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.
More guides land as the beds and hutches fill. Follow @cornerharvest to catch them.