Pickled Garlic Scapes: It might help to read through my “fermenting foods” post first if you want to try out natural fermentation for the first time. Use 1 T. of sea salt per packed quart of veggies and fill with water. Let sit, loosely covered, in a cool place and make sure all vegetables/scapes stay below the surface of the brine. I love picked scapes! Blended up, they could also made a great garlicky and sour addition to a spread or paste made later in the growing season.
Garlic Scape Pesto: Take 1.5 cups fresh scapes cut in one inch pieces, 1/3 cup of olive oil, and 1/4 cups toasted pine nuts. Blend well in a blender or food processor. Stir in 1/2 cup of grated parmesan cheese. Spice up your dinner, use as a dip, or freeze in small jars for later use.
Garlic Scape Stir Fry: Simply chop up scapes into bite-sized pieces and stir fry with your other favorite veggies. I suggest adding in the scapes last, because they lose their garlic flavor quickly. They should only fry for a few minutes – just past the point when they turn bright green. I froze a bag of chopped scapes for a fun addition to winter stirfries.