It’s happening. Slowly, subtly, the light is shifting. August is here, and with it comes the unmistakable feeling that summer is winding down.
The days are already a little shorter. The evenings are a little cooler. And whether you have school-aged kids or not, there’s something about this time of year that nudges our brains into fall mode routines, sweaters, and maybe even the scent of pumpkin spice sneaking into our thoughts.
But before we let summer slip through our fingers completely, let’s take a moment to soak up one of its most beautiful gifts: the end-of-summer harvest.
How Did Your Garden Grow?
Whether you nurtured a backyard garden, filled patio pots with tomatoes and herbs, or simply picked up a few extra zucchinis at the farmers market, this is the time of year when abundance spills over.
-
Maybe you tried something new this season, purple carrots, shishito peppers, heirloom cucumbers?
-
Or maybe you're stuck with the classics: basil, cherry tomatoes, crisp green beans, and juicy zucchini the size of your forearm.
Whatever you grew or gathered, now’s the time to savor it, share it, and save it for the cooler months ahead.
What to Do with Your Summer Bounty
Your gut will thank you for stretching the benefits of fresh produce long after the final watermelon rind hits the compost bin.
Here are a few gut-friendly (and Low FODMAP-friendly) ways to make the most of your harvest:
1. Canning for the Long Winter Months
Classic and cozy, canning is a great way to preserve produce—and there are Low FODMAP-friendly options, too.
-
-
Tomatoes: Use peeled, de-seeded tomatoes to make a clean base for future soups and stews. Add herbs like basil or thyme (just skip the onions).
-
Pickled Veggies: Carrots, green beans, and cucumbers work beautifully in vinegar-based pickling brine. Keep it mild for sensitive tummies.
-
Tip: Stick to simple ingredients and avoid garlic-heavy recipes to keep it digestion-friendly.
2. Freeze What You Can’t Eat
Freezing preserves nutrients and makes weeknight meals a whole lot easier.
-
-
Chop and freeze zucchini, spinach, or bell peppers in portioned bags.
-
Blanch green beans or broccoli before freezing to lock in color and texture.
-
Fresh herbs can be chopped and frozen in olive oil using ice cube trays—ready for winter soups and sautés.
-
3. Infused Oils & Sauces - Low FODMAP Style
If your garden gave you herbs in overdrive, use them for DIY flavor bombs.
-
-
Infused Oils: Rosemary, basil, or oregano can be steeped in oil for a fragrant drizzle on roasted veggies or pasta. Just skip the garlic to stay Low FODMAP.
-
Simple Sauces: Blend roasted tomatoes with olive oil, fresh basil, and salt for a smooth sauce, store in jars or freeze.
-
4. Make-Ahead Gut-Loving Sides
Use what’s fresh to prep sides or salads that support digestion now and later.
-
-
Marinated cucumber salad with rice vinegar and sesame oil
-
Roasted carrots with ginger and a touch of maple
-
Cold quinoa salad with herbs and low-FODMAP veggies
-
One Last Toast to Summer
As we slide into fall with all its cozy charm, let’s carry the best parts of summer with us, especially the nourishment from the earth and the moments of quiet joy in the garden, at the market, or around the dinner table.
So whether you're packing school lunches again, craving heartier meals, or just trying to keep your gut in check while routines change, your late-summer harvest can be the bridge between seasons.
And remember: digestion doesn’t take a season off. Regular Girl is here to support you, summer, fall, and everything in between.
Want the Recipes? Click here
Disclaimer:
This article is for informational purposes only and is not intended as medical advice.
These statements have not been evaluated by the FDA. The content provided is not intended to diagnose, treat, cure, or prevent any disease. Always consult with a qualified healthcare provider before making any changes to your diet or health routine.