Our two year old quince tree is producing fruit, so it’s time to do some experimenting. First on the list, membrillo, a thick jelly-like confection that is often paired a hard cheese, and is popular in many parts of the world, except it seems, in the United States.
All those cute little quail eggs that we had are now cute little quail who lay an egg a day (and poop a whole lot more than that). And, since we have chickens too, there is no dearth of eggs at our place. So, this morning I jumped on the trusty Internet and found an easy recipe for pickled quail eggs. In about three weeks we should know how they turned out. Hopefully they’ll go really good with a big old glass of homebrew.
Our second year permaculture food forest is looking good, and should bear lots of fruits and berries. Some of the plants include, but are not limited to: Asian pear, seaberry, peach, pear, mulberry, gooseberry, elderberry, goji berry, aronia, autumn olive, blueberry, dwarf cider apple, currants, figs, goumi, medlar, mountain ash, and on and on. If you ever look through a Raintree Nursery catalog and open it to any page, we probably have at least one of each major variety displayed. Between those, and all of the different types of heirloom tomatoes and annual vegetables we planted, we’re going to be doing a LOT of canning at the end of the season, and we still haven’t finished all of the tomatoes we put up last year.
Best part about having a lot of perennials… low maintenance!
With all of the rain lately, we’re not getting much outdoor time, so we’re coming up with some easy projects to pass the time away. These are one gallon bottles transformed into fermenters. For one of them we just bought a gallon of apple juice, and added a little sugar, yeast, and flavoring. With the apple juice we took out to allow for fermenting, we put it in another gallon jar with 2 1/2 pounds of honey, some yeast, flavorings, and topped it off with water… that’s called mead if you weren’t aware of it. Ok, to be technical, it’s called cyser if you add apple juice and metheglin if you add spices, so we’re not sure what to really call it. The hard cider is already done fermenting and starting the clear, and the mead should be ready in about two weeks. If this works out, we’ll try various combinations of fruit juices mixed with the hard cider and mead and see what happens. If it doesn’t work, we’ve only wasted a gallon, and about 1/2 hour of time, but if it does work, we can enjoy the results.
Next experiment… quail! I built a rack of quail cages a while back, and now it’s time to try it out. Although the eggs will be smaller than our chicken eggs, quail are a lot more prolific, start laying a lot sooner, and are a lot easier to clean and dress out. They are also a lot easier to protect from predators, since they will be in cages in the garage. I got the eggs on Ebay, so it’s a bit of a leap of faith, but they were cheap enough to make it worth it. They take around 17 days in the incubator, and then 3 weeks in a brooder. We’re hoping that we can build up a half a dozen or so of consistent clients to buy eggs and meat so that we don’t have to worry about keeping up with advertising. If we can sell to a restaurant or two, that’d be great!
We went with coturnix quail, since they’ve been bred for centuries, and start laying after only 6-8 weeks. Normally, a hen will lay around 200 eggs (one a day), after which they will graduate to the dinner plate. I’ve seen people on youtube that can dress out a quail in less than a minute, and two of them per person makes a good meal. If you’ve ever dressed out a chicken, you know how much fun that isn’t.
Requirements are minimal. High protein food (we’re using game feed), water, 14 hours of light a day (we have a floor lamp on a timer), and protection from wind.