An Apple A Day

We moved to McMinnville the beginning of September seven years ago. Our rental house has an amazing backyard with a huge herb garden, a lot of raspberry canes, two blueberry bushes, some rhubarb and two apple trees.

gravenstein apples

When we finished unpacking we could pay attention to the apples that littered the ground under one tree. I gleaned what I could and made some pretty darn good apple sauce and an apple pie. The rest of the ground fall was too far gone but I was eager for the next harvest.  We brought an apple and some leaves to the farmers’ market where the master gardeners identified it as a Gravenstein.

That was a new apple to me. I grew up in the Northeast and my favorite was a sweet-tart Stayman Winesap.  It made great sauce and pies and each apple was so large, you really only needed three or maybe four for a pie.  In those days I was bothering to peel the apples before cooking, so the fewer, the better.

Image result for stayman winesap
source: Century Farm Orchards

It was when I moved to Tennessee in the 1970s that I learned that apples generally have preferred growing zones, and regional varieties are not common elsewhere. So, the Gravenstein easily became my go-to and as Can-Do Real Food began, it was the apple found in the applesauce, the apple pie filling mix and later, dried.

But there was another apple tree in the backyard. Each year it would bloom but produce no apples. The master gardeners could not identify it from the leaves. All we knew was it was not a Gravenstein.apple blossoms April 11 2014

Both trees had not been properly maintained so we had them trimmed back. That next year we had about 6 apples on the mystery tree but I found them too late…..they were early summer apples and I had not checked early enough.

Last year we had a “bumper” crop—about 50 apples, all growing on the northeast section of the tree. (I have no idea why THAT was the growth pattern.) We brought the apple down to the farmers’ market and the master gardeners were stumped and suggested I take the apple to some apple agency office in the Portland metro area. We were not that concerned,  especially after I took a bite….and was not impressed.

I made up some applesauce. It was flat…..so I added some sugar and cinnamon and lemon juice. It was edible, but nothing I wanted to use for Can-Do. So I canned the applesauce for home consumption.

But I got a brainstorm to thin the applesauce and make fruit-roll-ups that would become tasty with the addition of…..something.

I had some blueberries in the freezer and made a puree which I swirled into the applesauce mix on the dehydrator sheet. When I ran out of berries, I then sprinkled the rest of the applesauce trays with candied ginger.

apple bluebberry roll-up
fruit leather before becoming a roll-up

Come taste the fruit roll-up concoctions this Thursday at the farmers’ market and see if I turned an early summer apple into something worth repeating.

It may be a moot point…both trees had abundant flowers and the Gravenstein is forming small apple buds now, but all the early apple tree shows is the remains of the flower. So, appears it was not pollinated and you know what, that is just okay with me. We get PLENTY from the Gravenstein!

apples in June
June 2017 Gravenstein tree is loaded!

A New Season Begins

Can-Do Real Food will be back in the McMinnville Downtown Farmers’ Market after a year’s hiatus to permit three joint surgeries to heal. I feel great; completely out of pain, so we are back to share shelf-safe local food with you!

We will be bringing the following canned items for your consideration:

Applesauce – Chunky texture, made with Gravenstein apples and a touch of cinnamon. No added sugar.

Berry Naughty Yumminess Sauce – Perfect for ice cream or an easy topping on a cake or pancakes or French toast or……it is naughty because it has orange liquor in it. OLCC requires us to tell you about that but even kids can eat this. blueberries-blackberries-and-raspberries

Hogan’s Hot Stuff – This is the last of the peach-jalapeno jam until new peaches in a couple of months. Grab it while the grabbing is good. (Message me if you want me to hold one for you.)

Quince Paste – I am sure this will move quickly. Perfect with cheese. If you have never tasted quince, stop by for a fun experience. It has a similar texture as pears but the taste is unique. 

Odds and Ends – Just 2-3 jars left of a few favorites. 

We have been dehydrating thinking of you as well as backpackers so there are some new items:

Mole Meal Mix – You can get supper on the table in less than 30 minutes following the simple recipe on the package. The recipe can feed 8 so way less expensive than fast food! This is a gentle- not hot- take on the Mexican dish……people who like heat will need to add more!

Huckleberry Dust – a powder to add to oatmeal or smoothies or yogurt that is high in anti-oxidants.Huckleberry Dust.pub

yello plum with hazelnut leatherPlum Roll-ups – 3 different takes….”Plain”, “Yellow Plum with Hazelnuts,” and “Pom Plum” which has the tanginess of pomegranate balsamic vinegar added in.

Rhubarb Lace -Just enough sugar to take away the pucker, these will be easy to enjoy!

Apple a Day – cinnamon and “naked” versions for a healthy snack

Fruit Feast – a mixture of dried fruits for healthy snacking

Mushroom Quinoa – Developed for backpacking, this can be enjoyed at home as a side dish or stuffing. Rehydrates in about 20 minutes.  We did all the cooking!

Our raw produce is predominantly sourced from local farms as well as backyard gardeners. No artificial anything added. Small batches, so grab when you see something!thankafarmer

The market starts at noon and runs until 6pm on Thursday. Located on Cowls and in the parking lot behind Town Hall. Plenty of parking within 2 blocks.  Hope to see you there!!!

 

 

 

 

Can-Do Online Shopping!!

Yes! You CAN!

You can now order delicious dehydrated products from Can-Do Real Food by going to the website  and clicking on the link to Store Offerings! There you will read about the products that are available to purchase.

The software I used to help with the online purchasing offered a way for local people to opt to arrange for local pick-up instead of needing to pay for shipping. I only entered the zip code for McMinnville. If you live in the Valley and are willing to come to Mac, just process the shipping option but leave a note for me that you want to arrange local pick-up and I will refund the shipping fees.

When I got the shopping system installed, Graham and I ran some testing and I determined that the software’s effort to combine the items into the least expensive shipping option did not always work right.  I will gather your purchases and put them into the smallest envelope or box possible, refunding any difference in shipping rates as well. (One very positive aspect of the PayPal system allows for easy reimbursement.)

So now, you need no longer wait until I am at a market to enjoy Can-Do Real Food!!!

The Wild Ones

My husband Graham (Vice President of Research and Development) loves wine. He jokes that the reason we moved to McMinnville was because he heard there was a winery nearby.  Now that we’ve been here six years he easily admits how much he has enjoyed visiting and sampling the amazing depth and breadth of the wines offered locally. (I’m the designated driver!)

Graham is also quite devoted to Facebook and has friended many of the local wineries to stay aware of special events. We’ve recently attended free performances and concerts at several near McMinnville.

Image result for eieio winesA few years ago he told me that the owner of EIEIO Winery (a man named McDonald, of course) had posted that his property had a lot of plum trees that had not been cared for and the trees were loaded loaded loaded with ripe fruit. He had purchased the property where his house is located several years before and perhaps for 10 years prior to that the plum trees surrounding the inside of a paddock had been neglected. The plums were very small but very sweet. Anyone who wanted them was invited to contact him and arrange a time to glean.IMG_4920

There were yellow plums. There were red ones. And purple ones. It was an amazing rainbow. We tasted and discovered two things. 1: Yes, they were deliciously sweet. 2: They were cling, not freestone. (We  are masters of handling fruits that cling to stones now!)

We got them to the commercial kitchen and into the huge walk-in cooler for the processing the next day. I then went to the post office to send a package and met the owner of Third Street Oil and Vinegar. She presents olive oil and balsamic vinegar infused with flavors and has an amazing talent for taste combinations that work. She tasted the plums and suggested a balsamic vinegar infused with pomegranate. pom balsamic vin bench

The next day I made the most perfect jelly. It was my first year in business so I was very proud how it set up and looked so pretty with its deep reddish purple tone.  And the taste was great! Sweet and tangy.

Well, we have not been back to EIEIO since then but a friend has been bringing me the wild plums off a tree on her property these past few weeks and I decided to see if we could present the same wonderful tangy sweetness as a fruit leather.  And voila! It has been done!Pom Plum fruit leather

Ingredients are wild plums, a tiny bit of cane sugar and a splash of pomegranate balsamic vinegar. Packaged 4 roll-ups to a bag, selling for $5.  No artificial anything and I bet you will not find anything like this anywhere else.

 

 

The Harvest is Happening and the Kitchen is BUSY!!!

Do you love to eat? Whether you consider yourself a foodie or merely know what you like, whether you enjoy home cooking or prefer to have someone else do the work, Can-Do Real Food has something for you!

Great news! Can-Do Real Food is building inventory as fast as humanly possible as the harvest is happening.  The only news that would be better would be that we are open for business but I want to hold back for another few weeks before we start offering items for sale.  This will hopefully serve to whet your appetite and help you be patient.

Personally, one fun thing I experienced as part of the travel I was lucky to enjoy was the amazing foods and dishes I had never tasted growing up.   Some of these international experiences show up in our easy to prepare meal kits. For example, our Mole Sauce provides all you need except for the protein to fix a delicious quick chicken mole dinner. We make it with a hint of heat, just enough to remind you that this is a Mexican recipe, but not enough to get the sinuses flowing. Even hot-pepper-phobes find it tasty. And if you like heat, you can add more with your own favorite pepper or hot sauce.  Today we prepared a lot of these meal mixes for you and now we need to head to Creo Chocolate in Portland to buy more of their 73% for our recipes!mole sauce

We offer other “international” flavors, including our Moroccan Tangine, which basically is a stew with wonderful spices and fruit. Not spicy hot but again with a small hint, because we want everyone to enjoy it. Again, we do not include the protein.  (Why do we skip that? The government oversees food processing work in two categories. I am inspected by the Oregon Department of Agriculture as a representative of the USDA. Food processors who provide meat in their products must also have a license issued by the FDA. The requirements for the inspector to have their own office and bathroom just makes this license unreachable in the commercial kitchen I use at the McMinnville Cooperative Ministries.  So, no protein in our food products. )

loaded pasta sauce
Like this……but different

This past winter in the test kitchen we explored how to present a dehydrated version of our popular Loaded Pasta Sauce. That sauce was originally developed to incorporate the surplus zucchini and carrots that the farmers had. The dehydrated version does the same. We first macerate the tomatoes in red wine and then roast them for several hours. Then they are dehydrated hard so we can powder them. The carrots also need a bit of pre-cooking before drying; we found in the test kitchen phase that merely using shredded carrots left them with a crunch that just is a bit unusual for pasta sauce. Precooking before drying takes care of that. The rest of the recipe is similar but the end product is a bit different than the canned version. You may be amused to learn that when the people around the Tasting Supper table blind taste tested four versions of the recipe, they preferred the wine version, even over the canned recipe!  Right now we are dehydrating the tomatoes but it will be a while yet before we have the other local produce to assemble the recipe for you.

zucchini noodle startWe will be drying slices from zucchinis that grew too large for the farmers to sell. Since we know many people spiralize zucchinis for use in the summer, this will allow a shelf-safe product for use during the winter when zucchinis are imported and a lot more expensive. It helps people who want to have pasta but avoid the carbs and is delicious with our dehydrated pasta sauce. Additionally, if you are a backpacker, rehydration of the zoodles takes only a few minutes.

Last fall we obtained 150 pounds of pumpkins and butternut squash and have prepared a lot of single serving packages as well as 2-4 serving packages of our award winning Winter Squash Coconut Curry instant soup. All you need to do to enjoy this soup is boil the right amount of water , mix in the power and 3 minutes later the soup is ready!

Then we have a lot of fruit products include fruit leathers, chunks of fruit, and even a fruit dust. That one needs an explanation I think.   Huckleberry DustLate each year, after the first frost, Ranee Solmonsson of Sunshower Hill Farm harvests her garden huckleberries. These differ a bit from wild huckleberries because they are actually a different genus. The berry is large and not sweet at all. But when sugar is added, the flavor is that deep rich blueberry flavor we love. Can-Do Real Food prepares a culinary syrup for Ranee to be used on pancakes but especially wonderful in a beverage. Well, when we prepare it, we put the berries through a mill that separates the solids from the juice. The juice of course goes into the preparation of the syrup. The solids are “waste”. But this past December I tried to dry it as a fruit leather. It was too lumpy to roll up, so I ended up grinding it finely and it is absolutely amazing added to oatmeal or yogurt!

quinceAnother item we make that I would guess you might never see anywhere else is membrillo buttons. I first learned about membrillo when I moved to Oregon but apparently quince trees grow in many places around the world. In Spain, membrillo is made by preparing quince paste and then air drying it in deep containers. Before I became a commercial food processor I used a cookie sheet with sides and left the membrillo to air dry for a couple of months. Well, food safety regulations will not permit me to prepare it that way for you, so I put small dollops of the quince paste on a dryer sheet and voila! buttons. They are sweet and tangy and are shelf-safe, something you can carry in your bag or car and have for a easy snack.

Image result for charosetI try to make other unusual things. For example, it is now July and I can see we are going to have a bumper crop of apples from my Gravenstein tree. Besides dried apples, I plan on making a mixture that is a recipe we use for the Passover Seder in the spring. Charoset is a sweet mix that symbolizes the mortar used by the slaves in Egypt. The recipe I grew up with included grated apples, nuts, cinnamon and wine. I will be making a dehydrated version that can be used as a simple snack or rehydrated with a little water to have a soft condiment that would be superb with chicken any time of the year.

We will have herb mixes as we did before and also another batch of umami dust that can be used to enhance your stews and soups and other savory dishes.

It is our pleasure to play with food and present delicious items from local farms with no artificial anything.

And, since we are in the middle of harvest, if there is something you would like us to consider making, now is a great time to share the concept!

Onward!!

YOUR INSIGHT OF THE DAY
You must have long-range goals to keep you from being frustrated by short-term failures.
Charles C. Noble – 1916-2003, Engineer

I promised you an update and I have been slow to write this because I just have not be 100% sure I can pull it off. My optimism is strong but I have this nagging issue: my health.

Last summer I was a physical mess. Two summers ago I had twisted my arthritic knee and the orthopedic doctor I saw early said it was no big deal and I would never need surgery. I wasn’t asking for surgery, I was asking for help……and got none from him. I started physical therapy but there was no gain. About six months later I went to another orthopedic doc after having an MRI done. He said the same thing. Simply, I was miserable.

Last summer, a year after the incident where I twisted my knee, my opposite hip started complaining. Loudly. Perhaps, if you came by the farmers’ market, you noticed I was sitting on a high stool which kept me from moving up and down. I  usually was well medicated…after all I was at the market for about 8 hours so using an edible helped some. So did being wired with my tens unit. But the pain…increased.Image may contain: 1 person, smiling

I really believed I would have to close Can-Do Real Food but my heart rebelled. I developed a plan with a new direction, still keeping the mission.

We had started developing more dehydrated products.  Our Winter Squash Coconut Curry instant soup which won “Best in Division” at the 2016 Oregon State Fair, sold out quickly.  A mole meal mix also flew off the shelves. We sold dried fruit easily. The dried tomatoes did not sell well, but that was fine since dried tomatoes are in a lot of our products, including our Garden Goodies (my answer to Lipton onion soup mix). So we knew we could make products people enjoy.Image may contain: food

Meanwhile, my daughter and her dude are back backcountry enthusiasts. They back pack, mountain climb, raft, ski, bike and more,  carrying their food, water and fuel on their backs.  No automatic alt text available.Listening to them explain how they pack their food lead me to an idea:

Can-Do Real Food can make delicious dehydrated items that do not contain any artificial anything!  While the backpacking world will be our primary market, anyone who wants food that requires very little fuel and water to prepare will appreciate having some in their pantry.

Preparing the produce we get from our Farm Partners means cleaning and chopping or slicing or pureeing, similar to the prep work needed for cooking for canning. But then we place those items in the dehydrator, set the time and temperature and go home.  Image may contain: foodWhen we  return to the kitchen we bag up the dried items, put more in to dry, and go home.  When we get all the ingredients to a recipe prepared, then we mix and bag. Done. About half the time in the kitchen compared to canning which means less wear and tear on my aching body. Also, the products are lightweight and can be marketed over the internet and mailed at a reasonable cost.No automatic alt text available.

We will be canning a little. Over time we have developed contracts for a few clients. Our blueberry farm partner wants jams and sauces for their pick-your-own farm. A wine tour operator wants wine jelly made with wine from one of our farm partners. R Stuart Winery wants an onion “marmalade” to sell that they have been making inhouse to serve with their cheese plate. One of my farm partners wants Loaded Pasta Sauce to sell to her customers. And finally, one farm partner asked me to make a delightful huckleberry culinary syrup.

I will no longer be canning anything for public sale. So I will no longer be at the McMinnville farmers market every week, but I am hoping to have a booth in September when we have built up inventory of the dehydrated products. Image may contain: food

We will be making the mole meal mix, garden goodies, the winter squash coconut curry instant soup, the Moroccan tangine meal mix, zucchini noodles (to use instead of pasta), and we have worked on a dehydrated pasta sauce inspired by our loaded pasta sauce recipe. It is a bit different but tastes fine!  We will also have dried fruit in pieces or roll-ups or even powder. I even worked on how to make a gingered pear snack because one of my favorites was the Gingered Pear Preserves, and it tastes great!

As for me? I had a knee replacement in December that is healing beautifully and I am scheduled for hip surgery the end of June. I have had a cornea transplant and anticipate a cataract surgery (maybe two) before the end of the year. Bionic parts aside, I am doing okay, but I am recognizing I can’t run at high speed at this point.

So, I will be better at keeping you informed. Next task is to update the website to list all the new products.  See you in September!!!Image may contain: text

I Couldn’t Quit

So about a second after I announced Can-Do Real Food unfortunately had to stop because of health issues I began to feel like that was NOT the best solution.

In 2017 I canned lots of fruit and veggie recipes but I also expanded what we were doing with dehydration. I became fascinated how we could develop meal mixes, not just dried fruit or leathers. No automatic alt text available.

We asked shoppers at the downtown farmers’ market to taste and comment on some new concepts, like dried tomatoes. People responded well by offering suggestions like putting herbs on some, salt on others. One guy said, “Yup, it tastes like tomatoes and I hate tomatoes.” He was a good sport!

We had some disappointments. For example, a recipe we first prepared fresh and thought  a winner did not work the same when dried, so we had to let that one alone.

But others were winners. Our Mole Mix, for example, always sold out each time we prepared a batch. Image may contain: food

And always, we stayed with our mission and obtained surplus produce from farms, helping reduce food waste. We will continue to purchase produce from our farm partners.

Meanwhile, in my private life I was watching my daughter Lisa and her dude go on their back country adventures. They backpack, mountain bike and ski, often in places few people go. They carry their food, their water, and their fuel as no wood fires are permitted any longer because of the threat of wildfires.

I listened to their comments about the dehydrated foods available on the market. There were some they loved and others that were never going to be repeated. Lisa also combined some things together herself to supplement the prepared mixes because there were things they liked and could not purchase.

They already had told us how they enjoyed the Winter Squash Coconut Curry instant soup mix and challenged me to develop more foods that could be edible with a short fuel usage to bring water to boil.  Our Mole Mix will do that, too!

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Herb mixes

We will be in the test kitchen in the next few months to see if we can develop a powdered version of the canned Loaded Pasta Sauce.   We believe we can come up with something definitely different in texture and  a bit different in taste but still really good. The sauce can be used with the dried zucchini noodles we make from those squashes that get away from the farmer and become watermelon size.

2017gSo, in 2018 Can-Do Real Food will be preparing canned products ONLY for contracts with our farmers or others and about 3 or 4 savory dehydrated offerings and a number of fruit based dried foods.  For example, when we processed one of our farm partners’ garden huckleberries into a syrup, we milled to separate the berry skin from the juice. We then took the solids, added a bit of sugar (in this case only because garden huckleberries are NOT sweet) and dried the mix. Because of the lumpiness of the skins, we could not make a fruit leather, but we grinded it to offer as an add-in to oatmeal or yogurt.

The backpacking community will enjoy this, as well as other campers who want a break from preparing a meal from whole foods. In addition, a supply of some of our foods would make sense to anyone who loses power at home several times a year. If you have a grill, you can heat up water and then you can prepare the mix into a good meal.

We will NOT be at the farmers’ market as we have been the last two summers. Instead we may have a table one week in September when we have built up an inventory during the harvest season. Generally, we will market online and be able to mail these lighter weight foods easily.

Please let me know if you’d like to be on a special email list to announce when we will be at the market or when foods are available online.Image may contain: text

And the Beat Goes On!

The weather changed into its winter wet cycle here in the Willamette Valley of Oregon a bit over a month ago but, believe it or not, we are still busy in the kitchen processing our farm partners’ harvests!

This week we processed over 200 pounds of garden huckleberries, making a deep rich culinary syrup. Sure, you could use it on pancakes, but it shines in making beverages. One of the Can-Do kitchen staff started dreaming of a kind of mojito….we’ll have to get her recipe.  We expect another 500 pounds of the berries after this weekend so there will be plenty of syrup for everyone!

Thanksgiving last week was a time to pause and think of all we have accomplished this year. Tied to the harvest, we very much feel blessed with living here in this fertile area. Here is a list of all we prepared this season:

 

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And even now, as we enter the slower time of year, we are busy in the Test Kitchen developing some new concepts.  We have seen that many of the people who purchase our products really enjoy cooking, so with them in mind we are developing some specialized recipes that will cut down cooking prep time. Just to tease you a bit, we have been asked by Creo Chocolate, the Portland chocolatier who supplies the 73% chocolate for our dessert sauces, to develop a mole sauce.  This will enable you to have all the ingredients you need to add to your broth and your protein. Very affordable and our focus group thought it was just the right mix of heat and sweet.

Until then, enjoy the treats you have purchased…..come see us at the McMinnville Grange Farmers’ Market Saturday, December 10 from 10-2 to stock up your pantry, find some wonderful items to enhance the holiday meals and festivities, and perhaps even pick up something to gift to someone special.

 

Figs, Take Two

So we went to pick figs last Sunday and came home with about 20 pounds and plans to return for more. These are green figs, maybe Spanish King and we picked the ones that were slightly to mostly squishy, letting the rest ripen a bit more. IMG_1573

The choices for processing are endless but right now we have narrowed it down to three ways. We will dehydrate for snacking, make a fig paste for eating with cheese or baking into fig newtons, and try to replicate an amazing fig orange marmalade I tasted at the Fancy Food Show.IMG_1577

Yesterday we started cooking the figs down into a paste and since it was taking FOREVER, we stopped after four hours and refrigerated it. Today we continued and a couple of hours later were able to can it.

I brought a pint home and prepared the dough which needed to chill in the frig for about four hours. This gave the fig paste a chance to cool itself.

So, after supper this evening, I tackled one of the fig newton recipes I pulled from the internet. IMG_1584

Excuse me, that is fig paste!!!
Excuse me, that is fig paste!!!

I am not a superb baker, but boy oh boy, if you like figs, you need to stop at out table at the farmers’ market this Thursday to taste and to buy!IMG_1586

Almost done baking

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And about to be eaten!!!

Tackling a Standard

When we moved to Oregon almost 3 years ago I realized I was surrounded by orchards of hazelnuts. I decided I would make nutella for my kids for the holidays and so I did. The recipe called for refrigeration and the next year I called the Food Safety hotline at Oregon State University to find out if I could keep canned nutella in the cupboard. They took a few days and called me back with a simple answer: no. So I once again made nutella for the holidays but in small jars, promising to make more midway through the year. I didn’t.

The next year, last year, I had become a professional commerical food processor and still had no answer, but in January of this year at several trade shows I saw lots of nut butters and I spoke with the processors. I learned the “secret”.

By roasting the nuts until they are held above 185 degrees for 30 minutes, any bacteria of concern is killed. The nuts can then be ground and voila! your home processed hazelnut butter is shelf safe. Finding a European recipe for the chocolate version sealed the deal and then I faced a hurdle that was even harder. Finding the nuts at a discounted price proved to be difficult.

Here in Oregon most orchards have contracts to deliver their crop to the distributor and few producers hold out any for their own use or sale. I chatted with a few but was told it was not possible.

Then last week Graham and I headed over to the optician we have learned can do amazing things with difficult prescriptions and there, in the shop, were signs about hazelnuts for sale.IMG_1260

So we quickly got to work and prepared the nuts by soaking and then roasting and then we got to work grinding them. IMG_1291

Last week we were able to produced about a dozen jars of plain hazelnut butter we called Nutty Hazel’s Spread in time for the farmers’ market.  We teased customers with the coming attraction of Filbert’s Chocolate Revenge and heard squeals of delight in anticipation.

So today we once again soaked and roasted and went through the grinding but this time we added creo’s 73% chocolate. Creo is a small producer of chocolate working closely with the farmers. They receive the beans, roast and then produce chocolate in Portland.IMG_1290

Adding a small amount of coconut oil to help the spreadability, we were able to jar up 2.5 dozen. Yeah!!!

Now, it is important to note that it does not taste like the commerical Nutella you may know and enjoy. Here is their label.IMG_1264Here is our label. You will notice the list of ingredients is considerably different. label

I would hope it would taste different.