Right now, farmers are practically giving garlic scape away, too, since removing the scapes helps the plant refocus its energy on growing the bulbs for fall. And, since they can last months in your fridge (believe me, I've done it), they're an economical option for flavoring.
A few weeks ago, a favorite vendor gave me some of his scape, on the condition I tell him the difference between the "regular" and the elephant garlic varieties. Both have good, verys similar flavor, however, the bulblets at the top of the garlic scape have little florets inside (looks very similar in texture to broccoli...I'll post a photo later).
I've used the scape as flavoring in stir-fries and low-mein, and last night made a wonderful mushroom sautee' using them. In fact, my toddler willingly ate mushrooms for the first time - and asked for seconds!
Sauteed scapes and mushrooms
8 oz. sliced mushrooms
2 T. olive oil
2 garlic scapes, thinly sliced
Heat olive oil over medium heat. Sautee garlic scapes until the flavor comes out into the oil, then add mushrooms. Cook until brown.
Photo from hilladay.blogspot.com