Go up in smoke
with the Goose
Join Chris and Goose the Market for a lesson on brining, smoking, eating, and drinking at Chef JJ's Backyard in Broad Ripple.
October 8th, 6pm
$35/person
Four dish lesson includes
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Soup's On
'Tis the season...soup is back at the Goose! Check out the Goose Blog for the ever changing contents of our kettle.
What's simmering now?
A rich goose stock filled with pulled goose meat and tender, braised kale from Big City Farms.
 Goose and Camden Kale
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Upcoming Events
Thursday, October 8
Up in Smoke with Goose the Market and Cheff JJ's Backyard
Thursday, October 15
Thursday, October 15
Drop off your dull knives by 8pm--they'll be sharp and ready for pick up after 6pm on Friday, Oct. 16 |
Goose morning, Sunshine!
They say it's the most important meal of the day. We say it's important not to miss any meals in a day. Get your bedhead out of bed for breakfast, now at the Goose!
Toasted bagel with mascarpone $2.50
Salmon pastrami, creme fraiche, and pickled
onion on a bagel $6
Granola, macademia nuts, yogurt, fruit $5 |
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Hungry for more from the Goose?
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Talk Turkey with the Goose
 Greg from Gunthrop Farms in LaGrange, Indiana, has been tending a flock of all-natural, free-range, melt-in-your-mouth turkeys, and Chris dedicated the inaugural episode of Cooking with the Goose to make sure your bird is brined to perfection. Check out the episode, print a ready-made ingredient list for easy shopping, and get Chris's recipe...but remember to place your order soon! These birds are flying fast.
Don't forget the sides! Along with your turkey, place your pre-order for lilly-gilding treats from the ladies at County Mouse City Mouse:
Happy Turkey Basting Butter
Cranberry Orange Chutney
Sweet Potato Corn Chowder
Butternut Squash Apple Bisque
8x8 inch pan of stuffing
Wren House Cookies Variety Pack | |
Game On!
Gamebirds now at the Goose
Autumn just pulled up with a full delivery for the Goose.
No really. Autumn (Brewster, that is) runs White Cloud Farms in Glenwood, a small town between Indy and Richmond. With her family and some Amish friends, Autumn tends to naturally raised, pastured gamebirds. With coveys of Bobwhite Quail, bouquets of Ring-neck Pheasants, and broods of Rock Cornish Game Hens, folks can always hear when they're getting close to the White Cloud Farms.
 Look for fresh crates of quail eggs from White Cloud Farms, too. These pretty, petite shells hold super-rich yolks that Autumn promises make the best dumplings, though they're delicious simply fried, boiled, or pickled, too.
You'll find White Cloud Farms' tasty quail, pheasant, and Cornish game hens at the Goose along with a Chukar, a little sucka that makes for fine tucka.
Whatsa chukar?
 Wild chuckars were introduced in North America late in the 19th century from Eurasia. These wild birds like steep, rocky areas where monogamous couples nest and raise their young. The strong populations out west are probably derived from a species native to India, where legend has it that the birds are in love with the moon. Still today, the native wild chukar is the national bird of Pakistan.
While chukars were named after the Sanskrit work for the bird(chakor), the variety raised at gamebird farms like White Cloud is known as the Alectoris chukar chukar (and that's not a misprint misprint).
 Commonly referred to as a chukar, this farm-raised bird is actually a Red-Legged Partridge. With delicate flavors similar to a mild quail, the birds cook quickly and fly nicely with easy going autumn flavors like root vegetables, wild rice, and squash. |
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Take a Gander at our new Goose
Fresh from Schacht Farm in Bloomington, French Toulouse Geese are now availabe at the Goose.
 These mild-mannered, grey geese were originally bred near Toulouse, France, and are still the most popular breed for foie gras production.
After British farmers bred Toulouse for greater size, the birds made their way to the States over a century ago.
At the Schacht's farm, the geese are raised in open pasture and allowed to freely forage and feed on grass. Mandy and Matt admit they weren't thrilled about bringing the geese onto their farm, but after some time (and some good goose meals), they've warmed up to their gaggle. Mandy writes, "They are extremely hearty and amusing with their little 'honk, honk' and wing flapping rituals."
Today, the American Livestock Breeds Conservancy has listed the Toulouse as an endangerd breed. So why eat it? Besides the rich meat and divine fat that this goose yields, we also eat it to save it.
The Toulouse Goose isn't the only new bird on the farm
We send our congratulations to Mandy and Matt since the stork recently brought them another new addition to Schacht Farm. Welcome little Abe! |
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Refrigerator Door 
Now it's your turn.
You buy it, you cook it, you shoot it, and hang it up on the refrigerator door for everyone to see what you made with goods from The Goose.
This dish is rich in history and flavor...and was almost gobbled up before the camera could flash. Check out the Cipaille made by John Beeler. |
Thanks for hanging on to the end. You may now return to your previously scheduled day. Autumnly,
ThE GoOsE |
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