Dehydrating Food: How to Use a Dehydrator Properly

31326_can-dehydrators-8685

Dehydrating food is a great way to save money and get high-quality, healthy foods on the go.

However, not all dehydrators are created equal–many can leave your fruit leathers with an unpleasant texture or make your jerky too tough.

To help you avoid this problem, we’ve put together a list of tips for getting the most out of your dehydrator.

The Ultimate Guide to Dehydrating Food

This guide explains the benefits of dehydrating food and how to do it in the backcountry.

It walks you through the best way to dehydrate and store dehydrated meals for your next backpacking trip.

This guide is designed to teach you about dehydrating and the best ways to store your meals.

The Nesco dehydrator is the most popular dehydrator in the world, dehydrating has dramatically reduced our price per meal.

We are happy to provide a guide to the process and explain more details in this guide.

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Types of food dehydrating

Modern tools have helped improve the rate of dehydration, reducing the chance your food will spoil.

Here are the most common ways to dehydrate your food today, including methods such as dehydrating food.

The methods are more common than others, and they can be used…

Sun drying

Sun drying is very effective in places with long periods of hot sun.

The ancient Romans used to eat raisins and dried figs thanks to their Mediterranean climate. The best way to dry fruit is to place it on a mesh screen with a second screen to protect it from insects.

Just remember that fruit takes several days to dry thoroughly and doesn’t need galvanized or galvanized to get rid of flies and insects, and it’s important not to be galvanized in the sun.

Buy fruit for $2,500 at a local grocery store or online grocery outlets.

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Dehydration temperatures

The correct temperature should be used to dry food at the correct temperature and to avoid hardening cases.

Case hardening occurs when the exterior of the food dries too quickly and forms a tough case around the outside.

The case hardening prevents the inside from properly dehydrating, trapping moisture inside.

The right temperature is 95°F for herbs, vegetables and pre-cooked food, with the right temperature for each type of ingredient.

It’s important to group foods together so don’t have too much of your food dehydrating at one time.

Why dehydrate food For backpacking

There are only so many store-bought backpacking meal options available.

Dehydrating your own backpacking meals allows you to control the final product. Over time you can dramatically reduce the cost per meal.

Some foods would be impossible to bring backpacking without dehydrating them through dehydrating.

Preserve Perishables, such as meat and fresh produce, are difficult to preserve in the field due to dehydration.

The best way to prepare meals is to dehydrate food at home instead of dehydrating it in the field.

 

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Cut everything into uniform pieces

For things like corn and peas, you don’t have to do anything.

For larger items that will need to be sliced or chopped, it is important to cut everything into evenly sized pieces. For slicing, a mandoline will allow you to slice in uniform thickness and make quick work of the task.

An egg slicer is also good for smaller items like mushrooms and strawberries, or larger items like bananas and zucchinis if broken down into smaller sections if first broken down into smaller sections.

Pasta

Some pasta shapes lend themselves better than others to dehydrating and rehydrating.

Ultimately there is not a significant weight difference in uncooked vs cooked and dehydrated pasta. It’s your call if you want to spend the time dehydrating pasta.

To dehydrate pasta, cook it as normal, then drain and spread evenly on your dehydrator trays. Dehydrate at 135F until dry and brittle, 6-12 hours

What are the best foods to dehydrate?

Dehydrating food can be a quick and easy way to prepare meals, but it is not without its drawbacks.

Even if you plan on re-dehydrating the food later in order to preserve the natural nutrition content, there are some foods that just don’t work well with dehydration preparation methods. Some of these include:

Eggs – eggs will cook too quickly when dehydrated because they contain high amounts of fat which makes them difficult to dry out evenly.

Additionally, scrambled eggs or omelets might curdle while drying due to different temperatures as air flows around their fully-cooked yolk.

Milk – milk contains lots of protein molecules called casein proteins which join together during digestion into long fibers making it difficult to break them apart.

These casein proteins in milk can’t be broken down during the dehydration process and will create a gummy, chewy texture which some people don’t like when they eat it again.

Nuts – nuts are high in oils that prevent water from penetrating deeply into their cells making it difficult for water molecules to escape as well.

Additionally, because of this higher oil content, nuts tend to absorb flavors easily so you’ll find your dehydrated nut brittle has an odd flavor after just one day or two days on the countertops.

31326_can-dehydrators-8685

What foods can you not dehydrate?

You can’t dehydrate foods with lots of liquids or high water content.

This includes fruits and vegetables, as well as soups, stocks, and sauces that are cooked before drying to concentrate the liquid flavors…

Answers:

-Lots of protein molecules called casein proteins which join together during digestion into long fibers making it difficult to break them apart.

These casein proteins in milk can’t be broken down during the dehydration process and will create a gummy, chewy texture which some people don’t like when they eat it again.

Nuts – nuts are high in oils that prevent water from penetrating deeply into their cells making it difficult for water molecules to escape as well. Additionally, because of this higher oil content,

How long is dehydrated food good for?

The shelf life of dehydrated food varies depending on the type and how it is stored.

For example, dried fruits are good for about one year when they’re kept in an airtight container at room temperature.

On the other hand, boiled vegetables will only last a few months due to their higher water content which attracts bacteria faster than unprocessed or raw vegetables do…

31326_can-dehydrators-8685

Is dehydrating food good for you?

Dehydrating food is a great way to save money and get high-quality, healthy foods on the go.

However, not all dehydrators are created equal–many can leave your fruit leathers with an unpleasant texture or make your jerky too tough.

To help you avoid this problem, we’ve put together a list of tips for getting the most out of your dehydrator.

31326_can-dehydrators-8685

Most people only associate food dehydration with fruits and vegetables. But did you know that it can also be used to preserve meats?

Dehydrating meat is a way of preserving the goodness in your favorite foods, but before we get into how dehydrated meat tastes different from regular cooked meat, let’s take a look at what else happens when we dehydrate our produce.

Compared to fresh foods, dried goods have higher fiber content because they contain fewer water molecules; less salt or oil needed as neither ingredient sticks around on dried fruit and vegetables during boiling;

this form of preservation keeps up with demanding lifestyles for those who like their dishes ready-to-eat without refrigeration. In addition to these perks, there are so many delicious ways one

31326_can-dehydrators-8685

How long is dehydrated food good for?

The shelf life of dehydrated food varies depending on the type and how it is stored.

For example, dried fruits are good for about one year when they’re kept in an airtight container at room temperature.

On the other hand, boiled vegetables will only last a few months due to their higher water content which attracts bacteria faster than unprocessed or raw vegetables do…

Is dehydrating food good for you?

Is drying out all the goodness in your favorite foods really worth it?

When considering dehydration as a means of preserving our fruits, vegetables, and even meats,

Improved Digestion Studies show that dehydration increases the fiber content in fruits and vegetables

we must take into account what things lose when they are dried: water weight is reduced by approximately 80-90% which leaves behind concentrated vitamins and minerals from fresh produce;

there is no need to add any salt or oil because these ingredients naturally fall away from boiled food while being prepared on high heat;

this form of preservation can keep up with demanding lifestyles.

              

Most people only associate food dehydration with fruits and vegetables. But did you know that it can also be used to preserve meats?

Dehydrating meat is a way of preserving the goodness in your favorite foods, but before we get into how dehydrated meat tastes different from regular cooked meat, let’s take a look at what else happens when we dehydrate our produce.

Compared to fresh foods, dried goods have higher fiber content because they contain fewer water molecules; less salt or oil needed as neither ingredient sticks around on dried fruit and vegetables during boiling;

this form of preservation keeps up with demanding lifestyles for those who like their dishes ready-to-eat without refrigeration. In addition to these perks, there are so many delicious ways one

31326_can-dehydrators-8685

How the dehydrating process preserves food

The drying process eliminates any bacteria in the food that would cause spoilage.

In addition to this, it also reduces the number of water molecules present on a surface, which can lead to an increase in fiber content and lower oil or salt levels as neither ingredient sticks around during boiling.

This form of preservation is important for those who like their dishes ready-to-eat without refrigeration because it keeps up with demanding lifestyles. Dried foods are more likely to contain nutrients such as vitamins A and C than fresh produce does (due to lack of exposure over time).

There are so many delicious ways one can use dried fruit–from making sauces like marmalade from oranges or chili sauce from tomatoes, mixing fruits into oatmeal cereal, adding them

Why dehydrate food For backpacking

Dehydrating food is the way to go. It can last a long time, and it’s a great way to keep some healthy snacks on hand.

But how do you know which food is best for dehydrating? We’ve got the answer in our post here!

The idea of drying and preserving foods has been around since ancient times with roots that can be traced back to both China and North America.

There are many benefits–some obvious while others may not come as much of a surprise: preservation without refrigeration, reduction in cooking time (you don’t need hours), longer shelf life so fresh fruits or vegetables can last until your next trip into town, shrinking weight when traveling by plane because there will less spoilage risk from juices seeping out during travel).

Choosing a food dehydrator

Choosing a food dehydrator can be difficult. Basically, any appliance that heats anything is technically a “dehydrator.”

There are many options to choose from, but it’s important to think about what you’re going to use the machine for if you want something small and easy with a few extra bells or whistles; then an inexpensive model might work just fine.

If you want more features–like different sized trays so all of your foods don’t end up in one pile at the bottom–then buying a higher-end quality product may suit your needs better.

Many of these machines also come with recipe books full of delicious dishes that work well for drying due to their low moisture content and high sugar/salt ratio.

31326_can-dehydrators-8685

TL;DR what dehydrator should I buy?

TL dehydrators are useful for preserving meat, but DR dehydrators can be used to turn food into powder. Which should you buy?

Many people don’t know which type of dehydrator they need because the names seem pretty similar at first glance! TL and DR sound alike when pronounced, so it’s easy to get confused between them – especially if one is looking in a hurry or panic state.

The solution: memorize their acronyms: “Temperature Limited” versus “Dry Rate.”

This will make picking out what you want much easier and less confusing

Good foods To dehydrate

-Bananas

-Peanuts

-Popcorn kernels

-Sunflower seeds

-Applesauce(unsweetened) -Jam (without sugar added or with Stevia instead of sugar) -Jelly (without sugar added or with Stevia instead of sugar) -Fruit Leathers: apples, bananas, peaches, pears and more.

Make your own fruit rollups! There are also some preprepared ones in the store that don’t require any preparation ahead of time if you’re short on time.

What’s great about this is it saves a ton of money because they can be pricey when purchased at the grocery store without coupons for discounts which may not always be available depending on the season.

What foods do NOT dehydrate well?

Foods that do not dehydrate well are ones that are overly watery and moist, foods with high sugar content or too much salt.

-Cabbage

-Broccoli

-Banana Pudding

-Potatoes (crispy fried potatoes) -Pizza (with cheese) -Soup (just the broth, not the vegetables that come with it).

Remember to peel your veggies before adding them into a soup so they don’t inhibit dehydration time.

If you want soup at the end of the drying process, add canned chicken stock instead of fresh veggies.

Dehydration temperatures

Dehydration temperature will depend on the food type and what you are drying.

-Bread will be dehydrated at a temperature of 160 degrees Fahrenheit for six hours before it is safe to eat.

-Fruits like apples, pears, or apricots should be dried out at 140 degrees Fahrenheit with the fruit cut into small slices or cubes so that they can dry evenly without spoiling quickly.

Dehydration time depends on how much moisture content there is in your product but typically takes between eight and twelve hours depending on the thickness of foods being dried such as beef jerky which needs more than 12 hours to fully dry because of its high-fat content.

If you want to speed up the dehydration process, put it in an oven set around 160 degrees.

 

31326_can-dehydrators-8685

Dehydrating ingredients vs dehydrating meals

Who says you can’t have a home-cooked meal when on the road? With advance preparation, dehydrating single ingredients or entire meals is possible.

When preparing and then dehydrating complete meals, it’s important to make sure that all of the included ingredients are safe for dehydration at more or less the same temperature in order to prevent case hardening during drying;

otherwise, your final product will be unappetizing as well as unhealthy! Ingredients like cheese and oils should also be added back into dishes before consumption – these additions won’t produce any negative effects over time because they’re not part of what was dried.

In short: if you’re tired of taking out food from unknown sources while traveling abroad this summer look no further than some quality prep work

How to prepare food and equipment for dehydrating

– The process of dehydrating food is an efficient way to preserve all sorts of fruit, vegetables, and meat for later consumption.

It’s important that you know how to prepare the ingredients before dehydration in order to keep your final product edible as well as safe for consumers (properly sanitized produce means no pesticides or other contaminants).

– Always wash any fruits and veggies thoroughly with soap first.

Prepare meats by trimming off fat and gristle where possible; this will make them easier to cook when they’re rehydrated at a later date while also reducing the risk factor associated with bacteria growth during storage.

– When preparing complete dishes like soups or stews it is necessary that every ingredient be dried at more or less the same temperature so

Start with a clean station

Ensuring that your working area is clean

Use clean, dry dishes to place the ingredients on

Keeping your station clear of clutter will help you work more efficiently and reduce the risk of contamination

How to dehydrate fruit and vegetables

Dehydrated fruit is a great option for both snacking and adding variety to oatmeal quinoa porridge.

It can be soaked in water or juiced, thinly sliced (apples, bananas), cut into small pieces (pineapple, strawberries), left whole (raspberries and blueberries), or pureed before drying out to make fruit leathers.

Don’t forget that it’s important to thoroughly wash any fruits with the skin on!

To improve the quality of the dried fruit, some fruits should be “checked” before dehydration.

Blanch fresh blueberries, grapes, and cherries in hot water for a few minutes before plunging into an ice bath quickly.

Refer to this process as “checking” when discussing with other people how it was done.

31326_can-dehydrators-8685

How to dehydrate meat

Drying meat is a process that can take up to 24 hours, so be patient and plan accordingly.

A good method for drying meats at home would be to hang them on the window sill or on hooks outside.

This not only saves time but also gives your house some of its much-needed fresh air!

Once they’re ready, make sure you store all dried foods in an airtight container away from heat sources like ovens or microwaves.

This will keep any moisture out and prevent the food from spoiling over time due to bacterial growth.”

How to rehydrate dehydrated food in the field

Rehydrating is a process of water, heat, and time. You generally want to add back as much water into the food you took out during dehydration.

This can be calculated by weighing your ingredient before it goes in the dehydrator, subtracting its weight after dehydration, then dividing that number with how many ounces were taken away from each ounce (i.e . for every 8 oz per pound lost).

Usually, people don’t do all these calculations when rehydrating their ingredients because they usually just put enough liquid over them until it has reached an optimal consistency or taste.

Generally, any amount from one liter to five liters will work depending on preference.

We hope that by now, you have all the information needed to embark on your own now. Green Blooms

food dehydrator

What are the best foods to dehydrate?

Dehydrating food can be a quick and easy way to prepare meals, but it is not without its drawbacks.

 A food processor or grater can slice, dice, and chop ingredients for soups, stews, and snacks. The best thickness to slice fruits and vegetables for dehydrating is ¼- of an inch thick

Even if you plan on re-dehydrating the food later in order to preserve the natural nutrition content, there are some foods that just don’t work well with dehydration preparation methods.

Some of these include: 

Eggs – eggs will cook too quickly when dehydrated because they contain high amounts of fat which makes them difficult to dry out evenly.

Additionally, scrambled eggs or omelets might curdle while drying due to different temperatures as air flows around their fully-cooked yolk. 

Milk – milk contains lots of protein molecules called casein proteins which join together during digestion into long fibers making it difficult to break them apart.

These casein proteins in milk can’t be broken down during the dehydration process and will create a gummy, chewy texture which some people don’t like when they eat it again. 

Nuts – nuts are high in oils that prevent water from penetrating deeply into their cells making it difficult for water molecules to escape as well.

Additionally, because of this higher oil content, nuts tend to absorb flavors easily in the food dehydrator so you’ll find your dehydrated nut brittle has an odd flavor after just one day or two days on the countertops.

What foods can you not dehydrate?

You can’t dehydrate foods with lots of liquids or high water content in a food dehydrator. This includes fruits and vegetables, as well as soups, stocks, and sauces that are cooked before drying to concentrate the liquid flavors…

Answers: 

-Lots of protein molecules called casein proteins which join together during digestion into long fibers making it difficult to break them apart.

These casein proteins in milk can’t be broken down during the dehydration process and will create a gummy, chewy texture which some people don’t like when they eat it again.

Nuts – nuts are high in oils that prevent water from penetrating deeply into their cells making it difficult for water molecules to escape as well. Additionally, because of this higher oil content,

 

31326_can-dehydrators-8685

How long is dehydrated food good for?

The shelf life of dehydrated food varies depending on the type and how it is stored.

For example, dried fruits are good for about one year when they’re kept in an airtight container at room temperature.

On the other hand, boiled vegetables will only last a few months due to their higher water content which attracts bacteria faster than unprocessed or raw vegetables do…

Is dehydrating food good for you?

Is drying out all the goodness in your favorite foods really worth it?

When considering dehydration as a means of preserving our fruits, vegetables, and even meats,

Improved Digestion Studies show that dehydration increases the fiber content in fruits and vegetables

we must take into account what things lose when they are dried: water weight is reduced by approximately 80-90% which leaves behind concentrated vitamins and minerals from fresh produce;

there is no need to add any salt or oil because these ingredients naturally fall away from boiled food while being prepared on high heat;

this form of preservation can keep up with demanding lifestyles.

              

Most people only associate food dehydration with fruits and vegetables. But did you know that it can also be used to preserve meats?

Dehydrating meat is a way of preserving the goodness in your favorite foods, but before we get into how dehydrated meat tastes different from regular cooked meat, let’s take a look at what else happens when we dehydrate our produce.

Compared to fresh foods, dried goods have higher fiber content because they contain fewer water molecules; less salt or oil needed as neither ingredient sticks around on dried fruit and vegetables during boiling;

this form of preservation keeps up with demanding lifestyles for those who like their dishes ready-to-eat without refrigeration. In addition to these perks, there are so many delicious ways one

How the dehydrating process preserves food

The drying process eliminates any bacteria in the food that would cause spoilage.

In addition to this, it also reduces the number of water molecules present on a surface, which can lead to an increase in fiber content and lower oil or salt levels as neither ingredient sticks around during boiling.

This form of preservation is important for those who like their dishes ready-to-eat without refrigeration because it keeps up with demanding lifestyles. Dried foods are more likely to contain nutrients such as vitamins A and C than fresh produce does (due to lack of exposure over time).

There are so many delicious ways one can use dried fruit–from making sauces like marmalade from oranges or chili sauce from tomatoes, mixing fruits into oatmeal cereal, adding them

 

dehydrated food

Why dehydrate food For backpacking

Dehydrating food is the way to go. It can last a long time, and it’s a great way to keep some healthy snacks on hand.

But how do you know which food is best for dehydrating? We’ve got the answer in our post here!

The idea of drying and preserving foods has been around since ancient times with roots that can be traced back to both China and North America.

There are many benefits–some obvious while others may not come as much of a surprise: preservation without refrigeration, reduction in cooking time (you don’t need hours), longer shelf life so fresh fruits or vegetables can last until your next trip into town, shrinking weight when traveling by plane because there will less spoilage risk from juices seeping out during travel).

Choosing a food dehydrator

Choosing a food dehydrator can be difficult. Basically, any appliance that heats anything is technically a “dehydrator.”

There are many options to choose from, but it’s important to think about what you’re going to use the machine for if you want something small and easy with a few extra bells or whistles; then an inexpensive model might work just fine.

If you want more features–like different sized trays so all of your foods don’t end up in one pile at the bottom–then buying a higher-end quality product may suit your needs better.

Many of these machines also come with recipe books full of delicious dishes that work well for drying due to their low moisture content and high sugar/salt ratio.

TL;DR what dehydrator should I buy?

TL dehydrators are useful for preserving meat, but DR dehydrators can be used to turn food into powder. Which should you buy?

Many people don’t know which type of dehydrator they need because the names seem pretty similar at first glance! TL and DR sound alike when pronounced, so it’s easy to get confused between them – especially if one is looking in a hurry or panic state.

The solution: memorize their acronyms: “Temperature Limited” versus “Dry Rate.”

This will make picking out what you want much easier and less confusing

Good foods To dehydrate

-Bananas

-Peanuts

-Popcorn kernels

-Sunflower seeds

-Applesauce(unsweetened) -Jam (without sugar added or with Stevia instead of sugar) -Jelly (without sugar added or with Stevia instead of sugar) -Fruit Leathers: apples, bananas, peaches, pears and more.

Make your own fruit rollups! There are also some preprepared ones in the store that don’t require any preparation ahead of time if you’re short on time.

What’s great about this is it saves a ton of money because they can be pricey when purchased at the grocery store without coupons for discounts which may not always be available depending on the season.

What foods do NOT dehydrate well?

Foods that do not dehydrate well are ones that are overly watery and moist, foods with high sugar content or too much salt.

-Cabbage

-Broccoli

-Banana Pudding

-Potatoes (crispy fried potatoes) -Pizza (with cheese) -Soup (just the broth, not the vegetables that come with it).

Remember to peel your veggies before adding them into a soup so they don’t inhibit dehydration time.

If you want soup at the end of the drying process, add canned chicken stock instead of fresh veggies.

 

dehydrated food

 

Dehydration temperatures

Dehydration temperature will depend on the food type and what you are drying.

-Bread will be dehydrated at a temperature of 160 degrees Fahrenheit for six hours before it is safe to eat.

-Fruits like apples, pears, or apricots should be dried out at 140 degrees Fahrenheit with the fruit cut into small slices or cubes so that they can dry evenly without spoiling quickly.

Dehydration time depends on how much moisture content there is in your product but typically takes between eight and twelve hours depending on the thickness of foods being dried such as beef jerky which needs more than 12 hours to fully dry because of its high-fat content.

If you want to speed up the dehydration process, put it in an oven set around 160 degrees.

Dehydrating ingredients vs dehydrating meals

Who says you can’t have a home-cooked meal when on the road? With advance preparation, dehydrating single ingredients or entire meals is possible.

When preparing and then dehydrating complete meals, it’s important to make sure that all of the included ingredients are safe for dehydration at more or less the same temperature in order to prevent case hardening during drying;

otherwise, your final product will be unappetizing as well as unhealthy! Ingredients like cheese and oils should also be added back into dishes before consumption – these additions won’t produce any negative effects over time because they’re not part of what was dried.

In short: if you’re tired of taking out food from unknown sources while traveling abroad this summer look no further than some quality prep work

How to prepare food and equipment for dehydrating

– The process of dehydrating food is an efficient way to preserve all sorts of fruit, vegetables, and meat for later consumption.

It’s important that you know how to prepare the ingredients before dehydration in order to keep your final product edible as well as safe for consumers (properly sanitized produce means no pesticides or other contaminants).

– Always wash any fruits and veggies thoroughly with soap first.

Prepare meats by trimming off fat and gristle where possible; this will make them easier to cook when they’re rehydrated at a later date while also reducing the risk factor associated with bacteria growth during storage.

– When preparing complete dishes like soups or stews it is necessary that every ingredient be dried at more or less the same temperature so

Start with a clean station

Ensuring that your working area is clean

Use clean, dry dishes to place the ingredients on

Keeping your station clear of clutter will help you work more efficiently and reduce the risk of contamination

How to dehydrate fruit and vegetables

Dehydrated fruit is a great option for both snacking and adding variety to oatmeal quinoa porridge.

It can be soaked in water or juiced, thinly sliced (apples, bananas), cut into small pieces (pineapple, strawberries), left whole (raspberries and blueberries), or pureed before drying out to make fruit leathers.

Don’t forget that it’s important to thoroughly wash any fruits with the skin on!

To improve the quality of the dried fruit, some fruits should be “checked” before dehydration.

Blanch fresh blueberries, grapes, and cherries in hot water for a few minutes before plunging into an ice bath quickly.

Refer to this process as “checking” when discussing with other people how it was done.

How to dehydrate meat

Drying meat is a process that can take up to 24 hours, so be patient and plan accordingly.

A good method for drying meats at home would be to hang them on the window sill or on hooks outside.

This not only saves time but also gives your house some of its much-needed fresh air!

Once they’re ready, make sure you store all dried foods in an airtight container away from heat sources like ovens or microwaves.

This will keep any moisture out and prevent the food from spoiling over time due to bacterial growth.”

How to rehydrate dehydrated food in the field

Rehydrating is a process of water, heat, and time. You generally want to add back as much water into the food you took out during dehydration.

This can be calculated by weighing your ingredient before it goes in the dehydrator, subtracting its weight after dehydration, then dividing that number with how many ounces were taken away from each ounce (i.e . for every 8 oz per pound lost).

Usually, people don’t do all these calculations when rehydrating their ingredients because they usually just put enough liquid over them until it has reached an optimal consistency or taste.

Generally, any amount from one liter to five liters will work depending on preference.

We hope that by now, you have all the information needed to embark on your own now. Green Blooms