Summer Garden Harvest Recipes

Quick ideas to help make it last all winter long

There’s nothing quite like late summer, sun-warmed veggies, herbs spilling over the garden bed, and that irresistible urge to use everything before the season slips away. Whether your tomatoes came from your backyard or the farmers market, this is the time of year when we all start thinking: how do I save this summer feeling for later?

We’ve pulled together some of our favorite gut-friendly, low–FODMAP–inspired recipes to help you stretch your harvest into the cooler months ahead. From crunchy pickled green beans to cozy freezer-ready veggie packs and herby oil cubes you’ll thank yourself for in January, these quick recipes are designed to support your digestion and your craving for something fresh, all winter long.

Apron on? Let’s get preserving.

Canning Recipes

1. Low FODMAP Pickled Green Beans

Ingredients:

• • 1 lb fresh green beans, trimmed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp kosher salt
  • 1 tsp mustard seeds
  • 1 tsp peppercorns
  • 1 sprig of fresh dill per jar

Instructions:

• • Blanch green beans for 2 minutes in boiling water, then immediately plunge them into ice water.
  • In a saucepan, combine vinegar, water, and salt. Bring to a boil.
  • Pack green beans vertically into sterilized jars with mustard seeds, peppercorns, and dill.
  • Pour brine over the beans, leaving ½ inch headspace.
  • Seal and process in a boiling water bath for 10 minutes.

2. No-Onion Low FODMAP Tomato Sauce for Canning

Ingredients:

• • 4 lbs ripe tomatoes (peeled and seeded)
  • 2 tbsp garlic-infused olive oil (FODMAP-friendly if oil only is used)
  • 1 tsp salt
  • Fresh basil and oregano to taste

Instructions:

• • In a large pot, heat garlic oil and sauté chopped tomatoes until they break down.
  • Simmer 30 - 45 minutes, stirring occasionally. Add salt and herbs.
  • Blend (optional) for a smoother consistency.
  • Pour into sterilized jars and process in a boiling water bath for 35 minutes.

Freezer-Friendly Recipes

3. Low FODMAP Roasted Vegetable Freezer Packs

Ingredients:

• • Zucchini, carrots, bell peppers, eggplant (or whatever you have)
  • 2 tbsp garlic-infused olive oil
  • Salt, pepper, and rosemary

Instructions:

• • Chop vegetables into bite-sized pieces.
  • Toss in garlic oil, herbs, salt, and pepper.
  • Roast at 400°F for 20–25 minutes.
  • Let cool completely, then portion into freezer bags and freeze flat.
  • Use later in pasta dishes, rice bowls, or soups.

4. Herb-Infused Olive Oil Cubes

Ingredients:

• • Fresh herbs: basil, thyme, rosemary, parsley (alone or in combo)
  • Olive oil

Instructions:

• • Finely chop herbs and pack into an ice cube tray (1–2 tsp per section).
  • Fill each cube with olive oil.
  • Freeze, then transfer cubes to a freezer bag for long-term storage.
  • Perfect for sautés, soups, and grain bowls.

5. Low FODMAP Cucumber Salad for Make-Ahead Sides

(Not freezable but lasts 3 - 5 days in fridge)

Ingredients:

• • 2 cups thinly sliced cucumbers
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • ½ tsp sugar
  • Pinch of salt

Instructions:

• • Combine all ingredients in a bowl.
  • Chill for at least 30 minutes.
  • Serve cold as a refreshing, gut-friendly side.

And just like that, summer’s winding down, but your garden doesn’t have to. With a little prep (and maybe a few jars or freezer bags), you can stretch those homegrown flavors into the colder months ahead. Whether you're new to preserving or just looking for some low-FODMAP inspiration, we hope these ideas spark something delicious. Your gut will thank you, and come January, so will your taste buds.

Let’s savor every last bite of summer, together.