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Juicing offers endless combinations

Since they began serving raw juice, the operators of a Gold Hill farm have been squeezing more income from their organic produce.Wandering Roots Farm grows more than 40 types of vegetables and fruits. But imperfect specimens — scarred beets and gnarled carrots — can be at risk of going to waste. Juicing them not only boosts the veggies' appeal but also gives customers a nutritional boost, says farmer Anna Boesch."We were just brainstorming how to use more of the vegetable," says Boesch, 29. "We were juicing what we had overwintered."A juice bar has augmented Wandering Roots' farmers market stall Tuesdays in Ashland since April. With a Green Star juicer, touted for extracting enzyme-rich liquid without heating, Boesch prepares a pitcher of the day's special juice. Changing with the growing season, Boesch's recipes rely on the 50-acre farm's abundance."It makes a lot of sense to combine the two because we're growing the food."Patrons also can select their own juice ingredients from Wandering Roots' inventory, which includes locally grown apples, when available, and ginger cultivated at Rogue River's Runnymede Farm, which planned some of this year's crop around Wandering Roots juice, says Boesch."More often than not, people are requesting their own juice," she says. "They take a sip, and their eyes get all big."Carrot, apple, beet, kale and lemon form one of the most popular formulas, says Boesch. She personally likes apple, lemon and kale in "more of a green juice" with herbs.Strawberries, blackberries and melons harvested from the farm soon will join the lineup, she adds."We now have, like, celery and cilantro and cucumbers."Juicing helped Boesch's 32-year-old husband, Jeff, overcome health issues that cropped up after the couple moved to the Rogue Valley two years ago from Southern California. Although they always ate to safeguard their health, says Boesch, they found daily doses of raw juice soothed Jeff's gut."It's a really good way to get the nutrients "¦ without your digestion having to work so hard."Raw juices are welcome additions to the roster of prepared foods at Rogue Valley Growers & Crafters Market, says market manager Mary Ellen DeLuca. NW Raw, an Ashland restaurant, sells raw juices in glass bottles during Tuesday markets at the Ashland Armory, as well as Thursdays and Saturdays during Medford markets at the Armory and downtown Commons, she says.NW Raw's menu lists 16-ounce juices for $8 to $9.50, including a dollar deposit on the bottle. Served in clear, plastic cups with lids, Wandering Roots juices are priced at $4 for 7 ounces, $5.50 for 12 ounces and $7 for 16 ounces.Even Daddy's Donuts, best known for just-fried, sugar-coated doughnuts at Ashland and Medford markets, sells a fresh-squeezed watermelon juice, says DeLuca."Juices are really becoming popular," she says. "People are really realizing the benefits; it's loaded with great nutrition."Amid the popularity of juice-cleanse regimens, some nutrition experts warn against overconsumption. Juicing multiple fruits into one serving concentrates the sugars but omits healthful fiber. Yet a rainbow of juice recipes can be found in how-to books about juicing.Minty Melons is a refreshing juice that tastes like summer in a glass. Fairly sweet, it's a great pick for kids and anyone new to juicing. Avid juicers will love Celery Greens, a veggie-heavy green juice. Sweeten it for more sensitive palates with an apple.Reach freelance writer Sarah Lemon at thewholedish@gmail.com.Wake-Up JuiceIngredients:1 large raw red beet2 Golden Delicious apples1/2-inch piece fresh gingerDirections:Process all the ingredients in a juicer and drink immediately. Makes 1 serving.Recipe from "The Medicinal Chef: Eat Your Way to Better Health" (Sterling 2013)Minty MelonsIngredients:2 cups cubed honeydew melon2 cups cubed cantaloupe2 or 3 sprigs fresh mintDirections:Juice the honeydew, cantaloupe and mint according to directions on juicing machine. Whisk to combine. Add water to taste if a milder juice is preferred. Makes 2 servingsRecipe from "Best 100 Juices for Kids" (Harvard Common Press 2014)Celery GreensIngredients:10 celery stalks1 romaine lettuce heart3 large kale leaves1/2 bunch fresh parsley1/2 lemon, juicedDirections:Juice the celery, romaine, kale and parsley according to directions on juicing machine; stir in the lemon juice. Makes 2 servings.Recipe from "Superfood Juices: 100 Delicious, Energizing & Nutrient-Dense Recipes" (Sterling 2014).

Anna Boesch, with Wandering Roots, makes juice at the Ashland Growers and Crafters Market Tuesday. Mail Tribune / Jamie Lusch - Jamie Lusch