Salmon Creek Ranch
Bodega (Sonoma County), CA
Completely free range on
certified organic pasture*.
DUE TO THE VIRUS, WE ARE NOT ABLE TO GET OUR GEESE
PROCESSED THIS YEAR.
We do have whole duck available,
in case you would be interested in those. Otherwise, check
back with us in the Fall of 2021 for geese.
About our Geese
do "Free Range" and "Pastured" Really Mean???
How to Order
How Do I Cook
Salmon Creek Ranch, we raise Embden geese. There
are many different breeds of geese, but the Embden are
by far the most popular in the U.S. and Europe.
This large, hardy type of goose was originally bred in
Germany, then made its way to England and later to
America. Unlike other types of poultry,
goslings are only available for a few months out of
the year. This is due to the fact that geese
only lay eggs from February to June, and lay not at
all the rest of the year. We get our goslings in
spring, and raise them for several months on our
organic pasture. They
spend their days sunning themselves, playing in water and
hunting for tasty morsels to eat and are protected at
night by our livestock guardian dogs. They range freely
without being caged or otherwise restricted and have
plenty of room to roam on our 400-acre ranch on the
spectacular Sonoma coast. They never receive artificial
growth hormones, antibiotics or other additives and they
eat a variety of pasture grasses and weeds, along with a
locally produced certified organic feed containing a 20%
protein mix of grain, minerals and vitamins. The
difference in flavor between a pasture-raised,
freely-foraging bird and one that has been confined inside
a barn its whole life and and limited to only
grain is an experience well worth trying.
What do "Free Range" and "Pasture Raised" Really
Did you know: Nearly all poultry
sold in the US as "Free Range" merely satisfies the
minimum USDA requirement for "access to the outdoors"?
They are barn-raised birds with doors open for part of
the day to a tiny outside yard, usually smaller than
the crowded indoor space where they spend most of
their lives, fed and watered with automated
equipment. Even most so-called "pasture-raised"
poultry spends its entire life in small 10x12 ft
moveable cages. Our geese, by contrast, are free to
strut and forage unfettered throughout large tracts of
natural, organically certified pasture 24 hours a day.
They have access to shelter if they want it, but
usually prefer the outdoors as they would in their
natural habitat. At night they are protected
from predators by our livestock guardian dogs (photo
Our geese are custom processed at a California licensed USDA
facility without preservatives of any kind and
vacuum-packed to retain freshness. The dressed weight
of our Embdens average between 8lbs and 11
lbs. Geese are sold whole with
liver, heart and gizzard contained within.
How to Order Direct
or call us at (707)
876-1808 with your requirements. We accept checks, major credit cards, Pay
Pal and cash.
Delivery options include shipping, on-ranch pick-up or
pick up at the Santa Rosa Farmers Market at the Luther
Burbank Center on Saturdays. We occasionally make delivery
runs to local destinations, including along the US 101
corridor, between Santa Rosa and San Francisco and to the
East Bay. A small delivery fee may be charged, depending
upon the distance.
How Do I Cook
It's really not
difficult! There are similarities
in roasting any fowl, so cooking a goose
is not too different from cooking a
duck, or a turkey for that matter.
Two major considerations make cooking
goose unique. One is the size of
your goose, which will be 1.3X-2X the
size of, say, a duck. The second
consideration is the larger volume of
fat you will be collecting during
roasting. Basically this means
that you'll want to make sure you have a
large enough roasting pan, ideally with
a roasting rack to hold your goose in
place and keep it out of the roasting
liquid to ensure crispness. After
pricking the skin all over the bird,
roast in a preheated oven at 425F for 30
minutes. Remove the goose, turn
down the oven to 350F, and drain the
roasting pan of all the fat it's
collected so far--it will be a
LOT! Then replace the goose in the
oven and allow 18-20 minutes per pound,
minus the 30 minutes you've already
cooked it for. If you are stuffing
the goose first, you will need to allow
an extra 4 minutes per pound on top of
that. Try to baste the bird every
1/2 hour. Still have
questions? Google it! Here's
a great resource on roasting a goose the
ship our geese anywhere in the US, frozen in an
container with cold packs. We send them the
fastest and most economical method possible,
either via UPS or Priority Mail. Shipping
can be pricey, so be prepared. We'd love to be
able to offer free shipping, but are only small
farmers and this is not available to us.
Salmon Creek Ranch
*Certified organic by
California Certified Organic Farmers
page last updated: 1/13/20.