You should be OK for planting in North GA now. I don't grow turnip greens although I like them a lot. For our fall garden greens we are planting spinach, kale, broccoli raab, and swiss chard. Although I know I am planting too much already, I'm going to add some mustard greens since I like them a lot too :~). The link is for a UGA Extension Department publication which I have found very useful. Hope it helps you also. Here is a link that might be useful: Vegetable Garden Calendar

It's white with purple shoulders, so probably a turnip. For some reason, my parents never grew them, so turnips are a new food for me. That what I love about the community supported agriculture: it sometimes forces me to try new things. We love turnip greens, so it's time to get acquainted with the rest of the plant. I needed a pot roast anyway, and now the turnip is forcing my hand.

Depending on how fresh, cut off tops and small part of roots, and as lucky gardener said, cut the root into several pieces, then peel each piece. Cut into small squares, sort of like potatoes or carrots, boil in salted water till tender. Drain, maybe save water for soup, add butter, pepper and perhaps other additions as mentioned - or try sour cream. Alternatively, cook just slightly more, then mash them and garnish as indicated. As someone said, they make a good addition to soup or stew, with or without dumplings ... or try scalloped potatoes. Enjoy. By the way ... with beets, how many of you boil up some of the tops for greens, this late in the year when you're harvesting them? ole joyful

It will be difficult to find a cooking class for dim sum. I also don't think it is really necessary. The prep and cooking for most dim sum is simple. The wrapping, pleating, etc takes practice and there is no substitute. I suggest you pick one dim sum dish, look up a recipe in a dim sum cookbook, online, or video, and just try it. Again and again. I am less familiar with East Indian curries but have made various curry dishes. Cooking classes might be more available for this cuisine. But making curries is quite easy, there isn't difficult technique required. Pick up a good cookbook - the Julie Sahni cookbook is one. The ingredients may take some looking, depending on where you live. I'll give you an example. Suppose you want to make xiao long bao (soup dumplings). - Take 1 lb ground pork and 2 lb pork bones/feet, add 1/2 tbsp each of ginger, garlic, scallion, and some salt, pepper. Simmer this in water for several hours to make a broth. You only need a couple cups of broth, but it has to be fairly concentrated and very flavorful. So you might start with 2 qt of water and slow boil, uncovered, until it reduces to 2-3 cups. Discard all the solids, keep the broth. Stir in a couple packets of unflavored gelatin powder. Refrigerate overnight. - The next day, make a simple dough from flour and a little water, knead it, roll it into a cylinder about 1" diameter, cut off 1/2" sections, flatten and roll those into round disks (skin) about 3" diameter and about 1/8" thin. You'll want about 20 of these skins, cover the stack with a cloth. - Remove the jelled broth from the refrigerator, spoon about 1 tbsp of the broth onto the center of a skin. Include some of the fat cap. Paint the edge of the skin with beaten egg. Gather the edges of the skin together at the top, folded/pleated, then pinch and twist to seal. Keep your finished dumplings on a plate or tray, under a towel, as you work. Keep the first ones in the refrigerator if it is taking you a long time to make the rest, as you don't want the jelled broth to melt. - Set your steamer over a pot of boiling water. Lay some lettuce leaves on the steamer to prevent the dumplings from sticking. Steam the dumplings, without overcrowding the steamer, for about 10 min. Carefully remove to a dish and eat right away. It isn't hard to make these. Here are the xiao long bao that my son made, on his first try. It is hard to make these perfectly or very fast, but we don't need to. Remember there are many variations and refinements. Don't get hung up on finding the definitive recipe. Also note that dim sum restaurants use considerable salt, lard, MSG, etc as shortcuts to flavor and juicy texture. To make equally tasty but healthy versions, we have to really concentrate our broth, use gelatin to replace lard, etc. Some like pork/shrimp filling in their xiao long bao, others like just soup. For filling, you'll combine 1/4 lb ground pork, 1/4 lb chopped shrimp, ginger, garlic, scallions, sesame oil, salt, pepper, a little soy sauce and black vinegar/Worchestershire sauce, and mix that with the broth before refrigerating it. Test a dumpling to determine steaming time necessary to cook the filling. Just try it. It'll be fun. The first results will be edible, if not pretty, and they will get better with practice.