This recipe series features recipes from vendors who participate in The UVM Medical Center Farmers’ Market, which takes place weekly on Thursday from 2:30 p.m. to 5:00 p.m. and is open to the public. Our first featured vendor is The Juice Bar.
From The Juice Bar: We have been making fresh, local, made-to-order juice in Burlington, Vermont, since May of 2012. We are currently in the middle of our second growing season on our 4-acre farm down in Burlington’s beloved Intervale. On our farm, we grow a wide variety of produce that we juice ourselves at local farmers’ markets and also wholesale to nearly all the other juice bars in Burlington.
It is a true highlight of our week to attend the farmers’ market at The UVM Medical Center, which we’ve been attending regularly for the last two years.
A valued juice recipe is for our juice we call the “Immunity.” Here’s how you can make it at home!
- 1fistful of fresh kale (we recommend Lacinato, aka "dinosaur kale")
- 1whole pear
- 1/4qtlemon (with rind on)
- Ginger root to taste
- In a juicer, add in the kale, followed by a whole pear, ginger root to taste, lemon, and lastly, the two apples. This should roughly yield 16 ounces of raw, fresh juice our bodies thirst for.
- If one were looking for a less sweet variation on this recipe, you could throw in any amount of cucumber, which is hydrating as is contains a fair amount of electrolytes.