It's here!

Spring has arrived. Come into the Goose now for Indiana asparagus!

These lovely spears are from Melon Acres in Oaktown, Indiana. After planting, farmers usually wait at least three years before harvesting any asparagus. Finally, when the crowns have a strong root system, we can pluck the tender shoots throughout the summer. Early in the season, that means harvesting about once a week, but the warmer weeks ahead could bring daily harvesting since healthy crowns can push an asparagus spear 10 inches in 24 hours.

And don't forget Hoosier field greens and spinach, now fresh from Stout's Farm in Franklin, Indiana.

Sausage Fest '08

Did you feel the ground shake yesterday? Ignore the experts who point to 5.4 seismograph results and listen to your appetite. It's likely those shakes were just vibrations from the Goose's mighty sausage stuffer and the soothing chug of our meat grinder...or maybe it was just the tectonic plates helping us celebrate Sausage Fest?

Besides the Goose's classic take on Hot and Mild Italian Sausage (made with pastured, all-natural pork from Gunthorp Farm in LaGrange, Indiana), come into the Goose now for Curried Pork Sausage (full of spice and just a little sweet) and Orange-Ginger Duck Brats (citrus-y and savory). For the morning after, there's the Goose's signature Breakfast Sausage, perfect with farm fresh eggs from Stout's Farm in Franklin, Indiana.

And to keep the other pork parts from feeling unloved, don't forget to take home Chris' tasso. This Cajun-style "ham" is cured with lots of white pepper and smoked so it's tender and packed with flavor.

Feel the earth move under your feet -- celebrate Sausage Fest '08 this weekend!

Meet Vinnie

Who's the newest addition to the Goose's gaggle?

Folks may recognize him from his days at Sunflower Market, but this gent also helps with the mushrooms at Homestead Growers and has spent some time behind the butcher's counter. Welcome, Vinnie!

How about halibut?

The tides have turned and fresh Pacific halibut is in season once again! Check out the latest edition of the Weekly Fish Order (to the left) and remember to place your order each week by 5pm on Thursday.

Fancy Fish

What's in the jars this weekend? Smoked trout rillettes with clarified butter and a secret ingredient that Chris promises "you won't know it's there, but you'll like it."

We heart oenophiles

Hello Goose Guests,

We wish to introduce you to a new regular feature of the Goose Blog, wherein we will offer information and opinion concerning the beer and wine selection here in the store. We welcome all relevant questions, concerns, and requests (leave a comment here or contact us). While we hope to help with pairings and general advice regarding the wonderful range of libations at the Goose, none of us are master sommeliers. We simply aim to share our love of great beer and wine with all of our guests. Cheers!

First up, we've got a great pairing for Chris' latest rillettes of duck confit over a layer of reduced port spiked with Balinese long pepper. The 2001 Jacques Frelin Crozes Hermitage pairs wonderfully with these jars of deliciousness. Crafted from organically grown, 100% Syrah from the Northern Rhone it has the body and tannins to stand up to the richness of duck fat. Spicy, wild herbs on the nose and smoky dark fruit flavors compliment the rilletes without overpowering them. Grab a bottle from the cellar, a rillette from the case, a baguette or some crackers from the shelf, and you've got dinner.

Next is the Porchetta di Testa cured with molé spices. This is a porcine delicacy, seasoned with cacao nibs, garlic, chilies, sesame, and pepitas. We suggest a bottle of 2007 Crios de Susana Balbo Rosé of Malbec. This dry, medium-bodied rosé has loads of red berry aromas. Plenty of acidity and spicy notes from the old-vine Malbec compliment the spice of the porchetta.

This wine will be great all

summer with grilled pork & fish.

By the way, for those with a eye for ratings, Wine Spectator awarded The Frelin Crozes Hermitage 87 points, and Robert Parker bestowed a 90 upon the Crios Rose. But numbers, shmumbers. We just think they're both good, solid wines that go great with treats from the Goose.

Attention Pork Lovers

All those who adore porcine delights, may we have your attention, please.

Come into the Goose now to get this:

Rillettes return

Back by popular demand, rillettes have returned to the Goose!

These potted lovelies hold duck confit that's been paddled with just a bit of moist pork then layered over a port reduction that's laced with Balinese long pepper. Also known as cubeb, these earthy, aromatic peppercorns offer hints of sweet spice.