New Cheese at the Goose: Kaskaskia

New at the Goose is Kaskaskia, a raw sheep's milk from Illinois' Prairie Fruits Farm & Creamery.

Prairie Fruits is the first farmstead cheesery in Illinois. Since 2004, Wes Jarrell and Leslie Cooperband have been milking their own Nubian goats and making fresh and aged cheeses right on the farm.

Not long ago, the couple partnered with a neighboring Amish sheep farm. Eldin Plank and his family raise East Friesian-Lacon sheep sustainably, naturally, and on pasture almost every day of the year.

Kaskaskia--a name with lots of Illinois roots: college, town, river--is one of the raw sheep's milk cheeses possible because of their partnership. Aged, firm, and slightly crystallized--like true Parmigiano Reggiano--the nutty, sharp cheese adds a kick to any dish its grated over. We like taking home a wedge and breaking off pieces, Parm-style, to munch on between sips from a new bottle in the Goose's cellar. Xiloca Garnacha is spicy with a fresh juicy finish, cutting through the salty, savory cheese but leaving us hankering for another bite.

B is for burger: Chris B dotes over this patty

In our continuing series on blue apron endorsements, Goose staff members are taking turns dishing on some of their favorite foodstuffs at the shop.

For Chris B., there's no better meal between a bun than the Goose's own Goose Burgers. We hand cut beef shoulder from Dave Fischer's black angus, raised all-naturally on open pasture in Jasper, Indiana. The cuts are coarse ground with onion, the smokey ends of the Goose's own bacon, and jalapenos grown just down the road at Big City Farms. "It's everything you'd want on your burger already in your burger," Chris B. says. "I had one last night!"

There's a little nostalgia in Chris B.'s pick this week. "They kinda remind me of the burgers my mom used to make in the summers. Man, those were good," he remembers. But we won't tell you which burger Chris B. prefers today.

Since Goose Burgers are already pattied up, you can make dinner in one easy step: light the grill. The optional step two is getting something to drink to go with them. Chris B. had that part covered. "My roommate had some beer and I brought the Goose Burgers," he says. Aww, sharing...his mom is so proud of her little boy.

The case is stocked with Goose Burgers now, so the lucky folks who come in quick can put them on their menu.

Wild Alaskan Sockeye Salmon: from the water to the Goose to you

Captain Tony is no landlubber. A Midwesterner who grew up in the woods, he found home in Alaska on the water. At first guiding Alaskan visitors on hunting, fishing, and flying trips, today Tony runs his own small, hands-on fishing company. His sockeye are delicious because of those three words...own, small, and hands-on.

With a crew of 2, Tony makes day trips into Bristol Bay and deliveries salmon for his customers every day. That's fresh...and a world of difference from the big companies that spend 4 or 5 days on the water, delivering fish that's been on ice for almost a week before it even hits the shore.

Captain Tony is the only captain. He overseas every aspect of getting fresh, tasty sockeye to the Goose. Tony is on the boat, making sure he fishes sustainably and without harm to other species or wildlife. Tony and his processor Mike are the only two guys who prepare the salmon. They're cut and cleaned individually and by hand. Tony also coordinates each delivery, so he knows exactly which fish are coming to Indy and how and when they'll get here.

And we can hardly wait until they arrive on Wednesday (tomorrow!). Chris loves the flavor of these fresh, never frozen sockeye. "They're delicious. It's amazing how the flavors and texture of Tony's salmon can be so rich and wild but delicate and elegant at the same time."

Tony is the owner-fisherman and Chris is the owner-butcher, so these fish are overseen by just two experts. That means the quality is high and the price void of middlemen. Folks who'd like a whole fish can have Chris butcher it any way you'd like for $12/pound. (Headless and cleaned, expect whole fish to weigh around 6-7 pounds. Tell us what you'd like...portioned into 8 oz cuts, one side whole, half ready for the grill and the rest ready for freezing, you name it. Contact us to reserve your fish!) Of course, you don't have to take home a whole fish. Individual steaks or sides are also available so partial cuts are $14.50/pound.

Captain Tony is making a special deliveries to the Goose for a couple weeks, so these sockeye aren't part of the Goose's regular pre-order fish. These beauties will be arriving starting Wednesday and will be available first to folks who place orders. Some cuts may available in the case on a first come, first served basis, too.

Get in line (fishing joke) or email us on the net (fishing joke) to get your fresh catch (no joke).

Goose grower struck by lightning in her fields

As we keep her family in our thoughts, we're pulling for Kelly Funk's best future.

Kelly, her husband John, and baby girl Laila work the land at their Seldom Seen Farm. Folks who belong to their CSA pick up a crate of farm fresh goodness weekly at the Goose and the farm's produce stocks the shop's bins temptingly.

Last week, while Kelly was working in her fields harvesting onions, she was struck by lightning. Still in critical condition at a local ICU, Kelly and her family face a long road of recovery.

To help with the expenses and challenges ahead, donations are welcome to the Kelly Funk Recovery Fund. Just note the name of the fund on the deposit slip at any Huntington Bank location.

Slow Food Indy is proud to host a benefit dinner for Kelly and her family. Join us for a sustainably harvested and deliciosly prepared New England Lobster Bake at the Apple Family Farm on Sunday, August 22. Tickest are $75/person and all proceeds will be donated to the Kelly Funk Recovery Fund. Get your tickets and check out the menu.

For updates on Kelly's condition and to offer words of encouragement, check out their farm blog and facebook page.

Staff Pick: Adam is one of the Duke brothers

We’re starting a new series of posts to highlight some staff favorites from the shelves at the Goose. It’s a glimpse at our view from behind the blue aprons, working with quality products every day and taking a shine to some bottles, slices, scoops, and packages that we just can’t resist even from behind the counter.

First up is Adam, an experienced Goose barista who hails from a land he calls “North Cakalackey” (Carolina, to nertheners). With a few days thought, Adam smiled and couldn’t deny that he’s taken a shine to Duke’s mayonnaise.

“During high school and summers home from college, I used to get home late from work,” Adam remembers. “I’d always have a sandwich with tomato, salt & pepper, and Duke’s. It’s so refreshing and light but filling at the same time.” That’s just what Adam was looking for on those summer Cakalackey nights and sounds pretty good on these hot Hoosier ones, too.

It wasn’t until Adam left his home state that he realized the rest of the country suffered not knowing Duke’s. “I grew up with it. It was normal,” he says. “When I first moved to Indy, my parents used to ship it up for me.” Now that Duke’s is on the shelf at the Goose, Adam and his family are even more at home in Indy and happy to see their Hoosier neighbors dipping into Duke’s and liking the surprisingly tangy bite of such a rich mayo.

Soon his wife Krista was a Duke’s devotee, and while Duke wasn’t on the list of names for their newborn son, we can guess what Xavier will spread on his tomato sandwiches (as soon as he has teeth). “Oh yeah, we have to figure out a way to get it in the bottle,” Adam jokes. “He’ll be a Duke’s boy.”

Wine and beer by the glass at the Goose: introducing the Enoteca

Visit the Goose's cellar where the Enoteca is now open!

In Italy, the neighborhood enoteca is where wine is stored, bought, and consumed. In Indy, the Goose's new Enoteca is a casual place to drink wine.
Order a glass or quartino from the rotating menu of about a dozen wines or choose your own bottle from the cellar shelves. The cooler is stocked with a changing selection of six craft beers, and some small plates--perfect for sampling and sharing--will calm those hunger pangs between sips.

Grab a seat at the communal tables or pull up a stool at the bar. Chris and friends built them all from the reclaimed wood of a century-old barn that fell in southern Indiana. Tunes in the Enoteca come from a lovingly rehabbed turn table and a donated collection of vinyl.

The opening menu is full of temptations and will change regularly, but a few of the combinations we fancy now include...

• a glass of La Croix Gratiot Picpoul (super tart, packed with citrus, very refreshing) and the Crudo plate, cool, thin slices of Amberjack fish with a crisp salad of local kohlrabi, grapefruit, and chives
  
• a quartino of Pazo de Arribi Mencia (lush red berries and old world spice to balance) with a board of house-cured charcuterie like duck & pistachio terrine, stagberry salame, and culatello
  
• a bottle of Piraat--a full Belgian IPA--and a Batali (yup, get your sandwich upstairs then head to the Enoteca and enjoy it with a brew!)

We'll be pouring and serving in the Enoteca during all regular business hours, and thirsty friends 21 and over are welcome. But don't worry...all of the Goose's stock of dry goods and retail beer and wine are still available. We've just made the cellar even more fun. Stop by soon and enjoy the Goose's new Enoteca!