Some find rhubarb too bitter to enjoy without a boatload of sugar to take the edge off, but there’s an easy alternative to sweeten this delicious veggie and incorporate it into your spring picnics and summer barbeques. Clara Silverstein explains, “One way to cut down on (but not eliminate) the sugar required to draw out rhubarb’s deliciousness is to simmer chunks of it with sweet strawberries. Rhubarb lasts a while and is often around when the first strawberries appear.” Ms. Silverstein is the author of “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” (http://www.redrockpress.com/delicious.html#whiteHouseCookbook), which includes an amazing recipe for Rhubarb Pie (featured below).

A delicious rhubarb and strawberry pie.

Rhubarb is one of the vegetables grown in the White House Garden, which was massively expanded when the Obamas moved into the White House. Our First Lady, Michelle, took it upon herself to set an example to the country and to kids across the 50 states and beyond to promote healthy eating by bringing us back to basics: good, clean, and healthy food that’s locally grown. As kids and teachers attest throughout “A White House Garden Cookbook,” bringing children into the fold in growing and harvesting of fruits and veggies, or just helping to pick them out at the grocery store or farmer’s market, promotes pride in kids and makes them a lot more likely to not only try new dishes but love them as well.

To celebrate this perennial beauty, sometimes called “pink celery,” Red Rock Press is offering up the following Rhubarb Pie recipe from “A White House Garden Cookbook,” originally contributed by Gaining Ground in Concord, MA, an organic garden that grows and distributes approximately 20,000 pounds of produce each year. In addition, Red Rock Press is making the book available for an amazing 40% off when readers go to www.redrockpress.com/delicious.html#whiteHouseCookbook. The deluxe paperback as well as the new E-book can also be found at Amazon, Barnes & Noble, the iTunes store; and young chefs and their families can also find the paperback at your local bookstore. Enjoy spring and bon appétit!

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 Crust (makes 2 9-inch crusts):

• 1 cup (2 sticks) unsalted butter
• ½ cup water
• 2 cups all-purpose flour
• 1 teaspoon salt, preferably
• Kosher (see note on next page)

Filling:

• 3 cups ½-inch pieces of rhubarb
• 1 cup hulled and sliced strawberries
• 1 cup sugar, or to taste
• ¼ cup small pearl tapioca, such as Minute brand
• 1 egg
• 1 tablespoon flour
• 1 tablespoon butter

For the crust:

1. Using a sharp knife on a cutting board, cut the butter into small squares. Place it in a bowl and return it to the refrigerator for about 30 minutes to allow it to firm up again.

2. Fill a measuring cup with ½ cup of water. Add ice cubes to keep the water very cold.

3. In a large bowl, whisk together the flour and salt. Add the chilled butter. Toss it with a fork so that each piece of butter becomes coated. With a pastry cutter or your clean hands, work the butter into the flour until the mixture resembles coarse meal.

4. Add the ice water one tablespoon at a time and stir the mixture with a fork until the dough comes together. You may not need the entire ½ cup of ice water.

5. Remove the dough from the bowl and separate it into two equal-sized pieces. Form each piece into a disk. With the heel of your hand, gently press on the dough to ensure that all ingredients are incorporated.

6. Wrap each disk of dough in plastic wrap and refrigerate for at least 30 minutes until ready to roll out for your pie.

For the filling:

1. Preheat the oven to 450 degrees.

2. In a bowl, place the rhubarb, strawberries, sugar, and tapioca. Stir and let sit for at least 15 minutes, stirring occasionally.

3. In the meantime, on a clean work surface, roll out one of the dough disks to about 10 inches in diameter. Gently fit it into a 9-inch pie pan. Cut off any dough that hangs over the sides of the pan. Roll out the other disk and cut it into strips about ½ inch wide for making a lattice crust (a lattice allows moisture to escape so the pie won’t be runny).

4. In a small bowl, beat the egg. Stir it into the rhubarb mixture, then pour the rhubarb mixture into the pie plate. Cut the butter into small pieces. Sprinkle the top of the filling with the flour, then dot with the butter.

5. Place half the strips of crust across the top of the pie, then weave the other half through. Or put half the strips across the pie vertically, and half across horizontally. Attach the end of each strip by pressing it against the bottom crust and pinching it together.

6. Bake the pie for 15 minutes. Lower the temperature to 300 degrees. Continue baking for at least 45 minutes, until the crust is brown and the fruit is bubbling hot. As it cools, the juices will firm up.

Note: Kosher salt is a coarser grind of salt than regular salt, with a cleaner flavor because it is not iodized. If you can’t find it, use regular salt.

–– from the “Gaining Ground Table”

Gaining Ground

Concord, MA

Parents always want to look out for their children’s health, but there’s nothing quite so unsatisfying as excitedly ringing a doorbell, saying “Trick-or-treat!” and receiving a box of cemented-together raisins or a bruised, potentially wormy apple. Not that raisins or apples are bad – they just tend to fall short of the sky-high, sugar-laden expectations of most kids.

Honey destined for White House Cupcakes

Sometimes it’s important to find a good intermediary – a treat that’s sweet and out of the ordinary, but one that does not consist primarily of sugar and fat. Red Rock Press would like to suggest White House Honey Cupcakes – perfectly delicious without being too sweet, this cupcake recipe originally used honey gathered from the Executive Bee Hive at1600 Pennsylvania Ave. If you’re not able to get your hands on a coveted jar from Charlie Brandt (the White House beekeeper) or Michelle Obama (who gives away the honey in hand-blown vases), a bottle of the store-bought variety will do just fine.

The recipe is featured in “A White House Garden Cookbook” by Clara Silverstein, a collection of recipes and gardening tips from First Families past and present as well as from kids’ community gardens around the country. Mrs. Obama’s upcoming spring book “American Grown” is expected to offer more garden recipes, but Honey Cupcakes can be enjoyed this Halloween.

To learn more about “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family,” please visit http://www.CommunityGardenRecipes.com.

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White House Honey Cupcakes

Cupcakes:

• 1/4 cup butter, left out on the counter for approximately 1 hour to soften
• 1/4 cup sugar
• 3/4 cup honey
• 2 eggs
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla
• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Icing:

• 2 cups powdered sugar
• 1/2 cup honey
• 3 tablespoons lemon juice

For the cupcakes:

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

2. In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, buttermilk and vanilla until blended.

3. In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.

4. Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.

For the icing:

1. Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.

2. Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.

Red Rock Press is celebrating the first day of the Jewish holiday of Sukkot (Oct. 12) with a modern, healthy update on a traditional one-pot dish that represents the bounty of the fall harvest: Kohlrabi and Carrot Stew, featured in Clara Silverstein’s “A White House Garden Cookbook.” More info can be found at www.CommunityGardenRecipes.com.

Originally based in agriculture, Sukkot is a harvest holiday and one of the most important feasts in Judaism. Also known as the Feast of the Tabernacles, it begins the fifth day after Yom Kippur and historically commemorates the forty-year period that the Jews wandered the desert. Today, people around the world observe Sukkot in a variety of ways, with some building the traditional Sukkah, or temporary shelter, and others simply enjoying a home-cooked meal with their family.

This recipe for Kohlrabi and Carrot Stew originally comes from Charles Loomis, who started a garden at the Normal Park Elementary School in Chattanooga, Tennessee. Chef Loomis has devised a way to make kohlrabi, that sometimes bitter but extremely healthy vegetable, palatable and delicious for everyone, including kids! Dozens of other kosher recipes from community gardens around the country can be found at http://www.redrockpress.com/delicious.html#whiteHouseCookbook.

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Kohlrabi and Carrot Stew

Serves 4

• 1 pound kohlrabi (2-3 heads)
• 2 large carrots
• 2 cloves garlic
• 2 tablespoons of extra-virgin olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin seeds
• 4 medium sized tomatoes (see note) or 1 (15- ounce) can diced tomatoes
• 1/4 teaspoon turmeric
• 1 1/2 teaspoons salt, or to taste
• Freshly ground black pepper, to taste
• 1 cup chicken, beef or vegetable stock

1. Cut about 1 inch off the bottom of the kohlrabi. Trim off the stems and leaves. Peel the rest of the skin off with a potato peeler and discard. Cut the kohlrabi into 1-inch pieces as you would a potato. Peel the carrots and cut into 1-inch pieces. Peel and chop the garlic.

2. In a medium saucepan over medium-high heat, heat the olive oil. After about 1 minute, add the kohlrabi, carrots, thyme, cumin seeds and garlic. Sauté for about 1 minute.

3. Peel the tomatoes (see below for directions), dice them, and add them to the pot. If using canned tomatoes, add them to the pot along with their liquid. Add the turmeric, salt and pepper. Add the stock and bring the mixture to a simmer (not a boil).

4. Turn the heat to low and cover the pot loosely with a lid. Simmer until the carrots and kohlrabi are tender, about 1 hour. Season with more salt and pepper if needed. Serve plain or with rice.

To peel tomatoes:

With the tip of a sharp knife, cut an X on the bottom of the tomato. Place a bowl of ice water near the stove. Bring a pot of water to a boil. Gently drop in the tomato and let it boil for about 1 minute. Immediately remove the tomato (a slotted spoon works well for this), then plunge it into the ice water. The skin should peel right off. The same technique works for peaches, too.

–– Charles Loomis, Greenlife Grocery - Asheville, NC, and Chattanooga, TN

Red Rock Press hails the new eating possibilities spurred by community garden harvests from coast to coast. Its new website, www.CommunityGardenRecipes.com, is devoted to A WHITE HOUSE GARDEN COOKBOOK and kitchen gardens around the country that encourage kids to invent new vegetable recipes.

Locavorism has entered into the national conversation on health in a major way, thanks in no small part to Michelle Obama’s efforts to fight childhood obesity. According to food journalist Clara Silverstein, author of A WHITE HOUSE GARDEN COOKBOOK, nothing beats getting your food fresh from local sources: “Once you wash fresh produce, it will taste more flavorful than anything wrapped in plastic.”

To mark the launch of the website, www.CommunityGardenRecipes.com is offering a special 40% discount on A WHITE HOUSE GARDEN COOKBOOK: Healthy Ideas from the First Family for Your Family (and another bonus book is a delightful surprise). The White House book follows the expanded White House Garden from the roots to the shoots to hoots of enjoyment in eating.

Mrs. Silverstein herself is celebrating the new website devoted to her book by next week making a White House recipe for her family’s break-fast at the end of the Jewish New Year. We are happy to share this with your readers.

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White House Orange Yogurt Cake with Baked Apples

Makes 1 (8 inch round) cake

Cake:

• Unsalted butter, as needed for the baking pan
• 1 large navel orange, cut into 8 wedges
• 11/2 cups flour
• 11/2 cups sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• Pinch of coarse salt
• 1/2 cup plain whole milk yogurt
• 1 teaspoon grated orange zest
• 1 large egg
• 3 tablespoons honey
• 1/2 teaspoon pure (not imitation) vanilla extract
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup confectioners’ sugar

Baked apples:

• 4 red apples, such as Macoun or McIntosh
• 2 tablespoons unsalted butter
• 1/4 cup honey
• 1 whole vanilla bean, scraped
• 2 tablespoons golden raisins

For the cake:

1. Preheat the oven to 350 degrees. Grease an 8-by-2-inch round cake pan with butter. Cut a circle of parchment paper to fit the bottom of the pan. Line the pan with the parchment paper and grease the parchment paper with butter.

2. In a medium saucepan, bring 4 cups of water to a boil. Cut the orange into 8 wedges and remove the seeds. Add the orange to the water and boil for 5 minutes. Drain the water. Refill the saucepan with another 4 cups of water and bring it to a boil. Add the orange wedges and boil again for 5 minutes.

3. While the orange is boiling, in a medium bowl, whisk together the flour, 1/2 cup of the sugar, the baking powder, baking soda, and salt.

4. Using a slotted spoon or tongs, carefully remove the orange wedges from the boiling water and place them in a bowl. Add the remaining 1 cup of sugar to the boiling water. Cook, stirring until the sugar is dissolved. Return the orange wedges to the boiling water colander in the sink.

5. Place the orange wedges in the bowl of a food processor, along with, ¼ cup of the yogurt, the orange zest, egg, honey and vanilla. Process until well combined. Add the flour mixture and process again until combined.

6. Transfer the batter to the prepared cake pan. Place in the oven and bake until golden brown and a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes.

7. While the cake is baking, in a small saucepan, whisk together the lemon juice, confectioners’ sugar, and remaining ¼ cup of yogurt. Bring to a boil over medium high heat. Let boil until glaze is thickened, about 3 minutes.

8. Place a wire rack on top of a sheet of parchment paper. Remove the cake from the oven and flip over the pan so the cake comes out onto the rack. Remove the parchment paper round from the top. Pour the glaze over the cake. Let it stand until the glaze is absorbed. Place on a serving plate and serve with sliced baked apples.

For the apples:

1. Preheat the oven to 350 degrees. Using a sharp knife, cut into the stem end of each apple to remove the core, but do not cut all the way through the apple. Its shape should be left intact.

2. In each of 4 jumbo-size muffin pan cups, evenly divide the butter, honey, and vanilla bean seeds. Place an apple in each prepared muffin pan cup. Stuff each apple with about 11/2 teaspoons of raisins.

3. Cover each of the apples with a sheet of parchment paper, then place a sheet of aluminum foil on top. Scrunch the foil to secure it around the apple.

4. Bake until the apples are tender, 25 to 30 minutes. Spoon the juices over the apples before serving.

Break out the Shofar – Rosh Hashanah, the Jewish New Year, is beginning at sundown on Wednesday, and families across America and the world are starting preparations for the celebration. Clara Silverstein, author of A WHITE HOUSE GARDEN COOKBOOK, recommends some healthy options and updates for traditional Rosh Hashanah and break-fast dishes.

Meals on Rosh Hashanah commonly include honey and apples or other fruit to symbolize a sweet new year. Both apples and honey are currently in season, so you may want to try a dish first designed at the White House using ingredients from the revamped White House Garden, including honey from the first presidential bee hive. White House Baked Slice Apples were a big hit when they debuted to the hungry, Washington-area kids helping Michelle Obama at the White House garden in October, 2009.

“This dish was enjoyed all around by kids and adults alike at the White House – maybe your family will love it just as much as they did,” says Mrs. Silverstein, who also collected dozens of recipes from kids at school and community gardens across the country. All of the dishes in A WHITE HOUSE GARDEN COOKBOOK are kosher or include kosher substitutions.

Mrs. Silverstein also suggests families make this dish their own by choosing a variety of apple that suits their taste: “For sweetness, try a Honey Crisp. A Granny Smith will give a more tart flavor.” Readers can learn more at http://www.redrockpress.com/delicious.html#WhiteHouseCookbook.

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White House Baked Sliced Apples

Serves 6

• 6 apples
• 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1/4 cup honey, maple syrup or brown sugar
• 1/8 teaspoon ground nutmeg
• 1/2 cup rolled oats
• 1/2 teaspoon salt
• 1/4 cup raisins or any dried fruit
• 1/4 cup apple juice
• 1 cup nuts (optional)

1. Preheat the oven to 350 degrees. Wash, core, and slice the apples. Grease a baking pan with butter.

2. In a bowl, mix together the apples and the remaining ingredients. Place in the prepared pan and bake for 45 minutes, or until a golden brown crust appears.

It is in that spirit that Red Rock Press celebrates Presidents’ Day with an unprecedented sale on our highly-praised, “A White House Garden Cookbook” by Clara Silverstein (http://redrockpress.com/delicious.html#whiteHouseCookbook). It is a chronicle of Michelle Obama’s new rendition of the White House garden with a fitting four-score and seven recipes from First Families from both sides of the aisle dating back to George and Martha Washington. “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” is a great way to enjoy healthy and delicious meals on your Monday off and throughout the rest of the year. This Presidents’ Day, you can try out the flavors of both sides of the aisle with recipes for Barack Obama’s Chili and Ronald Reagan’s Hamburger Soup (provided below).

But just for the month of February, we’re taking a full 60% off the list price of $24.95, making it just $9.99 for the luxury soft cover edition (only at http://redrockpress.com/delicious.html#whiteHouseCookbook). Even better, you can now purchase the book in ePub and Kindle formats (just $6.39), making it the perfect title for your tablet or reader. It’s a great way to get kids to interested and excited about growing, cooking, and eating scrumptious fruits and vegetables.

“A White House Garden Cookbook” is available everywhere books are sold, but for the very best price, or for more information, please visit http://redrockpress.com/delicious.html#whiteHouseCookbook. You can also contact Red Rock Press at 212-362-8304 or Daniel@RedRockPress.com

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Barack Obama’s Chili

Serves 6-8

Tip: I suggest starting with 4 cloves of garlic and 2 cups of chopped fresh tomatoes. You can substitute 1 teaspoon of fresh chopped oregano and 1 teaspoon of fresh chopped basil those two dried herbs on the ingredient list.

Of course you can adjust everything to taste, including the spices. It’s the people’s choice!

• 1 large onion
• 1 green bell pepper
• Several cloves of garlic
• 1 tablespoon olive oil
• 1 pound ground turkey or beef
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground basil
• 1 tablespoon chili powder
• 3 tablespoons red wine vinegar
• Several fresh tomatoes, depending on size (or 1 15-ounce can of diced tomatoes with juice)
• 1 (15 ounce) can red kidney beans

1. Peel and chop the onion. Wash the pepper, remove the seeds, and chop. Peel and chop the garlic.

2. In a pot over medium heat, heat the olive oil. Add the onion, green pepper, and garlic. Sauté until the vegetables are soft.

3. Add the ground meat and sauté until it browns.

4. In a small bowl, mix together the cumin, oregano, turmeric, basil, and chili powder. Add to the ground meat.

5. Add the red wine vinegar to the pot and stir to combine.

6. Chop the tomatoes and add to the pot. Simmer until the tomatoes cook down.

7. Drain the kidney beans in a colander in the sink and rinse with cold water. Add the beans and cook for a few more minutes.

8. Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

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Ronald Reagan’s Hamburger Soup

Serves 6

Ronald Reagan was better known for his favorite candy –– jelly beans –– than for more sumptuous fare. During his administration, he was also widely ridiculed for a proposal to classify ketchup as a vegetable in school lunches.

This hearty soup, which we have adapted, would have fit right into one of the western movies in which he had acted. It also contains real vegetables, making it something that Mrs. Obama could praise.

• 1 tablespoon butter or margarine
• 1 pound lean ground beef
• 1 clove chopped garlic
• 1 cup diced onions
• ¾ cup sliced carrots
• 1 cup sliced celery
• ½ cup diced green pepper
• 6 cups beef broth, beef stock, or water with 4 beef bouillon cubes
• 8 ounces (1 cup) diced tomatoes (fresh or canned, including the juice)
• ⅛ teaspoon freshly ground black pepper
• 5 ounces canned hominy, drained

1. In a soup pot, melt the butter. Add the ground beef and cook, stirring, until it browns.

2. Peel and chop the garlic. Add the onions, garlic, carrots, celery and green pepper. Cover the pot and simmer 10 minutes.

3. Add the beef broth, stock or water with bouillon cubes, along with the tomatoes and pepper. Bring to a boil, then reduce the heat, and let the soup simmer for 35 minutes.

4. Stir in the drained hominy. Simmer for 10 minutes more.

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The Obamas volunteer at Thanksgiving (2009)

Michelle Obama has said that the First Family is particularly fond of sweet potatoes, so in honor of the Obamas’ third Thanksgiving in office, we’re offering up a delicious and healthy recipe for White House Whipped Sweet Potatoes. The recipe was enjoyed by the Obamas and around 50 guests in 2009, and is featured in “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” by Clara Silverstein. Readers can learn more about the book and how Thanksgiving is celebrated at the White House by visiting www.CommunityGardenRecipes.com.

The book includes other Thanksgiving recipes from the White House and community gardens around the country, such as Fennel-Parsnip Puree, Pear & Fennel Salad, Kohlrabi & Carrot Stew, Tasty Greens with Turnips, Baby Carrots with Orange Juice & Cinnamon, Nutty Carrot & Cabbage Salad, various salsas, White House Baked Sliced Apples, and White House Apple Pie.

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White House Whipped Sweet Potatoes

Serves 4

• 3 medium (12 to 16 ounces each) sweet potatoes
• 2 tablespoons butter
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground cumin
• ⅛ teaspoon chili powder
• Pinch of ground cloves
• 4 tablespoons orange juice
• 1 tablespoon freshly squeezed lemon juice
• Salt to taste

1. Set the oven at 425 degrees.

2. Wash the potatoes, pat dry, and wrap each one in foil. Place on a baking sheet and bake until soft all the way through, approximately one hour cooking time will vary depending on the size of he potatoes).

3. Remove the potatoes from the oven. Unwrap the foil and allow them to cool enough to handle.

4. Cut each potato in half. Scoop out the inside and place in a large mixing bowl.

5. Add the butter, cinnamon, cumin, chili powder, cloves, orange juice, and lemon juice. Using an electric mixer with a whisk attachment on medium speed, whip the potatoes until smooth and all the ingredients are incorporated, 1 to 2 minutes.

6. Add the salt and serve.

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For more information or high-res images, please contact Dan Kleinman at the information below.

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Daniel Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8304
www.CommunityGardenRecipes.com