April 10, 2011

We’ve been juicing a lot lately.  I’ll write another day about all of the vegetables that get consumed in this household, but today I’ll just post a picture of our afternoon snack.  We made a quick trip to Whole Foods today and stocked up on stuff for the week ahead. A lot of this was produce, including celery, carrots, romaine lettuce, kale, bananas, green and red apples, a kiwi, a few lemons and ginger.  I wish I’d checked the fridge before we left, but we went to the market straight from brunch* and maybe if we’d come from home I would have realized that we didn’t need another two pound bag of carrots.  Come to find out, when putting the groceries away, there was another two pound bag of carrots in the left crisper drawer and about 6 stray carrots hiding out all on their lonesome in the right crisper drawer.  Damn it. Normally we’re really good about ‘no wasting’…but I really don’t know what we’re going to do with 5 pounds of carrots.  Other than juice them, which is the point, but that’s a lot of juice.

So anyway, here’s a picture of our afternoon snack –

Before it was Juice.

This is our favorite juice.  Here are the ingredients:

  • one red apple
  • one green apple
  • 4 carrots
  • one large lemon (all of it, peel included)
  • 4 stalks of celery
  • one beet (today I used half of that golden beet above, and also a chunk of red beet for good measure)
  • an inch of ginger

I didn’t take an “after” picture, but all of those fruits and vegetables wind up making about 12 ounces of pure juice.  Whenever there’s a beet involved the juice turns out a shocking red color, which is kind of amazing and delicious once you get past the surprise of its appearance.  A couple of years ago Paula found a set of eight vintage drinking glasses that commemorate the 1964/1965 New York World’s Fair, and they’ve become our official juice glasses.  Usually I juice on my own, for breakfast, but when Paula’s home on the weekend we generally have some variation of this conversation:

“Do you want to be the Pool of Industry or the Hall of Science?” or “Would you prefer Shea Stadium or the Unisphere?” Today it was Port Authority or the Circus. Each glass gives you a history of the attraction it commemorates, and while I’m glad to have the knowledge, in general I’ve pretty much been able to conclude that the New York World’s Fair was an incredibly weird place to be.


*re: brunch – Juicing makes up for a dreadful new weekend brunch habit, one I don’t see us breaking anytime soon.  It involves picking up a copy of the New York Times and taking it to our favorite cheap and kitschy neighborhood brunch joint where we consume really dreadful coffee and at least one of us eats way, way too much french toast, a fault I can only excuse by saying that at least I tell them to hold the powdered sugar and whipped cream.  Paula does me slightly one better by ordering an omelet, however this omelet is the size of her FACE, so honestly, I rather suspect that maple syrup or no maple syrup, we’re coming out even.

maybe bigger than her face



  1. We had a juicer once, but I gave it away because it seemed to me that it took an inordinate amount of vegetables to produce even one serving of juice. But I’m lazy….

  2. Though I realize this post is about juicing, I can’t get over the size of that omelet. Good grief, people (looks good though).

    To use up a huge bunch of carrots, make carrot ginger soup. Yum. Freezes well too. I have a recipe if you want it.

  3. Carrot ginger soup: yes, recipe please, our farmers’ market produces vast numbers of carrots.

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