Since the first year of the Ferry Plaza Farmers Market in 1993, Eatwell Farm has been a favorite stop for market shoppers seeking out beautiful organic vegetables, fresh and dried lavender, strawberries and, in the summer months, heirloom tomatoes. They have also become well known for their delicious pastured chicken eggs. So when I spotted goose eggs at Eatwell’s stand on Saturday, I was intrigued to hear more about how they fit into the farm’s ecosystem.
Last year, Eatwell farmer Nigel Walker purchased some geese with the intention of having them help guard his chicken flock from predators. The chickens and the geese made fast friends, however, and the geese proved to be less than stellar at their guard duties. When the geese started laying eggs, Nigel decided to bring them to market.
Each goose only lays about 40 eggs per year, and since Nigel only has a handful of females, he has on average a dozen or more eggs per week to sell through May.
Goose eggs are substantially bigger than chicken eggs, and the yolk is larger in proportion to the white. Nigel’s goose eggs have the same deep orange hue as his chicken eggs because the geese are grazing on the same grass and pasture. “They are very creamy and rich—much like a duck egg—so they are great poached on top of greens,” Nigel told me. “And because of their size, one egg serves two people.” He also advised not cooking them any longer than you would a regular chicken egg.
Will goose eggs become an Eatwell Farm staple for years to come? “We’ll see,” Nigel said. “They have been an interesting addition to the farm this year, and I think we would like to try them again next year.”
Eatwell’s goose eggs are available first come, first serve, and to get your hands on them you’ll need to be a very early bird indeed. “We sold out within the first 15 minutes of the market this week,” Nigel told me on Saturday.
For more market updates and seasonal tips, follow Lulu Meyer @farmersmarketlu or check out @CUESA on Twitter.