On the uses of garlic scapes.

Garlic scapes are the curled flower stalks of hardneck garlic. We cut them in late May to send the plant's energy back down into the bulb. The bulbs you'll get in July will be twice the size for it.

Most members open their share and ask what they are. A few cook them once and never again. We are sympathetic; they are stranger than they look. But the next time you have a bunch in your share, try one of these three:

1. Garlic scape pesto. Two cups of scapes, half a cup of parmesan, a half cup of olive oil, a small handful of toasted walnuts, salt. Process. Keeps a week. Better on toast than basil pesto, in our opinion.

2. Pickled, in a hot brine. They will be ready in three days and will keep two months. Slice them into salads, or eat them straight from the jar over the kitchen sink, which is what we do.

3. Grilled whole. Brush with olive oil, salt heavily, grill until charred. Eat with grilled meat. The texture goes mild and almost sweet.

If you have a fourth way — write us. We will publish it.