I almost felt guilty

I almost felt guilty juicing half of a rather large organic yellow heirloom tomato. But then I realized, this is what tomatoes should be all the time! We're just used to eating crappy boring tomatoes, so these seem extra special.

We ate half of it last night sliced, and I saved the rest. It had almost no seeds and was nearly solid flesh. Wonderful flavor. I didn't want to waste the remainder — far too expensive — so I kept it covered overnight, which is about as long as you can with a fresh ripe tomato that's been cut. (You should never put tomatoes in the refrigerator. It ruins their texture.)

The leftover half was so big, I had to cut it to fit into the juicer's already large feed tube.





2 carrots
2 stalks bok choy
1 red bell pepper
half of large yellow heirloom tomato
1/4 teaspoon potassium chloride