In many states, quail hunting season opens this month, so what better time to talk turkey about this wonderful small, succulent bird.  These animals typically run 6-8 ounces each -- perfect for an appetizer here at the restaurant. They live only about a year, and tend to nest in medium density areas of mixed grasses and herbed vegetation. The Bobwhite is native to the Midwest, Iowa specifically, but its population has been in serious decline here since the early 20th century when intensive farming operations began to eliminate a great deal of natural habitat.  The birds tend to forage on seeds and grains, corn and soybeans forming the major portion of the fall diet.

While the domesticated varieties (only) available to most foodservice outlets often lack a characteristic "wild" flavor -due to the nature of U.S. government regulations-they're still quite delicious on the plate and pair easily with many things.  The eggs, too, are lovely accompaniments to many dishes, not just those utilizing the bird itself. We're planning to grill the mostly-boneless quail, then glaze it over roasted sweet potato puree, alongside a brassica of-the-moment.  Come in and give it a shot.

 

1 c  couscous
1 c  bulghur
3 T  olive oil
3 c  chicken stock or water
1     orange
1/2  lemon
1     firm, tart Apple (Northern Spy or Cox Pippin), peeled, ¼" dice
¼ c  olive oil
½ c  almonds, slivered, toasted
1/3 c Parmesan cheese, grated
¼ c   red onion, very finely diced
¼ c   fresh Italian flat leaf parsley, chopped
3 T    fresh mint, sliced and chopped
2 T    fresh chives, minced
2 dashes Tabasco
salt and white pepper
 
 ·    Boil water or chicken stock, season to taste with salt.
·    Rinse bulghur with cold water. Drain.
·    Moisten "raw" couscous with (3T) olive oil.
·    Rasp ½ lemon and orange. Reserve zest. Juice orange and half lemon.
·    In mixing bowl, pour 200 ml hot seasoned liquid over oiled couscous. Add orange and lemon juices and immediately cover with plastic wrap. Let rest 10 minutes.
·    Sprinkle rinsed bulghur in remaining simmering liquid, stir, and cover.
·    Remove from heat after five minutes and allow to rest for 10 additional minutes.
·    Combine two grains, fluff with fork and cool on cookie tray.
·    When cool, combine grains in mixing bowl with reserved zests and all other remaining ingredients.  
·    Finish by seasoning to taste with salt and pepper.

 

Each year, we accumulate donations through our wine program for a number of deserving organizations. Their inclusion on our list is based on their work to help preserve diverse food choices, contribute to the local community, support local farmers, and help commit to a more sustainable future.

Although not on our current list, this month's selection is a worthy contender for your consideration. The Michael Fields Agricultural Institute has been working within the field of sustainable agriculture for nearly 25 years. As a think tank/policy institute with a practical hands-on agricultural training arm, the Wisconsin-based non-profit seeks to enrich food and farming systems through many of the programs they offer.
Call 262.642.3303 or visit their website:
Michael Fields Agricultural Institute

 

City Farm, an initiative of the Resource Center, is a sustainable organic farm in the midst of Chicago. Literally. It straddles Clybourn and Division streets, bordered by the Cabrini Green projects to the west, yet grows some of the most delicious vegetables available in the city, through (exclusively) raised bed technology. It also serves to enrich the community by educating and training students on-site and providing exceptional and nutritious products to those in underserved neigborhoods.  Come visit the farmstand through October at the farm (1204 N. Clybourn) Tuesdays, Thursdays or Saturdays, and at the Logan Square market Sundays.
City Farm