(AP) — My beets were slow to grow this year, so I bought a bunch at the farmers’ market. I was taken aback when the seller chopped off the vegetable’s foliage and attempted to discard it after handing me a sad sack of leafless roots.

“Wait! I’ll take those, please,” I blurted, catching him just before they hit the trash bin, and explaining that they’re edible. He knew, of course, but said that most customers don’t want them.

There are a lot of tasty and nutritious uses for secondary plant parts that would otherwise be discarded or, at best, added to compost. Waste not, want not!

A zipper bag of ‘scraps’

When I roast beets — homegrown or otherwise — I saute their greens with olive oil, salt, pepper and garlic for a tasty and nutritious second side dish from the same plant.

Likewise, I have a gallon-size, zipper-top “scraps” bag in the freezer to which I add (washed) carrot nubs and peels, onion skins, celery leaves and parsley stems. When the bag is full, I empty its contents into a stockpot with chicken and water, simmer it for a couple of hours, and then strain it for a flavorful and nutrient-rich soup base or broth.

Young zucchini leaves are also edible. It’s OK to take a few from each plant (cut stems at their base), but take care not to remove too many, as they’re needed to produce energy for the growing crop. Scrape each leaf’s surface with a sharp knife to remove any bristles, then rinse, slice and saute with the peeled, chopped stems. Mature leaves are too thick and prickly for this treatment, but can be used to flavor soups and stews, then removed before serving.

You can also stuff the zucchini leaves with rice and Mediterranean seasonings in place of grape leaves. Go ahead and add chopped meat, too, if you like.

Watermelon

Don’t toss those watermelon rinds. They can be pickled. Slice them up, then boil for 5 minutes, drain and set aside. When they’ve cooled, add them to a jar with a boiled (but cooled) solution of water, cider or white vinegar, kosher salt, sugar and allspice (or pickling spices for a savory snack). They’ll be ready to enjoy in a couple of hours and will keep in the refrigerator for a couple of weeks.