VF, the scape is the stem that bears the flower bud, which would become a nice cut flower if you let it open. Cutting it off gives you something good to eat, and tells the plant to put its resources into a big bulb. There are some good pictures in the blog below. When your plants develop scapes, you will know it. But some don't, especially the artichoke types, so only time will tell. Here is a link that might be useful: garlic scape pictures

That's because my scapes had been cut about 5 minutes before that picture was taken, LOL, they were VERY fresh. Here we plant garlic in October, it overwinters and then about late May or early June, sends up scapes. It's ready to dig in July or August. Because of that time frame I don't plant in my garden, it always gets plowed up in the spring somehow. I plant it right in the backyard, where I can keep track of it! Enjoy the scapes, this is the first year I've frozen them, now I just have to remember to use them up. Annie

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 don't even know what a garlic scape is but your potato recipe sounds delicious. by the way every time I read your name I taste my home made salsa and my mouth waters. LOL This post was edited by CLBlakey on Sat, Jul 6, 13 at 13:34