Someone from the big farm market called today to tell us that they had five pounds of garlic scapes in, and to ask how many we'd like.
"All of them!" I answered.
She then asked, "But what do you do with them? They look like weeds."
What can't you do with garlic scapes?! You can use them in place of garlic, toss them in salads, add them to egg dishes, grill them (my favorite), roast them for soup, make compound butter with them, turn them into dip or a sauce, place them under a protein when baking/roasting, pickle them, use them in risotto, add them to cheese dishes, add them to rice dishes, turn them into pesto, stir fry them, braise them, use them as a pizza topping, add them to savory bread pudding/cheese muffins/yeast-raised bread, plus loads of other things that I'm probably forgetting.
They taste like a mild, mellow garlic, a mild, mellow green garlic. I know, saying that something tastes "green" isn't the best description, but it is my favorite because garlic scapes have a mildly sharpish, garlicky springlike quality to them when they're young. I love them. You may not have noticed. :P
In any case, Shog and I now have four pounds in the freezer (you do not have to blanch them before freezing when they're young), and we'll be using them for weeks to come. *dances*
P.S. *points to icon* It's relevant because it's my only veg-related icon.
P.P.S. I did forget one use of scapes! You can skewer fish, meat and poultry with the older, woodier bases for grilling/roasting, and they infuse the protein with a lovely flavor. :D