Tomatillos make a wonderful salsa. Peel them, wash them well (they have a naturally waxy/tacky coating) and then chop (or pulse in food processor) with a little onion, garlic, hot pepper to taste, and lime juice.
Summer squash and pattypans are delicious brushed with olive oil and cooked on a grill. We also eat them chopped and pan fried with fresh corn and black beans as a taco filling. A friend of mine grates summer squash and cooks it with taco seasoning mix and then uses it as a taco filling- that sounds good, but I haven't tried it. Both summer squash and pattypan can be used interchangeably with zucchini, so if you have a favorite zucchini bread recipe you could give that a try. I often bake zucchini bread in mini muffin tins and my kids go crazy for it.
My kids and I are nuts about baby bok choi. We usually eat it stirfriend in sesame oil and garlic. I am guessing the pea shoots would be good that way too and the fong san. I would probably serve them together with some tofu fried rice and miso soup.
Turnips are good boiled and mashed like potatoes. Gently steam the fingerlings and serve with peanut sauce. Or toss both in a curry.
When in doubt about how to use veggies at my house my fall backs are either to stirfry or to put them in a curry.
