I compost mine.

I had then stir fried and with an egg omelet this year. Just wish I had more.

I allow my scapes to remain on the plant. As a plant breeder, the scape, and associated seeds, are the most important part of the garlic that I grow....

At market, people ask me "what do you do with garlic scapes?" There is only one answer that's always just begging to be said, "I sell them at the farmer's market!!!". However in response to "How are they used?" I usually reply, "Use them just like you would use garlic: add them to a soup, stir-fry, roast, omelet, or casserole. Or blend them up with some olive oil and vinegar to make a pesto.".

I used some last night in a pesto, and added some to a spinach stir-fry.

How much of the scape is used ? from the bud to the end or cut lower and use it all ? I cut some yesterday about a foot below the bulb and it seemed somewhat hard almost stick like, dont think that part would cool up very well.

If you let the scapes get too long they will get woody. You should snap them when they are about 12-18" and are still tender and fully edible. If you harvested yours late then just eat the tender portions.

TomNJVA

Yes, like asparagus, they will snap where the tough woody part meets the tender edible part. It's easier if you harvest them by snapping rather than cutting as then the woody part stays behind on the plant.

Do scapes need to be blanched before freezing or do you just wash, dry and cut them?

[QUOTE=SueCT;578073]Do scapes need to be blanched before freezing or do you just wash, dry and cut them?[/QUOTE]

I think everything needs to be blanched before freezing it helps preserve freshness by killing it and other stuff on it.

Worth

Well, I just bag and freeze some and they seem to be just fine!
((Probably not officially sanctioned, however!))

I have chopped and frozen without blanching, but they didn't keep all winter that way. Good for a month or two.

Right now I am eating the fresh ones diced into a curry. Decidedly crunchy.

I'm wondering about pickles since I harvested most of my porcelain scapes today. I think I would like a salty rather than a sweet pickle... :?!?:

All mine are made into pesto and frozen in one cup portions. It's good on pasta, with sautéed shrimp, spread on bruschetta, smeared on a pizza crust in place of sauce, and makes a really good dip when mixed with sour cream and a bit of lemon juice.

I use this recipe but I use toasted walnuts instead of almonds - [URL]http://doriegreenspan.com/recipe/garlic-scape-pesto/[/URL]

Thanks! It's nice to have a recipe to start with instead of wingin it. :yes:

They're terrific in kimchi.

I've had a good garlic year. Better than I can remember. Probably giving them the
bean/pea bed this year. Crop rotation.

Caught them before bolting and getting woody. I often miss that window of tender as
just a couple warm sunny days can force them fast.

Pesto, I used pecans.

Sauteed leeks and mushroom, added chopped scapes at the end with pan off the heat.
-froze that for later.

Fridge pickled a load. 2 big quarts, 2 pints I froze.

I fridge pickle year round at least twice a month and more in the summer. From all
harvest. Always something to pickle. (I'll pull up my recipe if anyone wants it)

I found a lost bag in the crisper drawer that was a couple weeks old. Still fresh and
tender...I thought it might go woody but I did pick very early this year.

We use them in place of green onions or even onions, in things like tomato sauce.