From Farmer John’s Cookbook; The Real Dirt on Vegetables by John Peterson and Angelic Organics

  • 2 teaspoons olive oil
  • ½ fennel bulb, finely chopped (about 1 cup)
  • ½ cup water or chicken stock
  • 2 teaspoons rice wine
  • ¼ teaspoon salt plus more to taste
  • 4-5 garlic scapes quartered

Heat oil in medium skillet and add fennel. Cook until soft (about 5 minutes). Add the water or stock, rice wine and salt and cook until thick (another 5 minutes). During the last minute of cooking add the garlic scapes.

Scrape into a bowl, cover and chill for at least 4 hours before serving so that the flavours have a chance to mingle. Serve as a spread on sandwiches or crackers, or as an accompaniment to roasted meat.