(Or: What the Heck Is Celeriac?)

At the height of the growing season, the amount of vegetables can seem overwhelming. Veggies you've never seen or tried before also may pop up in your bag. Here are some suggestions for managing the mounds of common and uncommon produce:

Prioritize

Eat the more perishable things first, such as lettuce, spinach, sugar snap peas. Vegetables like potatoes and carrots can wait.

Try a new recipe

Each week you will receive a letter with your bag that usually has recipe suggestions for new vegetables. We also posted some of the recipes from our newsletters on this Web site. Other favorite recipes are found in the Moosewood cookbooks by Mollie Katzen, The Victory Garden Cookbook by Marian Morash, and Vegetarian Cookbook for Everyone by Deborah Madison. You can also do customized searches for new veggie recipes at Web sites such as www.epicurious.com. At Epicurious, you can type in, say, "celeriac," and this Web site will instantly produce dozens of delicious options for that homely but very tasty vegetable.

Stock up for winter

Freezing, drying, or canning is a great way to save summer's bounty for the cold of winter. Many cookbooks give suggestions for preserving. And we share some of our own ideas in the weekly newsletter.

Be bold!

Some of those vegetables you've dreaded in the past could possibly become new favorites--like beets. Try them in a new recipe--maybe beet salad with blue cheese and walnuts?

Make new friends

Surplus vegetables are an excellent excuse to get to know your neighbors. Tell them about Spring Hill over grilled veggies in the back yard. Or offer them that surplus head of cabbage. Maybe they love celeriac--and would be happy to keep yours from going to waste.