Southampton - The next time you see the green, tangly, octopus-like mess that is garlic scapes at your local farmers market or farmstand, don't be afraid. They may look wild and unwieldy, but they are one of early summer true treasures.

We all know and probably love garlic, but what exactly are garlic scapes anyway? They are the immature flower stalks of hardneck varieties. They shoot out of the ground in the spring as the garlic grows. Sometimes you'll even see the immature flower buds on the top. Scapes later in the season, which we're entering now, will be a bit harder as well - being hardneck after all.

They shoot out of the ground in the spring as the garlic grows. (avalonacres.com)

How do you use them? Oh let me count the ways!

We chop them finely and put them in our morning eggs where their garlic-onion flavor, which is vaguely like that of ramps, is distinctive and delicious. You can make an intensely flavored pesto out of them that is as delicious under the skin of a roast chicken as it is tossed with your favorite pasta. I like to use them in stir fries in lieu of garlic.

Here are two recipes to get you started with garlic scapes, but make sure you try them in any way you use garlic or onions!

Garlic Scape And Almond Pesto
From doriegreenspan.com
 • Makes about 1 cup
 • 10 garlic scapes, finely chopped
 • 1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
 • 1/3 cup slivered almonds (you could toast them lightly, if you'd like)
 • About 1/2 cup olive oil
 • Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl or a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.

Lemon Scented Pasta With Garlic Scapes And Veggies
From baristanet.com
(Serves two as a main course or four as a side dish)
 • 1/3 box of spaghetti
 • 5 or 6 garlic scapes sliced thinly
 • 6 Sun dried tomato halves sliced thinly
 • 3/4 cup fresh corn
 • ½ cup flat leaf parsley
 • Zest of one lemon
 • Juice of one lemon
 • 1 cup chicken stock

Cook the spaghetti until al dente and set aside. Sautee scapes and tomatoes until fragrant then add the corn, parsley, lemon zest and lemon juice and simmer lightly.

Turn the heat up a bit; add the chicken stock and pasta and toss everything to coat and until the sauce is slightly thickened.

Serve garnished with additional parsley.