Lots of scapes left still, even though we’ve been using them in every meal.

Here’s what we’ve done so far:

1 Made Melissa Clark’s White Beans And Garlic Scapes Dip
2 Snipped scapes over leftover North African Fish Stew
3 Mixed diced scapes into capellini with black truffles
4 Tossed scapes into a salad of mizuna, Boston lettuce, pecans and Maytag Blue
5 Made scape toast with herbed bread and butter
6 Scrambled eggs with scapes
7 Made VeganYumYum’s garlic scape pesto
8 Ate half a scape with slices of Cheddar cheese, crackers and a beer

Two pounds goes a long way. Another report soon.

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