Garden Veg Extravaganza

The Garden Is Exploding...Now What?

If you live in Wisconsin and have a garden, you know what’s happening right now.

The tomatoes have officially stopped asking permission.

The cucumbers are multiplying when you’re not looking. The beans have gone from “What a lovely harvest!” to “Seriously. Who needs this many green beans?” The herbs are threatening to take over the garden, the peppers are finally showing off, and the zucchini? Let’s just say you may want to stop answering the door when your neighbors knock.

And honestly? We love it.

With this warmer-than-normal weather, Wisconsin gardens are still producing—and there’s something pretty wonderful about having more fresh vegetables than you know what to do with.

So what do you do with all of it?

You eat it. You share it. You pickle it. You roast it. And you make it taste ridiculously good.

Because you don't need a complicated new recipe for every vegetable. You need a few great oils and vinegars and a willingness to drizzle, toss, roast and repeat.

Your Garden-to-Table Cheat Sheet

Tomatoes → EVOO + balsamic + basil = Panzanella or bruschetta

Turn those tomatoes into a rustic panzanella with crusty bread, basil and a generous drizzle of olive oil and balsamic. Or pile them onto toasted bread for bruschetta. That final drizzle of really good oil and vinegar is what takes it from “tomatoes on toast” to “Wow. What did you put on this?”

Cucumbers → vinegar + herbs + a little sweetness = quick refrigerator pickles

Slice, season, add vinegar and herbs, and let the refrigerator do the work. No canning marathon required. Eat them with sandwiches, burgers, grilled meats—or straight from the jar. We won't tell.

Zucchini → EVOO + roasting + balsamic = roasted vegetables or pasta

Slice up zucchini with peppers and onions, toss with olive oil and roast until the edges get caramelized. Toss with pasta, fresh herbs and a splash of balsamic. Congratulations. You have transformed another zucchini into dinner.

Herbs → EVOO + vinegar + Dijon = instant vinaigrette

Basil, parsley, dill, chives, oregano—whatever is threatening to take over. Chop it up, whisk with olive oil, vinegar, Dijon, salt and pepper, and you've got a dressing for tomatoes, vegetables, grilled chicken, fish or just about anything else.

Peppers → EVOO + herbs + heat = roasted peppers, pasta or pickles

Sweet or spicy, peppers love good olive oil. Roast them, toss them into pasta, add them to bruschetta or quick pickle the hot ones an pop them into refrigerator for nachos later.

Green beans → olive oil + sherry vinegar or lemon juice + something crunchy = a side dish worth talking about

Roast them until slightly blistered, then toss with a bright vinegar, fresh herbs and toasted nuts. Suddenly green beans are no longer the vegetable you have to eat.

The Secret?

Oil brings richness. Vinegar brings balance. Together, they make garden vegetables taste like something you actually look forward to eating.

And that's the beauty of having a well-stocked pantry: you don't need six different recipes when your garden goes crazy.

You just need good ingredients that can take whatever your garden gives you and make it taste fantastic.

So bring on the tomatoes. Bring on the cucumbers. Bring on the zucchini. And break out the vomFASS oils and vinegars!

Fass-tastic Panzanella Salad

Garlicky Roast Green Beans