That being said what do you do with a garlic scape now that you have it. We use the scapes the same way you use garlic to season any dish, but the scape can also be used as a vegetable, as it has the texture of asparagus. Scapes are excellent simply grilled with olive oil and sea salt, or eaten raw finely diced on a salad.
This is a fresh pea and mint salad with garlic scapes. Scapes are also a great topping on white pizza, just leave them whole and lay across the pizza, or made into a savory jelly. I use the Ball Blue Book garlic jelly recipe and replace the garlic cloves with garlic scapes.
Garlic Scape and Lambs Quarter Pesto*
2 Cups lambs quarter leaves*
1 Cup basil
1/2 Cup toasted walnuts
1/2 Cup grated parmesan cheese
1 dozen garlic scapes
1/4 Cup olive oil
black pepper to taste
enough water to start blender.
Rinse lambs quarter, basil, and scapes and roughly chop.
Add all ingredients to blender with enough water to get it blending, blend until smooth, add more water or oil as necessary.
This yields about 1 pint of pesto concentrate, I put mine into small jars and freeze for later use. When I want to use some I reheat it with more olive oil and top pasta or grilled summer vegetables.
* Lambs quarter also known as goosefoot is a wild relative of spinach, so spinach could be used as a replacement.
So if you grow your own garlic or see scapes at your local farmers market, don't be afraid to experiment in the kitchen with this unique and seasonal product.