Does anyone have ideas for using garlic scapes? These are the green shoots that are the above-ground part of bulb garlic. Think of something a bit like a scallion in appearance, but thinner, firmer and curly. They are in season right now (July), and we have been getting some in our CSA box every week for the last few weeks.
The most common use for them appears to be in pesto. I tried that the first time we got some, but the result was just too strong for me, and I am a real garlic lover. (My six-year-old daughter adores classic basil pesto, but she thought the scape pesto was awful.) They are milder and much "greener" in flavor than bulb garlic, but they still have a pretty strong kick when raw.