How to cook
what we grow.
Nobody buys an ingredient they don't know what to do with. So here is the other half of the stand — what it is, why it's worth eating, and exactly how to cook it.
Quail Eggs
Five of them weigh about the same as one chicken egg — and carry roughly twice the iron. Here is how to crack them, cook them, and what to do with a half-dozen.
Read the guide→Pizza Dough
The same 250-gram balls that go into our wood-fired oven on Pizza Night, sold frozen. Thaw one overnight — tomorrow is pizza.
Read the guide→Plucking a Quail
New York dressed — head and feet on. One bird, eight pictures: scald at 145–150°F, pull against the lie, and get it cold inside two minutes.
Read the guide→Whole Quail, Two Ways
Full plumage — feathers on, nothing done to the bird but a clean kill and a chill. Or New York dressed — plucked, head and feet on. Here is what each one is, and why a chef wants the feathered one.
Read the guide→Rabbit
Cuts, cooking method, and the stew we'll serve first.
Chukar Partridge
What it tastes like, and how not to overcook it.
Cold-Pressed Juice
What the garden gives us more of than the table can sell gets pressed the morning it's picked. Eight combos, one rule, and the slow-press order that makes them work.
Read the guide→More guides land as the beds and hutches fill. Follow @cornerharvest to catch them.
Get the next one
A note when there's something new from the corner — new jars, pizza nights, what the birds are up to. No more than a few a month, and never your address to anyone else.