Welcome to the Hearth and Soul Hop for July 17, 2012—the food carnival for and about food that not only nourishes our bodies, but our souls!
We didn’t have much of a winter here in Colorado, so the earlier warm spring weather means the farmers markets are abundant with cherries and peaches already. There is nothing that reminds me of growing up on our farm than biting into a ripe peach, heavy with juice, and having the tender flesh fall away from its pit right in my hands. It will be no surprise that I am a little peach-obsessed this time of year, which is why all my highlights from last week all include—peaches!
Highlights from last week:
Blueberry and Peach Upside Down Breakfast Cake by Inspired-Housewife
Organic Peach Cobbler Recipe by Whole Lifestyle Nutrition
Peach Pudding Cakes & Peach Muffins GF SCD by Gluten Free SCD & Veggie
Are you sharing a link with us? Browsing all these great blogs? I sure hope so!
Rules for linking:
If you are new to a blog carnival, or blog hop, following these easy steps:
1. Read the entire rules for linking, including the Mission Statement.
2. Scroll down to the bottom where you will see a small box that reads, You’re Next or Your link here.
3. Click on that link, and follow the instructions. (You will be asked to enter the URL of your recipe or article.)
Please be sure to:
♦ Link a post that closely fits into the mission.
♦ Link to your article only and not directly to your blog front page.
♦ Link back to one of the blog hosts within your original post by adding in the URL of this blog hop post which you can copy from your browser address bar. You could also choose to place a blog badge into your post.
Recipes should include healthy ingredients and can be old or new recipes or posts, please update old posts to include a link back to one of the co-hosts. Articles on real food, slow food, foraging, herbal remedies, local food, sustainable food, organics, gardening or any healthy eating information written in a positive and loving light are also welcome.
Note: The linky will stay open from 4:00 a.m. EST Tuesday (That will be 1:00 am PST or 8:00 am GMT) to 11:59 pm Thursday (Eastern time).