It’s like mushroom season…short and sweet.
Please share your recipe ideas.
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It’s great over steak like a chimichurri, or as pesto with pasta. When it’s in season here in Berlin it’s all over restaurant menus — just like white asparagus 
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I grow garlic basically just so I can have fresh scapes, and I use my entire harvest to stock my freezer with garlic scape pesto. I have cooked them other ways and they are always delicious, but I keep coming back to pesto as their ultimate purpose in life. Mine won’t be ready to harvest for another month or so, though.
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I just got a bunch and have been trying to figure out what to do with them beyond pesto or chimichurri. Do they hold up in a stir fry? Would they get lost in a dumpling?
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I’ve been using mine as I would garlic, in salad dressing, for instance. Not the most creative idea, but it works nicely.
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They do fine in stirfry - add them near the end, since they just need a very brief cook. I’ve never put them in dumpling filling but I bet they’d be amazing!
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I use them just as I would garlic or scallion. They make a particularly good kimchi!
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Have been a little stymied vis a vis garlic scapes in the annual garlic patch! Decided it was a variety that didn’t produce them - confirmed today that soft neck garlic does not in fact make scapes. However, did learn that all green parts are completely edible, and can be even less “woody” than scapes from hard necked variety. So, look forward to using some garlic greens and making pesto, and other things from them. Yay!
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I have been hoarding three scapes for a few weeks. I’m going to use them this week. Appreciate the poke.
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Thanks, everyone! Any storage advice I should be aware of? I keep hoping to get to them, but the last couple of days work has kicked my butt and derailed plans.
well done
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I love to par boil and ice them, then grill over a fairly strong fire.
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I bought scapes online too. 
Chopped, blanched and froze some.
And I made garlic scape-basil pesto from a NYT recipe
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More ideas from Food 52.
Your chopped and vac-sealed pic reminded me that the favorite way I’ve eaten them was completely unplanned and unintended.
I was making a shrimp and pea dish, and realized I was out of peas, but I had scapes, so in they went, diced into bite-size pieces. Fantastic.
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Genius! 
Your garlic scape pesto looks delicious! And that Food 52 article you shared is so useful.
Garlic scapes are one of the first items we get every year in our summer CSA share. I simply use them instead of garlic cloves for the season. This section from the article you shared pretty much describes what I do. —>
”How To Store Garlic Scapes
Scapes couldn’t be more low-maintenance. They rarely have a speck of dirt on them, and they will keep for weeks (even months!) tucked in a bag in your vegetable drawer. Before using them, cut off the stringy, fibrous tip from the flower end, and trim off the very bottom of the stem.”
My addition to this is when the scapes are at their freshest, I tend to use the flower end first in raw or lightly cooked applications and then the green stem finely chopped in cooked items.
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I’m thinking of pickling or fermenting some.
I’ve never made kimchi but there’s a post up thread about garlic scapes making great kimchi.
This looks good!
One more
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