When neighbors give away produce, it’s usually something that grows quickly and generously — a garden vegetable that multiplies overnight, a fruit tree that ripens all at once, or a hardy herb that one household simply can’t use fast enough. Sharing becomes the easiest solution when nature provides more than expected.

Sometimes it’s also a traditional ingredient from another culture, grown with care and offered as a gesture of connection. In many communities, passing along extra tomatoes, zucchini, cucumbers, or fresh herbs isn’t just practical — it’s a quiet expression of generosity and neighborhood spirit.

These foods are typically versatile and easy to enjoy. After a good wash, they can be eaten raw for freshness, roasted with olive oil and salt for depth of flavor, or sautéed with garlic and spices for a simple side dish. Many also work beautifully in soups, stews, or crisp salads.

If there’s still too much to use, preservation is the answer. Pickling, freezing, drying, or turning produce into sauces and relishes helps extend the harvest. What begins as “too much” often becomes something shared, savored, and remembered long after the growing season ends.