Susquehanna Valley Growers' Market
September 26th, 2008
In this week's email:
- News From The Market
- Products This Week
- Seasonal Recipe
- On The Website
News From The Market
We've crossed into autumn, and with October on the horizon, it's time for a uniquely Pennsylvanian celebration: Goose Day! Most commonly associated with Lewistown and Mifflin County, this September 29th holiday continues the medieval tradition of Michaelmas. Though it has disappeared from most places, including much of rural England, where it began, the annual roast goose feast is still alive and well. For those who have already reserved their birds, we have a recipe for Simple Roast Goose this week. If you're still interested, there should be more birds to reserve for that special Christmas goose.
If there's one thing that the goose is known for, it's plenty of good, delicious fat. Be sure to save it from your roast, or check out our recipe for Rendered Goose Fat on the website this week. And, to use some of those end-of-season tomatoes in a different way, you can accompany your goose with a Tomato & Cheese Pie. Or perhaps some of the season's first chestnuts, which should be appearing this week, along with winter squash, broccoli, and possibly even a new lineup of flavorful dry rubs from our resident salsa man.
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Susquehanna Valley Growers' Market
Friday, September 26th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/
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Products This Week
Following is just a partial list of what you can expect to find at the market this week:
- Wild-caught Alaskan salmon
- Melons - cantaloupe, honeydew, and watermelon
- Green beans
- Honeycrisp apples
- Asian greens
- Bell peppers
- Pumpkins and winter squash
- Decorative gourds
- Whole-grain breads, rolls, and pitas
- Pasture-raised poultry
- Grass-fed beef
- Pasture-raised veal
- Farm-fresh pork
- Freshly cut flowers
- Fresh herbs
- Handmade soaps and bath accessories
- Raw milk cheeses
- Fresh sandwiches and other lunch items
- Salsas, barbecue sauces, and hot sauces
- Dry rubs and flavored salts
Simple Roast Goose
Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 6 to 10
There are just about as many ways to prepare a goose as there are for any other good bird, but it's hard to top a well-roasted goose, especially when you're feeding a crowd. (And you'd like to have that whole bird, covered in crispy, bronzed skin to show off.) Like with a duck, you will find less meat per pound of bird than when compared to a chicken, but the rich, dark meat is more satisfying. If you're looking to stretch it further, then you may wish to consider stuffing the goose, just as you would a turkey. Stuffings with fruit and herbs are especially good.
Do be sure to save any excess fat that you trim from the bird before roasting. When rendered, it makes for one of the most flavorful cooking fats around. Used in place of other cooking oils, it can lend an additional layer of flavor and sophistication to even the simplest dishes.
- 1 (8- to 10-lb.) goose, excess fat removed, rinsed and patted dry
- Salt and black pepper to taste
- Preheat the oven to 350°F. Prick the goose skin all over with a sharp fork or thin-bladed knife, being careful not to pierce the meat. Season the goose with salt and pepper and place it, breast side down, on a rack in a roasting pan.
- Place the roasting pan in the oven and roast for 20 minutes, then prick the exposed skin again. Roast another 20 minutes, or until the skin begins to brown. Flip the bird breast side up, prick again, and baste with some of the pan juices. Roast for another hour, pricking the skin and basting every 20 to 30 minutes.
- Unless the goose skin is already very brown, raise the oven temperature to 400°F to finish roasting, about another 30 minutes. At that point, the juices should run clear, and the leg bons should wiggle slightly in its socket. An instant-read thermometer inserted into the thigh should measure about 180°F. Allow the bird to rest for at least 20 minutes, then carve and serve.
On The Website
All ready to celebrate Goose Day on Monday? While you're roasting that bird to a lustrous bronze, don't forget to check out our recipe for making your own delicious Rendered Goose Fat. If you're not one for potatoes fried in goose fat - and they are especially good that way - then why not try a Tomato & Cheese Pie with some of the last of this season's tomatoes? When autumn rolls around, it's hard to tell when they'll disappear, so snap them up while they're still good and fresh!
Check it out at: http://growersmarket.blogspot.com/