A: are the curly tops of garlic plants.
B: look like something from outer space.
C: are something that CSA members aren't sure how to use.
D: are very tasty.
E: all of the above.
The answer is, of course, E.
The curvy tops of garlic plants, garlic scapes have a strong garlic flavor, but not as strong as a garlic clove. They can be used in all sorts of applications--use them where you would normally use garlic or, as a change of pace, in place of scallions.
I've drizzled them with olive oil, salt and pepper and grilled them. They soften--both in texture and in flavor--and are a nice addition to a grilled vegetable platter, a salad or even something like mashed potatoes (chopped finely).
Tonight, I made a simple and quick garlic scape pesto to serve on top of some grilled steak. It would be good on any kind of grilled food--pork, chicken or fish (a stronger flavored fish that wouldn't get overpowered by the pesto's flavor). It's a bit strong to eat by itself, but the steak balances out the flavor.
Just cut up your garlic scapes (about a pound) in pieces about 3 inches long and process them in a food processor until they're pureed smooth. Add 1 cup grated Parmesan cheese (I actually just threw broken up chunks in the food processor instead of grating) and 1/2 cup pine nuts. Process until smooth. Then slowly add 1/2-1 cup of extra-virgin olive oil as the food processor runs until it reaches the consistency that you like. Add salt and pepper to taste and that's it!