I love the summer garden – stone fruit, tomatoes, capsicum, coriander (cilantro), cucumber… and the obligatory tonne of zucchini – to eat, freeze, giveaway and pickle.
Recently I have come across the most useful book: Cornersmith Salads and Pickles – Alex Elliott-Howery and Sabine Spindler.
This book is amazing, just what I need. I am not a naturally inspired salad maker – but I want to make inviting salads and vegetable dishes that say eat me. It has recipes for yummy meals and guides for pickling and fermenting (good for the gut) which are great ways to store and use up our abundant seasonal fresh produce.
The Cornersmith way of eating sounds like a perfect match for me (and you): “The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein – a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt… Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.”