Don’t Let the Harvest Go to Waste - September 2026 News from Gut Healthy
Published about 3 hours ago • 6 min read
September 2026
My Favourite Ways to Preserve Seasonal Produce
I love summer and early fall, when the abundance of fresh local produce is at its peak. There’s something pretty wonderful about coming home with a box, or several boxes, of berries, tomatoes, apples, cabbage, and other seasonal goodies. I also hate wasting food, so this is the time of year when I start squirrelling away food for the winter.
Over the past couple of months, I’ve frozen bags and bags of raspberries, blueberries, strawberries and blackberries. I’ve made pickles and fermented plenty of local cabbage into several different flavours of sauerkraut. I’ve made rhubarb compote, and I’ve frozen tons of applesauce, with more apples waiting their turn.
And there’s still plenty of time to preserve some of the local harvest.
Preserving food isn't just about avoiding food waste. It’s also a way to enjoy the flavour of seasonal produce long after the farmers' markets have packed up for the year. A little effort now can mean berries for your morning oatmeal in January, homemade tomato sauce in February, or a jar of sauerkraut waiting in the fridge when you need something to brighten up dinner.
You don't need a pantry full of equipment or a degree in food preservation, either. Some methods are surprisingly simple.
Freeze it
Freezing is the easiest place to start, and it’s my go-to method for many fruits and vegetables.
Berries are particularly easy. I spread them out on a baking sheet and freeze them individually before transferring them to containers or freezer bags. That way, I can take out just what I need rather than ending up with one giant frozen berry brick.
Fruit that is past its prime can also be cooked down into applesauce, compote, or a simple fruit sauce and frozen for later. Or add some chia seeds and make jam!
Many vegetables can be frozen too, although some benefit from blanching first. And don't forget about herbs. Chopped herbs can be frozen in ice cube trays with a little water and added straight to soups, sauces and other dishes.
Can it
Canning takes a little more equipment and knowledge than freezing, but it’s a fantastic way to preserve the harvest.
Tomatoes, fruit, jams, jellies, chutneys, and sauces are just some of the possibilities. If you're new to canning, it's important to follow tested recipes and proper canning procedures rather than improvising. Food safety matters when you're preserving food for long-term storage.
Pickle it
Pickling doesn't have to mean complicated recipes or hours in the kitchen.
Quick pickles are one of the simplest ways to use up an abundance of vegetables. Cucumbers are the obvious choice, but you can also pickle carrots, onions, radishes, green beans and plenty of other vegetables.
Quick pickles generally use a vinegar-based brine and are stored in the refrigerator. They're a great option when you have a small amount of produce to use up and don't want to get into full-scale canning.
Ferment it
Fermentation is another one of my favourite ways to preserve vegetables, and if you've been reading my newsletter for a while, you probably won't be surprised to hear that sauerkraut is high on my list.
Cabbage is inexpensive, plentiful, and incredibly well suited to fermentation. You can keep it simple with traditional sauerkraut or experiment with different combinations of vegetables, herbs, and spices.
I've had fun making several different versions this year. It’s a great way to turn a humble head of local cabbage into something completely different. My favourite flavour is dill-garlic. Yum!
Other vegetables can be fermented too. I make a spicy curry cauliflower ferment that’s a great addition to a Buddha bowl or a salad. And foods such as kimchi offer another delicious way to explore vegetable fermentation.
If you've always wanted to try fermenting but the process seems a little intimidating, start small. A simple batch of sauerkraut is a good place to begin.
Dry it
Don't overlook dehydration as a preservation method.
A dehydrator can be useful, but you don't necessarily need one for everything. Herbs are particularly easy to dry, and dried fruit can make a handy addition to oatmeal, baking and trail mixes.
Tomatoes are another great candidate. Drying concentrates their flavour, making them a delicious addition to soups, sauces, salads and other dishes.
Cook it now and save it for later
Sometimes preservation is as simple as cooking the food and freezing it.
A bumper crop of tomatoes can become a batch of pasta sauce. Extra vegetables can go into soup or chili. Cooked beans can be portioned into containers and frozen for future meals. Fruit can become a compote or sauce.
This is one of my favourite approaches because you're not only preserving the ingredients, you’re doing some of the cooking ahead of time and you’ll appreciate the work that’s already been done.
Start with what you have
The best preservation method is the one you'll actually use.
You don't have to preserve everything. Maybe freezing is your thing. Maybe you're ready to try your first batch of sauerkraut. Maybe you have a tomato glut and want to make sauce. Or perhaps you simply want to chop up some extra vegetables and put them in the freezer.
Take a look at what's abundant in your kitchen or garden and ask yourself: How can I make this last a little longer?
And don't forget that preserving food can be a great way to support local food systems, too. Buying seasonal produce when it's plentiful and finding ways to enjoy it later helps us make the most of the food grown in our own communities.
There’s still plenty of local produce around, so if you’ve been thinking about putting some of the harvest away for winter, now is a great time to get started.
And if you need a little help, drop me a line. I’m always happy to share tips, tricks or recipes!
Be well, Peggy
Baked Vegan Peach Oatmeal
I originally came up with this baked oatmeal recipe when I was looking for a brunch idea to serve a longtime friend who was visiting. It turned out to be such a hit that I’ve made it several times since. Peach is delicious, but I’ve also made it with blueberries. It’s an easy, make-ahead breakfast or brunch dish that makes the most of fresh summer fruit.
Apple Cinnamon Muffins
Have a few apples to use up? These Apple Cinnamon Muffins are an easy and delicious way to put them to good use.
As of September 1, I’m offering one-on-one nutrition counselling at Good to Go on Friday afternoons. If you’re looking for practical nutrition support, you can learn more and book an appointment here.
I recently wrote about the American College of Lifestyle Medicine’s (ACLM) free Culinary Medicine Program and why I think it’s a great resource for anyone interested in the connection between food, cooking, and health.
Wondering what a whole-food, plant-based grocery cart looks like?
I recently highlighted a helpful video from the T. Colin Campbell Center for Nutrition Studies featuring Tom Campbell, MD, with practical tips for navigating the grocery store and why the produce section is a great place to start.
Made It to the End? Here’s another little bonus for you!
I’ve just added my Plant-Based Back to School Family Dinner Collection to the shop, and it’s FREE! It includes 7 easy plant-based dinners, all ready in 30 minutes or less, perfect for those busy back-to-school evenings.
And if you’re the type who likes to plan ahead, I’ve also added my Plant-Based Thanksgiving Menu. It includes everything you need for a delicious, plant-based Thanksgiving dinner, so you can get a head start on planning.
I hope these give you a little inspiration to play in the kitchen!
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