Outer Aisle Foods
In This Issue
HOURS
BOX DELIVERY
PRODUCE & OFFERINGS
RECIPES
Quick Links


LUNCH HOURS:
Wednesday thru Sunday 11 to 2:30pm

Small Plates & Pub Food: Wednesday and Thursday:
5pm to 8:30pm

Full Service Dinner:
Friday & Saturday:
5 to 8:30 pm

PUB HOURS:
Wed thru Saturday:
11 am to closing

GROCERY HOURS:
WEDNESDAY THRU SATURDAY:
11 - 6pm

SUNDAY: 11 - 4PM


Outer Aisle FARMER'S KITCHEN & PUB 
164 HIGHWAY 4
MURPHYS, CA 95247
www.outeraislefoods.com
Christine & Eric Taylor
209.728.9112
Mailing Address: PO Box 2052, Murphys, CA 95247
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!!
NOW OPEN
WEDNESDAY & THURSDAY NIGHTS:  
starting next week we'll have a dinner menu for Wednesday & Thursday
but
right now the bar is open and we have pub food - great soups, bread, artichokes, desserts and nuts!
Come on down and socialize with us! 

5pm to 8:30pm 
 

House Wines from Retzlaff Winery 

Eric remembers having the first bottle of Retzlaff in 1987 at the age of 22 with his friend Noah Taylor whose parents own the winery and who grew up learning the art of winemaking himself.
We are honored to be able to share what we consider to be a very fine wine made from their own grapes which are certified
organically grown.

Quoted from their website:  
 
"Retzlaff Vineyards and Estate Winery is  family operated  on 14 pristine acres in the historic Livermore Valley. Robert and Gloria Taylor planted their vineyard in 1977, by 1983 they had decided to produce commercial wines and open a tasting room. They were one of five wineries in Livermore at that time. Since 1985 wine maker, Robert Taylor assisted by his son's, Aaron and Noah, has continually  produced some of California's finest award  winning wines."


"Our wines reflect the terroir of our vineyard, the age of our vines and the character of the grapes. Our trademark is a long, elegant finish." Gloria Taylor 

Serving:
Savingnon Blanc; Chardonnay; Merlot; Cab; Gloria 
 with Hard Cider (sulfite free) on tap
 
Beer on Draught:

Firestone Pils 
Dust bowl Pils 
Green Flash Double Stout 
Rubicon Monkey Knife Fight 
Anchor Steam 
Stone IPA 
Indigeny Hard Cider

In Bottles

Widmer Omission Pale Ale (Gluten Free) 
Eel River Organic


 
GENERAL HOURS OF OPERATION
for winter months:

Wednesday through Sunday
(closed Monday & Tuesday) 

GROCERY  11AM TO 6PM
(except 4pm closing Sunday)  
 
We're not skimping on the napkins. Marygold has been sewing up a storm making us enough napkins to last Friday & Saturday. Come check us out!
 

Farmer's Kitchen
LUNCH everyday
(W - Sunday) 
Salad Bar & Offerings  
11:00 - 2:30

Music Night: Wednesdays and  
Taco Night:Thursdays   



FULL SERVICE DINNER MENU:
by Chef Ross (Friday & Saturday)

5PM TO 8:30

Apps:

Steamed artichokes with lemon-thyme butter

 Mildly roasted cauliflower with Pepato sheep milk cheese & Pinot Noir vinegar

Klamath Olive Tapanade with Aria's French baguette & D'Anjou pear

Farm vegetable crudite with cilantro hummus

Salads:

Simple house
 
Citrus chicken with sesame maple
dressing

Veggie with Honey Mustard

Entrees:
(served with Au Gratin potatoes and sauteed greens) 

Homemade spaghetti noodles and meatballs

Creole Sockeye salmon with a first season Naval orange sauce.

Taylor beef chuck pot roast with a rosemary Merlot sauce

Pan-roasted Mountain Ranch Chicken leg stuffed with marinated Portabella
mushrooms.

Roasted winter veggies with Pinot Noir vinegar and shaved Pepato cheese

Red Kuri Parmesan ravioli with browned sage butter and Hazlenuts

DESSERTS: 
by Chef Laura

Chocolate Souffle with Ganache & Peppermint bark

Gingercake with apple cider Sabayonne 



SEASONAL SMALL PLATES
& PUB FOOD:
(Wednesday & Thursday)
5PM TO 8:30

PUB 
5 to 10:30PM
W - Saturday
(Sunday closed @ 4pm)

WITH GRATITUDE
MEET OUR STAFF:
 It's becoming a ritual to find the next staff member to highlight in the newsletter. This time I didn't have to think too hard and in walked Kaedence. That's pretty much how she came to us, walking into the store at Outer Aisle Douglas Flat and introducing herself to us and asking when she should start work. It's her sure footedness that strikes me as so refreshing and real that I'm always taken back by the level of confidence that it in turn creates in me. Kaedence is someone that will always strive to understand a situation to its fullest extent and her skill at expressing that is also masterful. Currently Kaedence is the CSA Manager and Chief Operations Manager of the CSA. Previously a position I was 100% responsible for. It makes me even more impressed that we have found someone so capable of taking my place. Thanks Kaedence for your level of trust and commitment to understanding a process and running with it with ease and grace!
 



 OUTER AISLE SETS A 300TH MONKEY GOAL!
  TAKE ADVANTAGE OF 15% off 6 deliveries when you open or reactivate your account!


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 flexibility: We get it that there are items that not everyone likes - so we encourage substitutions to weekly menu items and also keep a listing of your permanent dislikes 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.
New: Now allowing for individual ordering.

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 there's not a box waiting for you.  
We hope you'll consider starting up again (and taking advantage of our 6 deliveries with a 15% off discount) 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
Kaedence (CSA Manager)
outeraisle@gmail.com 
 


 Locations:   From Groveland
 to San Andreas, Bear Valley and the Highway 4 corridor to Copperopolis, Twain Harte and two locations in Sonora  

THERE'S POSSIBILITY THAT WE'LL SOON HAVE A DROP OFF IN JACKSON! 
email us to be put on the wait list and you'll be the first to find out.
 

 

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.) 


     

 
 


THIS WEEK'S PRODUCE
& OFFERINGS:   
     
VEGGIES FROM OUR FARM: Welcome to our farm: Snow covered mounds with kale underneath and what was poking out from the covers and snow the birds shredded to pieces. We are cultivating a very healthy population of sparrow! We harvested before the cold came and gladly so. Surprisingly we have cherry tomatoes and Early Girls (or was that Late girls?)
 

Garlic  
- just cleaned Korean & Creole 
Rainbow Chard
Escarole
Frisee
French Breakfast radishes
Cherry Tomatoes - sungolds, early girls.
Hot Peppers - 
Jalapeno, Anaheim
Bell Peppers - mostly Green
Head lettuce
Raddichio
Kale
Asian Greens mix
Carrots
Turnips
Beets
Italian parsley
Red & Green Cabbage      
   
   
Other items from 150 mile radius: 

Artichokes
Brussels sprouts
Spinach  
Leeks 
Rainbow Carrots
Shittake, Oyster, Trumpet, Portabella Mushrooms 
Celery 
Sweet potatoes 
Onions - red, yellow, white 
Winter squashes - all kinds including butternut and spaghetti 
Potatoes - red, russet, yukon and fingerling 
Parsnips  
Rutabaga 
Celeriac 
Sunchokes


 FRUIT:      

 

 
 Plum s 
Red D'Ajou Pears
Fuji, Pink Lady & Granny Apples
Meyer Lemons
Limes
Avocados
Valencia oranges
Navel Oranges
Rio Red Grapefruit
Persimmon - hachiya
Feijoa 
Mandarins
Crimson grapes - very last of the fall 


 


RECIPES:    
MAPLE GLAZED BRUSSELS SPROUTS WITH HAZELNUTS 
Prep + cook time: 20 minutes. Walnuts are a great substitute if you don't have hazelnuts or don't really care for them. You can broil them for 2 minutes at the very end if you want them extra crispy and brown (careful not to burn the nuts though). Serves 2-3 
YOU NEED: 
About 10-12 Brussels sprouts 
3 tablespoons of chopped hazelnuts or walnuts 
3 tablespoons of maple syrup 
Olive oil 
Salt 
Black pepper 
Garlic powder 
Onion powder 

DIRECTIONS 
Preheat to 400°F 
In a bowl, toss nuts with 3 tablespoons of maple syrup, about 1/2 teaspoon of salt and some black pepper. Set aside 
Slice off very bottom dirty portion of stem and remove any damaged outer leaves. Cut in half. Place in bowl and toss with a little olive oil, salt, pepper, garlic powder and onion powder. Place cut side up on a well greased baking sheet. Bake covered for about 5-7 minutes or until they start to just soften. 
Leave oven on, but remove partially cooked sprouts and toss in bowl with maple and nut mixture. Spread maple coated sprouts and nuts across baking sheet again and continue to bake uncovered until crispy brown (about 5-7 minutes). You can broil a couple minutes if they aren't browning enough on bake, but keep an eye on them to make sure the nuts don't burn.



HOLIDAY STYLE BRUSSELS SPROUTS 
1 pound Brussels sprouts 
1 large shallot, minced 
3 tbsp butter, divided 
1 tsp extra virgin olive oil 
1/4 cup pecans, roughly chopped 
1/4 cup walnuts, roughly chopped 
1/4 sunflower seeds 
1/3 cup dried cranberries 
2 tbsp brown sugar 
Salt to taste and pepper, to taste
 
First, prepare candied nuts.  Mix nuts, seeds and cranberries.  Toast in a saute pan over medium-low heat until nuts are fragrant and lightly toasted.  Watch carefully!  Do not allow to burn.  Add 1 tablespoon butter, brown sugar and pinches of salt, tossing to coat nuts and cranberries.  Continue to toast until mixture is slightly caramelized.  Remove from heat and spread out on a plate to cool.  Set aside. 
Using a paring knife, cut off the sprouts' stem ends.  Then, using the knife, peel leaves from the stem end, working in a circular motion around the sprout, a few at a time.  There will be a small piece of stem left at the center that you can discard, or save to saute later. 
Next, heat a large saute pan over medium-high heat.  Add remaining butter and oil.  Saute shallots for about 30 seconds, then add brussels sprout leaves.  Saute leaves until they are slightly caramelized and cooked through.  Do not overcook.  Season with salt and pepper, to taste.  The leaves should be sweet and softened, but still toothsome.  Add cooled candied nuts and cranberries, and toss to distribute thoroughly.  Serve immediately.

     
O
Outer Aisle FARMERS KITCHEN, MARKET & PUB. "growing food, feeding community". 

Behind the scenes of Outer Aisle is Taylor Farms. Located on Main Street, 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! 

Outer Aisle also 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.