Garlic Scapes (Organic, Heirlom) are delicious form of garlic and onion!  Use the bulbs like garlic or use the tendrils in pesto, sauteed or in canning!
 
Cut into 2-inch lengths and sauté in olive oil or butter over medium heat, adding salt and pepper to taste.
Add scapes to your favorite stir-fry dishes.
Chop and add raw to salads.
Preserve them by using the Dilly Bean canning recipe found in many canning cookbooks.
Chop in a food processor into small bits and put in ice cube trays to use as a seasoning.
Toss with olive oil and salt and pepper and put on the grill.
Add to pickled beets or cucumbers.
Steam and dress with a bit of lemon juice.
Make garlic scape pesto (see recipe).
Slice and sprinkle over any pasta.
Slice and add to most any sauce.
Chop and add to guacamole or fresh salsa.
Chop and mix with softened cream cheese or butter for a unique spread for sandwiches or bagels.
Use chopped fresh scapes as a garnish for tomato or potato soup.
Add chopped scapes to vegetable soups and stews toward the end of cooking time.
Use in recipes as a substitute for green onions.
Add to toppings for bruschetta or pizza.
Place in lightly oiled pan and add salt to taste. Cover and roast for 30 to 45 minutes until beginning to turn brown. Serve as a side dish.
Add to egg dishes or mashed potatoes.