Another gem supplied by my local farmers' market; garlic scapes are non-flowering stalks of the garlic, basically baby garlic, cutting them gives the actual bulbs more strength to grow. They taste like a blend of garlic and scallions, a nice punch of garlic, but not quite harshness of eating raw garlic. They show up in the spring only for a few weeks, but are sturdy enough to freeze well (some people freeze them whole, I usually chop and freeze in pieces, ready for another batch of pesto). Since a lot of farmers cut and compost them, they are usually really cheap, stock up if you come across them in your area.
Among other uses (they can easily replace garlic in most recipes), they make a fantastic pesto. Even better, you can freeze the pesto so when winter just won't end, you can bring some spring to your taste buds and dream of sunny days to come. This recipe, from Serious Eats, is my favorite, I use half basil to create a somewhat classic pesto, with a kick of garlicky goodness. Be warned, this pesto is garlicky! Scapes mellow very much when cooked, so if you don't want quite the punch, you could saute (let them cool) before adding to the pesto, and as I mentioned, this pesto can be frozen, that will also lessen the punch.
Here I served the pesto on crostini to accompany our shrimp scampi, also made with scapes, pasta dinner. Hopefully this year you seek out some garlic scapes to snack on too, enjoy!
Makes about 1 cup, recipe (and other great scape ideas) from Serious Eats http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html