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
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"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 gardenbetty.com, 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
A Primer on Pesto
A Primer on Pesto
Thumbing through this book, you might notice there is a lot of pesto, especially pesto made from things other than basil. I often like to joke if it’s green, it can be turned into pesto; but that’s not too far off.
Pesto is derived from the Italian word pestare, meaning to pound, and it refers to the traditional method of preparation with a marble mortar and a wooden pestle. When we think of pesto, visions of the classic Italian sauce come to mind, but myriad versions of this pounded sauce exist. Some stay true to the original Genovese recipe of garlic, pine nuts, basil, Parmigiano-Reggiano, and olive oil, while others are inspired by those ingredients but have a character all their own. These days, pesto has become a generic term for any kind of sauce that’s been pounded (or processed) into a thick, green condiment.
You can make pesto with many other herbs besides basil, as well as other leafy greens. You can substitute crumbly Cotija for grated Parmesan or pumpkin seeds for pine nuts. You can omit the cheese entirely or add other spices to give it more heat. And you can make the pesto as thin or as thick as you like, to use as a sauce for pastas and pizzas or a spread for sandwiches and crostini.
I always keep a jar of pesto in the fridge for its versatility; it can elevate the blandest of dishes into the most flavorful of concoctions. To perk up a pot of minestrone, stir in a few spoonfuls of pesto. If you want to add a little special something to chicken, steak, potatoes, or carrots, pesto makes an easy and elegant sauce for drizzling.
Preparing your own pesto out of the odds and ends from your pantry and produce bin is simple once you know the formula. The proportion of greens can vary by up to a cup, give or take, as it depends on whether you use the tender leaves of vegetables or their denser stems and stalks. Stronger-flavored herbs, like sage and tarragon, should be paired with milder-tasting herbs like parsley and basil. Stems from a few different greens can be tossed in together, so save your stems throughout the week and turn them into an anything goes stem pesto. I often add a small handful of herbs or greens (like cilantro or spinach) to my stem pesto for a smoother texture.
Top Customer Reviews
The author breaks the book down into the follow sections:
Tomatoes & peppers
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.
Most Helpful Customer Reviews on Amazon.com (beta)
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.
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!