Quail and Kaboodle

04/16/2024

It's our first hatch of Spring!
Fresh out of the shell ❣️

04/15/2024

Today is Hatch Day! Our first batch of Spring chicks will be making their debut very soon 😁

And last night we loaded up the next batch.

Here are some examples of why we carefully candle every egg before it is considered for incubation. Double yolks can occur on even normal size eggs, though it is more common in larger eggs. And micro fractures, thin uneven egg shells, and even little dents may not be found unless you candle the egg. All of these went into our breakfast instead 😋

01/09/2024

Some of our girls are overachievers!

01/09/2024

Only way to make your deviled eggs deviled eggier is to deviled egg your deviled eggs 😋

10/26/2023

According to this chart, which specifies the criteria for jumbo size quail, our birds are enormous!

Just did a weigh in of everybody to figure out which girls and boys to keep in our breeding flocks for winter. Most of our 6-week girls blow this chart away ranging from 312 to 371 g. And we have 9-week girls getting as large as 398 g!

06/08/2023

It all almost looks magical in the twilight. Garden is coming up very well and we are already harvesting! The flocks are fully refreshed with new hens and they are at full production. Baby chicks hatching every two to three weeks, and lots of eggs!

We've changed our collection process so hatching eggs are now available on short notice. Eggs are marked according to the flock they came from and the day they were collected.

06/04/2023

3 week old girls off to a new home today 😁

05/22/2023

Want to try something new and exciting with a family favorite? Why not try quail egg stuffed meatloaf?!

Simply take your favorite meatloaf recipe, lay half of it in the pan, add a dozen boiled and peeled quail eggs, and then top with the remaining meatloaf blend. Bake as usual.

It's like having scotch eggs but so much less work!

01/31/2023

I've got a quick and easy recipe for you!

I made this last night with our own quail and eggs, and it was sooo very good (and so very easy and quick!) Frozen quail defrost very quickly in a bath of cool water on the counter. You can chose to make this only a couple of hours before dinner time. No need to marinate overnight :D It was so quick, dinner was ready over an hour early. So I set the Ninja to keep it warm. Then I changed my mind and set it to crock pot on high until dinner time making the meat even more tender and fall off the bone. Not bad!

I used my awesome Ninja pot but you can use an Instapot or even your crock pot or stove if you want. Using the pressure cooker setting on the Ninja or Instapot really shortens cook time. For crock pot (or stove), you want let it stew on high for 4 hours or low for 8 hours.

Substitute up to three pounds of chicken if you don't want quail.

Ninja Moroccan Tagine Quail
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• 6 quail, defrosted
• Salt, about 1 tsp
• 1 tablespoon extra-virgin olive oil
• 3 large shallots (or green onions), sliced
• 4 cloves garlic, roughly chopped
• 1 tablespoon grated fresh ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1 cup broth
• 2 tablespoons tomato paste
• 1/2 cup halved dried fruit (dates, golden raisins, apricots) (optional)
• 1/2 cup roughly chopped pistachios (optional)
• 1 tablespoon brown sugar (we use swerve because we are living sugar free)
• 1 (14-ounce or 1 3/4 cups) can diced tomatoes (or crushed tomatoes)
• Stir fried cauliflower rice, for serving

• Juice from ½ lemon, optional
• 1/4 cup thinly sliced red onion, optional
• 1/4 cup chopped fresh mint, optional
• Boiled quail eggs, optional

1. Pat the birds dry. Season all over with the salt.

2. Add the olive oil to the Ninja, hit Sauté, and Adjust to select the More or High setting. After 3 minutes of the oil heating, working in batches as needed, add the birds and cook until browned on all sides, about 5-10 minutes. Transfer the birds to a plate.

3. Add the shallots, garlic, ginger, cumin, turmeric, and cinnamon and stir to combine; cook until fragrant, 1-2 minutes. Use a little broth to deglaze if necessary.

4. Add broth, tomato paste, brown sugar, and tomatoes. Add dried fruit and ⅓ cup of pistachios (optional). Stir until combined.

5. Return the birds to the pot and turn to coat. Secure the lid, moving the valve so it is in the sealed position. Hit Cancel and then hit Manual or Pressure Cook. Pressure cook for 10 minutes. Let the pressure release naturally for 10 minutes, then manually vent to release the remaining pressure. Or just leave to keep warm.

6. May add lemon juice to the pot, or garnish with lemon juice.

7. Serve the birds and sauce over cooked cauliflower rice. Top with onions and mint (and remaining pistachios if using).

8. Optional: serve with pan fried boiled eggs and diced cucumber with mint.

01/31/2023

So yummy! So nutritious! And so easy to make!

Makes two generous servings.

Quail Egg Drop Soup
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Ingredients:
2 cups chicken/turkey/quail broth
1/2 teaspoon soy or fish sauce
1/2 teaspoon sesame oil
1/2 teaspoon xanthum gum (or 2 tsp cornstarch)
10 quail eggs (or 2 chicken eggs)
1 green onion (optional)
Red pepper flakes (optional)
Salt and pepper to taste

Put broth, soy/fish sauce, sesame oil, and xanthum gum /cornstarch into a small sauce pan. Bring to a boil. Crack eggs into a small cup and whisk till blended. Slowly drizzle into boiling broth while stirring. Remove from heat. Garnish with chopped green onion and red pepper flakes.

Stir Fry Cauliflower Rice with Pork
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Ingredients:
1/2 Tablespoon light olive oil
1/2 Tablespoon sesame oil
2 cups cauliflower rice
8 ounces (1/2 pound) ground pork
5 quail eggs (or one chicken egg)
1/2 onion, chopped
1/2 Tablespoon fresh ginger, chopped
1 teaspoon chopped garlic
4 baby bella mushrooms, chopped
1/4 cup frozen chopped kale
2 Tablespoons shredded carrots (optional)
Rice vinegar (to taste)
Sesame oil (to taste)
Fish sauce (to taste)
Sesame seeds
Red pepper flakes (optional)
Salt and pepper to taste
Chili garlic sauce (optional)

Note: this is a dump recipe, meaning that you don't need each thing to cook fully before adding the next.

Heat olive oil and sesame oil in a large skillet. Add onion, garlic, and ginger. Cook slightly, then add pork. Chop up the pork as it starts to brown. Add mushrooms, cauliflower rice, kale, and carrots. Cook on medium/high, stirring until the cauliflower rice dries and starts browning. Add rice vinegar, sesame oil, fish sauce, sesame seeds, red pepper flakes, salt and pepper to taste as it cooks. Cooking the cauliflower rice takes a little time.

Just before it is done, push the cauliflower rice to the edges of the pan to make a clear space in the center. Crack egg(s) into the clear space and stir to cook them as scrambled eggs but still wet. Chop the eggs up and stir into the cauliflower rice.

Garnish with chili garlic sauce and serve.

01/10/2023

We have quail!

Coturnix quail eggs, chicks, and birds. Mixed colors with some celadon mixed in. Wild, sparkle, tuxedo, etc. Healthy and productive. We breed for larger meat/egg size and gentle temperament. Email...

01/10/2023

Chicks!

05/10/2022

Hey Cat here! I'm slowly getting things listed. But here is a idea of various things we have to offer. Want more information on something? Just ask 😁

Everything is gluten, soy, egg, dairy, legume, urushiol free unless specifically noted. Some of these things are made to order.

Quail eggs for eating/hatching
Pickled quail eggs
Processed frozen quail for cooking
Traditional sourkraut
Traditional kimchi
A2 soy free mozzarella
A2 soy free ricotta

Blown out quail egg shells for crafting
Quail feathers
Dried feathered quail 'angel' wings for crafting
Dried quail feet for crafting
Dried snake shed scraps by the bag
Whole complete dried snake sheds
Live bugs for reptile/bird food (dubia roaches, superworms)
Freeze dried dubia roaches, whole or ground

05/10/2022

Coturnix quail chicks, mixed variety. Genes include wild type brown, tuxedo, jumbo white, German sparkle, normal egg and celadon. We select our breeding birds based on bird/egg size and temperament, not color.

We can male/female s*x them at about 4 weeks. Not guaranteed on s*xing until about 6 weeks when hens are laying.

PM for details

05/10/2022

Pickled quail eggs. Soy, gluten, and dairy free. Even the hens laying the eggs are soy free! Homemade and preservative-free.
Keep refrigerated.

04/18/2022

Soy-free quail eggs are great for eating or hatching. The hens are eating soy-free food, so the eggs are safe for people with soy allergies. Mixed regular and celadon. Average size 14gm.
Quail egg scissors available as well.

PM for details.

04/18/2022

Finished gourmet probiotic kombucha. Gluten, dairy, soy, egg free. Photo shows just a tiny sample of the wide varieties of flavors available. Select from flavors on hand, or preorder special requests. Some flavors are seasonal or limited edition. Keep refrigerated.

Scoby and starter also available to make your own! Do NOT refrigerate. Be ready to start your culture the day you pick up your scoby.

$12 for 12 oz finished flavored kombucha in a clear swing top leak proof bottle. $8 if you return a bottle when picking up a new one.

$8 for 8 oz kombucha in a disposable capped bottle (don't tip, not leak proof)

$5 for scoby and 2 cups starter, enough to start a gallon of kombucha first ferment.

Local pickup only. Up to 14 days preorder required for scoby starter and special request flavors.