What do I do with my vegetables?

I get asked a fair amount, "What do I do with this?" Insert kohlrabi, beets, cucumbers, what have you. I seem like a gal that has recipes I guess. So here are two to share. One for cucumbers and one for zuchini. Sorry, no pictures. Camera still broken.
Summer Refrigerator Cucumbers (Grandma's Recipe)
1 1/2 cups white vinegar
3/4 cup water
1 cup sugar
2 tablespoons salt
1 tablespoon dillweed
3-4 big cucumbers, sliced
1/2 to 1 onion, as desired. (Red onion is very good, but will turn everything pink!)
Combine and chill. Good for 1 week or more in refrigerator. You can almost always cut the sugar in a recipe by half, without ruining it. =)

Chocolate Zuchini Muffins
3 cups flour
2 cups sugar ( I use organic sugar, and reduce amount by 1/2 cup)
1/3 cup unsweetened cocoa powder (Dutch process is best)
1 teaspoon baking soda
1/2 teaspoon baking powder (ALWAYS use aluminum free!)
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
3 large eggs, beaten
1 cup vegetable oil (can sub 1/2 cup oil and 1/2 cup applesauce to reduce fat)
1 1/2 teaspoons vanilla extract
2 cups grated zuchini ( I halve the zuchini and use the grater attachment on my Cuisinart. )
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips (I only use Ghirardelhi)

In a large bowl combine all dry ingredients and whisk until blended. Add all wet ingredients one at a time, except zuchini. Add chocolate chips, zuchini, and walnuts last. Cover and refrigerate overnight. This step is important! This is what allows the zuchini to become almost invisible in the batter. Bake at 350 degrees in muffin cups for 20-22 minutes. Makes 16 large muffins on average.