Seasonal sensations

So this post has jumped the queue, being that it is from the 31st May and I have still got other May stuff to write up, but as some of you have scapes on your plots right now, and they are not going to be there forever I thought I best tell you about the tasty deliciousness of scapes.

What is a scape? It is essentially the flower producing stalk that grows on the alliums in your plot, (onions, garlic etc) these ones are from my onions. They are produced naturally by the plant and they can happen more often when the plant has been a little stressed particularly by hot weather. If your goal is onions, or other bulb growth, rather than flowers and then seeds you will want to remove them. This post is to let you know that once you have removed them they are delicious and can be used as an oniony element in your dishes if chopped finely. They are less potent than actual onion, or even spring onion. They are firmer than spring onion, and hollow. I did think about stuffing them with some kind of ricotta mix... maybe next time.

So far I have tried them two ways, on both occasions the first step was to blanch them in boiling water. Today I will be talking through how I cooked them on a BBQ - this method could easily be adapted for an oven.

Ingredients
Bunch of scapes
1 lemon
Small bunch of fresh dill
2 small salmon fillets
Glug of olive oil
Salt and pepper

Directions (for cooking on the BBQ)
This was cooked on the BBQ once all the other food was done and the fierce heat had dissipated. We have a small kettle BBQ and used it with the lid on, essentially making a garden oven.

1 - Bring a pan of water to the boil. While the pan is heating up rinse the scapes and cut them into lengths that fit your pan, and the container you are going to BBQ (or oven cook) them in.

2 - Once the water is boiling pop the scapes in and let them cook for 60 seconds. This will bring out the vibrant green colour. Drain them and put them into your chosen cookware.

3 - Chop your lemon saving 2 nice round slices to act as a garnish, the rest can remain reasonably haphazard chunks (somewhere between dice and cherry tomato size). Add the lemon to the dish along with some sprigs of dill, and a glug of olive oil.

4 - Season the vegetable layer with salt and pepper before placing 2 salmon fillets on top. Garnish with lemon slices and some chopped dill.

5 - Cover loosely with foil and pop on the BBQ, cook for around 10 - 12 minutes.

6 - Remove foil carefully and enjoy!

The fish was flakey and not overcooked - the lemon was not very cooked but softened enough that it only took a little pressure to squeeze out juice. I would probably try it in the oven if the BBQ wasn't already on the go. I will certainly be trying this again. But now I will need to wait until next year - scape season is so short.

The other way I have enjoyed them is as an alternative to asparagus, after blanching them I pan cooked them with a little olive oil. They were served with steak and chips. Delicious.

Mood: Well now I've written that I am hungry.

What do you like to eat that has a super short season?

And.... what food do you like to eat that might otherwise get thrown out? Scapes are a total treasure, but could have easily just gone on the compost.

I still have the tops / flowers.... any suggestions?