A few days ago, I wrote In Praise of Scapes.  Well, here’s a garlic scape, ready for harvest.  When they curl over like this, they’re still tender and perfect for picking.  Each garlic plant produces a single scape.

Right – A whole bunch of scapes, perhaps a dozen, almost ready for dinner.  The flower part – in the picture on the right, there’s a pronounced yellow coloration where the actual flower begins – is tough and not good to eat, so those get cut off before cooking, or you can cook them as is and just not eat that part. The stem is what you want.

Cut into pieces, about three pieces per scape, and tossed in a hot wok with olive oil (or butter, if you prefer), a little sea salt and pepper.  Excellent, flavorful, unique and wonderful.