This is the first year that I have successfully grown garlic (I think) so I have an abundance of scapes in my fridge. Scapes are an early summer treat, with a sweet pungency that works in almost any dish. Raw or cooked they have a true garlic taste that doesn’t overwhelm so I find myself nibbling on raw bits while I chop them for a dish.
Add them to homemade salsa or guacamole, green and grain salads, cooked dishes…anything that’s suited to garlic. And then put a few in a vase on the kitchen table to admire their swirling grace.