Create delicious, thrifty meals and get the most from your CSA membershipa or your gardena with help from expert Linda Ly!The Community Supported Agriculture, or CSA, movement started in the 1980s as a way for farms to connect directly with consumers. Today, there are more than 12,000 CSAs with hundreds of thousands of members. Yet a weekly box of produce that the farm chooses for you comes with challenges - it may not be exactly what you would have bought at the farmer's market! With innovative ideas for using uneven harvests, easy preservation techniques, and tips for using lesser-known parts of plants, author Linda Ly helps you get from harvest to your table, whether you're looking to use four pounds of tomatoes fast or find yourself stumped by dandelion greens. Chapters cover leafy greens, peas and beans, roots and tubers, bulbs and stems, melons and gourds, tomatoes and peppers, and flowers and herbs. Each contains recipes for all parts of the plant for example, a squash plant provides sauteed squash leaves, fried squash blossoms, stuffed summer squash, toasted squash seeds, and even grilled winter squash with pepita pesto! A comprehensive basics section will go over light processing and preserving techniques, and sidebars will help you use parts of the plant that might normally be tossed out.Your own garden hasn't been forgotten. The CSA Cookbook is also perfect for the home gardener who wants to get the most bang for their gardening buck. Don't let a single part of your homegrown plants go to waste!