However many you have going into this weekend, you should have that same number coming out. When the smoke clears this Sunday morning and you are out picking up the shrapnel from your front yard and replacing the sod, take a moment to reflect on the food of your festivities. If your pork was juicy, your beef was tender, the birds were plump and you had more cured meat and cheese than you could handle, you will be happy to know that the Goose will be open again on Monday.

Don't forget to stock up by Friday July 3rd before counting your fingers. The Goose will be close in observance of Independance Day on Saturday the fourth of July. Here are a few spleen splitters that you will be able to find at the GoOsE this week.

This has been a work in progress since October of last year. It was inspired by a salami that I first experienced while attending Terra Madre. This is a coarse ground pork salami spiked with Piment d'Espelette pepper, crushed chili, paprika and garlic. It is then wrapped in caul fat and dry cured. To finish, it is cold smoked over shagbark hickory wood.

$8.00 each (approx. 4 oz ball)

Hickory Smoked Baby Back Ribs

Green Beans

Red Skin Potatoes (Thursday)

Yellow Squash

Zucchini

Cucumbers

Shiitake Mushrooms

Blueberries (Thursday)

Raspberries (Thursday)

Sweet Corn- If this is any indication of the sweet corn season in store for us it is going to be....uh...sweet.

Asparagus- Last of the season from Michigan

Tomatoes (hot house)- bright and juicy

Beets of all kinds

Kale

Swiss Chard