Revolutionising Quail Nutrition—The Natural Way – 2

At Back Yard Farmer, we believe that the best solutions often come from the garden, not a laboratory. We are thrilled to announce our new 5-Herb Botanical Blend, a premium upgrade to our quail feed that brings “clean-green” bio-security directly to your coop.

By blending Organic New Zealand grown Salvia ‘Amistad’, Rosemary, Mint, Lemon Verbena, and Bay Leaves, we’ve created a powerhouse formula that acts as a natural shield against pests while boosting bird vitality.

Why Now?

We’ve spent the last several seasons observing the challenges our New Zealand keepers face—from high humidity causing grain pests to the relentless pressure of mites and flies in our summer months. We didn’t want to just offer another chemical fix. We waited until we could perfect a ratio that is safe, highly effective, and stabilized with Salmon Oil and Lypoforte for maximum absorption. It’s the result of months of testing to ensure your quail get the very best of nature’s pharmacy.

A Functional Shield, Not a Filler

Our organic botanical blend fits right into the growing body of research on phytogenic feed additives. These plant-based supports improve digestion, immunity, and antioxidant levels without the need for antibiotics. By including these five specific organic herbs, we help your birds fight off mites, lice, and internal stress naturally.

The Liver Specialist – Rosemary

Internal Strength with NZ-Grown Rosemary

This week, we look at the “heavy lifter” of our 5-herb blend: Organic Rosemary (Rosmarinus officinalis).

Why Rosemary? High-producing quail have incredibly fast metabolisms, which can put a heavy load on their livers. Rosemary is rich in rosmarinic and carnosic acids, providing:

  • Hepatoprotective Support: It helps the liver process fats more efficiently, reducing the risk of fatty liver issues often seen in high-performance birds.
  • Antioxidant Stability: It acts as a natural preservative for the Salmon Oil in our feed, ensuring the Omega-3s stay fresh and potent right up until the moment of consumption.

Don’t miss next week: We’ll explore the “Cooling Power” of Mint and how it keeps your flock comfortable during the NZ summer.

Revolutionising Quail Nutrition—The Natural Way

At Back Yard Farmer, we believe that the best solutions often come from the garden, not a laboratory. We are thrilled to announce our new 5-Herb Botanical Blend, a premium upgrade to our quail feed that brings “clean-green” bio-security directly to your coop.

By blending Organic New Zealand grown Salvia ‘Amistad’, Rosemary, Mint, Lemon Verbena, and Bay Leaves, we’ve created a powerhouse formula that acts as a natural shield against pests while boosting bird vitality.

Why Now?

We’ve spent the last several seasons observing the challenges our New Zealand keepers face—from high humidity causing grain pests to the relentless pressure of mites and flies in our summer months. We didn’t want to just offer another chemical fix. We waited until we could perfect a ratio that is safe, highly effective, and stabilized with Salmon Oil and Lypoforte for maximum absorption. It’s the result of months of testing to ensure your quail get the very best of nature’s pharmacy.

A Functional Shield, Not a Filler

Our organic botanical blend fits right into the growing body of research on phytogenic feed additives. These plant-based supports improve digestion, immunity, and antioxidant levels without the need for antibiotics. By including these five specific organic herbs, we help your birds fight off mites, lice, and internal stress naturally.

Featured Herb of the Week: Salvia ‘Amistad’

We are kicking off our series with the exotic Salvia ‘Amistad’. While a favorite in NZ gardens, for quail, it is a hidden gem. We use the dried leaves and flowers to provide:

  • Natural Bio-Security: The resinous compounds act as a bitter deterrent for external pests and rodents.
  • Immune Vitality: Rich in anthocyanins, these purple blooms provide powerful antioxidants that help birds cope with environmental stress and high egg production.

Potential Benefits You’ll Notice:

  • Antioxidant & Immune Support: Helping birds through molt and peak laying.
  • Enhanced Palatability: Aromatic herbs encourage natural foraging and steady intake.
  • Superior Absorption: Our 1% Salmon Oil cuts the dust and ensures these herbal oils are fully digested.

Stay tuned! Over the next four weeks, we will continue diving deep into each of these “Super-Herbs.” Next week, we put the spotlight on Rosemary and how it acts as the ultimate “Liver Specialist” for your flock.

Riso Venere (Black Rice) con Gamberi alla Liguria

Liguria-Style Venere Black Rice with Prawns

As Lombardia (my region) does not have any sea access, we always look up to Luguria when it comes to seafood recipes. In Liguria, seafood is treated with great respect : simple preparation, excellent olive oil, fresh herbs, and bright citrus. This version reflects the coastal cooking of the Italian Riviera — clean, aromatic, and elegant, with no heavy sauces.

Ingredients (Serves 4)

  • 300 g Riso Venere (black rice)
  • 400 g raw prawns (preferably whole, shell-on for best flavour)
  • 3 tbsp high-quality Ligurian extra virgin olive oil
  • 1 clove garlic, lightly crushed
  • ½ glass dry white wine
  • Zest of 1 lemon
  • A few thin strips of lemon peel (no white pith)
  • Small handful fresh parsley, finely chopped
  • Small sprig fresh thyme or marjoram (optional but traditional)
  • Sea salt, to taste

Method

  1. Cook the rice
    Boil the Venere rice in abundant salted water according to package instructions (20–40 minutes). Drain well and spread on a tray briefly to steam off excess moisture.
  2. Prepare the prawns
    Peel and devein the prawns, keeping tails if desired. If using whole prawns, reserve shells to briefly flavour the oil.
  3. Infuse the oil
    Warm the olive oil in a wide pan over medium heat with the crushed garlic and (optionally) the prawn shells. Cook gently for 1–2 minutes to release flavour, then remove shells and garlic before they brown.
  4. Cook the prawns
    Increase heat to high, add the prawns, and sauté briefly — about 1–2 minutes per side.
  5. Deglaze
    Add the white wine and allow it to evaporate quickly, concentrating the flavour.
  6. Combine with rice
    Add the drained rice to the pan and toss gently so it absorbs the seafood juices and oil.
  7. Finish in the Ligurian style
    Remove from heat and add:
    • Lemon zest
    • Lemon peel strips
    • Chopped parsley
    • Thyme or marjoram (if using)
      Adjust salt and drizzle with a final thread of excellent olive oil.

To Serve

Serve warm — not hot — as is typical of Ligurian seafood rice dishes. The aroma of citrus, herbs, and the natural perfume of Venere rice should remain delicate and fresh.

La Stagione delle Ciliegie – The Cherry Season

Just when the cherry harvest was at its peak – and my friend and I arrived from Cromwell with around 200 kg of Cherries – soon our trusted Cherry Pitter decided to take a break. A little rebellion in the kitchen for more pay and variety!

Still, the bounty of the season did not go to waste. In the warm, fragrant kitchen, we quickly transformed the cherries into Cherry Wine, Cherry Cordial, Cherry Jam, Cherry Preserve and Cherry Grappa – treasures to carry the taste of summer through the year

🍷 Vino di Ciliegie — Cherry Wine, La Fattoria Style

In true Italian farmhouse fashion, our cherry wine is simple, hands-on, and made with love:

  1. Prepare the Fruit: Place pitted cherries in a clean fermentation vessel and cover them with boiling water
  2. Sweeten & Balance: Once cooled to room temperature, add sugar to taste and adjust the acidity as needed
  3. Add Life: Stir in wine yeast (Mangrove Jack’s MA33 and AW4) and yeast nutrients
  4. Ferment on the Must: Let it sit for about a week, stirring daily, allowing the fruit and yeast to mingle and awaken

If the yeast seems hungry, a little more sugar or nutrients keeps it happily working

🍶 Secondary Fermentation

  1. Strain and siphon the liquid into a clean demijohn (damigiana) with an airlock
  2. Watch as it gently bubbles away, slowly transforming into wine over several weeks
  3. When the fermenting slows, rack into a clean vessel and leave for about four weeks to ensure the wine is fully at rest

🍾 Bottiglia e Godimento — Bottling and Enjoying

Once the wine is clear and quiet, it is ready to:

Bottle – Seal – Label – Store

A simple, rustic cherry wine, carrying the warmth and charm of the Italian countryside – perfect for sharing with family, friends !!

QUAILS and LIGHTING PROGRAM

To maximise egg production in Coturnix coturnix Quails from 5 weeks of age through peak and sustained lay, lighting must be managed as a structured, consistent program – not left to chance

From 5 weeks of age, just prior to sexual maturity (first eggs typically appear at 6–8 weeks), gradually increase total day length to 15 – 16 hours per day. Extend light slowly, no more than 60 minutes per week, using timer-controlled supplemental lighting. Maintain moderate, even intensity at bird level (approximately 10 – 15 lux) – excessively bright lighting can trigger stress and aggression

Combine natural daylight with artificial lighting strategically. As natural day length changes seasonally, artificial lighting must be adjusted so total daily exposure stay on 16 hours. During transitional periods, light may need to be added both before sunrise and after sunset to “cap” the day length at a consistent 15 – 16 hours without overshooting as daylight expands.

Key principles for maximum production:

  • Maintain a consistent 15 – 16 hours total light (natural + artificial)
  • Never exceed 16 hours per day
  • Provide at least 8 hours of uninterrupted darkness for proper rest and hormonal balance
  • Never reduce day length once birds are in production, as this can trigger a drop in lay or induce molt
  • Adjust lighting gradually as seasons change
  • Use reliable timers to prevent sudden fluctuations

A stable, well-managed photoperiod stimulates ovarian development, supports early peak production, and sustains annual outputs of approximately 200–300 eggs per hen. Consistency in timing, intensity, and seasonal adjustment is the foundation of long-term, high-level performance

Alternatively, if you prefer, you can leave your quails to follow the natural seasons, but expect seasonal drops in laying during shorter winter days.