My room-mate came back yesterday and announced that I had to clear out the vegetables in the refrigerator.
It was actually easy, because most of what I had left was tomatoes, carrots, and green peppers (I’ve checked with the farmer – these peppers are ripe when they are green and they never turn red)
This morning, I drank 2 quarts of tomato juice made with 3 large tomatoes, 1/4 green pepper, 1/2 small zucchini, one clove of garlic, and a sprinkle of Tabasco.
Around noon, I drank about 1-1/2 quarts of carrot juice– that was about 20 large carrots. (I still have some carrots left)
I cut up the ripe peaches and froze them for peach ice creme.
Now all I have left are some green peppers, 3 tomatoes, some zucchini and yellow squash (I’m angling at trying a “raw-violi” recipe I saw at hi-rawkus), 1-1/2 small cabbages, some beets, and some peaches which are not yet ripe.
I think my room-mate is happy now, and I have a more workable idea of what to do with the vegetables in the fridge. Plus, maybe I lost a pound or two on this juice day.