Grill them or broil them!

Oooooooo! Didn't think of that one!! :)

Greg

As mentioned by others, I've made pesto. I used the pesto to coat chicken and then grilled it. Not bad. Also made a soup, but that wasn't my favorite. I don't eat pasta anymore (I'm gluten free and low carb) but I make noodles out of zucchini and I think I'll try some garlic scape pesto on that. Stir fry sounds good too. Maybe this will have to wait for next year. I'll be in the middle of a kitchen reno when the scapes come in.

Jen

I chop then small, saute in butter briefly add cream, seasonings etc and they make a wonderful sauce which you can use in many things. I like it over poached halibut,

I place mine whole in a plastic bag, drizzle with EV olive oil and sprinkle with curry & salt, then grill until half browned (turning once). Serve them as a side vegetable.

TomNJVA

I pickled/ canned some last year, great in a Bloody Mary. Scapes were selling last year for more per pound than the garlic cloves, so I may need to unload some at a farmers market this year.

Pickling scapes
 

[QUOTE=pmcgrady;546001]I pickled/ canned some last year, great in a Bloody Mary. Scapes were selling last year for more per pound than the garlic cloves, so I may need to unload some at a farmers market this year.[/QUOTE]

Oh - this sounds good. I like my bloody mary to be a meal in itself with all the extras. What was the texture like after pickling?

[QUOTE=gardengeekgirl;546004]Oh - this sounds good. I like my bloody mary to be a meal in itself with all the extras. What was the texture like after pickling?[/QUOTE]

Crunchy, not mushy like canned asparagus. I use Alum in the pickling recipe, which I think helps keeping them crunchy, same recipe when I can peppers.

[QUOTE=TomNJ;546000]I place mine whole in a plastic bag, drizzle with EV olive oil and sprinkle with curry & salt, then grill until half browned (turning once). Serve them as a side vegetable.

TomNJVA[/QUOTE]

Curry sound good will have to give that a try.

I cut them up and put them in a ceramic fry pan and cook them in butter. Nothing else. I serve it like a side vegetable. Many people who haven't tried it love them.

I'll second Pesto Lasts a long time.
Great for marinating poultry in a brine
Roast them in a hot oven with some chili peppers and use as a pizza topping

Old Chef

[QUOTE=Old chef;571550]I'll second Pesto Lasts a long time.
Great for marinating poultry in a brine
Roast them in a hot oven with some chili peppers and use as a pizza topping

Old Chef[/QUOTE]

I like pesto but I dont like pine nuts, they taste like something I dont like but I cant recall what it is.
But any other nut will do fine like a pecan.
Pesto will last almost forever, I need to make some I haven't had it in a long long time.
It would go good with my homemade Italian sausage and some pasta.
Worth

[QUOTE=Worth1;571571]I like pesto but I dont like pine nuts, they taste like something I dont like but I cant recall what it is.
But any other nut will do fine like a pecan.
Pesto will last almost forever, I need to make some I haven't had it in a long long time.
It would go good with my homemade Italian sausage and some pasta.
Worth[/QUOTE]

I have to tell you with the price of pinenuts. I have been using a walnuts. And if you want to get fancy. Pistachios. Sicilians use more pistachio than pinenuts.

Old chef

Toasted walnuts are all I use for my scape pesto. Never tried pistachios, but then I'm not Sicilian ;-)

[QUOTE=Father'sDaughter;572078]Toasted walnuts are all I use for my scape pesto. Never tried pistachios, but then I'm not Sicilian ;-)[/QUOTE]

You don't have to be Sicilian to like pistachio

Old chef