Scape season comes right around the time that grilling season does and it seems to me that the two go together beautifully. Scapes are used to make a mild, garlicky pesto often, but I love to eat scapes as a vegetable not just as a relish. When they are cooked, the previously woody stems have a similar texture to green beans, but with a lovely sweet-garlic flavour. —Stephanieji
cup olive oil, plus more for grilling scapes
In a food processor, blend together olives, capers, anchovies, parsley, 1/2 cup olive oil and pepper until a rough paste forms.
Coat garlic scapes in oil and grill over high heat on a barbecue or heavy grill pan. Turn scapes after a minute and cook until they have begun to wilt and are well charred. Scapes can be quite woody and they should be cooked well; make sure to test a bit of scape from the thick end of the stalk for doneness.
Serving: these scapes are wonderful served on their own as a side dish with grilled meat or fish. They are also great roughly chopped and tossed into hot pasta, with a spoonful or two of pasta cooking water to thin the tapenade slightly. I also like to make little tartines or crostini out of the olivey scapes by spreading goat cheese on a crusty slice of bread or cracker and topping it with a mound of chopped tapenade scapes.