I have to say now after playing in the kitchen, I should've bought the whole case. They do have a subtle garlic flavor but what is more interesting is more their texture, it's a cross between a green bean and an asparagus, flavor too.
|sautéed with a few crimini mushrooms, olive oil, garlic and broth to soften|
|puff pastry (pizza) with the sautéed scopes|
Yesterday I made a puff pastry pizza with goat gouda, hen of the woods mushrooms and garlic scapes. Great textures and flavors, great to bring on a picnic as well.
Today hmm....Garlic scape pesto I think.
GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.