Garlic Scapes, WooHoo

Look at these beautiful scapes. I think they are one of the coolest things in the garden. Here is a quote from one of the sites I looked at while hunting up some recipes for the little boogers.

"... scapes are to garlic as fusilli is to rigatoni: the crazy-b_____d college buddy who never really embraced adulthood, the one you catch up with by phone once or twice a year. Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic. When they're young and tender, they look like curly green stalks with tightly closed buds on top. Farmers and gardeners harvest them at this time of year so that they won't drain nutrients from the garlic bulbs that will be dug up in a couple of months, plump and glorious and ready for drying.                                                                                                                                                                      But scapes offer more than a slightly rowdy alternative to garlic. Because of their substantial heft as opposed to garlic cloves, they are vegetable, aromatic, and even herb all in one. "  Carolyn Cope, The Crisper Whisperer

Look at the recipes and ideas below and let me know if you want some. There is a limited supply.

Here are some recipes for using garlic scapes.
Garlic Scape Pesto
Garlic Scape Vinegar
7 Things To Do With Garlic Scapes

Here's a quote from another garlic site about keeping the little guys around after they're cut.
"Garlic scapes keep well in cold storage, though freshly cut scapes taste the best. You can keep      scapes in the refrigerator for a month or more, in a paper bag to avoid turning them into a slimy  science project.

 They freeze well, too--blanched or not--but they tend to lose some of the garlicky heat during long  storage below freezing. Even if they lose some flavor, scapes from the freezer add a great texture and  color to dishes long after scape season has passed.

 One of our farm customers swears by vacuum-packing and then freezing, but we haven't tried it yet.  And in the 2013 season a few of us have committed to experimenting with blanching and not  blanching scapes before freezing and comparing the results at different times in the scapeless portion  of the year.

 If you want to keep scapes flavorful for many moons, make up some scape pesto for the freezer.

 Some people pickle garlic scapes, too, and you'll find recipes on the web."