At the White House, we grow fruits, vegetables, and herbs right on the south lawn. As a chef, it is an extraordinary pleasure to have fresh produce right outside the door, and a particular privilege to do so at this historic site. We have even included some of the heirloom varieties developed by Thomas Jefferson at Monticello in the planting. By partnering with local schools, we have brought kids in to help plant and maintain the garden as well as cook the items they harvest.
Kids love to eat and learn about nature, so why not combine the two with a garden party? This is not the porcelain-teacups-and-pinkies-in-the-air kind of garden party, it’s a botanical garden party--one where the guests of honor are the plants growing right up out of the ground. Have a summer get-together at a botanical garden, where there are programs for kids of all ages, covering subjects like seeds and pollination, the diversity and interconnectedness of living things, fragrance gardens, herb gardens, and edible flowers. The best programs use the students' senses of smell, sight, touch, and taste to discover plants and flowers. And the theme of food and nature can continue on the plate.
Summer Fruit Salad with Herbs and Edible Flowers
Wash 1/2 cup each of blueberries, strawberries, raspberries, bananas, and orange segments in cold water and then drain them on a dry towel. Place the fruit in a salad bowl, toss it with 4 tablespoons of local honey, and allow it to marinate for 1 hour in the refrigerator so the honey will dissolve.
Gather sweet herbs and organic flowers from your garden, the farmers' market, or the supermarket. There are many sweet herbs and flowers that can be added to the salad, and the children can learn about them at the botanical garden or look at printed photos of them. They will be able to distinguish the different tastes. Of course, not all of them will love all the flavors but trying new flavors and learning about the garden is where the fun starts.
The best-tasting herbs and flowers:
Anise hyssop: a sweet licorice taste
Mint: dozens of different kinds
Chamomile flowers: sweet and applelike
Cornflower: sweet and honeylike, adds great color
Lavender: a special flavor, adds character
Nasturium: nutty flavor, beautiful color
Rose: tastes like, well, roses
You can chop the flowers or leave them whole, letting the kids add them to their own salads. An important warning: Not all flowers are edible, and some are actually toxic. Even edible flowers must be organically grown, with no pesticides. Use only untreated flowers from your own garden or from a reliable source.
Next, check out this recipe for a peach-and-caramel upside-down cake.
Kids love to eat and learn about nature, so why not combine the two with a garden party? This is not the porcelain-teacups-and-pinkies-in-the-air kind of garden party, it’s a botanical garden party--one where the guests of honor are the plants growing right up out of the ground. Have a summer get-together at a botanical garden, where there are programs for kids of all ages, covering subjects like seeds and pollination, the diversity and interconnectedness of living things, fragrance gardens, herb gardens, and edible flowers. The best programs use the students' senses of smell, sight, touch, and taste to discover plants and flowers. And the theme of food and nature can continue on the plate.
Summer Fruit Salad with Herbs and Edible Flowers
Wash 1/2 cup each of blueberries, strawberries, raspberries, bananas, and orange segments in cold water and then drain them on a dry towel. Place the fruit in a salad bowl, toss it with 4 tablespoons of local honey, and allow it to marinate for 1 hour in the refrigerator so the honey will dissolve.
Gather sweet herbs and organic flowers from your garden, the farmers' market, or the supermarket. There are many sweet herbs and flowers that can be added to the salad, and the children can learn about them at the botanical garden or look at printed photos of them. They will be able to distinguish the different tastes. Of course, not all of them will love all the flavors but trying new flavors and learning about the garden is where the fun starts.
The best-tasting herbs and flowers:
Anise hyssop: a sweet licorice taste
Mint: dozens of different kinds
Chamomile flowers: sweet and applelike
Cornflower: sweet and honeylike, adds great color
Lavender: a special flavor, adds character
Nasturium: nutty flavor, beautiful color
Rose: tastes like, well, roses
You can chop the flowers or leave them whole, letting the kids add them to their own salads. An important warning: Not all flowers are edible, and some are actually toxic. Even edible flowers must be organically grown, with no pesticides. Use only untreated flowers from your own garden or from a reliable source.
Next, check out this recipe for a peach-and-caramel upside-down cake.
Peach Upside-Down Cake
For one 8-inch cake mold
For the caramel topping:
3 tablespoons honey
2 tablespoons water
1 cup brown sugar
3 peaches
For the cake:
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup mashed ripe banana
2 eggs
3 tablespoons skim milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 3/4 cups cake flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1. Grease the bottom and sides of a cake pan and line it with parchment paper. Preheat the oven to 350° F.
2. Place honey, butter, water, and brown sugar in a saucepan and bring it to a boil. Stir the mixture until it's smooth and pour it into the cake pan.
3. Dip the peaches in boiling water and then in ice water to shock them; their skins will slide off easily. Cut the fruit into slices and place the pieces, cut side down, in the pan.
4. Beat together the butter and sugar, then add the mashed banana, eggs, skim milk, oil, and vanilla. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Then slowly add the flour mixture to the butter mixture.
5. Pour the batter into the cake pan, over the fruit and caramel, and bake it for 45 minutes or until a toothpick inserted into the middle comes out clean.
6. When the cake is done, remove it from the oven and allow it to cool for 5 minutes. While it's still warm, run a knife around the edge of the cake pan and flip the cake over onto a serving dish. Remove the parchment, add the birthday candles, and serve.
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