Michelle Obama’s fall harvest

SHARE Michelle Obama’s fall harvest
SHARE Michelle Obama’s fall harvest

First Lady Michelle Obama helped picked produce Wednesday at the third fall harvest of her White House garden. Some of the yield will be used for the Oct. 13 state dinner honoring South Korea’s President Lee and First Lady Kim Yoon-ok.

The garden was planted on March 16, the day the East Wing announced Crown announced that Mrs. Obama will author a book about her signature project. Mrs. Obama, who will have a ghostwriter help her, accepted no advance for the book and the proceeds will go to charity.

“In her book, Mrs. Obama will tell the story of the garden she has established on the South Lawn of the White House and explore how improved access to fresh, locally grown food can promote healthier eating habits for families and communities,” Crown said in a release.

from the White House….

Today, First Lady Michelle Obama was joined by a big group of helpers for the third annual White House kitchen garden fall harvest. Students from Bancroft and Tubman Elementary Schools got their hands dirty picking produce from the garden and then had a chance to try some of the vegetables that they picked on grilled garden pizza.

White House Executive Chef Cristeta Comerford shared the recipe for grilled garden pizza:

Serves 4

* 1 12 inch pizza dough, can use freezer dough

* 2 tbsp olive oil

* 1 eggplant, cut into coins, inch thick

* 1 sweet potato, peeled, sliced thinly

* 1 red pepper, sliced, inch thick

* salt and pepper to taste

* 6 oz. tomato sauce, your favorite brand

* 6 oz. shredded mozzarella, lowfat

* chopped fresh basil, for garnish.

Toss the vegetables in olive oil and salt and pepper. Grill until softened but still a bit crunchy. Set aside.

Flatten the pizza dough until about 1/8 inch thick. Brush with olive oil. Season with salt and pepper. Grill on both sides for about 2 minutes on each side. Top with the tomato sauce, mozzarella and grilled veggies. Garnish with basil. Serve immediately.

The food from the harvest didn’t all go to grilled garden pizza, it will also be used in the upcoming State Dinner and will be donated to Miriam’s Kitchen in Washington, D.C.

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