The CSA Cookbook

How many times has a CSA share arrived with things you’ve never seen before or not known what to do with?

Linda’s given a whole generation new ways to re-imagine the backyard garden, and now she’s given us a fresh and uniquely delicious take on modern farm food.

Edible Magazine

The CSA Cookbook will help you cook your way through a CSA box (or farmers’ market or backyard bounty) with 106 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach — for vegetables!

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. 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.

The CSA Cookbook aims to inspire curiosity in the garden and creativity in the kitchen. You’ll look at vegetables in a whole new way and think twice before you discard your kitchen “scraps”!

Buy the Book


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Inside the book, you’ll find 106 recipes (actually 1 more than the 105 stated on the back cover — a good mistake to have!) of which:

  • 92 recipes are (or can easily be) vegetarian
  • 95 recipes are (or can easily be) gluten-free
  • 89 recipes are (or can easily be) dairy-free
  • 91 recipes are brand-new and never before seen on my blog
  • 106 recipes (yes, all of them!) include a beautiful full-color photo of the finished dish, with many more photos throughout


Inside the Book


The CSA Cookbook

“One of my favorite sayings is, ‘Use it up, wear it out, make it do, or do without.’ What appeals to me about this phrase is the idea that everything is useful. And that’s why I like The CSA Cookbook so much. Many of Linda’s dishes utilize the oft discarded parts of vegetables such as tomato leaves, radish greens and carrot tops. More than just being efficient, these recipes encourage us to explore the flavors and uses of every edible part of a plant. This book will completely change the way you look at vegetables.” — P. Allen Smith, author of P. Allen Smith’s Seasonal Recipes from the Garden

The CSA Cookbook shows you how to use everything your vegetables offer, whether they come from your CSA or your garden. After all, why throw away what’s edible when it can offer so much in the kitchen?” — Deborah Madison, author of Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom

The CSA Cookbook

“We are excited to use The CSA Cookbook in our own kitchen. Filled with tips on preparing the entire vegetable from roots to tops and substituting one vegetable for another to make use of whatever is available, the book will surely inspire people to use their CSA produce to the fullest extent. The abundance of colorful photos and detailed instructions make the recipes easily achievable for the growing number of CSA members or anyone else with access to fresh produce. It is a wonderful resource for gardeners, chefs, and home cooks alike.” — Jere Gettle, owner of Baker Creek Heirloom Seeds and author of The Heirloom Life Gardener

“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

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: Farm-to-Table Recipes for the Traditional Foods Lifestyle

The CSA Cookbook

“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

“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

“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

The CSA Cookbook



Wholesale Inquiries
Brenda Lunsman, Special Sales Representative

(612) 344-8179
Press Inquiries and Review Copies
Katie Fawkes, Marketing Manager

(978) 282-3502


January 25 2015      20 comments     Linda Ly