Beans: bring to a boil, then turn to low for 10 minutes or until desired tenderness.
Potatoes: baked, boiled, roasted, they are excellent
Beets: see recipe below, grate raw into salad, roast, or steam until tender--yes we have some white beets this week--milder and non-staining. Give them a try.
Garlic Scapes: use the succulent “neck” of the scape in pesto, salads or stir-fries or anywhere you would enjoy either garlic or onions. Don’t use the lower, stiff part unless you like “crunch”!
Kale: a super-nutritious green that can be added to salads, or sautéed and added to casseroles, soups, or omelets. The ribs are generally not used unless it is baby kale