If you’re pondering what to give your friends and family for the holidays this year, may I suggest a copy of The CSA Cookbook? I mean, this is on everyone’s list, right? (I kid, I kid.)
But as it turns out, the publication date for my first book has been bumped up to February 16, 2015 — this means that all preorders will be delivered shortly after, so you don’t have to wait for its arrival in stores in March.
You can preorder the book from your favorite bookseller, online or off. Here are a few places:
- Amazon (USA, Canada, UK)
- Barnes & Noble
- Powell’s Books
- Indigo (Canada)
- Book Depository (international orders with free shipping!)
And if you want a signed copy — with your gift recipient’s name on it and a personal inscription, if you choose — my local bookshop, The Book Frog, has offered to take those preorders for me. As soon as The Book Frog receives their books in February, I’ll be heading down to their shop with a fresh pack of Sharpies and signing away!
This is the perfect way to add that special touch to a gift, especially if you want something more personal than a standard signed bookplate, or you live in a smaller town I might not be able to visit during my book tour.
Once you’ve placed your preorder, you can download a printable IOU postcard to let your recipient know his or her gift is on the way! Cut it out and tuck the 4×6 (A6) postcard inside a holiday card or stocking for a sweet surprise. (And hang on to your receipt; I’m cooking up something special for preorders in the coming weeks!)
I’m also delighted to share a few reviews from authors I’ve long admired in the food, farming, and homesteading genres. They had a sneak peek of the book this past summer, and I’m incredibly thankful for their kind and encouraging words.
“Ly’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. 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.”
— Edible magazine
“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
“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 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
“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
“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
More coverage of The CSA Cookbook: