Let the Goose give you the bird

The Goose is ready to take your orders for that center-plate of the Thanksgiving table.

Greg from Gunthrop Farms in LaGrange, Indiana, has been tending a flock of all-natural, free-range, melt-in-your-mouth turkeys, and Chris has 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...all brought to you by the hungry folks at TrendyMinds.

Remember, these splendid birds are available through on-line orders only. Just a few clicks, a couple key-strokes, and the Goose will give you the bird on Saturday, November 22, at the Binford Farmers Market (10:00 am to 2:30 pm) or at the Goose (3:30 pm to 6:00 pm).

Lamb stuffed lamb at the Apple Family Farm to Table Dinner

Chris joined four other local chefs for a (hmm, how to put this) breezy Farm to Table dinner last weekend at the Apple Family Farm. Together they put on a local feast for nearly 100 guests in support of the central Indiana delegates headed to Torino for Terra Madre.

Despite hurricane force winds, driving rain, and a century-old barn that swayed with the breeze, Chris made it look easy to present dishes that featured the best of the Hoosier harvest:

• Sweet potato, chestnut honey, and preserved lemon
• Beluga lentils, Swiss chard, country ham, and Indiana ricotta cheese
• Celeriac, gala apples, sweet onion, and smoked almonds

But the star of the plate was his roasted lamb stuffed lamb. That's right, lamb stuffed with lamb. After butterflying a whole, head-on lamb from the Apple Family Farm, Chris stuffed it with the most tender cuts of another deboned lamb and rich, house-made lamb sausage. Stuffed and secured, the little beast was roasted in a box--slow and steady--for about four hours. Served up with pan juices, blackberry-persimmon gastrique, and fennel pesto, the dishes came back clean.

Lots of familiar faces from the Goose pulled up a bench inside that old, candlelit barn to share a meal of local, all-natural treats while Ike stormed away outside.

We thank you!

To check out (and add!) pictures of the event, check out the Goose the Market flickr group and Slow Food Indy's flickr group.

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.

Other Fish to Fry

The current issue of Indianapolis Dine features some juicy pics as Chef Chris Eley's fish fry side dishes take center stage.








Even Louis would clean his plate piled with helpings of Sweet Pepper and Jicama Slaw with Ginger, Pickled Watermelon, and Blue Hominy Succotash.

And Chris wouldn't forget dessert. Sweet Cream Bourbon Pie, anyone?

Check out the recipes and run to the Goose for a copy of the magazine and some essential ingredients before your next Saturday night fish fry.

Photos courtesy of DINE magazine.