Outer Aisle Foods
In This Issue
HOURS
Winter Box Delivery
MEET OUR STAFF
300th MONKEY
PRODUCE & OFFERINGS
RECIPES
Quick Links


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

Salad Bar & Pasta: Wednesday Taco Bar: 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
2013/14 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 Kaedence to see about starting deliveries in your area!

Weekly or bi-weekly deliveries to Tuolumne, Calaveras and Alpine Counties.
Soon to add Amador County. 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.
 


Greetings friends!   
 

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


NOW OPEN SUNDAYS
NEW LUNCH MENU 

Awesome Salad Bar:
two sizes $8 & $10

Soups of the day:
(vegan, vegetarian & meat options)
$4.50 & $6
LUNCH PLATES: 
(comes with your choice of soup or salad)

Cheese Platter: Tastes of Cypress Grove Purple Haze, Bellweather Pepato,
Point Reyes Blue, Fiscalini Smoked Cheddar and Redwood Hills Bucheret.  
Served with French Baguette & Kalamata Olive Tapenade    16

Homemade spaghetti with anchovy, caper, Creole red garlic and parsley    11

Red Kuri Ravioli with brown sage butter & hazlenuts    12

Reuben Sandwich: uncured Diestel Pastrami, caraway sauerkraut,
Emmentaler cheese on a grilled rye bread.     14

Trumpet Mushroom & Brie Panini    10

Roast Beef Sandwich: Diestel roast beef, Fiscalini smoked cheddar,
thin red onion, lettuce & Creole mustard  14 
  
Roasted winter veggie with Pinot Noir vinegar & Parmigianno Reggiano    12

DESSERTS TOO!


NOW OPEN  
WEDNESDAY & THURSDAY NIGHTS:  
Wednesdays salad bar & pasta options 
Thursday Taco Bar
Come on down and socialize with us!  

5pm to 8:30pm
Bar open till 10pm  
    
  Serving:
Savingnon Blanc; Chardonnay; Merlot; Cab; Gloria 
 with Hard Cider (sulfite free) on tap

 
Beer on Draught: 
Stone IPA  Anchor Steam 
Firestone Pils 
Dust bowl Pils 
Green Flash Double Stout 
Rubicon Monkey Knife Fight 
CIDER
Indigeny Hard Cider

In Bottles 
Widmer Omission Pale Ale (Gluten Free) 
Eel River Organic
Mead


 
GENERAL HOURS OF OPERATION
for winter months:

Wednesday through Sunday
(closed Monday & Tuesday) 
NOW OPEN SUNDAYS 

GROCERY  11AM TO 6PM
(except 4pm closing Sunday)  

 

Farmer's Kitchen
FULL LUNCH MENU
everyday
(W - Sunday) 
Salad Bar & Offerings  
11:00 - 2:30
Wednesday & Thursday
dinners 5- 8:30pm

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

5PM TO 8:30

Apps:

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

Kalamata 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: 

Here's a guy not to be underestimated.

First came Cafe Outer Aisle and then came Ross. Ross is responsible solely for putting the word cafe into our name. His natural ability to translate the seasonal farm ingredients and create tasty and delicious menus has become the signature food of Outer Aisle.

He now holds the title of Executive Chef at Outer Aisle Farmers' Kitchen, Market & Pub and is in charge of the kitchen crew and creating menus.  

We are so blessed to have this awesome guy in our midst. I'm present to the largeness of his being that gives so much to nourish everyone in our community.

A special request: Want to help Ross & his family with accommodation? 
Ross and his family would so appreciate an opportunity to house sit in the Hwy 4 corridor region over the winter - if you know of a place that would be available let us know and we'll pass it on  that info to Ross.
or if you have a cabin/apartment to rent he'd like to hear about that too!  


   
 
 


 OUTER AISLE SETS A 300TH MONKEY GOAL!
  TAKE ADVANTAGE OF 15% off 6 deliveries when you open or reactivate your account!
 (Valid till January 31st)
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 uncertainty. 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 farms within a 150 mile radius.

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  


WE'RE MOVING CLOSER TO HAVING A DROP OFF IN SUTTER CREEK, JACKSON &
VALLEY SPRINGS! 
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: The snow has melted and we were stripping down to t-shirts in the heat today. We spent the day harvesting carrots, asian greens, kale, chard, spinach, frisee, lettuce, turnips, and all the good things listed below. We even picked about 80 lbs of ripe/ripening early girls from the greenhouse! That was a surprise considering temps were down to 7 degrees! The gardening gods are keeping a watch over us.

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

Beets
Butter Lettuce
Romain lettuce
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
Raddichio


 FRUIT:      

 

 
 Plums 
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:    

AVOCADO GRILLED CHEESE RECIPE:
sounded really great...thinking how lovely that would with a big butter lettuce salad with cooked beets.
 
Ingredients

2 slices of your favorite bread, I used a marble rye fresh from the bakery 
Little bit of coconut or olive oil to spread onto bread 
1 teaspoon pesto sauce 
Fresh baby spinach leaves 
1/2 of a ripe avocado, sliced 
2 slices of cheese, I used pepper jack, but I think fresh mozzarella or cheddar would also taste great 
Directions

Heat skillet on medium heat. 
Spread a thin layer of oil over one side of each slice of bread. Flip over and spread the pesto sauce onto each slice of bread. 
Add slices of cheese to each slice of bread. Top with spinach and avocado. 
Fold together to create a sandwich. 
Place in heated skillet and cook for about 3-4 minutes on each side. I like to put another heavy pan on top of the sandwich to make it a pressed sandwich.


BALSAMIC-GLAZED BEET SALAD with Fennel & Arugula

Substitute the fennel & arugula this with oranges, butter lettuce, spinach 
From the Esalen Cookbook 
Serves 4 to 6 
6 medium size beets 
1 large bulb fennel (orange) 
5 cups chopped arugula (or spinach, lettuce) 
1 cup balsamic vinegar 
1/2 cup extra-virgin olive oil 
salt to taste

Place beets in a 4 quart saucepan and cover with water. Boil on high heat for approximately 1/2 hour; they are done when a knife goes into the beet without resistance. Place under cold running water to cool and peel off skin when cool enough to handle. Slice the beets into eighths and place in salad bowl.

Trim the fennel, cut in half, and slice into fine 1/4-inch slices. Place into bowl with beets. Chop the arugula into fine ribbons and add to the vegetables. Place the vinegar into a small saucepan over medium heat and reduce down to half (about 1/2 cup). Whisk the oil and salt into this reduction. Dribble over salad and toss well. Garnish with the feathery tips of the fennel tops.

      
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.