Sustainability

Red Clover & Carrot Cupcakes

The Nashville Food Project’s Sustainability Team invited the wise Leah Larabell of High Garden Tea to join our staff meeting and lead us in a session of ethical wildcrafting. Naturally, we served snacks too including these Red Clover and Carrot Cupcakes. We’re sharing the recipe (from Elke) with a bit of Leah’s advice too.