Thanks for the info. it is both appreciated andf useful, It is my understanding that New York city chefs from fancy restaurants fight to get garlic scapes in early summer for their special presentations. Yes, I have heard of actual fisticuffs over the few scape offerings at the big, early morning, produce markets. i am blessed with some Sicilian relatives who include in their numbers some great cooks and I have tasted a stir fry dish of scapes, onions, peppers and other unknown ingredients that exploded even my eighty year old palate. The secret when using them in the kitchen is to cook them but not overcook. The delicate garlic scape flavor goes downhill quickly with overcooking.