Scapes and Eggs

I also call this shot "The Picture of a Weekend." Some people choose where to live based on criteria like the quality of the local school system. I recently moved in large part so that I could be closer to good things to eat. So far, so good.

Increasingly our weekends here in Maynard, MA consist of acquiring some local bounty, eating it, and as little else as possible. On Saturday we went to the first town far-mar of the season as well as my newest crush, Codman Farms. Between the two we scored some excellent eggs and scapes.

There's a lot of buzz of late about the many uses of scapes, but simply cooking them in an omelette or even a scramble is perhaps their best treatment. Keep them a little firm and they'll pop in a nice contrast to the eggs.

A word on scapes. If you want to put them in hummus, like I did last weekend, it's a good idea to warm them up in the olive oil you also intend to use. Like so.



It's a great idea to then snip them into small segments, lest they wind around the base of your blender blade, choking it and filling the kitchen with the smell of angry plastic. Learned that the hard way.