I treat them like asparagas. Rub them with EVOO and s&p and grill or roast.
Toss them in a stir fry.
I think the potato soup sounds good...real good!

I just cut mine tonight too. I think they're headed for a stir fry since I have snow peas as well.
Cabbage, carrots, celery, maybe a little chicken or pork...

The previous ones (3 or 4) were just chopped into a green salad.

Mmmmmmmm......

Deanna

Like Deanna, I like mine chopped into a green salad, or into potato or pasta salad in place of chives.

They're good in salad dressing, in stir fry and that soup sounds delicious.

Annie

So, what are garlic scapes? In opening this thread I was honestly expecting artwork made of garlic.

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.
Sautthe 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. ItÂs 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 sauté 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.

And here are some other recipes that use scapes! I got these somewhere on the net...and unfortunately didn't note where.

Spinach & Garlic Scape Frittata
3 tbs. Olive oil
10 eggs
1 cup finely chopped raw spinach (1/2 LB)
½ cup grated Parmesan cheese
1 Tbs. chopped parsley or basil
½ cup finely chopped Garlic Scapes or Garlic Greens
Salt
Pepper
Preheat oven to 350* In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat.(about 5 mins).Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins. or until top is set. Loosen bottom with spatula and cut into wedges and serve.

Chicken With Garlic Scapes
2 whole skinless boneless chicken breasts, halved
4 Tbs. Unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon sauce over chicken. Serves 4.

Spinach & Garlic Scape Pesto

1 Pkg. [10 0z.] frozen chopped spinach, thawed, well drained or
3 cups packed fresh spinach leaves
1/2 cup parsley leaves
2/3 cup grated parmesan cheese
1/2 cup walnuts
8 chopped garlic scapes
2 Tbs. basil
1 cup extra virgin olive oil
Process until smooth. While motor is running drizzle in oil. Makes 2 cups.

Garlic Scape Dressing or Dip
1 cup mayonnaise
1 cup sour cream
4Â5 garlic scapes finely chopped
1½ Tbs. dried dill
2 Tbs. cider or red wine vinegar
Milk to thin
Mix all ingredients, thin to desired consistency. Use on salad or vegetable dip.

Garlic Scape Tortilla
1 1/2 cups chopped garlic scapes
½ cup chopped scallions
¼ cup hot water
Salt & Pepper
4 large eggs
2 Tbs. extra virgin olive oil
Place garlic and scallions in a 10-inch skillet with 1-tsp. oil, ¼ cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].

Mashed Potatoes with Garlic Scapes

2 1/2 lb. russet potatoes, peeled and cut into 1" pieces.
1/2 stick butter
2 Tbs., olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and sauté about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper
.

Stir-Fried Beef with Garlic Scapes
For beef Combine using 2 Tbs. oil. *
1½ lb. boneless sirloin cut ¼ slice
1/3 cup soy sauce
2 Tbs. lemon juice
2 garlic scapes chopped
1 whole scallion chopped
1 Tbs. fresh ginger chopped or 1/8 tsp. dried
1 Tbs. fresh thyme chopped or 1/8 tsp. dried
¼ cup water, 5 Tbs. veg. oil*
4 garlic scapes chopped
1 lb. broccoli cut into flowerets

Marinate beef for 30 minutes. Heat a wok or skillet over high heat. Add remaining 3-Tbs. oil. Stir fry beef in batches for 1 minute. Transfer to plate. Stir fry scapes, add broccoli and stir fry for 1 minute. Add water and steam covered for 2 minutes. Combine 1½-Tbs. cornstarch with 4-Tbs. water. Add to
marinade. Stir marinade slowly into wok. Add beef and stir until sauce thickens. Serve with rice. Serves 4 generously.

Roasted Garlic Scapes

Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425°F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier. I think this may be about my favorite dish.

GRILLED GARLIC SCAPES

1 LB garlic scapes
olive oil
salt
pepper

1. Cut scapes into pieces about 2 inches long& place onto a large sheet of foil wrap.
   2. Sprinkle liberally with olive oil; season to taste with salt& pepper.
   3. Bundle up the foil& grill for about 10 minutes or until soft& golden
   Other ideas: Steam and serve in dishes instead of asparagus. Add to quiche or omelets. Stir fry with vegetables.
   Add raw to salads. Add to mayonnaise to add zip to sandwiches

Foodonastump, scapes are the young flower stem of the garlic. You cut them to plump the cloves of garlic.

I need to clip mine today.

Here is a link that might be useful: Garlic, scapes, green...yummm

Thanks everyone! Stacy, I really appreciate those recipes. I have copying and pasting and printing! I'm debating on roasting the scapes with some baby carrots and peas from the garden along with mashed potatoes and roasted chicken or making an alfredo with pureed scapes topped over egg noodles with chunks of chicken breast. Decisions..decisions?

Duane

Ditto what foodonastump said. Never heard of them.

Last year I made my scapes into pesto and froze it...just used a basic pesto recipe and subbed the scapes for the basil. Omigosh it was good (and bright green), but you gotta like garlic!

These...are garlic scapes (and radishes, and peas and strawberries and one lone tater that the goats pulled up...don't ask)! This was my pic of garden pickin's last night!!

Virtual strawberry, Annie???

Deanna (lovin' Spring!)

I am not sure where this is from originally I received it with my CSA share one year when scapes were included in the share

it is still a family favorite

Garlic Scape Pesto
Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

For those who don't know...scapes are the curly bulb tops from hard neck garlic varieties. They emerge about 3 weeks before the bulbs are ready to be harvested in the garden. For those in the northern part of the U.S. it is a nice idea to plant hardneck garlic in the fall, around October for my area in Michigan. Good stuff indeed!

Duane

I learned about them here several years ago. I guess you have to grow your own garlic to get them in this part of the country...I've never seen them in the store so I've not had them yet. Guess I need to try growing garlic next year.

David

they are just showing up in the farmers markets around here NYS

will for another 2 weeks or so

David, Garlic has to be one of the easiest things to grow!

Here, we plant in November and forget about it until 'bout now when it's time to clip the scapes off. Then forget about it again until about 2/3 of the leaves die back (another month maybe)

Pull 'em up, braid and/or dry for a few weeks, store for winter.

Yep, you should try it!! Just make sure you get a hardneck variety that grows well in your area. Softneck varieties won't make scapes! I'm growing Music this year (that sounds weird, huh?).

Deanna

Deanna, thanks for the info on growing some garlic. I know Annie plants it in her flower beds even though her girls give her a hard time about it. Thinking I'll give it a try this year and see what happens. Our last two or three winters have been so strange what can it hurt. Heck, if it survives MI winters it should be fine down here I think.

David

Don't forget, you can also eat young garlic plants, called green garlic, in the spring before they start to form scapes. Do a google web search on "green garlic recipes" for recipes. For growing your own green garlic just buy some from the grocery [soft neck types] and plant it in the fall. If you plant the whole clove it will come up in a clump. Individual cloves give single stalks. Makes a pretty plant. Plant in a flower bed, in a pot, or container or etc.

Here is a link that might be useful: Green Garlic Image search

They sound wonderful; although I have never heard of them or seen them in the stores or farmers market here in the North/west.
I may have to plant some to use in the recipes you all have provided. Copied and pasted. LOL

Linda

I grew green garlic using hard necked garlic. I got green garlic early in the season and scapes form the garlic I left.

-Robin

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).

Figures that I just found this thread full of recipes. I just threw away a baggie of them because I was using them like garlic and was disappointed in the lack of flavor.

D'Oh.