Griggstown Farm Market Newsletter November 4, 2009
Posted on November 4, 2009
Griggstown Thanksgiving:
Don’t forget to place your orders now for our all-natural, free-range White Broad-Breasted or Heritage Red Bourbon Turkeys. Please remember to place all orders for our delicious side dishes by November 18th. Orders may be placed on-line, over the phone, or in-person at our Griggstown Farm Market location. Turkeys are available for pick-up in Bernardsville NJ, Headhouse Market in Philadelphia, Flemington NJ, and of course, our very-own Griggstown Farm Market in Princeton NJ.
In-Store Seasonal Produce:
• Acorn Squash
• Apples (Cortland, Empire, Golden Delicious, Red Delicious, Winesap)
• Baby D’Avignon Radishes
• Butternut Squash
• Fennel
• Garlic
• Leeks
• Griggstown Spicy Mesclun Mix
• Mushrooms (Portobello, Crimini, Shiitake)
• Red & Yellow Onions
• Red Bliss Potatoes
• Russet Potatoes
• Sweet Potatoes
• Shallots
• Swiss Chard
• Yellow Squash
Decorative:
• Mums
• Pumpkins
• Gourds
• Indian Corn
• Corn Stalks
Herbs:
• Parsley
• Thyme
• Sage
• Oregano
• Dill
• Cilantro
Poultry of the Week: Griggstown Quail
The Common Quail, Coturnix coturnix, is a small bird in the pheasant family Phasianidae. It is widespread and is found in parts of Europe, Asia and Africa with several subspecies recognized. They are also bred and kept as poultry in some parts of the world both for eggs and meat. It is a small (17 cm) rotund bird, essentially streaked brown with a white eyestripe, and, in the male, a black chin. As befits its migratory nature, it has long wings, unlike the typically short-winged gamebirds. This is a terrestrial species, feeding on seeds and insects on the ground. It is notoriously difficult to see, keeping hidden in crops, and reluctant to fly, preferring to creep away instead. Even when flushed, it keeps low and soon drops back into cover. Often the only indication of its presence is the distinctive “wet-my-lips” repetitive song of the male. The call is uttered mostly in the mornings, evenings and sometimes at night. It is a strongly migratory bird, unlike most gamebirds. Upon attaining an age of 6–8 weeks, this quail breeds on open arable farmland and grassland across most of Europe and Asia, laying 6-18 eggs in a ground nest. The eggs take from 16–18 days to hatch.
The Common Quail was previously much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese Quail. The Japanese Quail, Coturnix japonica, is a species of quail found in East Asia. They are a migratory species, breeding in Manchuria, southeastern Siberia, and northern Japan, and wintering in the south of Japan, the Korean Peninsula, and southern China. They dwell in grasslands and cultivated fields. The plumage of the Japanese Quail is a speckled yellow-brown, with a creamy white strip above the eye. Adults are approximately 20 centimeters in length. The species is abundant across most of its range. The Japanese quail is used mainly for table and egg production, and is a good dual purpose bird. The Japanese Quail is the type of quail raised at the Griggstown Quail Farm.
The Common Quail is also part of Maltese cuisine and Portuguese cuisine, as well as in Indian cuisine such as a bhuna. Quails are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them. Quail eggs are considered a delicacy. They are sometimes used raw in sushi and often found in Japanese Bento lunches. In Colombia, quail eggs are less exotic than in many other countries, and a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried.
from:
http://en.wikipedia.org/wiki/Common_Quail
http://en.wikipedia.org/wiki/Quails_in_cookery
http://en.wikipedia.org/wiki/Japanese_Quail
Recipes:
Grecian Quail
Greek-Style Quail Salad
Pomegranate-Mint Marinated Quail with Figs, Arugula, & Crispy Potato Croutons
Quail with Portobello Mushrooms
Butternut Squash Soup from “The Asylum” Restaurant in Jerome, AZ