When harvest comes in the garden, it’s time to make this concoction that my Grandmother came up with. We call it Garden Stuff because that’s what it mainly is.

You take whatever you have in the garden that’s ready including potatoes, carrots, zucchini, summer squash, tomatoes, green beans, pod peas, broccoli, brussel sprouts, garlic, hot peppers, onion, etc. and chop them up into chunks.

Place desired vegetables in the pan. Place dobs of hanburg or sausage or both on top. Be sure to include basil leaves (fresh if available), fennel and anise seed. Pour olive oil over eveything. (Quantity is maybe 1/3-1/2 cup. Grandma would say pour until I tell you to stop.) Sprinkle with salt and pepper. Cover with foil or lid and bake for about 2 to 2 1/2 hours at 350F. When veggies are done (test with a fork), sprinkle shredded cheese over top and return to oven until cheese melts.

You don’t need to add water as the veggies make their own broth as they cook. We always use about a full head of garlic in the big roaster we make of this. We also used to can or freeze the vegetable portion of this so that we could make it fresh during the winter or spring.