on the run, we'll have take-out items made in our certified kitchen. |
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 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.
CLICK HERE TO VIEW/BEGIN
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Greetings friends!
2013: Celebrating 20 years of growing food
for our community!!
Cafe Outer Aisle
Nourishing Cuisine
Fresh from our Farm
Cafe Update: Thank you for coming to our Cafe - we greatly appreciate your support during our breaking in period.
With Ross at the "helm" we are sailing head strong into the wind! Here's one of our crew members showing a little mutinous action albeit playfully!
We've had some great feedback and met a few challenges already, learned a great deal and quite surprisingly excited to continue along the sea of possibilities!
CAFE NEWS! Starting next week we'll be open on Wednesdays 11 to 3:30pm.
Announcing FOOD TO GO. All the menu items are now available for take-out. Email your order to: cafeouteraisle@gmail.com or call 209.728-9112 or order first before you shop the store!
We are now beginning to turn our attention to creating Deli offerings - watch
out for these items: (suggestions welcome)
Freshly made Guacamole from 7th Heaven's Pinkerton Avocados and Coke Farm Meyer Lemons.
HOURS: Wednesday (starting 4/24), Thursday, Friday and Saturday 11 am to 3:30 pm
THIS WEEK'S MENU:
Soups & Salads:
Broccoli and Garden Spinach Soup
$6 bowl/$3.50 Cup
Big Garden Salad, Veggies,
Pinkerton Avocado and mixed toasted nuts with a Strawberry Vinaigrette
$8.50
Awesome Spinach Salad with
Egg, Bacon, Feta Cheese and Strawberries with Aged Balsamic Vinaigrette
$10.50
Plates:
Spicy Vegetable Coconut Curry over Ethiopian Wheat Berries
(vegan dish)
$9.50
Seasonal Vegetable Frittata with
creamy Val D'Aosta Fontina cheese
(served with a side of garden salad)
$9
Applewood Smoked Bacon, Potato, Summer Squash, Asparagus
and Spinach Frittata
(served with a side of garden salad) $10.50
Panini
Served on Aria Bakery's organic sourdough
Roasted Veggie Panini with Zucchini, Onion, Beets, Green Herby Pesto and Gorgonzola cheese
(served with a side of garden salad)
$9.50
Diestel Organic Turkey, Applewood Salametti, Roasted Zucchini, Arugula & Val D'Aosta Fontina Cheese
(served with
a side of garden salad)
$11.00
Beverages:
Iced Tea $2
**Menu subject to change due to seasonal availability**
SHOP OUR STORE:
Fresh seasonal produce from our farm and growers just like us!
HOURS: Tuesday through Friday
11 to 6pm
Saturdays 11 to 4pm
The newbies of the week: Fava Beans, Basil, Summer Squash and Strawberries
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SIGN UP FOR A WEEKLY OR BI-WEEKLY PRODUCE SUBSCRIPTION
(aka 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
NEW LOCATION COMING SOON: Plymouth
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.
APRIL:
We harvested the first of the basil this week! It's hard to believe that we have basil snuggled under covers when the temps have been hovering in the high 30's these past few mornings. Fava Beans are just beginning their harvest season at our farm. A springtime treat that if you rely solely on the produce you grow or procu
 | | Heather with a whole bowl of "shucked" fava |
re locally represent the first real substantial protein after a long winter of roots and storage crops! The Italians revere the Fava so much so that they celebrate it's springtime arrival with a holiday. Inside the large pods nestles the "horse bean" (referring to it's very large size) in a soft white velvety enclosure. Early in the season they are delectable eaten whole by either steaming, boiling or sauteing. Later in the season, the tougher outer layer of the bean is removed to reveal the tender inner bean. But right now they are small and sweet and delicious. Here's a great way to fix them: Whole roasted fava beans: Toss clean whole fava pods with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast at 450 degrees for about 25 minutes, or until tender. (Timing depends on the size of the pods.) Put the roasted pods in a shallow bowl, and sprinkle with your finest sea salt. Serve to guests a la edamame, or if the pods are small and tender enough, eat them whole. VEGGIES:
From our Farm:
Summer Squash
Arugula
Cilantro
Green Onions
Salad Greens
Lettuce - assorted kinds
Spinach
Fava Beans
Dwarf Baby Bok Choy
Basil
From Other Farms:
Fennel Carrots - bunched and Rainbow
Snap Peas
Asparagus (on special $5/lb)
Beets
Celery Root, Rutabaga, Turnips
Cauliflower
Broccoli
FRUIT:
Pinkerton Avocado
Valencia Oranges
Lemons
Fuji & Pink Lady apples
Strawberries
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RECIPE of the week
Potato Asparagus Frittata
Make this in a well seasoned 10-inch skillet that you can put in the oven. It will make 4 to 6 servings. Steamed spinach can be used as well. This version of frittata uses fewer eggs and more vegetables than some other recipes. 2 medium size potatoes, quartered (if your potatoes are small, about 8 ounces) 10 asparagus spears Salt, pepper 2 tablespoons butter, or maybe a bit more! 1 fresh onion, sliced 2 teaspoons of fresh thyme 1/3 cup grated cheddar cheese 4 large eggs, lightly beaten in a bowl Instructions: Preheat the oven to 350°. Bring the quartered potatoes, 2 cups of water and a teaspoon of salt to a boil in a saucepan. Reduce the heat and simmer until the potatoes are just tender. Remove the potatoes and set aside. When the potatoes have cooled, cut them into 1/2-inch dice. Braise the asparagus until tender, cool, then chop into 2-inch long pieces and set aside with the potatoes. Heat half of the butter in your skillet, and sauté the onion until softened. Add the thyme and toss. Combine the onion and thyme with the potatoes and asparagus. Stir the cheese, 1/4 teaspoon of salt, and a bit of pepper into the eggs. Heat the remaining butter in your skillet and pour the egg mixture into the skillet and cover. Once the bottom of the frittata is firm, spread the vegetables on top evenly and cover. Continue cooking until the egg is no longer runny. Transfer the skillet to the oven and bake until the frittata top is set and dry to the touch (maybe 4 minutes.) Run a spatula around the edge to loosen the frittata. Slide it onto a serving plate. Serve warm, at room temperature, or chilled. ROASTED SUMMER SQUASH AND FENNEL
(from EatingWell.com) 2 small summer squash 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup thinly sliced garlic Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.
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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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