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.

IMG_1856From 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!

Immunity Juice

16 oz
  • 1fistful of fresh kale (we recommend Lacinato, aka "dinosaur kale")
  • 1whole pear
  • 1/4qtlemon (with rind on)
  • 2apples
  • Ginger root to taste
  1. 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.
  2. 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.
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