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