I’ve been developing this Carrot Cupcake recipe for a client, and brought a batch over to my friends at Vicki’s Veggies for a sampling. They could have possibly been the most enthusiastic group of recipe tasters I’ve ever shared with!
I’m not sure how many pounds of carrots, tomatoes, beets, beans, corn, or garlic that same hardworking team harvested this year, but I DO know that these very folks pulled in over one-thousand pounds of squash about a week ago, before the recent frost. So they’ve earned every calorie : )
The little carrots on top are made from marzipan, with a fresh carrot leaf from the garden. They sure look like real carrots, don’t they?
photos Ruth Gangbar
