there’s something magical about winter produce. how something as vibrantly colored as pomegranates, cranberries, or the flesh of a blood orange comes from a season marked by the bitter cold & relentless wind is puzzling but wonderful to me. pomegranates are my favorite cold-weather fruit. though labor-intensive to indulge in, whenever i crack open that weathered, rough exterior to reveal a city of ruby red jewels i find a relevant metaphor waiting for me.
when i eat one, sometimes i think of getting to know somebody. there’s that shell you have to break through but when it gives, there are thousands of secrets to be let in on. there’s an endless number of treasures to discover in the people i know already, even the ones i’ve known all my life. how wonderful, then, is it to learn the circuitry of someone new? i love to study the map of someone’s face: the way their eyes crinkle when they laugh, how their eyebrows knit together when they’re thinking. i watch their hands when they talk, their gestures like a new language i’ll someday read fluently. i unconsciously make mental notes of odd quirks, patterns of speech, senses of humor.
a pomegranate is sometimes a moment, too. maybe even a dark one. the toughness of it hard to penetrate but once you’re below the surface, observe the perfect, geometric rows of opportunity that emerge: segmented, compartmentalized but each one tempting & delicious. all good things here, no wrong choices. have a taste.
& as my dad said to me last week, “be strong & enjoy life.” who can resist such a good mantra, especially one delivered with such confidence & clarity?
ruby winter fruit juice
-the seeds of 4 pomegranates
-6 oz. fresh cranberries
-2 navel oranges
-5 gala apples
-5 small or medium carrots
-1 bunch swiss chard
-4-inch piece of peeled burdock root
-2-inch ginger (optional – if you like a kick to your juices)
i use an omega VRT 400 juicer. i seeded the poms myself, cut the oranges into chunks (but did not peel), cored & cut apples & cut chard into thin slices. i alternate feeding different ingredients to the juicer, always putting something tough like a carrot or apple after the chard or ginger/burdock to help push fibrous matter out of the pulp dispenser.
*makes about 10 cups/80 oz.