I've got a lovely bunch of green garlic here. Last year I bought some, cut open the bulbs, and found little cloves in there, which I used much like regular (though with moderate flavor differences.)
This year's, I find myself confronted with what looks much like a leek. What is the best way to utilize? I diced some up for use in a pasta dish last night, but the flavor was so restrained as to be lost amongst the other flavors. I also have stems, which are again leek-like, and nothing like scapes. How to take advantage?