This Letter from Katy (my comments in green):
Hi Gerry,
Attached is a photo of garlic scapes from this week’s share from Providence Farm. Last year was my first ever encounter with this exotic botanical creature. We made a potent flavorful garlic pesto from them, froze some in ice cube trays and use it to flavor all sorts of things garlicky. I also just stuck a few in a vase as a floral arrangement and eventually they bloom! What wonderful surprises Nature gives us. Katy
Garlic Scape Pesto
Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
Also found this must try for garlic scapes: “You can wear them on your arm like a bracelet,” “They’d make nice artwork.”
I picked up my first share from Providence Farm on Tuesday, and have been blissfully grazing all week. I was going to take pictures of my produce for you, but Katy has saved me the trouble. This Thomasina Sawyer thing is working really well.
Definitely related posts:
Torch Lake Views 
Posted on June 28, 2008
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