"Scapes are the flower stalks found on members of the Allium family (onions, leeks, chives, and garlic.) Garlic scapes, which only appear on the finest hardneck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little seed-like bulbs. When garlic scapes are still in full curl, they are tender and delicious. They provide a subtle garlic flavor and crunchiness if added to salads and soups, they cook well in stir fries, and can be processed in vinegars, as pickles, or into a green "pesto" sauce. Scapes are a perishable product that must be picked within two weeks of budding." -- from maryjanesfarm.com, 24 July 3003
Preheat oven to 350. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set (this can take quite a bit longer than 10 minutes - make sure the center of the top is done). Cut into wedges and serve.
Recipe from: http://www.moscowfood.coop/archive/scape.html
Perfect combination of savory flavors! Great for brunch or dinner. If you can''t get garlic scapes, you can substitute about 1/4 cup shallots. We had about 1/4 cup garlic scapes, and I supplemented this with one large shallot clove, thinly sliced.