Yes I am very jealous!! Those don't look like they got overly mature to me but the stem end can get woody fairly quickly. I just snap the woody end off kind of like one would do with Asparagus spears.

My favorite way to eat them is to throw them into a bag, drizzle with olive oil and a little salt, pepper, or other seasoning of choice and shake. Grill for 3 or 4 minutes and enjoy.

They are also great in stirfry, pickled, shopped up in salads, used in garlic scape pesto

Below is a link to a list of garlic scape recipes posted by Garliclady a few years back.

http://forums.gardenweb.com/discussions/1714566/i-cant-stand-it?n=20

Different varieties will have different heat levels. All in all though whichever when eaten right in the garden is pretty much guaranteed to put a little giddyup in your gitalong.

The younger the scape the tenderer, of course, but in my mind also milder than more mature scapes. I like em raw with sweet radish (spring and early daikon), snap peas, early sweet peppers, mild hot ones, too, raw baby turnips, if you have early enough tomatoes those are good with the scapes, too. The scapes go pretty well with most any vegetable that can be eaten raw.

I like to nibble as I garden.

German Red are the first to scape, followed closely by the Early Italian Purple. Always forget how long until harvest after scapes appear, but will bumble along as is my usual, more bumble than ever, but still upright.

No sign of scapes yet for me. Usually my first to scape are the German White. Most are growing their 9th leaf so I think I'll have some scapes start to emerge in about 7-10 days

All but the plants being saved for their bulbils are on the drying table. Decent year. All of my hard necks produced with no rounds. Heads were only 2" for the hard necks, and 1 1/2 fro the creole. Small by your Northern standards, but not bad for our heat plagued early springs. The Brown Saxon look especially good.