Nomahegan Park Update

[youngdumbandfulloffish]

Got a response for the county about the construction. They are deepening it and removing "organic matter". Can we sift through that and get our lures back? The canadian geese information is interesting. Hopefully it is just steeper banks to limit geese access and not affect ours. My favorite part of that lake is the unlimited shore access all around.

Dear Mr. Griffin,

Thank you for writing. As to your question about stocking the lake at Nomahegan, the State handles all of the stocking of ponds and lakes in the Union County Parks System. For details on this, go to: ucnj.org/community/parks-community-renewal/wildlife-management/fishing/

The only exceptions are the annual fishing derbies, when the Newark Bait and Fly Casting Club stocks Echo Lake, the City of Plainfield stocks the pond at Cedar Brook and the Elizabeth Police stock Warinanco.

As for the on-going construction at your favorite fishing hole, Parks is in the process of removing decades of accumulated organic matter in order to restore the lake to its original depth. There are also going to be some significant changes to the shoreline in order to curtail the Canada Geese population.

As you may know, the fecal matter from geese can have a major impact on water quality. Wildlife experts have found that by hampering access to bodies of water so that the geese cannot just walk in and walk out en masse, it helps cut back on the number of birds that will want to utilize an area.

We realize that Nomahegan is a very popular park and look forward to getting it back to park goers by June. Parks expects that the benefits of this project will be seen for years to come and that this temporary disruption will have been worth it.

Once again, thank you for writing. If you have any other questions, don't hesitate to contact us.

Gabriel Gluck
Union County Parks

[youngdumbandfulloffish]

Follow up:

Yes, the fish are protected through a number of procedures required by the state Department of Environmental protection.

-----Original Message-----
From: Thomas Griffin [mailto:TGriffin@newjerseydevils.com]
Sent: Wednesday, February 27, 2013 2:10 PM
To: Gabriel Gluck
Subject: RE: Nomahegan

Thanks for the quick response. June is perfect right after the Devils hopefully win the cup! I'll have plenty of time to make it down there(moved to bloomfield). Are the fish being taken into consideration as far as habitat, structure, and survival during the construction?

[njfish4life]

Thanks for the update and persistence to get an answer from someone. Hopefully the fishing with continue to be good. Also, I can't stand Canadian geese so I hope that the redesign is a solution.

[acabtp]

they're "canada" geese, not "canadian". in fact the ones that bother you during the spring and summer are resident birds, born and raised in the great state of new jersey. and just 186 days until they are back in season.

[buzzbaiter]

Geese control: find their nests in the spring and shake their eggs. problem solved. They are the scumbags of the bird world right up there with cowbirds, starlings and english sparrows.

[acabtp]

you get a lot more delicious meat off a goose (their breasts are basically each like a 1.5# slab of london broil) than off a starling or sparrow though

[Almaink]

Originally Posted by acabtp

you get a lot more delicious meat off a goose (their breasts are basically each like a 1.5# slab of london broil) than off a starling or sparrow though

You have some magic recipe for goose? Last one I tried to eat was so greasy it made me gag. I always say thats the reason we have so many of those flying rats, they taste like crap!

[acabtp]

Originally Posted by Almaink

You have some magic recipe for goose? Last one I tried to eat was so greasy it made me gag. I always say thats the reason we have so many of those flying rats, they taste like crap!

no offense, but if it was greasy, it was not cleaned or cooked in the way that suits the bird best. the fat is not marbled within the meat like with beef. there is a layer of fat under the skin and some lumps of fat around legs, but a skinned goose breast has literally no fat in it. no magic to it, i just butterfly the breast pound it out, then salt + pepper and toss it on the grill. sometimes i will marinate it in italian dressing instead.

if you cook one whole, then it has to be pricked all over so the fat can render out. i don't like do do them that way though, because they aren't really the same shape as modern farm raised chicken/turkey/geese; the breasts are quite overcooked by the time the legs are done.

[DUCK OR BLEED JR.]

~ 4 – 6 goose breasts, cut into 1" cubes
~ 4 – 6 large potatoes, cubed
~ 1 D’Anjou pear, peeled, cored and cubed
~ 1 large onion, chopped
~ 1 handful baby carrots
~ 2 stalks celery, chopped
~ 2 – 3 cloves garlic, minced
~ 2 – 4 dried or fresh jalapeno peppers, chopped, optional
~ 2 - 16oz cans cream of chicken, celery or mushroom soup
~ 1 slow cooker liner, makes clean-up easier


Place liner in crock pot. Add all the ingredients except the goose and soup.

Place the goose on top of the veggies.

Pour on the soup.

Cook on low 8 – 10 hours stirring occasionally.

Serve and enjoy.

FROM- BACKWOODSBOUND.COM
VERY GOOD RECIPE HAVE USED IT A FEW TIMES..BUT THERES A TON A RECIPES ON THERE

[ithaca10]

Now all we have to do is to get the state to stock it. I'll have to send another letter.