Carrot Cupcakes Everyone seems to love Carrot Cake, what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
Microgreen Series - How to grow MUSTARD SEED MICROGREEN Microgreens are not new, but relatively new to me. They became popular in the mid 1990s in California and moved eastward. As a gardener I always planted seeds to get the full-grown plant. Microgreens are harvested after they sprout and develop a central stem, the cotyledon leaves (first set of leaves) and the first pair of very young true leaves, about 1 to 2 inches high and 1 to 4 weeks old, depending on the variety. They are used for their flavor, texture, and appearance. Microgreens have stronger flavors than sprouts, and come in a wide selection of leaf shapes, textures and colors. Microgreens are healthier than the fully grown plants of the same variety, containing higher amounts of vitamins, minerals, and polyphenols when young, helping to improve heart health and a decreased risk of chronic disease. In general, microgreens contain considerably higher levels of vitamins and carotenoids--about five times greater-