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CAFE HOURS:
Wednesday, Thursday, Friday & Saturdays 11 to 3:00pm
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SUMMER 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 HOURS:
Wednesday, Thursday,
Friday and Saturday11 am to 3:00 pm
STORE HOURS: Tuesday
through Saturday
11 to 6:00 pm (4 pm on Saturdays)
FOOD TO GO
All the menu items are available for take-out.
Email your order to: cafeouteraisle@gmail.com or call 209.728-9112 or
order first before you shop the store!
THIS WEEK'S
SCRUMPTUOUS MENU:
Just in case you were wondering we are committed to using the finest ingredients all of which are organically grown even the olive oil!
Please consider going on one of our Farm Luncheon Tours scheduled for the first Saturday of each month through September. Check out the event section below to find out more!
We believe that good tasting food comes from great ingredients - and we've got some amazingly beautiful produce to share with you, with almost all of it
coming from our farm.
SOUPS & SALADS
French Red Onion Soup
(Inspired by our latest Farm to Table dinner)
(served with Aria's french bread)
Heirloom Tomato Platter Sliced heirloom tomatoes lightly drizzled in olive oil and 18 year old balsamic vinegar with celtic sea salt, black pepper and Genovese basil. 
California Caprese
Sliced heirloom tomatoes, sliced red onion, Bartlett Pear, crunchy Pancetta, fresh Mozzarella, Thai basil, fresh jalapeno, roasted red pepper. Drizzled with spicy jalapeno vinaigrette
Southwest Turkey Salad Salad Greens, fresh sweet corn, Pinkerton Avocado, roasted red pepper, Diestel Turkey Breast, heirloom tomatoes, red onion, roasted garlic, crumbed blue cheese, cilantro vinaigrette
PLATES:
Handmade Fettuccine
Tossed in Genovese pesto and topped with slow Roasted Heirloom Tomatoes and Marinara Sauce.
Slow Roasted Local Black American Black-belly Lamb with Provencal Tomatoes
DESSERT:
Fresh Fruit Plate: mix of fresh seasonal fruit
JUICE:
Orangelglo Watermelon and Charantais Juice
**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
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SIGN UP FOR A WEEKLY OR BI-WEEKLY PRODUCE
DELIVERY
(aka CSA)
JOIN THE GROWING
EAT SEASONAL MOVEMENT
AND EAT FROM OUR FARM
RECEIVE A FRESH SEASONAL
PRODUCE DELIVERY 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
(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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Get ready for the next
Farm to Table Dinner
at Milfiori
August's Farm to Table Menu
Last Saturday evening's dinner was in one guest's words "beyond the realm of expectation".
35 folks arrived at the old Well's Fargo stage stop, after an inspiring garden tour with delicious appetizers, to Orangeglo watermelon sherbet.
Sitting down at the long table family style the courses (8 of them) beginning with French Onion Soup and ending with Lavender white peach dessert rolled out in luxurious symphony to the windless mild evening.
Thank you to everyone that helped create and make this dinner a memorable one. Ross' inspiring menu wowed us all and highlighted his talent as an inspired Outer Aisle chef.
SATURDAY, SEPTEMBER 7th Starting at 6 pm we'll lead you on a GardenTour with Appetizers  followed by beverages in what was once an old Wells Fargo stagestop  The Dinner begins:  accompanied by a parade of garden veggies including an Heirloom Tomato Salad  and followed by a scrumptious dessert
$100 per person
vegetarian option available
and non-alcoholic drinks too!
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THIS WEEK'S PRODUCE
ABUNDANCE is the theme!
Wheelbarrows of watermelon and cantaloupes on their way! MELON WEEK! On our menu and on yours....easy and delicious. SWEET RED BELL PEPPERS are in! Beautiful reds, Sweet Marconi, Padron, Shishito, large Jalapenos, Purple bells and more!  SPECIALS!! The very best Heirloom Tomatoes of the year
$4/lb 2lbs for $3/lb 5lbs for $2.50/lb
Our own Grass fed
Ground Beef....$7/lb (was $9/lb)
Italian Parsley
GarlicVogliotti Red onions
Basils
Rainbow Chard
New Potatoes - Yukon Gold & Desiree
Cucumbers - Suyo Long, Marketmore, Lemon
Cherry Tomatoes - sungold, reds, pinks, yellows, and greens.
Hot Peppers - Padron
Shishito, Jalapeno, Anaheim
Bell Peppers - Gyspy & Purple & Marconi
Early Girl Tomatoes
Heirlooms
Eggplant
Salad greens
Melons - cantaloupe & watermelon
From Other Farms: A complementary array of seasonal veggies from farms within a 150 mile radius of us.
Carrots
Beets - red, chioggia
Red & Green Cabbage
Celery
Cilantro
Pinkerton & Hass avocados
Shittake & King Trumpet Mushrooms
FRUIT: A great selection of tree ripened fruits from Tyson Hill, Waterford, Ram Das Orchards (oranges), Terra Firma (melons & grapefruit)
Hass Avocado
Figs
Ruby Red Grapefruit
Valencia oranges
Yellow Freestone Peach
White Peaches
White Nectarines
Mariposa & Santa Rosa Plum
Black Splendor plums
Dapple Dandy Pluot
Starkcrimson Pears
Strawberries
Melons
Valencia oranges
Grapes
Bartlett Pears
Gala Apples
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RECIPE of the week
BAKED PEPPERS
5 large bell peppers (assorted colors), seeded and quartered lengthwise
4 large cloves garlic, crushed
¾ cup chopped fresh parsley
½ cup olive oil
Salt and pepper
3 TBS Balsamic vinegar
Preheat the over to 400F. Alternating the colors of the peppers, place them cut side up in an oiled 9-inch by 12-inch baking dish. Mix the garlic, parsley and oil in a medium bowl. Spoon the mixture over the peppers. Season with salt and pepper. Cover lightly with foil and bake 30 minutes, or until the peppers are tender and undersides are lightly browned. Transfer to a serving platter. Sprinkle the vinegar over peppers. Serve at room temperature.
RED BELL PEPPER SOUP
Yields 7 -8 cups; serves 6
4 cups vegetable or Chicken Broth
2 jalapeno peppers, split lengthwise, deveined, and seeded
1 large potato, peeled and chopped
4 tomatoes, seeded and diced
2 TBS olive oil
2 large cloves garlic, crushed
4 red/yellow bell peppers, seeded and chopped
Salt and freshly group pepper to taste
½ cup milk
½ cup heavy cream (optional)
Zest and juice of 1 lime
1 cup sour cream, garnish
Chopped fresh cilantro or lime basil for 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 for 20 minutes. Remove the chiles. 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 mixture to 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 with cilantro or lime basil.
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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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