So Long, Summer (With Ferments, Chowder & Salad) 🥒🍲🍉
Published 12 days ago • 1 min read
Candyflosslife
Balmy Days & Fermentation Station
This weekend’s announcing itself warm and golden, but I know summer’s slipping away. I wanted to give it a proper send-off with three things: a fresh jar of fermented cucumbers, a cozy chowder, and one last watermelon salad before the season disappears for good.
Dill Pickles Naturally Fermented
Fermented Cucumbers 🥒 If you’ve got a glut of cucumbers, now’s the moment. A simple brine, garlic, dill, and a little time - and you’ve got crisp, tangy pickles full of gut-friendly live cultures. They’re my favorite way to sneak another plant (or three) into the week. Why not watch the Youtube video to see how I burp them 🫧 (yes, you've heard that right!).
Corn & Trout Chowder 🍲🐟 My fresh corn chowder feels like the perfect bridge between seasons: creamy, hearty, and still bright with sweetcorn. I top mine with flash-fried trout and sometimes a dollop of sour cream - comforting and gut-friendly, too. I made it again this week, this time with some leftover grilled corn and a ton of chives and dill, it was just gorgeous!
Goodbye, Watermelon 🍉 I didn’t get round to posting this salad properly, so here’s the quick recipe - one last taste of summer if you can still find a ripe melon. Sweet, salty, crunchy, juicy - this is summer in a bowl.
Watermelon & Halloumi Salad (serves 2–3):
300 g watermelon, cubed
1 block halloumi, brushed with olive oil & grilled until golden
2 slices stale sourdough, cubed, tossed with olive oil + oregano, then toasted
Dressing: 50 ml balsamic vinegar, 25 ml olive oil, ¼ tsp dried mint, ¼ tsp dried oregano, pinch of sea salt
Optional: drizzle of balsamic glaze
Garnish: fresh mint leaves
Watermelon & Halloumi Salad
One Last Thing ✨ If you like these weekly rambles, you’ll love my newsletter (yes, this one!) - free, snack-sized, and stuffed with gut-friendly food ideas. If you’re reading this via Facebook, don’t forget you can subscribe to get it straight in your inbox.
Quick question What’s the one dish you’ll miss most when summer fades? And are you preserving or fermenting anything before autumn arrives? Hit reply - I’d love to know what’s been on repeat in your kitchen. Or just reply with anything you'd like to see me making!
