Sunday, June 21, 2009

How does the Goose Garden grow?

We knew Chris was a chef, butcher, and salumaio, but this summer he's added farmer to his curriculum goosae...Urban Farmer, that is.

Visitors to the Goose may have noticed the new bit of green on the building's south side. With help from Laura and Tyler Henderson, Chris transformed this bit of unused earth into a kitchen garden.

"Reduce, reuse, recycle, and reap" is the rule of (green) thumb in the Goose Garden. Wooden slats from old shipping crates became a long, narrow raised bed for peas and herbs. Recovered roofing material forms the raised rings for kohlrabi, three kinds of radish, rapini, arugula, fennel, parsnips, and more. Compost from the Goose's own vegetable scraps and water from the rain barrel under the Goose's gutter keeps everything green. Reclaimed mulch keeps the weeds down between the beds, and a layer of cardboard (cut from boxes delivered to the Goose) is the base for what the Hendersons like to call "lasagna gardening."

To maximize plant production, minimize weeding, and help with water management, "lasagna gardening" means layering cardboard with dry leaves then straw. A mixture of compost and soil goes on top as the planting bed.

Thanks to the Hendersons' advice, the garden is prime for several seasonal harvests. When the spring's radishes were harvested, the bed was turned and new summer crops found a home. This fall, the beds will be turned again for heartier, cold-weather produce like winter greens and root vegetables.

Goose guests can taste the garden's produce in market salads and sandwiches. The garden is always changing and so is the menu. Last time Chris went out to harvest, he remembered the way the ground had looked just a few months earlier. "We wanted to do something with this plot. We could have landscaped with worthless plants, but a kitchen garden looks nice and it's useful and edible, too." Oui, Chef.

Friday, June 19, 2009

The Goose on Twitter? Tsweet.

Introducing the Goose's very own Twitter feed. Follow us!

Wednesday, June 3, 2009

Dad doesn't need another tie this year

Fried chicken, farm animals, and live bluegrass...
what more could your pops ask for?

Celebrate Father's Day
with Slow Food Indy at Skillington Farms

The Goose's own Chris Eley and friends will be on site,
frying chicken fresh from the farm!

The Hoedown
Fresh fried chicken
Live bands
Pitch-in picnic
Farm tour

The Throwdown
Your best side dish--Bring it!
Judges: local food experts
Prizes: meat, bacon, coupons

Here’s the Story

Bring the whole family for a fried chicken picnic and live music at Skillington Farms in Lebanon, Indiana, on Sunday, June 21st at 3pm.

Chris Eley of Goose the Market will be on site, frying chicken fresh from Skillington Farms. Each family should bring a dish to share for the pitch-in picnic to accompany the fried chicken. (Bring your own reusable dining ware, too!)

Enter your dish in the Side Dish Throwdown. A panel of local food experts will judge the entries for originality, use of local ingredients, and, of course, flavor. Three winners will receive a meat sampler from Skillington Farms, Bacon of the Month Club membership from Goose the Market, or a Green Savings Indy coupon book.

Tickets: purchase by June 19th!

Children 12 and younger: FREE
Adults: $14/Slow Food Members $20/non-members

Tickets are required and only available at Tickets include farm tour, live music, and fried chicken. Remember to bring a side dish to share!

What to bring

A side dish to share
Picnic blanket and/or chairs
Sunscreen and bug spray
Walking shoes for the farm tour & your dancing shoes
Your own reusable dining ware (plates, cups, utensils, etc.) to reduce waste

Live Local Bands

The Perennials 4pm: Come listen to the sweet, sweet tunes of the Goose's own Chris Benedyk!

Woodstove Flapjacks 5pm