🍳The Quail on the Farm: Small Birds, Big Benefits
Tucked between the goat pens and the garden beds, our tiny quail live busy, happy lives. These little birds may be small, but they bring a lot to the homestead! From their gentle coos at sunrise to their speckled eggs that pack a surprising punch of nutrition.
Why We Love Raising Quail
Quail are a wonderful addition to any small farm. They require very little space, grow quickly, and start laying eggs in just six to eight weeks. Their quiet nature makes them perfect for homesteads close to neighbors, and their gentle personalities make them easy to care for even for beginners.
We keep them in roomy coops with clean bedding, fresh water, and a mix of grains and greens. In return, they give us a steady supply of eggs that are rich in protein, iron, and vitamin B12, which is perfect for anyone looking to add a healthy boost to their diet.
The Beauty of Quail Eggs
Quail eggs might look like tiny works of art! Speckled, delicate, and beautiful—but they’re also incredibly nutritious. Each egg contains about the same protein percentage as a chicken egg, just in a smaller, more concentrated package. Many people say they have a richer, creamier flavor, too.
We use them for everything from pickling to breakfast scrambles. They’re also a fun way to introduce kids to cooking! Which are the perfect size for little hands to crack open!
Homestead Baked Quail
When it’s time for a special supper, there’s nothing quite like baked quail—so rustic, wholesome, and full of flavor. Here’s a simple homestead favorite straight from our kitchen:
Ingredients
- 4 whole quail, cleaned and patted dry
- 2 tbsp olive oil or melted butter
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary or thyme
- Salt and pepper, to taste
- 1 lemon, sliced
- Optional: small root veggies (carrots, parsnips, or potatoes)
Directions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix olive oil, garlic, herbs, salt, and pepper.
- Rub each quail generously with the mixture, inside and out.
- Place quail in a cast-iron skillet or baking dish; tuck lemon slices and veggies around them.
- Bake 25–30 minutes, until skin is golden and crispy and the meat is cooked through.
- Rest 5 minutes before serving. Great with fresh bread or garden greens.
Quail may be small, but they remind us that the best things on the homestead often come in tiny, speckled packages. Whether you’re collecting eggs at dawn or sharing a home-cooked meal at dusk.
With love and goat kisses,
– The Hippie Farmer
1 comment
Will you be selling the quail