3 Recipes for Scapes

Scapes have such a short season that we loaded up on them and ate them all weekend. Here are a few recipes.

Scapes are a wild summer aromat we look forward to as much as ramps. A long, green, hollow stalk - about the same width as a scallion or long bean - curls around like a joyous spring. Slice it as you would chives or grill it whole.

This weekend we found some scapes, and paired them up with shiitakes bought in Chinatown a week ago. These dry, flavorful shiitakes hold their shape and flavor beautifully, so if you can get downtown, look for them.

Recipe #1 Scape & Shiitake Saute
Slice up the scapes about 1/4 inch. Saute the shiitake in a little duck fat, simmer, covered until slippery. If the pan is dry, add stock or wine. Add the scapes and let it all mellow for 5 minutes. Season and you're good to go.

#2 Scape Garlic Bread
Our family has 2 men who devour baguettes like, well, petits pains. When we have a bread-baking weekend, 1 baguette disappears as I take the other 2 out of the oven. An annoying habit they have of lopping off both heels first leaves us with plenty of dried-out baguette. Before it's too late for anything except croutons, I slit it lengthwise. Melt some butter with chopped scapes, spread on the bread, and broil.

#3 Lazy Lady Grilled Scapes
This is good to add to marinated vegetables you intend to grill. Toss whole, long, twisted scapes with olive oil and lemon, salt and pepper. Toss into the grill basket and turn as needed. Keep a close eye on them.

Bonus recipes: diced scape over tomato salad; scrambled eggs with Aux Delices des Bois Artisanal Bacon, wine-jus pan sauce for steak, cornbread....

Find scapes at farmers markets