We've been wearing green at the farm lately in honor of St. Patrick's Day; after all, green is the business of vegetable farmers. With leafy greens still dominating the CSA and root veggies like carrots and beets making a comeback, we've officially entered juice season. Ok, it's no Hallmark holiday, but in honor of Spring, we're going orange- literally. It's embarrassing, but more than 3 cups of carrot juice in a day can create a benign condition called Carotenemia that colors the skin pigment on the palms and feet orange. We're not worried; it is not permanent- only cosmetically displeasing (way better than radiating green).
During juice season it's customary to dust off or find yourself a juicer. It shouldn't be hard; all of us have either sold or acquired one at some point at a garage sale. The juicer was invented with CSA in mind. Members who juice their greens not only increase overall health, but also their CSA longevity. Some Rio Gozo Farm members have a "Day Before the Next Delivery" juicing spree- a great way to finish up anything left over from the week in one glass. I'm going to add "Do you have a juicer?" to the CSA application as a prerequisite to the program. If you're a heavy juicer you probably have a strong opinion of your favorite type of machine for very well thought out reasons; some of us juice newbies would benefit from a little Juicing 101.
Here's a quick lesson from BestJuicers.com
There are three types of juicers: Masticating, Centrifugal, & Triturating.
Now that you've got your juicer ready to go, take a look at this link to a few carrot juicing recipes.
Indulge in a 4th glass of vitamin A and enjoy the Spring veggies.