In spring and summertime, we see local vegetables everywhere: at the grocery store, in the back garden, farmers market, or in a community-supported agriculture share. Sometimes there are so many vegetables, we just don’t know what to do with them. I have the issue of having no air-conditioning and thus cooking can be a very hot experience. This video shows a few recipes for seldom-used veggies and veggie parts, prepared using less heat, including carrot top pesto: