It is garlic scape season. These little scapes are very tasty in the kitchen. One of my favorite uses is to make garlicky, herby butter with them. This butter can transform a loaf of French bread into a tasty delight. Of course, you can top veggies, pasta, and grilled steaks with it also! The options are endless.
The process is simple:
Roughly chop about 1 cup of scapes, and then pulse them in a food processor until they are little bits; next, add in two sticks unsalted, room temperature butter, a couple teaspoons of your favorite salt (I like chunky, pink Himalayan salt), and then process until you get the consistency you want. YUM!
You can keep this in the refrigerator for a week; it also freezes great! If you have time, freezing the butter in ice cube trays and then popping the cubes into a freezer page makes it simple to add to dishes in the kitchen!