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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

by Linda Ly

641.65 /Ly
Nonfiction, Cookbooks

With innovative ideas for preparing the lesser-known but no-less-delicious parts of plants, tips for using the odds and ends of vegetables, and easy preservation techniques, Linda Ly helps you get from farm to table without a fuss. Chapters include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. You'll find globally-inspired, vegetable-focused recipes that turn a single plant into several meals—take squash, for instance. This year-round vegetable brings a variety of tastes and textures to the table: Sicilian Squash Shoot Soup, Squash Blossom and Roasted Poblano Tacos, Autumn Acorn Squash Stuffed with Kale, Cranberries, and Walnuts, and Toasted Pumpkin Seeds. If you grow your own food at home, you might be surprised to learn you can eat the leaves from your pepper plants, or pickle the seed pods from your radishes.

This book is for those of us who sadly throw their rotting CSA veggies into the compost bin. I checked this book out last year towards the end of the season and didn't get to use it enough. Not gonna happen this year. Recipes I'm excited to try include minted citrus spring peas, broccoli green and baked falafel wraps, and kohlrabi green and wild mushroom ragout over polenta. -Melody