Susan Leibrock shows us the parts of the turnip.

A lot of folks don’t like turnips. Growing up, I sure didn’t. But maybe that’s because the turnip is misunderstood. In the first of a series on Seasonal Eating, we head to the Downtown Austin Farmers Market to get up-close and personal with the most hated root vegetable of them all.

Joining us on our journey is Susan Leibrock from the Sustainable Food Center. She’s working with the Austin Farmers Market to make a cookbook on seasonal eating (Be a part and submit your own recipes!).  In our quest to get to know the turnip, we talk to several Austin farmers to learn to love the turnip.

Brenton Johnson from Johnson's Backyard garden tells us why he loves the turnip.

LEARN: In the 4-minute video, Chris and Susan chat with Brenton Johnson from Johnson’s Backyard Garden, Chef Madeline Pizzo, and Joan Gunderman from Gunderman farms. We learn a lot of interesting things about the turnip, including a couple ways on how to prep them!

SHARE: What’s your favorite way to cook turnips? Any tips on helping people like them?

Fun Facts About the Turnip

• Both the greens and the root can be eaten
• Roasting the root with olive oil and sea salt at 400 degrees makes the turnip sweeter
• Turnips are full of vitamins and minerals that our bodies need during the winter
• Predominantly a winter vegetable, turnip season can last until May
• Soak the turnip or its greens in milk to cut the more alkaline taste