http://www.durgan.org/URL/?FUEPK 1 June 2014 Asparagus Juiced Two pounds of asparagus was made into two liters of juice.
http://www.durgan.org/URL/?LIZZG 28 May 2014 Asparagus Juice Three pounds of asparagus made into two liters of juice.
http://www.durgan.org/URL/?LCUDR 26 May 2014 Asparagus Juice. Two pounds of asparagus was made into juice.
http://www.durgan.org/URL/?ZQBRT 20 May 2014 Asparagus Juice.
Asparagus 1.5 pounds made into one liter of juice, plus one glassfull.
http://www.durgan.org/URL/?KEXMP 17 May 2014 Asparagus Juice
Asparagus 1.25 pounds made into one liter of juice. There was so little cellulose from the Food Mill straining that it was discarded, not put through the Champion Juicer.
http://www.durgan.org/URL/?GXOPH 13 May 2014 Asparagus Juice.Second Picking.
Three pounds of asparagus was made into two liters of juice. This will be kept in the refrigerator until consumed. It may be kept for about ten days. If production is too high the juice will be pressure caned for longer term storage at room temperature.
http://www.durgan.org/URL/?INCJT 10 May 2014 Asparagus Juice.
Two pounds of asparagus, first harvest of the 2014 season, was made into slightly more than one liter of juice. The asparagus was placed in a pot with one liter of water and cooked until soft, about 20 minutes. The cooked asparagus was beat into a slurry with a hand blender, strained through a food mill to remove the cellulose and placed in a liter jar for short term storage in the refrigerator. For long term storage at room temperature the liter jars are pressure cooked.