Outer Aisle Foods
In This Issue
HOURS
CAFE MENU
Fall Box Delivery
Produce Subscription
PRODUCE & OFFERINGS
Recipe of the Week
Quick Links


CAFE HOURS:
Wednesday, Thursday, Friday & Saturdays 11 to 3:00pm

FALL STORE HOURS: 
TUESDAY, WEDNESDAY, THURSDAY & FRIDAY:
11 to  6 pm
SATURDAYS:
11 - 4pm

CLOSED SUNDAY AND MONDAY

Outer Aisle FOODS
1192 Highway 4
Douglas Flat, CA 95229
www.outeraislefoods.com
Christine & 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.



2013 BOX DELIVERIES   
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 
 


Greetings friends!   
 

2013:  Celebrating  20 years of growing food
for our community!!

What's coming you might ask?
Lots of changes and excitement brewing at OA.

 
If it wasn't for me flying off the scaffolding and breaking my arm we would be opening next week. But as fortune would have it the universe screamed  
"slow down". Broken and partially immobilized has left me in a state of gratitude.
BIG THANK YOU'S
Thank you Staria for your magic with
color and design.
Thank you Tiger for your patience and diligence in remodeling the structure.
Thank you Yebuny for your immersion in our business and taking on the enormous challenges so gracefully and powerfully.
Thank Eric whose inspiration is mine too.
Thank you all of the team for stepping up yet again and using this opportunity to build and respond in loving and caring ways.
Thank you to our customers for your commitment and financial commitment to "making a difference" in our community and the world.
 
 
Following is a quick recap, cos things have been moving fast since last week's report:
  • We've almost nailed down the hours of operation. What we can confidently say is that we'll be open 5 days a week: Wednesday through Sunday , closed Monday and Tuesday.  
  • The name has been decided upon.
  • The Barrista & Pub will be open from 9 am till closing TBA 
  • The Market will now open from 9am to 6pm
  • Adding an awesome salad bar to our lunch menu
  • Serving Small Plates & Dinner 
  • Pub serving micro brews, hard cider and kombucha on tap
  • We are keeping the Douglas Flat location for educational programs, assembling our produce boxes and sub leasing kitchen and space.  

wait, wait, there's more to come....education, catering, prix fix dinners, farmers market, breakfast bar, new website, etc 

  

Farmer's Kitchen 
Market &  
Pub

Official Opening Date:
November 20th
GENERAL HOURS OF OPERATION:
Wednesday through Sunday
(closed Monday & Tuesday) 

Come celebrate the last couple of weeks at the old
Outer Aisle:
Nourishing Cuisine
Fresh from our Farm 
 
  the interim hours 
CAFE HOURS:
Wednesday, Thursday,
Friday and Saturday
11 am to 3:00 pm

STORE HOURS:  Wednesday  
 through Saturday
11 to 6:00 pm (4 pm on Saturdays)
Sundays starting 11/23
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 
SCRUMPTIOUS 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!

Come for lunch, check out the menu and ask us about catering too!
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.  

"MADE FROM SCRATCH"
 
MENU

Diestel Turkey &
Fall Vegetable Soup
    with Aria bread       
6/4.50 
  
Spinach Salad:  
(everything from the farm)
A bed of Spinach and lettuce topped with Shunkyo Radish, Celery, Carrots, Red Onion, French filet beans, cilantro, hard-boiled egg, bacon bits, sunflower seeds, Red Hills Raw Milk Feta, lightly dressed in plum balsamic vinaigrette.    
 
Persimmon Salad:
 Peppery garden greens, honey roasted walnuts, aged balsamic vinegar, red onion, Bellweather Farms Pepato Sheeps Milk Cheese, fresh pomegranate seeds, persimmon, Sungold cherry tomatoes lightly dressed with Champagne Mustard Vinaigrette. 

 


SANDWICHES
 of the Week:
 BLT:
Heirloom tomatoes, Beeler's Peppered Bacon,  garden Tomato, crispy garden Lettuce with a Basil Pesto Spread served on Aria's Polenta Wheat bread. Served with fresh fruit and choice of soup or salad.

Salmon Sandwich:  
Wild Sockeye Salmon, yogurt dill dressing, celery, red onion and dijon mustard, crunchy lettuce, and avocado on a soft fresh roll.
Served with fresh fruit & a choice of soup or small salad.

Roasted Shallot, Mushroom &
Cheese Panini:
Roasted shallots, sautéed Shittake Mushroom, Provolone Cheese with a Blue Cheese & Dijon Mustard Sauce. Served with cup of soup or small salad. 
  
DESSERT: 
Homemade crepes filled with Red Garnet Puree, candied walnuts and organic whipped cream.  
  
   
 
**Menu subject to change due to seasonal availability** 
 
SHOP OUR STORE:
Fresh seasonal produce from our farm and growers just like us!
HOURS: Wednesday through Friday
11 to 6pm   
Saturdays 11 to 4pm
           
   
  

  
 OUTER AISLE SETS A 300TH MONKEY GOAL!
 
Help us achieve our goal of a 300 member CSA (Community Supported Agriculture).
We were close last year and hope to meet or exceed our goal for a number of great reasons that are above and beyond simply eating the best produce around. Like: supporting local farmers and creating a demand for more of them, being connected to the land and the people that grow your food, creating health and wellbeing for all, coming up with real solutions to avert distribution crisis, and keeping hard earned money in our communities and employing people in real work that makes a difference.

Not only is eating seasonally and within a foodshed good for you it's just as good for the local economy and our ability to be more resilient in times of uncertainity. The "hundredth monkey effect" is what we are looking for - literally a blossoming in our awareness that allows much more possibilities to shine through. We have an awesome team that are working hard to harvest and individually put together bags every week from produce we grow ourselves and from.

Want to be part of it? Or know someone that would?

For as little as $18 per week you can enjoy our produce and that of other family farmers year round. No obligation, no fees.

Sign up new members or click to view the different options: http://www.farmigo.com/join/outeraislefoods/csa

For returning customers - simply email us and we will reactivate your account no need to sign up again.

You'll be excited to know that we are now offering unique options that make for a greater flexibilty: We get it that there are items that not everyone likes - so we encourage substitions to weekly menu items and also keep a listing of your permanent dislike so you don't have to keep telling us. We also offer extra personalized options to better tailor to individual preferences.

Our webstore is ever expanding and items can be added to your regular order.

Bi-weekly option allows you to skip a week and receive deliveries every other week.

Changes can be made to your regular subscription with ease.

Vacation settings allow you to be away and no theres not a box waiting for you.

We hope you'll consider starting up again or signing up a friend, family member or share information with a work colleague or at church or another mom.

Further questions please feel free to contact Christine or Kaedence (CSA Manager) 

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 

 

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.) 

 Click here to view and/or sign up anytime: 
SIGN UP TO RECEIVE A DELIVERY   
     

 

 



THIS WEEK'S PRODUCE
& OFFERINGS:

Broccoli & Peppers
a perfect combination  
     
VEGGIES FROM OUR FARM: the farm is super abundant right now. Our first harvest of broccoli and spinach is in the store right now!
   

Broccoli
Green Beans
Spinach
Garlic
Baby Dwarf bok choy 
Tatsoi 
Rainbow Chard  
Cherry Tomatoes - reds, yellows, and greens and sungolds.
Hot Peppers - 
Shishito, Jalapeno, Anaheim, Habanero
Bell Peppers - Red, Purple, Yellow,
Head lettuce
Cilantro
Kale
Arugula
Radishes: Dragon Tongue
Heirloom Tomatoes
Carrots
Turnips
Beets with greens
Potatoes - Carola (now in 20 lb bags for $30)
Italian parsley     
   
 
Goodies from the coast


Beets - gold
Red & Green Cabbage
Leeks
Rainbow Carrots
Artichokes
Celery
Sweet potatoes
Onions
Winter squashes



      FRUIT:  A great selection of tree ripened fruits    
  

Pluots
Plums
Red Sensation Pears
Golden Delicious Apples
Fuji & Granny & Pink Lady
Grapes: Crimson, Thompson
Lemons
Avocado
Pomegranite
Valencia oranges
Rio Red Grapefruit
Banana
Pomegranates

 


  
RECIPE of the week

ROASTED CARROT AND SWEET POTATO SOUP
  • 4 sweet potatoes, peeled and cubed
  • 4 large carrots, peeled and roughly chopped
  • 1 large onion, roughly chopped
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 4 sprigs thyme
  • 8 cups of hot water
  • 3-4 tablespoons heavy cream, plus more for garnish
  • 1 cup walnuts, roughly chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter
Instructions
  1. Preheat your oven to 400 degrees. Line a baking sheet with foil or parchment paper and toss your chopped sweet potatoes, carrots and onion in your olive oil, salt, thyme, pepper flakes, paprika, and black pepper. Roast for 35-40 minutes, until the sweet potatoes and carrots are fork tender.
  2. While your vegetables roast, candy your walnuts. Roughly chop them, then place in a pan with your brown sugar and butter over medium heat. Stir constantly, until the butter and sugar are melted and combined. Continue to cook for an additional 5-6 minutes, then remove from the heat and set aside.
  3. In a food processor or with an immersion blender, adding 1 cup of water at a time until it is combined with the vegetables, puree until smooth. You may not need all of the water, but it depends on how thin or thick you prefer your soup. Stir in your heavy cream. Taste and adjust seasonings as needed. Divide into bowls and garnish with a drizzle of cream and a sprinkle of candied walnuts. This soup will keep well in the refrigerator for up to 6 days or frozen for up to 4 months.
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.