I really enjoy a big bonfire! Had one last night just before dark with the snow still on the ground surrounding the wood pile. The heat, the power, the transformation of matter, the meditative quality, cleansing. Not sure what is in about fire but I sure love to be around it as long as it is mostly in a controlled setting. So fundamental, elemental, raw beauty.
Interesting study about the enzyme loss from different juicing machines with and without pressing. Highest level of enzymes activity from grinding and then pressing juice with a 4,000 lb hydraulic press like my Diamond Press. Most losses occur with centrifugal juicier. The air which enters into the juice is the culprit. Small foamy bubbles start to destroy the enzymes. To see study go to http://www.hacres.com/pdf/documents/other-juice-extractor-comparison-2007.pd I try to used no more than about 20% greens in all my juices. If you want to use more I find ground Flax seed helps to make it more palatable. Favorites are fresh beet greens which I grow year round here in WI indoors/outdoors. Then in order Swiss Chard, Spinach and Brassica leaves(Cauliflower, Kale, Bok Choy, Broccoli, Brussels Sprouts and Cabbage.
I always try to use about 5-10% celery for the salty flavor and the electrolytes. Carrots are one of my favorites for flavor but have lots of sugar. I still use about 25-35% of them. Cucumber makes it light and juicy about 20-25% or more if have lots. Red peppers are wonderful, one large one or more if you can afford them 10-20%. Lastly about 10% Winter Squash in the winter months. When in season I love to use about 20-30% Zucchini instead of Winter Squash, very sweet and good. Fiinally I add about a 3/8" piece of fresh Ginger for about 50oz of juice. I have not put fruits in my juice for a long time. Read it is not good to mix with vegges. I find over time they make it seem too sweet and less refreshing. I also think it better for me to eat my fruits whole, I enjoy them more that way. Let me know what you do. Still snow on the ground, really late this year. March is 8 degrees below normal this year in WI. It finally was warm and calm today, a good time to prune the fruit trees. Cut out the inter growing branches to open up the center of the tree to light. Then removed the vertical growing branches or suckers. Finally removed under growing branches and crossing branches on the remaining branches to allow the fruit to be in direct light and have less competition. Look forward to grinding, juicing and pressing some fresh fruit this season. Traveling this week down to St. Louis without my car or truck I was making some juice with Lynnea's Omega Juicer but without a press. I have gotten so use to being able to yield the last 20% of the juice by pressing it. I was wanting to have as much juice to take to the dance weekend as possible so I tried various ways with an old nylon stocking to squeeze out the remaining juice. None worked very well and some ended just making a mess. All in all, a waste of time and effort leaving me wishing I had my press with me. It sure is nice to have the right tool for the job! |
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May 2015
Tim Connors, born 1955, lives on a farm in the driftless area of Southwestern Wisconsin.
About this time of year
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