What is CSA? (And why I wrote a cookbook for it)

After announcing preorders of my book last week (shameless plug if you haven’t yet preordered!), I had a few readers ask what a CSA was and why I’d written a book about it.

According to the USDA:

CSA consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community’s farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production.

CSA is a sustainable food system, and I wrote a book to support a system I truly believe in. It’s a local movement nearly thirty years in existence, still in the making, and found in all parts of the country. It brings people back to the roots of their food, literally.


October 20 2014      13 comments     Linda Ly
Jardín   Libros

The five little things that made my week…

New seeds for fall

1. It’s seed-starting season! About 60 varieties of vegetables, herbs, and flowers going in the ground for fall.


October 17 2014      19 comments     Linda Ly

The CSA Cookbook: preorder it now!

Whoa, what just happened here? A few weeks ago, I revealed the cover (and the making) of my forthcoming book, The CSA Cookbook. (This is the final one going to print!) And today… I am stoked and so. fired. up. (!!!) to announce the book is finally available for preorder!

Sometimes it feels like I simply cannot wait another day for the book to be released (and by the sounds of all your awesome messages, neither can you), so we’re making it possible for you to reserve your copy early!

The CSA Cookbook (Voyageur Press, 2015) will officially release on March 1, 2015, but you can preorder your copy now (like, right now) and have it land in your mailbox before you know it! Booooom!

Most preorders arrive a week or two earlier than the release date, plus the book is also offered at the best price before it’s published, so preorders are a win-win!


October 13 2014      19 comments     Linda Ly

Baked cinnamon-applesauce donuts

I didn’t make too many donuts this summer… I don’t know why. Maybe the heat is to blame. And the fact that baking always equates to heating up the house even more with the oven. And that baked goods (especially donuts) always, must, go hand in hand with a hot mug of coffee — neither of which was appealing to me when the weather app kept creeping up toward the triple digits.

But we finally have a week of relief where it’s beginning to feel a little like fall around here… I’m closing the doors and windows at night to keep the chill out, thinking about soup for dinner, and dreaming up all kinds of apple-y desserts now that apple season is in full swing.

I’m not sure you can classify donuts as dessert, but since I heaped a scoop of vanilla ice cream on top of one, I’m saying yes. (No evidence as to that actually happening though, as it disappeared almost as soon as I finished writing this.)

These are simple donuts. When you have good ingredients, you don’t need much to adorn them. A spoonful of cinnamon and a dollop of applesauce spruce them up plenty. I’ve made these with golden apples, red apples, green apples… I like them all, both sweet and sour, so follow your tastebuds. You can use store-bought applesauce for this recipe, but homemade (especially when it’s this easy) will make it taste that much better.


October 10 2014      10 comments     Linda Ly
En La Cocina   Frutas

Salt Point on the Sonoma Coast

Living in California means I’ve seen my fair share of beaches, and spectacularly beautiful ones at that, from the dramatic coves down the hill from my house to the Central California coastline that includes Big Sur.

So I don’t say it lightly when I profess that Salt Point, a serene stretch of coastline in Northern California, ranks up there as one of the most picturesque beaches in the state.


October 8 2014      9 comments     Linda Ly

Fish pepper: a peculiar pepper with deep roots in African-American history

One of my favorite things about growing heirloom varieties is learning the history behind the seed and how it arrived in my hands. In the case of these fish peppers, they come from a long history in African-American culinary culture that predates the 1870s.

Fish peppers are distinctive plants due to their vividly striped fruits and beautifully variegated foliage. They’re like no other pepper plant I’ve seen, and they nearly became lost in the early 20th century.


October 6 2014      27 comments     Linda Ly
Jardín   Verduras

The five little things that made my week…

My new favorite soak in the Sierra

1. Ending the weekend (and then starting the week) with my new favorite soak in the Sierra, where a little hike brings you to a series of stone-lined hot tubs along a river. Geothermal water trickles down the cave from above.


October 3 2014      12 comments     Linda Ly