As you’re reading this column, The Goose is going through its first hours as the new kid on the block.

After reading all the comments and letters about the new store that’s replacing the old Casey’s at Bayview, I’m not sure I should join in the fracas. That won’t stop me, of course, from putting in my two cents.

I’ve talked to a few people who’ve said they’ll never shop at the new store because of the “questionable” circumstances surrounding its path to today’s opening. Seems to me that’s like cutting off your nose to spite your face, but I’m not privy to a lot of that information.

Frankly, my dears, I’m entering the discussion from one viewpoint only: the food. What will the new store have to offer us that might give us cause to shop there rather than elsewhere; that’s the question and sole topic of this column today.

I stopped by last weekend, explained what I was about, and Tyler Myers (of The Myers Group) kindly took time out to give me a full tour. As it turns out, Tyler, whose family owned and ran the old Casey’s, was probably bagging my groceries some 20-plus years ago when I was regularly shopping at Casey’s. Ouch!

The first thing you’ll pass upon entering The Goose is what Tyler calls the Aisle of Values. This long stretch contains a large assortment of items that could be called seasonal, meaning items that are usually more in demand and/or in higher usage at certain times of the year. These will be specially priced, and will change with some frequency.

Just around the corner are two areas that are of particular interest for me: fresh produce and perishables, and the bulk-items section. I’m a fan of bulk buying because

I can purchase only the amount I need at the time, which cuts down on a lot of waste and allows me to control freshness of spices, for example. The Goose currently presents shoppers with a choice of 253 bulk items, including many spices, honeys, make-your-own butter spreads (peanut, almond, etc.), a wide variety of flours and grains (some of which are difficult to find elsewhere), at least a half-dozen granolas, various nuts, pastas, dried fruits and vegetables, and an interesting item I intend to sample called “Bear Mush.”

Adjacent to the bulk foods is a large, elaborately staged area for fresh produce. At that time, four days before opening, it obviously wasn’t stocked, so I can only tell you the setup was very interesting and, later today, I’ll be there to see if it lives up to its promise. According to Tyler, some of the produce will be from local growers, but it’s obviously not possible to sustain demand for a store that size totally from island growers. However, one of their first big promotions is 10,000 ears of local corn, an entire island crop purchased at peak ripeness in time for the opening.

Yes, you’ll be able to find gluten-free, trans-fat free, lactose-free, organic, natural, “local,” and any other current food trend, just as you can in most supermarkets now. Meat will be USDA choice, as well as selections from a local supplier, the Three Sisters, and butchers (possibly familiar faces as they are island people) will be on hand in the service area to help with any questions or special requests.

I’m going to run out of space before it’s possible to go into further commentary on the rest of my tour, so I’ll just quickly note that there will be a soup bar and a rather extensive deli, and the wine selections are not only interesting but I think will be very appealing pricewise. And in a cozy corner at the front of the building, you’ll find the well-known Langley Bakery adjacent to an area with tables and chairs set aside for snacking and sitting while you read the tele-bulletin board, which will carry not only daily specials in The Goose, but notice of local events occurring in the area.

There was still a lot to be done when I visited last Saturday; in fact, I couldn’t see how it was going to be ready for today, but Tyler assured me they were actually ahead of schedule. I, for one, have high hopes for The Goose and now will wait to see if they lives up to their own high expectations. I do wish them good luck.

RECIPES

It would be so easy, right now, to do recipes for cooked goose, but I’ll restrain myself and save it for November.

Right now, actually, it’s all about fresh, fresh, fresh fruits and vegetables. We all know the growing season is winding down and our time of truly fresh and ripe is short, so I’ll be spending a fair amount of time checking out The Goose’s fresh vegetables and fruit. Depending upon what I find that’s reasonably priced, at least one of this week’s recipes should be forthcoming.

Here’s something easy, delicious and a perfect accompaniment for almost any fall meal, apples and pears in your own homemade chutney.

It’s outstanding with venison, by the way, and a very nice take-along gift if you’re invited to dinner at someone else’s home.

APPLE PEAR CHUTNEY

2 firm ripe Bartlett pears (or use any pears you find that are “ready”)

2 Granny Smith apples

1 cup golden raisins

½ cup rice vinegar (don’t use the seasoned)

¼ cup sugar

1 T. finely chopped peeled fresh gingerroot

1 t. mustard seeds

½ t. cinnamon

Cut in half and core both apples and pears. Cut two of the pear halves and two of the apple halves into ¼-inch-thick slices. Chop remaining pears and apples.

In a saucepan, combine the sliced and chopped pears and apples with remaining ingredients. Bring to a simmer, stirring gently. Simmer, covered, stirring occasionally, until fruit is just tender,

10-15 min. (don’t cook to mush). Remove from heat and cool. Chill until ready to use; serve at room temp. or chilled. Makes about

4 cups. Keep unused chutney refrigerated.

It’s so seldom that we have pears, ripe and ready, and there are so many ways to make use of them it’s hard to choose, but here’s another quick, easy and delicious pear dessert you can whip up in less than an hour.

GINGERY PEAR CRISP

1/3 cup flour

1½ t. peeled, finely grated fresh gingerroot

¼ cup packed brown sugar

2 T. unsalted butter, softened

¼ cup finely chopped pecans

2 firm ripe pears

In a bowl, combine the flour, ginger and brown sugar. Add the butter and blend mixture until it’s like coarse meal. Add pecans and toss gently.

Peel, quarter, and core the pears, then cut them crosswise in ¼-inch slices. Butter an 8-inch square baking dish or pan and spread the pear slices evenly in the bottom, then sprinkle them with the pecan mixture. Bake the crisp in the upper part of the oven preheated to 400 degrees, for 30 min. Serve the crisp warm with ice cream or whipped cream. Serves 2-4, depending on serving size.

My number one favorite cheese is Italian gorgonzola, and when you pair it with pears (no pun intended), it’s outstanding. If you have a need, at any time, for a knock-your-socks-off appetizer, try this one when you can get your hands on one, ripe perfect pear and a fine, freshly made focaccia.

PEAR GORGONZOLA FOCACCIA

1 foot long focaccia (Italian flatbread, which is now available often in the bakery dept. of supermarkets), or use any freshly baked Italian style loaf, halved.

1 ripe pear, cored, halved and very thinly sliced

1 small red onion, cut into thin wedges

1 T. olive oil

1 cup crumbled Gorgonzola cheese (about 4 oz.)

¼ cup chopped walnuts, toasted

Preheat oven to 425 degrees and place bread on an ungreased baking sheet or pizza pan. Arrange the pear slices and onion slices on top. Drizzle with olive oil. Sprinkle with the Gorgonzola. Bake for 10 min. Remove from oven and sprinkle with walnuts. Cut into wedges and serve.