5 lbs carrots
tons of collard greens from the garden (5 lbs?)
a bunch of parsley (from the garden)
a bunch of celery
4 garlic cloves
2 small apples (what the heck)
I divided this into about 10 8-oz bell jars and put them in the freezer. I'll use them for broth for beans and soups.
I know you are suppose to drink juice raw but I just don't like it. It will still be nutritious cooked, I hope. Plus, it was a great way to use up lots of collards from the garden. Soon they will stop growing and the season will be over, but I have had an endless supply for about 4 months!