They're garlic scapes, the stem of a hard neck garlic. I took their photo, but didn't buy any only because I didn't have a clue what to do with them. So, I checked out some food savvy blogging sites.
They have a mild garlic taste and can be pickled, roasted on pizza or chopped up in a vinaigrette. The recipe that appealed most to me, was a garlic scape pesto recipe from Dorie Greenspan.
These are a quick season treat so I hope the harvest holds out until Saturday so I can pick some up.
GARLIC SCAPE AND ALMOND PESTO
by Dorie Greenspan
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.