Most people don't think of using their carrot tops, but they can make a great pesto or chutney! Try out something like these: https://yupitsvegan.com/carrot-top-pesto/ http://www.thelastcookie.ca/carrot-greens-chutney/ You can also cook with your radish greens, using them like you would mustard greens. Less waste, more food!

Here is a great post with a few ways to use an unripe watermelon, including an Indian Salad, a puree for mixed drinks and a sorbet: http://portpotager.blogspot.com/2012/08/what-to-do-with-unripe-watermelon.html If you're into pickling, you can also try out some pickled watermelon rind recipes: https://www.tasteofhome.com/recipes/watermelon-rind-pickles/ https://altonbrown.com/recipes/watermelon-rind-pickles/

These flavourful Japanese peppers are mostly mild with the occasional heat. Often cooked whole, check out these recipes as a jumping off point: https://www.foodandwine.com/vegetables/shisito-pepper-recipes https://www.thekitchn.com/how-to-roast-shishito-peppers-recipe-221033