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Santa Fe Gets First Cold-Pressed Micro-Juicery

By September 16, 2014Farms, Food for thought, Re-use
Verde-Juice-group

Verde Juice Company is opening a store front on San Mateo this fall, located amongst several yoga and fitness studios along the 2nd Street corridor. Until now, Verde Juice has been limited to delivery sales for private clients only. The new store will open with a menu of gourmet cold-pressed juice blends, like Green Goddess, a blend of fresh pineapple juice with spinach, carrots and wheatgrass. And they will continue to deliver personalized coolers of juice to clients three times a week, so juice fanatics can always have a bottle at their fingertips.

Cold-pressed juice is a higher quality juice than usually served up at traditional juice bars. It uses a slow hydraulic juice press to separate the juice from the pulp under 2,000 pounds of pressure, but without the heat or oxidation associated with juice bar juicers. The more common juicing method is a centrifuge-style juicer, which spins at 30,000 RPMs, killing off living enzymes and producing juice with fewer nutrients than cold-pressed juice. Cold-pressing today is not much different from the way our grandparents made apple cider on a cider press. This slower method prevents oxidation, allowing cold- pressed juice to maintain its fresh taste for 3-4 days. Along with locally sourced and organic produce, cold-pressing makes Verde Juice a superior and more nutritious product.

Verde Juice also offers a more nutritionally complete profile. It combines the freshest cold-pressed juice with blended whole-leaf greens, seeds and nuts. The result is a delicious high fiber juice blend with protein and omega fatty acids that slow the body’s absorption of carbohydrates. Verde’s founder Kelly Egolf explains that “Verde’s high fiber juice blends prevent blood sugar spikes. We get the natural glucose needed for brain and red blood cells to function properly, but the time to digest all of the other nutrients and minerals that accompany it.” In addition to cold-pressed juice, Verde Juice also makes its own fresh coconut milk and sprouted almond milk.
The micro-juicery is committed to buying local and organic first and is already having a positive impact on local farmers. Ned Conwell of Green Tractor Farms in La Cienega says “It’s great to have a new business so focused on buying local and organic. We’re selling Verde lots of carrots, beets and cucumbers, while we still have them in season.” Once the store opens this fall, Verde Juice Company estimates over a ton of fresh produce will pass through their kitchens every week. That’s 2,200+ pounds, by the way.

That might leave you wondering, where will all the waste go? Most of it will be diverted to a compost bin, recycled by nonprofit Reunity Resources. Lizz Redman, Chef and Operations Manager of Verde Juice, focused on restaurant waste diversion when obtaining her Masters Degree in Sustainable Food Systems. “Many businesses today claim to be sustainable and environmentally friendly. I’m so thrilled to be working for a place that makes composting and reuse a priority. Our sourcing, compost program, and reusable glass bottles will help keep thousands of plastic bottles and waste out of our city’s landfill.” Customers can get a 50¢ refund per bottle they return to Verde Juice Company.

Verde Juice opens in the fall, but is launching a crowd funding campaign on Tuesday, Sept 16. Hosted on Indiegogo, cold-pressed juice fans can support the new business by placing presales orders with as much as 60% discount.

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