Recipes Fresh from the Garden

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.