The First Lady harvesting vegetables from a previous White House garden.

Michelle Obama’s Let’s Move! Initiative is meant to spark discussion about healthy eating habits for children. Part of her initiative has involved the kitchen garden at the White House.

On Monday, the first lady was helped by school children from New York, Pennsylvania and North Carolina in planting potatoes, spinach, broccoli, carrots, radishes and onions at her fourth annual spring planting. Children from local Washington D.C. schools also helped with the planting.

The children who were selected to help with the White House garden this year had written to Mrs. Obama about their own gardening experiences at school and in their community.

The vegetable garden is the first at the executive mansion since Eleanor Roosevelt’s Victory Garden.


If your prospects for planting a vegetable garden are limited by insufficient space or an unworkable area, consider the possibility of harvesting fresh, organic vegetables from containers. A window sill, a patio, a balcony or your back doorstep are all sufficient spaces for a container-based mini-garden. Poor soil conditions, weed control issues, and pest problems can all be overcome by growing a garden in containers. metaphysical

Almost any vegetable that grows well in a traditional garden will also do well in a container. Vegetables that are well-suited for container gardening include tomatoes, peppers, eggplant, green onions, beans, lettuce, squash, radishes and parsley. I’ve also seen potatoes and asparagus successfully grown in a container garden. It doesn’t matter what kind of soil you have, because you’ll mix your own. This is extremely simple and requires just three ingredients.

* Peat Moss
* Compost
* Vermiculite

Just mix these three ingredients in equal proportions and you have the perfect soil for growing your veggies. The peat moss makes it light and loose; the vermiculite helps it retain moisture (necessary in our arid climate), and the compost loads the soil with the nutrients your plants need. These products can all be found at your local garden center, and the mixture can be placed in any kind of container you choose – just make sure it has adequate drainage.

If you need a good reason to plant an organic garden, here are ten.


1. A garden gives you a great reason to be outside. On average, we spend as much as 90 percent of our time inside. Here in Colorado, this has resulted in epidemic rates of  Vitamin D deficiency. Start a garden and get some sunshine.

2. There is a move to eat food grown locally. Our food travels an average of 1,400 miles to reach us; on the other hand, you can’t get more local than your own backyard!

3. How do you know how fresh your vegetables are (or how nutritious)? A vegetable grown in nutrient-rich soil and picked ripe is much tastier and more nutritious than a vegetable that was picked unripe two weeks ago and shipped across the country. Not to mention, the only person who’s touched the home-grown veggie is you, and there is no “food-grade wax” covering the beautiful produce.

4. Growing your own food gives you the chance to try vegetable varieties you can’t find in the store. Supermarket produce varieties are limited to those that have a long shelf life, can withstand shipping, and are uniform in appearance. That means you are missing out on a wide variety of delicious if not so sturdy fruits and vegetables.

5. Prevent some pollution. The chemicals and non-sustainable farming practices used to grow non-organic crops are contributing greatly to the contamination of the earth. Even organic crops that are shipped by truck contribute to carbon monoxide emissions and fuel consumption.

6. Get some exercise in the great outdoors.  Hauling a wheelbarrow can burn 340 calories per hour, raking, 292 calories, weeding, 306 calories, and general gardening, 272 calories.

7. You can contribute to sustainability. Gardening organically means nourishing the soil that grows the food that nourishes you and creating a backyard eco-system that attracts and supports beneficial wildlife in a balanced way.

8. Get your kids to love vegetables. Kids who grow vegetables are more likely to eat vegetables. This is also a good way to foster a child’s connection with food, seasons and the rhythms of life cycles. They’ll quickly learn that food doesn’t come from a box, it comes from the earth.

9. You will save money. Even in our arid climate, a garden designed to use less water will give hundreds of dollars of produce for a relatively small investment.

10. And finally, you’ll feel really good about what you’ve accomplished. There’s nothing quite like preparing and eating food you’ve grown yourself.

As food prices keep going up, many of us are trying to find ways to become more self-sufficient, including growing our own food. The first question, of course, is what do I plant? Try thinking about what you actually eat, and the components that make it up. For instance, if you love spaghetti, and would like to try making your own sauce, you should definitely plant tomatoes, garlic, onions, oregano and basil, and anything else you might want to put in it (like peppers, or other herbs). When it is time to harvest, you can find information about canning at your library, bookstore, or online, and then — you just do it! Think how fabulous you’ll feel when you go to reach for that jar of pasta sauce, and you know you grew the ingredients and made the food in your own kitchen.


You may be wondering how much you can grow in your own backyard. Well, according to the book The Backyard Homestead, on just a quarter of an acre one can harvest 1,400 eggs, 50 pounds of wheat, 60 pounds of fruit, 2,000 pounds of vegetables, 280 pounds of pork, and 75 pounds of nuts. Now, maybe you don’t have any desire to raise a pig, but the point is that with a well-planned garden, even in a small space (see the square foot garden), you can produce food for your family – fresh, organic, and produced by your own hand – it doesn’t get much better than that.

Some of us who wish to grow our own food feel that we can’t, either because of lack of space, poor soil, or no soil. The solution is something known as square foot gardening, a variation on the French Intensive or Biointensive method of farming.


The square foot garden is planted in a raised bed that is filled with high-quality soil. This eliminates the problem of poor soil, or no soil since the raised bed can even be built on a concrete patio. The bed is then divided into sections of one square foot each, and vegetables are given exactly the amount of space they need. This system of gardening is ideal for our arid climate because it requires less watering than a traditional garden. With a little commitment and work you can have fresh veggies on your table into the fall. Look back in the next few weeks as we follow a novice gardener putting in this type of garden.

French Onion Soupvolunteer firefighters in Colorado

Recipe courtesy Tyler Florence  from the Food Network


  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere


Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Tomato soup

Recipe courtesy Michael Chiarello from The Food Networkmetaphysical


  • 1 (14-ounce) can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup heavy cream, optional


Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.