Juicing the Fall Vermont Harvest

This year there are more apples than I've ever seen on the wild trees so abundant in Vermont. My husband loves to pick them and eat them with garlic. Doing this, he hasn't had a winter cold or flu yet!

We've been juicing the apples every day to take the edge off of green juices. They may not look perfect but they taste incredible and make the prettiest rose tinted juice. Our kids say the small ones are like sour candy. Here's what I had this morning:

Apple Green Juice

8 apples
3 cups of fresh picked greens
(red lettuce, butter lettuce, kale, plantain leaves, dandelion leaves, basil)

Juiced and mixed together

Sweet and delicious!