11/07/2011 01:32 pm ET Updated Jan 07, 2012

Michelle Obama's Garden: Celebrating 'Fall Harvest' With The First Lady (VIDEO)

For Michelle Obama, fall might be the most wonderful time of the year. The First Lady has been hard at work tending her crops on the White House's South Lawn and documenting it for her forthcoming book, "American Grown: How the White House Kitchen Garden Inspires Families, Schools and Communities," slated to hit bookstores in April.

She's also been readying her plot for the White House's annual "Fall Harvest," which included a visit from designer and talk show host Nate Berkus, an exclusive tour he'll air on his show today.

"It's important for people to understand that this garden, our 1,100-square-feet plus...cost us about 2 hundred dollars to plant," she told Berkus. "You don't have to be the First Lady, you don't have to have the South Lawn to access healthy, fresh food," she said, underscoring her ongoing mission to promote healthy eating among families.

FLOTUS took Berkus on a tour of the White House vegetable garden while Assistant White House Chef, Sam Kass, gave him an inside look at what's on the First Family's dinner plates.

Following the "Fall Harvest" festivities last month, White House Executive Chef Cristeta Comerford shared this recipe for grilled garden pizza on the White House blog.

Serves 4

1 12 inch pizza dough, can use freezer dough

2 tbsp olive oil

1 eggplant, cut into coins, 1/2 inch thick

1 sweet potato, peeled, sliced thinly

1 red pepper, sliced, 1/4 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 remaining food from the harvest was used for the October 13 State Dinner and donated to Miriam's Kitchen in Washington, D.C.

PHOTOS: Michelle Obama's year in the garden.