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

Y’all know the RoA team is big on sustainable living.  We also looove to EAT, so we’re kinda excited about the upcoming Chef Series to benefit the Sustainable Food Center, a local non-profit to that wants to make affordable, healthy food available to everyone.  SFC also strives to teach children and families the importance of growing their own food or buying local.  Of course running a program like that comes at a cost, but don’t fret: By filling your belly with dishes prepared with local foods by some of the top chefs in Austin YOU can help SFC’s mission.

On November 8th, SFC is launching their Chef Series with Autumn Harvest, a multi-course tasting menu featuring meats and veggies from the Austin Farmer’s Market.  The menu will be designed by Rene Ortiz, executive chef at La Condesa; Tyson Cole, executive chef at Uchi; Shawn Cirkiel, executive chef at Parkside; Todd Duplechan, executive chef at Trio; Jesse Griffiths of Dai Due Supper Club; and Laura Sawicki, pastry chef at La Condesa.  Yum! There will also be drink pairing slected by the chefs to compliment the menu.

So if you think this sounds fancy, you’re right.  Tickets are $150 per person, but you’re getting some bomb food and drink from some of my favorite restaurants in the city ALL IN ONE PLACE. Do it for the kids…THE KEEDS!!

DEETS: Sustainable Food Center Chef Series “Autumn Harvest”; La Condesa (400 W 2nd); Sunday, November 8th, 2009; 6P; $150; Purchase tickets here.

BONUS: Phew! Now that I got all that out of the way, check out these PIMP AZZ iPhone wall papers the SFC sent over.  Don’t they just make you want to go to the farmer’s market and buy some local veggies?  Oooo, and there’s something about that third one makes us want to go out and hoe…a garden in the backyard. Must be some subliminal messaging or something!  Feel free to download them below, or hit up our flickr feed.

Some How-to’s to get you started:

• Download images to your iPhone
• Download images to your iPhone from email
• Make an image your iPhone Wallpaper

Enjoy!