The sand leek (Allium scorodoprasum) is also sometimes called rocambole and usually but not always has bulbils along with the flowers. Elephant garlic is also sometimes called and even sold incurrectly as rocambole. The sand leek will have small bulbs with small cloves, and the elephant garlic will have large cloves on bigger bulbs or simply as big rounds and will have much heavier and robust foliage, while the sand leek is much daintier. If that is the foliage in the picture, I would guess that you got elephants that were originally identified as rocambole, or perhaps one of its wilder leek relatives such as the kurrat or Egyptian leek which is a bit smaller than the closely related elephants and there are several strains of each of those as well. Looks like one of the leeks to me. (they are all edible)

I found this recipe in searching about garlic scapes, it sounds really good. I went out and harvested the scapes from my garlic patch and think that I am going to try this and then freeze the rest for winter use. Stacie gig Summer Squash and Scape Salad 3 T apple cider vinegar 3 T extra virgin olive oil (a flavorless oil would also work) 2 tsp sugar 1/4 tsp salt a few grinds of pepper 2-3 garlic scapes 4-5 pattypan squash (or 3-4 of another type of summer squash) Whisk together the oil, vinegar, sugar, salt, and pepper. Taste and adjust seasonings if necessary. Trim and slice the scapes crosswise. Use a mandolin or food processor to slice the squash as thinly as possible. Give the dressing another good whisk and dump in the sliced squash and scapes. Give it a gentle stir, cover in plastic and refrigerate for at least 4 hours. Stir again before serving. (A lot of liquid escapes from the squash during the marinating process, so you might want to serve using a slotted spoon.) *A note: I plated this on top of mixed greens, which looks nice, but actually did the flavor of the dish a disservice. Next time I would serve the squash salad on its own. Serves 4 (as a side).

Chase, would this be what you are looking for? jude Posted by stacy3 (My Page) on Thu, Jun 18, 09 at 8:45 Hi Duane. I love this pasta dish. Absorption Pasta with Garlic Scapes and Wild Mushrooms Stephencooks.com Serves 4 as a side dish, or 2 as a main course. 8 oz pasta (I used orecchiette) 1 medium onion, 1/4" dice 2 C low sodium chicken stock, simmering 1 C heavy cream olive oil 2 T butter 4 oz assorted mushrooms, cleaned and sliced irregularly 4-6 garlic scapes 1 oz Parmeggiano-Reggiano, shredded 1 T truffle oil 3 oz baby Swiss chard, stems removed, chopped coarsely salt, hot sauce, to taste Place the cream in a small saucepan over medium low heat and allow to boil gently until reduced by half. Saut� the onion in two tablespoons olive oil about 6 minutes on medium heat, stirring, until translucent. Add the pasta and toss in the oil until the pasta pieces are well coated with oil. Add 1 cup of the chicken stock, stir and cover tightly. Reduce heat to medium low and allow the pasta to simmer until tender, about 20 minutes. After about 10 minutes, give the pasta a stir and see that there is still adequate liquid in the pan. Add more stock if necessary � different pastas will absorb different amounts of liquid. It�s not necessary that all the liquid is absorbed so keep the bottom of the pan wet throughout the cooking. While the pasta is simmering, heat some olive oil in a saut� pan until very hot but not smoking and sear the mushrooms, tossing constantly, until they are browned at the edges. Remove to a side plate. Toss in the scapes and sear on all sides until they start to show some black blisters. Remove to a side plate. Add the 2 tablespoons butter and stir, scraping up any bits from the pan, until the butter turns a golden brown. Remove from heat and stir in the reduced cream. When the pasta is cooked, stir in the butter/cream mixture, the cheese, the Swiss chard and the mushrooms. Allow to stand for a minute or two to let the chard cook, correct seasoning if necessary and then turn into the serving bowl. Arrange the seared garlic scapes on top.

I am going to add something here that is my opinion but not universally accepted. IMO spring planted cloves can produce nearly full sized bulbs and scapes if cold treated before planting. IIRC that would be a 40/40 or 40 days at 40 degrees which can be done in a refrigerator, provided there are no ethyline producing fruits, etc. also in that refrigerator. There is an old family old wives' tale in my family to plant potatoes on Good Friday, which this year is only a little past the middle of March and very likely our ground here will still be frozen. But you can plant onion plants and spring garlic bulbs about the same time as you plant your potatoes. Cold treatment for that would start about 40 days before ground thaw and can go on beyond 40 days for some little while at least with little problem. I am thinking of getting one of those cheap apartment sized frigs just for that. I certainly have a corner of the kitchen and an outlet I can devote to that. All the different ways one can handle garlics just has me in some sort of awe! One other thing: I found a relatively easy way to handle small garlic bulbs with their very small cloves. Simply break them up and strip off the dry wrappers. Then put the unpeeled cloves directly into the garlic press figuring at least two times the volume you would normally use for peeled cloves (IOW load the press up good) and just press them that way. I always reload the wrappers and give those a good second crush and then discard what is left. I do not like to peel tiny garlic cloves and now I simply don't. So I use a whole very small bulb instead of one large clove and throw some little bit of wrapper out. Works for me. Did I say how much I dislike peeling garlic cloves!