The scapes are ready! I just went out to my garden a cut a whole bunch of these curly stalks - what would be the flower stalk of the garlic plant. Sauteed, they have a mild garlic flavor and a pleasant crunch. They go well with lots of different herbs, just like regular garlic. In this case, I paired it with some of the sage that is currently flourishing in my garden, but you could also use basil or parsley or dill. Serve this as a side dish, maybe alongside grilled steak and asparagus.
1 cup dry orzo
1 cup thinly sliced scapes
1-2 Tbsp finely chopped fresh sage
Salt and pepper to taste
Cook the orzo in a salted pot of boiling water. When it's done, drain and toss with a little olive oil to keep it from sticking.
While the orzo cooks, heat a little olive oil in a small skillet and add the scapes. Saute over medium heat for 3-4 minutes, until tender. They will retain a bit of a crunch. Stir in the sage.
Combine the scape mixture with the drained orzo and mix well. Add salt and pepper to taste and serve.