Yes, you can freeze them, but the texture will not be the same.

You can basically use it in recipes for asparagus.

I like it in omelets.

dcarch

Maybe freeze the pesto?
Saute' in olive oil.
Toss into salads, raw.

If all else fails, just send them here and I'll take care of it!

Deanna (who's watching all SIX scapes grow....Oooohh....Aaaahhh).

Diana,

I have no idea about scapes, but I just wanted to say hello. We've missed you!

Jo

Hey Dianna great to hear from you! Hope all is well even if hectic.

Stacy made this recipe awhile back and raved about it.

Absorption Pasta with Garlic Scapes and Wild Mushrooms

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.
Sauté 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. 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.

As has been mentioned, you can freeze them but the texture may suffer.

I'd make the pesto and freeze that or in the alternative, I might do like I do with basil, which is put it in the food processor with just enough olive oil to "bind" it, plop it out onto a parchment lined pan and freeze it. Then I just put all the "plops" into a ziplock bag and take out as many as I need for soups and sauces. I'm betting it would work for scapes too.

Annie