Every 6 weeks or so, we hatch out and sell several hundred quail chicks. For the chicks that we don’t sell, they end up with our stock for additional eggs and meat. Several times a year, we order eggs from an outside ranch to bring in “new lines” to our own flock. This adds extra healthy birds to our own line.
Coturnix quail (also known as Pharaoh or Japanese) are awesome little birds. They are full grown at 6-8 weeks and begin laying eggs at about the same time. They do need a covered pen because they fly and can not be free-range in a field. We have ours outside in a coop with a covered 8ft by 8ft outdoor run made out of cattle panels. They lay daily in the warmer months, and less during winter. We feed ours a mixture of fodder, seed, and mealworms.
Currently we have only 40 quail in our outdoor coop, 8 in our indoor garage cage and about 200 babies for sale. I have a crew of people picking up their orders this week for this new line. This batch is from several outside ranches to add new bloodlines to our covey.
If you are interested in starting with quail, give us a call!
Every year, we have little Christmas traditions that we, as a family, have during the season. One of them like many other families is making Christmas cookies. With so many kids in the family, cookies don’t last too long. We love making rosette cookies. We have several rosette irons, 2 of which are antiques that we picked up from yard sales. And since my Larry is a cookie moster, these are a hit at our house.
Here is the recipe that we use… Yes you can substitute goat’s milk and white rice flour.
- 2 eggs
- 1 tablespoon white sugar
- 1 cup sifted all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- vegetable oil for frying
- sifted confectioners’ sugar
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. I do this with a whisk.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
- Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain.
- Reheat iron 1 minutein oil; make next rosette.
- Sprinkle rosettes with powdered sugar.
Makes 16 pitas (This recipe is easily halved…. When our family makes it, we make 2 in a row and make 32 pitas+ at a time)
- 6 cups flour
- 1 Tablespoon salt
- 2 Tablespoons honey
- 4 teaspoons of yeast (or 2 packets)
- 2-1/2 to 3 cups warm (not hot)water (Divided into 1 cup and remainder)
- 4 Tablespoons olive oil
- Add yeast and sugar to the 1 Cup of water. Stir until dissolved Let bubble for 5 minutes.
- In mixer, add flour, salt and blend. Gradually add the yeast mixture and olive oil.
- Continue to stir in the additional water until the mixture forms a ball (I use my kitchen aid and dough hook)
- Kneed your dough for 10 minutes. (if it is too tacky, add additional flour. If it is too dry, add additional water.)
- Add kneaded dough to a greased bowl and let rise for 90 minutes.
- Preheat oven to 400 degrees. (I add a clay pizza tray into my oven so it is HOT.)
- Punch down your dough and divide into 16 even(ish) balls and let rest for an additional 20 minutes.
- Roll out dough ball to flat 1/8 to 1/4 inch thick. (rolling thinner is better)
- Place 2 of your rolled doughs on the hot surface in the oven for 3-4 minutes. The pitas will puff up. Remove from oven…
That’s it! Although they do take a while to rise, these pitas are well worth it.