Wednesday, September 10, 2008

Squirrelling at the Goose

While the harvest is fresh we're putting summer in a jar here at the Goose.

Green beans pickled with carrot, daikon, dried chilies, and cider vinegar are tasty in a bowl but even better in a glass (of Bloody Marys). Preserved eggplant caponata is rich with tomatoes, capers, fresh herbs, and extra virgin olive oil to tie all this summer splendor together. Grab a jar and one of our baguettes from Scholars Inn for bruschetta Hoosier-style or toss this chunky mix with hot pasta.

Truth be told, we started these preserved lemons last December. Lots of quality time with coriander, cloves, cinnamon, star anise, and black pepper means just a sliver or two of this potent citrus rind will bring
sunshine to salad dressings, marinades, and sauces.

With the long, cold winter ahead, we're stocking more than just the cupboard. The Goose has a brand new freezer! Don't let your home appliances get jealous. Treat them and yourselves to frozen bison burgers, lamb shanks, wild shrimp, house-made stocks and demi-glace, veal and chicken bones, and Izzy and Grey's organic baby food for the little hungry ones.

1 comment:

John said...

As I clicked on the title from my RSS reader, I was trying to think of how one might cook Squirrel, and then a little disappointed when the page loaded and there were no pictures of squirrel meat.