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

 
Casual Dinner:
Thursday:
5pm to 8:30pm

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

PUB HOURS:
Thursday thru Saturday:
5pm 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
2014 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!   
 
 
Happy New Year! It's the dawning of a new age at Outer Aisle. With the opening of the Farmer's Kitchen, Market & Pub we are moving into the year with much anticipation as our customer base extends further afield!
Meet Sky: future farmer with a penchant for carrots

Here's a recap on the past year and the truly amazing synchronicities showing up in our lives!
Looking back on 2013 it was a tremendous year for growth......(read more).

Thank you for being such a big part in all of this! In the Kickstarter video (soon to be released) we say just that - it's more than just food it's a paradigm shift in the way we think and act in the world that brings about positive change and we know you are behind it 100% too!

What's coming in 2014 you might ask?
Expanding into our awesome new space and continue to receive 5 star ratings on Yelp.
Launching our educational programs.
Community hub and events with music and forums.
Build our team using "conscious communication" tools.

The farm needs your help?
Find out how you can support the foundation of our operation....(read more)




Every week our team is coming up with an awesome menu. Confining ourselves to what is in season is highly creative and inspiring....check out what Chef Mitchell has in house this week. Our desserts are expanding to include vegan and raw options and Chef Laura has been experimenting with huge success. We welcome you to come and explore our wonderful menu both lunch and dinner and be inspired with what is in season and abundant.
   
 

 
LUNCH  

Awesome Salad Bar:
two sizes $8 & $10

Soups of the day:
(vegan, vegetarian &/or meat options)
$4.50 & $6

Panini's; burgers; vegan and vegetarian options
Now serving Gluten free DESSERTS!


DINNER
(serving full service Friday and Saturday nights)

Apps: 
Wild Mushroom Risotto........... 8 
Sautéed mushrooms, pea tendrils,  
parmesan herb risotto & truffle oil 
*vegetarian

Seared Wild Scallops...................... 12 
Sweet carrots, squash, curry, bacon, 
& vanilla balsamic

Cheese Plate for Two............... 13 
Chef's choice of cheeses served with honey, olives, crostini & nuts

SOUPS & SALADS:

Soup du Jour:  Cup 4.50   Bowl 6

Roasted Beet Salad................. 11 
Fresh, warm golden & striped beets served over mixed greens & goat cheese with balsamic vinaigrette

Petite House Salad 
Mixed greens, pickled watermelon radish, shaved sweet carrots, toasted pumpkin seeds with pomegranate vinaigrette 
Single 7     Salad for two 13


ENTREES: 
Grilled Sockeye Salmon............... 22
5oz Wild-caught salmon fillet served with butternut squash, flower sprouts, aged balsamic vinaigrette & herbed whipped parsnips.

Herb-Marinated Sirloin................ 24
5oz Taylor Farms grass-fed Sirloin, caramelized onions, red wine peppercorn demi glaze, served with goat cheese scalloped potatoes.

Roasted Chicken....................... 26
Mt. Ranch free-range chicken served with roasted trumpet mushrooms, goat cheese scalloped potatoes & a brown butter sage sauce.

Braised Lamb Chops.................... 28
Served over truffle risotto with a sweet root vegetable puree, topped with herb gremolata.

"Veggie Head" Torte..................17
Vegan torte layered with roasted Taylor Farm winter vegetables served with a simple green salad, balsamic herb reduction & quinoa.
*vegan 
 
 Now Serving LOCAL wines:
Lavender Ridge, Calaveras Creek, Boyd MacDonald

Livermore Organic wines: Savingnon Blanc; Chardonnay; Merlot; Cab; Gloria 
 

  
Beer on Draught: 
Stone IPA  
Anchor Steam Amber Ale 
Firestone Hoppy Pilsner 
Dustbowl Pilsner
Tioga Sequoia Tamarack Amber
Tioga Seqoia Sugarpine Porter  
Rubicon Monkey Knife Fight 
CIDER
Indigeny Hard Cider (sulfite free)

KOMBUCHA
Grapefruit Sage from Buccha


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)  

  

Farmer's Kitchen
FULL LUNCH MENU
(W - Sunday)

Salad Bar & Offerings  
11:00 - 2:30

FULL SERVICE
DINNER MENU    Friday & Saturday
5 - 8:30


Thursday night
5 - 8:30 (closed at 9)
salad bar, burgers & panini's
soups

 
PUB 
5 to 10:00PM
Friday & Saturday
(Sunday closed @ 4pm)

   
 
 


 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 well being 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: Pickings are slim....kale, chard, carrots and parsley. Today Eric is starting the first sewing of summer squash. Last year's early planting came into fruition in April, the earliest squash we've ever seen.  

Rainbow Chard
Kale
Carrots
Turnips
Beets
Italian parsley
Red & Green Cabbage      
   
   
Other items from 150 mile radius: 

Beets
Butter Lettuce
Romaine lettuce
Brussels sprouts
Spinach  
Leeks 
Rainbow Carrots
Shittake, Oyster, Trumpet 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
Raddichio


 FRUIT:      

 

 
D'Anjou Pears
Fuji, Pink Lady & Granny Apples
Meyer Lemons
Limes
Avocados
Navel Oranges
Rio Red Grapefruit 
Mandarins  


 


RECIPES:    
 
CARROT AND CORIANDER SOUP (serves 4 to 6)

INGREDIENTS  
1 bunch carrots  
1 TBS oil (sunflower or olive) 
3 TBS butter 
1 onion, chopped 
1 celery stalk, sliced, plus-3 leafy celery tops (sub celery for fennel) 
2 small potatoes, chopped 
4 cups vegetable stock 
2-3 Tsp ground coriander 
1TBS chopped fresh cilantro 
1 cup milk 
salt and pepper to taste 
Trim carrots and cut into chunks.  
Heat oil and 2 TBS butter in a large heavy-bottomed saucepan and fry the onion over low heat for 3-4 minutes, until softened but not browned. Cut the celery stalk into slices. Add the celery and potato to the onion in the pan, cook for a few minutes and then add carrots.  
Fry over low heat for 4 minutes, stirring often, and then cover. Reduce heat even further and sweat for 10 minutes. Stir to prevent sticking. Add the stock, bring to boil and then partly cover & simmer for 10 minutes, until carrots and potato are tender. Remove 8 tiny celery leaves for garnish and finely chop the remaining celery tops (about 1 TBS).  
Melt the remaining butter in a small saucepan and fry the ground coriander for about 1 min, stirring. Process the soup in a food processor and pour into a clean saucepan. Stir in the milk, coriander mixture and seasoning.  
Serve garnished with reserved celery leaves & cilantro. Add a little lemon juice just before serving: 2-3 tsp group coriander

How to Choose Ingredients for Stir-Frying 
Some ingredients are better suited to the stir-frying technique than others. Here's a rundown, including how much of each ingredient to use if you're making four main-dish servings. 
Oil: Although you can use just about any kind of cooking oil to stir-fry, peanut oil is toted as the best oil but we find the healthier coconut oil does the trick perfectly. It can reach a higher temperature than other oils before it starts smoking. High heat is the key to keeping the vegetables crisp and flavorful. You'll need 1 to 2 tablespoons.

Garlic: This aromatic ingredient is common in stir-fries. Start with 2 cloves of garlic, minced, per four servings and adjust to your liking.

Fresh Vegetables: Use about 4 cups chopped fresh vegetables. Good vegetables for stir-frying include sweet peppers, zucchini, carrots, broccoli, yellow or white onions, green onions, pea pods, cabbage, spinach, asparagus, mushrooms, and leafy Asian greens in the "choy" family, such as bok choy and yu choy.

Meats: For stir-frying meats, choose tender, quick-cooking meats and seafood, such as chicken breasts, shrimp, scallops, lean boneless pork, sirloin steak, and lean boneless lamb. Use 12 ounces to 1 pound. You can also use a 10.5-ounce package of extra-firm tofu. If you're not using meat or tofu, add more vegetables.

Orange-Soy Sauce: In a small bowl, combine 1/2 cup orange juice, 1 tablespoon soy sauce, 1 teaspoon ground ginger, 1/4 teaspoon crushed red pepper, and 1/4 teaspoon salt.

Nuts: Many stir-fries benefit from the extra flavor and texture of walnuts halves, whole peanuts or cashews, or slivered or sliced almonds. Use about 3/4 cup per 4 servings.

How to Prepare Ingredients for Stir-Frying

Before you start to cook, prepare all your ingredients and place them in bowls near your cooktop. 
Slice meat into bite-size pieces, or as directed in the recipe. Cutting pork, chicken, beef, and lamb is easier if you freeze them about 20 minutes before slicing. 
Mince garlic, if using. 
Chop the vegetables into uniform bite-size pieces. Cutting them the same size helps them cook to the same doneness. 
Stir together the sauce. 
Measure any nuts or other garnishes you might be using. 
If serving rice, get it cooking and time it so that it will be done when you're ready to serve the main course.

How to Stir-Fry a Main Dish 
Many stir-fry recipes for main dishes follow a general pattern, and once you key into this pattern, it's easy to turn whatever produce looks its freshest best at the market (or whatever produce you happen to have on hand) into a satisfying main dish, with or without meat. 
Heat 1 tablespoon oil in a 12-inch skillet or wok over medium-high heat until the oil shimmers. 
Add the garlic, if using. Cook and stir for 15 seconds. 
Add the vegetables. Cook, stirring constantly with a wooden spoon or heatproof silicone spatula, for 2 to 4 minutes or until the vegetables are crisp-tender. Remove the vegetables from the pan. 
If needed, add more oil to the pan. Add the meat to the pan. Cook and stir until the meat is cooked through. (If necessary, cook the meat in batches to prevent overcrowding. If the pan is too full, the meat will water out and steam instead of fry.) 
Push the cooked meat from the center of the wok or skillet. Add the sauce to the center of the skillet. Cook and stir the sauce until bubbly. 
Return all vegetables to the skillet. Cook and stir everything about 1 minute more or until the meat and vegetables are coated with the sauce and heated through. 
Sprinkle individual servings with chopped nuts, if desired. Serve with hot cooked rice or Asian noodles.

How to Stir-Fry Vegetables

If you wish to stir-fry vegetables for a side dish, follow these tips. 
Heat oil in a wok or large skillet over medium-high heat until it shimmers. 
When the pan is hot, add the vegetables in small batches and cook, stirring constantly with a wooden spoon or heatproof silicone spatula, until they are crisp-tender. Stir-frying too many vegetables at once causes them to steam and become mushy. 
Remove vegetables from the pan as soon as each batch is crisp-tender. 
If necessary, you can return all cooked vegetables to the pan and cook them just long enough to reheat.


      
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.