oakley, I would love to try pickling the scapes, so could you please share the recipe?

Yesterday I made garlic scape hummus and today I used some in stir-fry, but there are too many scapes to use fresh in cooking. I picked a plastic shopping bag full of scapes on Saturday.

Sari

Here it is. I thought I posted it here somewhere.
Lots of options on the 'google'.

You can spin them whole in the jar or cut them up. Whole can be cut up/chopped and
will have a fresh-from-the-garden flavor. Chopped, breaks the cell wall and pickles
quicker...

[URL="http://www.tomatoville.com/showthread.php?t=45632&highlight=fridge+pickles"]http://www.tomatoville.com/showthread.php?t=45632&highlight=fridge+pickles[/URL]

Like mentioned, and others have recipes, the best way is to give it a go and adjust to
your liking. Try them after 2-4hrs, 24hrs, and the next few days.
(I often freeze them after 24hrs)...really depends on your fridge temp. And fine to leave
them on the counter a few hours after pouring the brine.

If you are still overwhelmed with harvest do try the blanch/chop/freeze...

We make KoreanNoodleBowl and soups all winter. A nice addition.