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The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers' Market, or Backyard Bounty Hardcover – Mar 20 2015

4.0 out of 5 stars 3 customer reviews

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Product Details

  • Hardcover: 224 pages
  • Publisher: Voyageur Press (March 20 2015)
  • Language: English
  • ISBN-10: 0760347298
  • ISBN-13: 978-0760347294
  • Product Dimensions: 21.3 x 2.2 x 26.4 cm
  • Shipping Weight: 980 g
  • Average Customer Review: 4.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #39,362 in Books (See Top 100 in Books)
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Product Description


"I love this cookbook. From herb flowers to carrot tops to watermelon rind, Linda has a beautiful sensibility for using the whole vegetable. In her hands, familiar ingredients from the garden and the greenmarket take on rich and unexpected flavors." - Louisa Shafia, author of Lucid Food: Cooking for an Eco-Conscious Life

"The CSA Cookbook is the book I've long been searching for but haven't been able to find, chock full of clever, economical, and tasty ways to use up otherwise composted or discarded produce. Without a doubt, Linda has penned the ideal literary accompaniment to anyone with a CSA subscription or who simply has been seeking creative ways of using up all those bits and bobs you haven't known what to do with." - Ashley English, author of Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties

"The CSA Cookbook takes an inventive approach to farm-focused, seasonal cooking with bright and vibrant recipes that leave you excited by what might arrive in your CSA box next." - Jennifer McGruther, author of The Nourished Kitchen

"This is a must-have book for home cooks who prepare and serve fresh, healthy food raised in healthy soil. Linda's enticing recipes use every part of a beet or broccoli or leek to provide the rich garden experience we all want." - Joanne Neft, author of The Art of Real Food

"Ly's given a whole generation new ways to reimagine the backyard garden, and now she's given us a fresh and uniquely delicious take on modern farm food. A fearless cook who wastes nothing, her nourishing dishes fit the bill for weeknight suppers or when you need something tasty and satisfying to feed a hungry crowd." - Kate Manchester, Edible Media

"You will have so many why-didn't-I-think-of-that moments as you cook your way through this inspired book. Linda translates the nose-to-tail ethos into garden speak so well that the only thing to go hungry will be your compost pile." - Ian Knauer, author of The Farm: Rustic Recipes for a Year of Incredible Food

"Linda's expertise as a passionate gardener shows through in every one of her unique, seasonal dishes. More than a collection of well-photographed whole foods recipes, The CSA Cookbook is a guide to sustainable cooking. After learning about the culinary possibilities of tomato leaves, chard stalks, and kale buds, one is guaranteed to be inspired by Linda's wise top-to-tail approach to vegetables. - Anya Kassoff, author of The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan, and Sometimes Raw Kitchen

About the Author

Linda Ly is the blogger behind the award-winning, called the "Best in Gardening" by Country Living and deemed a go-to source for all things green by HGTV. As a member of Slow Food USA, Linda delights in growing, harvesting, preserving, and cooking all the food that comes from the earth. She pulls endless inspiration from her modern homestead by the sea, which she shares with her husband, a pair of pugs, and a flock of chickens. When she's not digging in the dirt, she's seeking adventure on the road with her love of offshore winds, epic powder, empty trails, and hidden hot springs.

Will Taylor's lifelong devotion to photography began in grammar school when he started building 110 kit cameras. His love for that clicking shutter never abated. He is now an award-winning commercial and editorial fashion photographer, shooting magazine covers and celebrities for clients worldwide. Still, Will lives for all types of photography--from nature photography to cookbooks--and focusing on the art behind every shot. When not hiding behind his lens or computer screen, Will enjoys escaping into nature with his wife and friends, searching for that next bluebird powder day, glassy peeling wave, or meandering river.

From the Publisher

Customer Reviews

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Top Customer Reviews

Format: Hardcover Verified Purchase
Excellent cookbook that uses every edible part of the plant including the stems. I love to make kale chips and the author has provided a delicious recipe for this. She also goes beyond making kale chips and includes a recipe for "Kale Stem Pesto" to use up the kale stems. She has many delicious recipes for chard and then gives a great recipe "Chard Stalk Hummus". Nothing seems to go to waste!

The author breaks the book down into the follow sections:
The basics
Tomatoes & peppers
Leafy greens
Peas & beans
Bulbs & stems
Roots & tubers
Melons & gourds
Flowers & herbs

The book has high gloss pages and I love the fact that the author has included a beautiful photo of each recipe.

I have had this book for six months and it is one of my favourite recipe books. The delicious recipes that our family loves are too numerous to list. It is worth buying this book.
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Format: Hardcover Verified Purchase
This cookbook didn't really have any usable recipes for me. More tailored to a Southern climate CSA, not a Canadian (short-growing season) CSA.
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Format: Hardcover Verified Purchase
Excellent recipes
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Most Helpful Customer Reviews on (beta) HASH(0xa2f11e94) out of 5 stars 71 reviews
8 of 8 people found the following review helpful
HASH(0xa2f2e8f4) out of 5 stars This cookbook is fantastic! Recipes are easy to follow March 26 2015
By NatAttack - Published on
Format: Hardcover Verified Purchase
This cookbook is fantastic! Recipes are easy to follow, and the author provides thorough descriptions for everything. There's even a section in the beginning of the book on the best way to store everything! The author uses ALL parts of the plants, which I appreciate (e.g., there are recipes using potato greens, watermelon rind, etc). Also, there are a lot of vegetarian recipes. In fact, even the recipes with meat seem to work with the produce instead of overpowering it. Lastly, I LOVE that she uses the full fat versions when it comes to products (e.g., milk, cheeses). If you are looking for an easy-to-follow recipe book that focuses on whole-food ingredients without sacrificing flavor or creativity then this book is for you.
7 of 7 people found the following review helpful
HASH(0xa2f2eb40) out of 5 stars I love vegetables, but I never seem to have any ... May 23 2015
By LOL - Published on
Format: Hardcover Vine Customer Review of Free Product
I love vegetables, but I never seem to have any great ideas for preparing them or what at all to do with some of the more uncommon one. This book fills a much needed gap. There is a great section on different vegetables, how to store, cut etc. It also gives a great chart for making stock and another for pesto! Then the recipes are divided by type, which makes it easy to find when you are working with a specific vegetable: tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. I also found the recipes to be very interesting and not overly complicated. You will find recipes for all courses such as skillet eggs poached in serrano tomato, chard steak hummus, kickin broccoli mac and cheese, fennel apple and celery slaw, roasted beet and carrot salad with creamy goat cheese, watermelon rind kimchi, zucchini noodles with roasted tomatoes, pesto and pinenuts, bibimbap, drunken pumpkin chili and all in herb dressing. Everything sounds delicious and you can find something to do with almost anything you bring home or receive in your CSA box. While it has a good index, its not great. That is the only flaw that I have found with the book.
5 of 5 people found the following review helpful
HASH(0xa2f323f0) out of 5 stars Why haven't you bought this yet? April 1 2015
By Teresa G. - Published on
Format: Hardcover
I'm not much a recipe follower. I describe my cooking style as recipe inspired. Which is great for this book because there are tons of ideas for subbing things out. Like tonite- didn't have collard greens, but did have broccoli leaves, so I made Down Home broccoli leaves, that really did go pretty well with Kickin' broccoli mac and cheese, with copious amounts of added gochugaru. Tomorrow- Potlikker noodles. Garden Betty has tons of tips and extra bonus- recipes that build on each other. Like the greens from today that will become the noodles of tomorrow. But seriously, if you are reading the review, you're probably thinking about buying the book so just click the handy dandy buy it now button and check out the blog while you wait for it to hit your doorstep. Even more recipes and tips that work.
12 of 15 people found the following review helpful
HASH(0xa2f32018) out of 5 stars Tasty recipes with sometimes unusual ingredients that are not always so simple to make and an overall Asian flare May 24 2015
By Kathleen San Martino - Published on
Format: Hardcover Vine Customer Review of Free Product
I belonged to a CSA for three seasons and discovered ingredients I never heard of such as garlic scapes. Lucky my CSA provided me with recipes on how to cook and use some of these ingredients.

Therefore, I expected a lot from this cookbook but it deviated substantially from my expectations. On the positive side, it is really a beautiful looking cookbook and there are certainly plenty of tasty recipes. I made the guyere grilled cheese with chard and caramelized onion except I substituted kale (because that is what I had on hand). I also used a Lean Mean Grilling Machine as my panini press instead of the two baking pans she suggested inside the oven. The recipe came out spectacular. My boyfriend's exact words were "MY GOD, this is excellent."

Despite having such splendid results with this one recipe, this book is not totally what I expected for several reasons:

- Many recipes have an Asian flare like the swiss chard summer roll with citrus soy-marinated tofu; stir-fried snow peas, pea shoots with sesame ginger vinaigrette; yardlong bean curry with wilted spinach (recipe calls for coconut milk); oyakodon-style omelette with spring onions, Vietnamese carrot and daikon pickles; spicy stir-fried sweet potato leaves (recipe calls for 1-1/2 pounds of sweet potato leaves); watermelon rind kimchi; bottom-of-the-box bibimbap; etc.

- Things that I would throw away or consider part of a compost pile are actually used, such as tomato leaves, kale stems, sweet potato leaves, etc. For example, my CSA gave me tomatoes, but I never got any leaf with that. I doubt others get tomato leaves as part of their CSA allotment.

- There are some unusual ingredients that are not provided in any typical CSA I know. (My friend also joined a different CSA in another part of the state and never got these.) For example, kale buds, Padron peppers, fresh wild mushrooms, daikon pickles, radish pods, pea sprouts, tomato leaves, sweet potato leaves, etc.

- Also, many recipes are spicy like the spicy stir-fried sweet potato leaves, spicy fermented summer salsa, spicy minty tomato sauce infused with tomato leaves, etc.

In summary, I think this is a beautiful looking cookbook that does have some great recipes. I like the introduction to pantry ingredients and tools in front. I also think the recipes are well-thought out. However, this is not a book I would purchase for someone who joined a CSA because many ingredients are not even provided with a typical CSA and this is more for someone with a desire for Asian and spicy cooking. Also, many of the recipes require time to make with lots of ingredients (most of which have to be store bought). Overall, it's a great cookbook but the title of it is misleading and it's for that reason I give it 3 stars. If it were called Asian inspired cookbook with farmer's bounty and other unusual ingredients, then I would have rated this 4 or 5 stars. It is certainly a nice complement to my cooking library but not one that I will use extensively.
4 of 4 people found the following review helpful
HASH(0xa2f327a4) out of 5 stars This Is The Book I've Been Waiting For! March 28 2015
By Jenny - Published on
Format: Hardcover Verified Purchase
I decided to buy this book as a birthday gift to myself and I'm so glad that I did! I love the way this book is structured. Linda starts with the basics, and one of the topics she covered was how to actually store veggies so they last as long as possible. I always forget how to properly store produce so it's nice to have this information handy.

I also enjoy the fresh approach of categorizing recipes by produce such as leafy greens, bulbs and stems, roots & tubers. Flipping through the pages, I'm excited to start cooking. These recipes don't look complicated, but the finished meals look like they came from an expert chef. If you're not familiar with some of the food items (e.g., pickled nasturtium pods), Linda explains how to use them and what to pair them with. And although the focus of the book is on veggies, many of the recipes incorporate meat so you have many meal options. All of the meals just look amazingly comforting and hearty. The pictures in the book are stunning!

This book made me really appreciate the versatility of vegetables. Linda shows you that veggies are more than just ingredients in a salad or sauté. As someone who likes to garden, it's empowering to know how I can really take advantage of all parts of a vegetable. This is the way I want to eat!