Potato Salad with Whole Grain Mustard

Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.

1 1/2 pounds waxy potatoes
2 eggs, at room temperature
1 tablespoon wine, cider, or rice wine vinegar
Salt and Fresh-ground black pepper
1/2 red onion, cut into small dice or very thinly sliced
1/4 cup olive oil
2 tablespoons F&L mustard
1 tablespoon chopped chives
1 tablespoon chopped parsley
1-2 chopped garlic scapes

1. Cook potatoes in salted water until tender (there should be very little resistance when poked with a paring knife). Drain, cool, peel, and cut into bite size pieces. Place in a mixing bowl.

2. Simmer eggs for nine minutes, cool in cold water, and peel.

3. Mix vinegar, salt, and pepper in small bowl, pour over potatoes and stir gently. Let sit for 7 or so minutes to allow potatoes to absorb vinegar. Add onion, olive oil, and F&L mustard and mix carefully. Taste for salt and vinegar and add more as needed.

4. Chop the eggs and gently stir into the potatoes with chives, parsley, and scapes.

Pickled Quail Eggs

These stunning beauties are wonderful atop a stir-fry or served as a fun appetizer (just sprinkle with sea salt!).

12 quail eggs
½ cup cider vinegar
½ cup water
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon pickling spice


1. Combine the vinegar, water, sugar, measured salt, and pickling spice in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove the pan from the heat and let sit until the mixture cools to room temperature, about 30 minutes.

2. Meanwhile, place the eggs in a medium saucepan with a tight-fitting lid and cover with cold water by 1 inch. Place over high heat and bring to a boil. Immediately remove the pan from the heat, cover, and let sit 3 minutes. Meanwhile, prepare an ice water bath by filling a 1 ½ quart sized bowl halfway with ice and water.

3. When the three minutes are up, transfer the eggs with a slotted spoon to the ice water bath. Let sit until the eggs are cold, about 5 minutes. Carefully crack and peel each egg and gently rinse under cold water to remove any residual shell pieces. Pat the eggs dry with a paper towel and transfer them to a glass pint jar with a tight-fitting lid; set aside.

4. Set a fine-mesh strainer over a 1- or 2-cup measuring cup with a spout. Pour the cooled pickling liquid into the strainer and discard the contents of the strainer. Pour the pickling liquid over the eggs and seal the jar. Refrigerate at least 24 hours and up to 1 week. Slice in half lengthwise to serve.

Sunday Supper Recipes


Following in the tradition of our own Nonna Pat’s family suppers, this week’s menu stars a heartening pasta fit for an evening spent gathered round the table: Pop open a luscious, big-bodied Pinot Noir before lingering over imported paccheri noodles topped with handcrafted tomato sauce and basil-nettle pesto, plus whole-grain bread, fresh ricotta and a sweet-tart rhubarb crumble with buttery almond topping. A wide selection of spring produce, including baby butter lettuce, radish and fennel, help accent this colorful meal.

Here are a few recipe ideas for the week:

Ricotta-Stuffed Paccheri with Marinara & Basil-Nettle Pesto
This wonderful baked pasta boasts beautiful color courtesy of a swirl of pesto.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.

Rhubarb Crumble
Topped with our signature almond crumble topping, this sweet-tart dessert makes the most of fresh spring rhubarb.

Cherry-Rhubarb Polenta Cake
Our spin on the cheery Italian-style torta di polenta cake featured in this month’s Edible Seattle magazine.

Pickled Matsutake Mushrooms

Considered a delicacy in Asia, these spicy mushrooms are wonderful pickled. Serve this relish atop roasted chicken to rave reviews!

1 pound Matsutake mushrooms, cut into slices
4 scallions, minced
3 tablespoons dry sherry
3 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon soy sauce
Sea salt

1. Preheat an oven broiler and broil the mushrooms until brown.

2. Combine all the other ingredients in a small saucepan and boil for 5 minutes. Cool. Place the mushrooms in a glass or ceramic baking dish, pour the liquid over, and store in the refrigerator at least 1 day before serving.

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