Desert Skies Quail LLC

11/07/2026

We will be at the Community Night Market tonight!

Come enjoy an evening of local vendors, food, and community. Stop by our booth and say hello, and see what we brought along. We would love to see you!

Healing Waters Plaza, 300 Daniels Street, Truth or Consequences
Saturday, November 7th from 4-7 pm

10/29/2026

🎃🐦 TRICK OR TWEET! 🍬👻

Desert Skies Quail LLC is bringing a little spooky fun to the farmers market this Saturday—Halloween!

We’ll be dressed in our Halloween costumes, handing out candy, and selling our quail products! Bring the kids, show off your costumes, and stop by for treats and a friendly hello. 🧙‍♀️🧛‍♂️

📍 Ralph Edwards Park • Truth or Consequences, NM
📅 Saturday, October 31
⏰ 8:30 AM–11:30 AM

Thank you for supporting our small, family-owned business. We can’t wait to see all your boo-tiful faces! 🧡

10/27/2026

Recipe of the Week: Green Chile & Quail Egg Breakfast Bake
A cozy Southwestern breakfast with golden potatoes, melty cheddar, roasted green chile, and Desert Skies Quail eggs!
Serves: 4 | Time: About 45 minutes
Ingredients
24 fresh quail eggs
3 cups frozen shredded hash browns, thawed and squeezed dry
2 tablespoons melted butter
½ cup chopped roasted green chile, drained
1 cup shredded cheddar cheese, divided
¼ cup sour cream
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 green onions, sliced
Directions
Heat oven to 400°F. Grease an 8-inch square baking dish.
Toss potatoes with melted butter, garlic powder, salt, and pepper. Press into the dish. Bake 20–25 minutes, until the edges begin turning golden.
Mix green chile, sour cream, and ¾ cup cheddar. Gently spread over the hot potato base.
Crack each quail egg into a small cup first, checking for shell fragments, then gently slide onto the potatoes. Distribute evenly and sprinkle remaining cheese around the eggs.
Bake another 10–15 minutes, checking early, until whites and yolks are firm and the center reaches 160°F.
Sprinkle with green onions. Serve warm with salsa and toast or warm tortillas.
🌶️ Make it your way: Choose mild chile for a gentle kick or hot roasted New Mexico chile for extra warmth.

10/20/2026

🌿 **A fresh idea for your family table from Desert Skies Quail LLC!** 💜

Whether you’re curious about Coturnix quail or already love cooking it, we invite you to discover something delicious from our small family farm.

Quail meat brings more than flavor to your plate! It provides:

🍽️ **Protein** to help maintain and repair muscles.
🌿 **Iron**, which helps carry oxygen throughout your body.
✨ **Zinc** to support normal immune function.
💜 **B vitamins**, which help your body use energy from food.

Roast it with herbs, fire up the grill, or try our cozy maple apple c***r recipe of the week. There are so many delicious ways to make quail part of your family’s meals!

**New to cooking quail? Come say hello and ask us about it—we love helping customers try something new.**

📍 Sierra County Farmers Market at Ralph Edwards Park
Truth or Consequences, NM
🕣 Saturdays, 8:30–11:30 a.m.

Thank you for welcoming our family’s farm products into your homes and supporting Desert Skies Quail LLC. Every purchase means so much to us! 💜🌿

10/20/2026

🍂✨ **DESERT SKIES QUAIL LLC — RECIPE OF THE WEEK** ✨🍂

**Maple Apple C***r Coturnix Quail with Roasted Butternut Squash & Cranberries**

Bring a little autumn magic to your table! Golden roasted quail, a buttery maple c***r glaze, and colorful roasted squash make this a cozy fall dinner with a dazzling finish. Sweet apples, tart cranberries, and fragrant sage bring it all together. 🍎🌿

**Serves:** 2–4
**Time:** About 1 hour

🛒 **Ingredients**

**For the quail:**
• 4 whole Coturnix quail, thawed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried rubbed sage

**For the autumn vegetables:**
• 3 cups butternut squash, cut into ½-inch cubes
• 1 firm apple, cored and cut into thick wedges
• 1 small red onion, cut into wedges
• ½ cup fresh or frozen cranberries
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon cinnamon

**For the maple c***r glaze:**
• ¾ cup apple c***r—not apple c***r vinegar
• 3 tablespoons pure maple syrup
• 1 tablespoon apple c***r vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon butter

🍳 **Directions**

**1. Start the squash.**
Heat the oven to **425°F**. Toss the squash and onion with their olive oil, salt, and cinnamon. Spread on a large rimmed baking sheet and roast for **20 minutes**.

**2. Make the glaze.**
Combine the c***r, maple syrup, vinegar, and mustard in a small saucepan. Simmer for **10–15 minutes**, until reduced by about half and lightly syrupy. Remove from heat and stir in the butter. Set aside half for serving.

**3. Prepare the quail.**
Pat the birds dry. Rub with olive oil, salt, pepper, and sage. Place breast-side up in a lightly oiled baking dish, leaving space between them.

**4. Roast everything.**
Add the apple wedges and cranberries to the squash pan and stir. Put the quail in the oven alongside it. Roast for approximately **18–25 minutes**, brushing the birds with the cooking portion of glaze during the final **5–7 minutes**. Begin checking early; bird sizes vary. Cook until a thermometer reads **165°F** in the thickest breast and inner thigh, without touching bone. Let rest for **5 minutes**. Remove the vegetables when tender and browned.

**5. Make it shine!**
Spoon the roasted squash, apples, onions, and cranberries onto a platter. Nestle the golden quail on top and drizzle with the reserved glaze. Finish with fresh thyme or sage for a beautiful fall centerpiece.

✨ **Cozy serving idea:** Pair with creamy mashed potatoes or wild rice to catch that delicious sauce.

From our family farm to your fall table—thank you for supporting **Desert Skies Quail LLC!** 💜

10/17/2026

🌞 Good morning from Desert Skies Quail! 🌅
Come see us this morning at the Sierra County Farmers Market at Ralph Edwards Park in Truth or Consequences, from 8:30–11:30 AM. We’d love to visit and thank you for supporting our small, family-owned business! 🐦💛

10/14/2026

🌶️🍯 Recipe of the Week: Green Chile Honey-Lime Quail 🍋

Give dinner a little New Mexico flavor! Sweet honey, bright lime, and roasted green chile make a delicious glaze for tender Coturnix quail.

You’ll need:

- 2 lb bone-in Coturnix quail pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper
- ¼ cup honey
- 2 tbsp lime juice
- ¼ cup chopped roasted green chile

Directions:

1. Heat oven to 400°F. Pat the quail dry and place it in a lightly oiled baking dish.
2. Rub with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Roast for about 20 minutes. Meanwhile, stir together the honey, lime juice, and green chile.
4. Brush the glaze over the quail and roast until cooked through, checking the thickest pieces with a meat thermometer. Quail should reach 165°F.
5. Let rest for a few minutes, then spoon any pan juices over the top. Serve with rice, beans, or roasted vegetables.

A little sweet, a little tangy, and just the right amount of chile heat! Find Coturnix quail meat from Desert Skies Quail LLC and give this recipe a try. 💜

10/10/2026