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You are here: Home / Recipes and Cooking Tips / Hearth and Soul Hop – Preserving the Harvest Edition

Hearth and Soul Hop – Preserving the Harvest Edition

August 7, 2012 by Alea Milham 5 Comments

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Hearth & Soul Hop

Welcome to another Hearth and Soul Hop, the food carnival for and about food that not only nourishes our bodies, but our souls!  You can find the Hearth and Soul Hosts sharing links to entries on the Hearth and Soul Hop Facebook Page, Pinterest Boards, and on Twitter at @HearthNSoulHop.

Last week, I featured recipes that made a dent in the abundance from our gardens. This week, I am highlighting posts that focus on preserving the excess from our gardens:

Quick Pickled Cucumbers

 

Homemade Chow Chow

Fast and Easy Salsa Recipe

Blender Salsa

How to Preserve Kale

How to Freeze and Store Blueberries

~ Please link a post that closely fits into the mission. If you are new, read the Hearth and Soul Hop mission statement which includes the rules for linking up. As always, if you have any questions please email me at aleasleftovers(at)sbcglobal(dot)net.

~Please include a link back to one/any of the host sites (through worded link or badge). The Hearth and Soul Hosts include:

April of The 21st Century Housewife
Elsa of Elsa Cooks
Judy of Savoring Today
Penny of Penniless Parenting
Swathi of Zesty South Indian Kitchen
and me, Alea of Premeditated Leftovers

-Linky will stay open from 1:00 am Tuesday to 11:59 pm Thursday (Eastern time).

Hearth & Soul Hop



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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Debbie @ Easy Natural Food says

    August 7, 2012 at 2:59 pm

    I’m sharing my Curried Zucchini Soup and my Peachy Chicken Salad. Thanks for hosting!

    Reply
  2. Barb @ Frugal Local Kitchen says

    August 7, 2012 at 11:47 am

    Would you believe this may be the first year I don’t grow cucumbers for pickles, or even make pickles? I cut back on our vegetable garden to make more time for doing stuff with the kids. I don’t regret it, though I’m going to miss the summer’s bounty in the dead of winter.

    Reply
  3. Kristel from Healthy Frugalista says

    August 7, 2012 at 6:35 am

    I left link #23 DIY Fruit Flavored Vinegar. It adds spark to salad dressings or anything in which you use vinegar. It’s dirt cheap to make it yourself.

    Reply
  4. Miz Helen says

    August 7, 2012 at 4:57 am

    Thank you so much for featuring my Grandmothers Chow Chow, I am honored. Hope you are having a great week, we are about to take some down time.
    Thank for hosting a great party!
    Miz Helen

    Reply
  5. Katherine @ Green Thickies says

    August 7, 2012 at 3:41 am

    That’s really useful to know how to store fruit and veg from the garden. This is the first year I’ve tried to grow anything but I’m not sure I’ll get much with all the rain we’ve been having.

    Today I have shared my Pom’s Kiwi and Pomegranate Smoothie from UK to New Zealand and I talk about my New Zealand obsession and I have also shared my Cool Breeze Mint and Pineapple Smoothie Recipe and how water can keep you awake.

    Many thanks for hosting

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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