The Book of Kale: The Easy-to-Grow Superfood 80+ Recipes
"I jumped on [The Book of Kale] like a slug on lettuce, not only because of my own extreme enthusiasm for this easy-growing miracle food, but also because it is becoming so rightfully popular."~Helen Chesnut,Victoria Times Colonist, June 9, 2012(Quail, kale and other delights of summer: Article in theVictoria Times Colonist)"The recipes are creative, putting kale in just about everything, from scones to chutneys"~Meredith Goad,Portland Press Herald, June 13, 2012Hanna's book covers a short history of kale, different varieties, fun with kids and kale, and, of course, the planting, caring and harvesting of kale[...] But the majority of of Hanna's book is made up of delicious and inventive kale recipes. And yes, it has a kale chip recipe. Tried it, loved it. You will too.~Sherry A. Firing,The Globe and Mail, August 17, 2012TheBook of Kaleis 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 forThe Book of Kale)"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