The Urban Farm Sharer

<p>Everything in the refrigerator coconut curry. Made with whatever I had from farm share (eggplant, zucchini, onions, green beans, garlic) plus curry paste, coconut milk, and broth.</p>

Food that survived Sandy: warm root vegetable salad, unidentified roasted squash, ingredients for potato leek soup (using almond milk).

Trying to figure out what to do with the last of those summer veggies?  Try this Eggplant Tomato soup, which, in addition to eggplant & (fresh, not canned!) tomato, I used my carrots, celery, parsley, garlic, & onions.  I used turkey instead of beef, but you could also use tofu or Fieldroast vegan sausages.

Colorful, farm-share curry on the fly: a few small eggplants, two patty pans, a green pepper, tomatoes, an onion, and curry powder!

Served with: roasted parsnips and super sweet roasted corn.

Really proud of this farm share pickle plate. Beets, kohlrabi, Thai cucumber pickles, and radishes!

Homemade yellow plum and mint ice pops! Happy farm share 4th!

The best part about the juicer is using extra bits and pieces leftover from cooking, like bitter green stems! Pictured: leftover greens, lettuce, parsley, pear, carrot, beet. Mmmmmm.

Why I love summer.

Super delicious scape soup, a variant of potato leek soup! Get the recipe here: http://www.nytimes.com/2008/06/18/dining/185arex.html?_r=4&ref=dining

From the farm share: scapes, potatoes, green onions. Substituted almond milk for half and half without a problem!

This juicer just changed my life.  Pictured: beet, pear, kale, & carrot juice.  This is the ultimate farm share accessory.