Funny, your comments are now going straight to my “approval desk” rather than into spam. Yeah! The spam gods finally figured out that we’re friends.
=)

“Vacation things” are good. The blogosphere will be here, take advantage of the break whenever you can!

My CSA box is pretty much a spinach box right now (greens in general), so I’m doing whatever I can to take advantage of the abundance.

Thanks for the visit!

Hugsss,
Shirley

Thanks for the comment. And good for you for growing your own spinach. I’ve done so in the past, but with my CSA share, I’m having trouble using it all as it is!

Wish I could attend your presentations. Or, we could even do one together! What a hoot that would be.

I’m getting lots of parsley and cilantro in my CSA box right now, so I’m throwing it into everything I make.

=)

Thank you, thank you, thank you! I’m not a cheese expert by any means, but I sure know it when I’m eating the good stuff. Great tip about the rind. I’ve heard people throw it in a soup to add depth of flavor, then take it out before serving. Have you ever done that? And thanks for the goat cheese name. I never know what to ask for, but I do favor goat products and we have a local goat dairy nearby that specializes in artisanal cheeses. I’ll check with them.

http://www.haystackgoatcheese.com/index.htm#

As always, I love your suggestions.

xo

Thanks! I really appreciate your kind comments. Stay tuned for more good CSA recipes, tips and ideas. Share some of yours with us! You’re the “real” chef.

=)

That’s a great idea! There are so many good gluten-free pastas available now that it is no problem to substitute for the wheat-cootie versions.

Two helpings? It must have been good!
=)

I’ve never frozen pesto (it always gets used), but most greens freeze well with some preparation. I also dehydrate spinach and add it to soups later.

You’re going to love belonging to a CSA. From the looks of your bounty (your CSA blog post), it looks as though you found a wonderful one!

Have fun with it!