My geese are laying up a storm already. It’s still way too cold for anyone to be setting, of course. As a matter of fact, we’re having a lovely snow storm today, with more than a foot expected. So Frank is on a seek and find mission every morning, looking to find their nests. They are burying them deep in the hay, at least, not in the snow, and mostly in convenient locations. There must be some mistake. We’ll continue to do that through all of April, usually. Then some time in May, it will no longer be safe, and we’ll start to let them raise a clutch. They love goslings and are getting better and better at this whole thing.
Instead of selling the goose eggs to restaurants this year, I’m trying to sell them locally instead at $2 each, with no minimum. It’s going well, so far. Restaurants love them, but they also take forever to pay the bill. Not everyone is willing to try a goose egg, though, so I’m going to post a few easy recipes where they shine.
Goose Egg Custard
1 goose egg
1 cup whole milk (I used raw cow milk)
1/4 cup maple syrup
1 teaspoon vanilla paste
Mix it all up and pour into 6 or 7 four ounce mason jars, fitted into a baking pan. Top the pan up with boiling water, and bake at 325 for 40 minutes.
I like to use mason jars because I can put lids on them in the ice box, and they’ll keep for a few days, so we can grab one whenever we want. It’s a nice little treat, not too sweet but rich and delicious. If I’m having company over, though, I’ll put them into my Fiestaware ramekins and just bake them a bit longer, about 45 minutes. Pretty!