• Age: 5
• Grade: k

Sharon Hanna's profile page

• Winner, Taste Canada Award

The Book of Kale is sure to bring much needed attention to one of the most nutrient-packed vegetable crops in the world. I've researched the nutritional quality of kale for over 12 years and it truly is a superfood. It is high in available nutrients, an excellent source of cancer-fighting glucosinolate compounds, and one of the best sources for carotenoid pigments that contribute to eye health. As a cool-season vegetable, kale grows best in early spring and fall months; however, it is easy to grow year-round in most climates. It is grown as a "baby green" (30 days old), or most often grown to full maturity. Historically, thousand-head kale is the progenitor in which all of the other Brassica oleracea crops (cabbage, broccoli, Brussels sprouts, cauliflower) descended. You will not find a vegetable crop with more nutritional value and historical significance than kale. It is just unfortunate that kale has been relegated to the role of a garnish at the salad bar, or on the plate. Sharon Hanna has provided many ways to enjoy this nutrient-dense vegetable, and hopefully this book will help bring this special crop to the prominence it deserves.

~ Dr. Dean A. Kopsell, Associate Professor of Vegetable Crop Physiology, The University of Tennessee

Advance Praise for <i>The Book of Kale</i>

"It has real personality and charm and the overall results are delicious."

"The book has integrity, heart and pure deliciousness."

~The Jury, Taste Canada - The Food Writing Awards 2013

Quail, kale and other delights of summer: Article in the <i>Victoria Times Colonist</i>

The Book of Kale: The Easy-to-Grow Superfood

This is much more than a cookbook. The first 50 pages focus on the history of kale, its varieties and nutritional benefits, along with detailed instructions on how to grow it. The section on involving kids in gardening is excellent, based in part on the author’s experience running a garden program at Vancouver’s Queen Alexandra Elementary School. Recipes range from breakfasts to mains. These are coded to show which meet the needs of gluten-free, vegetarian or vegan diets. Included throughout is more than a sprinkling of humour, both in clever titles (“Kale-Dorf Salad”) and sage advice (her note to not give up on using filo, but to “Hang in there”). Students in Sustainable Resources 11 and 12 may want to establish a community garden as a project for their Agriculture Component. Endnotes and a list of seed sources are included.