If some of Veenstra and Heck’s gorgeous vegetables have drawn your eye, but you’re hesitant about buying them because you’re not sure how to prepare them, never fear. They have an entire file box filled with recipes and tips. Here’s a sampling:

The combination of beans and greens is a classic that appears in cuisines all over the world, in soups, tossed with pasta, or just as is.

Garlicky Greens and Beans 1 ½ pounds kale, chard, or mustard greens, trimmed [of any thick stems] and cut into 1 inch pieces 2 tsp. olive oil 2 garlic cloves, crushed 1 15 oz. can white beans (Great Northern or Cannellini), undrained 6 dried tomato halves, rehydrated and chopped [to rehydrate: cover with boiling water, let stand for 30 minutes, then drain] ½ c. chicken broth [or substitute vegetable stock] 1 tsp. dried rosemary, crushed [OR 1 T. chopped fresh rosemary] 1/8 tsp. red pepper flakes [optional or more to taste] Salt and black pepper to taste

In a large saucepan, bring 2 quarts water to a boil. Add 1 T. salt to boiling water, add greens and cook until they are almost tender but still bright green, 5-8 minutes. Time will depend on type of green being used. Drain and set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe.) Heat olive oil in large skillet and sauté garlic until tender but not browned; stir in beans and cook and stir for 8 minutes, heating beans through. Some beans may break up; this is OK as it helps thicken the dish. Gently stir in greens, tomatoes, broth and seasonings. Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese.

Serves 4

Red Velvet Cake Au Naturel! (Beet Cake) ¾ c. cocoa 1 ¾ c. flour 2 tsp. baking powder 1 ¼ c. sugar ¼ lb. cooked, puréed beets 3 large eggs, beaten 2/3 c. vegetable oil Vanilla extract

Mix dry ingredients together in a large bowl. In a separate bowl, combine remaining ingredients.

Fold the beet mixture into the dry ingredients and pour into a greased 9-inch x 13-inch pan or two 8-inch round pans. Bake at 350° for about 30 minutes. Ice if desired.