Recipes Fresh from the Gar­den

RSWLiving - - Epicurious -

SEN­SA­TIONAL 7 VEGETABLE DRINK Makes about 3 quarts

1 quart fil­tered wa­ter 1 fresh or­ganic lemon or other sweet cit­rus fruit of sim­i­lar size 1 tea­spoon sugar

Tomato Juice 20 pounds toma­toes (about 35 medium sized), quar­tered Fil­tered wa­ter, enough to cover toma­toes

Vegetable Juice 4-5 pounds toma­toes (about 10 to 14 medium sized), quar­tered 2 large car­rots, peeled, coarsely chopped (about 1 cup) 1 large golden beet, peeled, coarsely chopped 1 large cele­riac root (about 2 / 3 pound), peeled and chopped, or 6 ribs of cel­ery, chopped 1 medium-to-large fen­nel bulb, trimmed and coarsely chopped 2 large gar­lic cloves, chopped 2 bay leaves, fresh or dried 2 ta­ble­spoons coarse sea salt (or kosher salt) 6 ta­ble­spoons fresh lemon juice

Make the tomato juice. Put the toma­toes into a large non­re­ac­tive stock­pot, and then add fil­tered wa­ter to cover by about an inch. Bring the con­tents to a boil. Re­duce the heat and sim­mer for 10 min­utes, stir oc­ca­sion­ally to avoid stick­ing and skim off any foam. Work­ing in batches, puree toma­toes in a blender or with an im­mer­sion blender un­til smooth. Line a large colan­der with two lay­ers of cheese­cloth that have been damp­ened with fil­tered wa­ter. Set the colan­der over a large bowl, mak­ing sure that the colan­der sits well above the bot­tom of the bowl and the juice can flow freely. Slowly pour the hot tomato liq­uid into the cheese­cloth-lined colan­der. Leave the juice to strain for at least one hour (do not squeeze or force the toma­toes through the cheese­cloth, or the juice will be­come cloudy). Re­frig­er­ate overnight.

Make the vegetable juice (same day as tomato juice). Place all ingredient­s into a large non­re­ac­tive stock­pot, and then add fil­tered wa­ter to barely cover (about 8 cups). Bring the con­tents to a boil. Re­duce the heat and sim­mer for about 40 min­utes, or un­til all veg­eta­bles are soft. Stir oc­ca­sion­ally to avoid stick­ing, and skim off any foam. Dis­card bay leaves; add 2 ta­ble­spoons coarse salt and the lemon juice to the pot and let con­tents cool slightly. Work­ing in batches, puree the vegetable mix­ture in a blender un­til smooth. Re­frig­er­ate overnight.

Com­bine the juices. Af­ter both juices have been re­frig­er­ated, com­bine the vegetable mix­ture with the strained tomato juice. This vegetable juice cock­tail can be used im­me­di­ately or pre­served by canning.

Recipe by authors Nan K. Chase and DeNe­ice C. Guest, from their book Drink the Har­vest, pub­lished by Storey.

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