I KNEW somebody would call me on that! LOL. They are planted for better or worse, smarter or stupider (more stupid?) I slipped in the mud, landed on my elbow and tore my rotator cuff. I blame all my mistakes on the pain meds today. No excuse for previous.

Both turnips and onions grow the top half out of the ground. You can judge the size just by looking. Turnips can be used at any size, but can become pithy if left too long. Usually about a month harvest window. Onions also can be used as green onions at any size, but for mature onions the tops will fall over and die. That is when to pick and dry them. If your onions have not bolted (bloomed) to this point, they probably will not. They are biennials that trigger to bloom with increasing daylight. Seldom a problem with waning daylight. Those that bolt are best used promptly as green onions.

Your turnips are just fine. 1 inch headspace is standard. If any of the turnips are partially poking out of the fluid, DO NOT WORRY. They are safe to eat. They may discolor (the part out of the fluid) but they are completely safe to eat. And yes, we all sometimes lose water from out jars in pressure canning and the water left while in the canner. The jars are now sealed and turning them over will not prove that you did not lose any water/fluid in the process. CONGRATULATIONS CANNER, YOU HAVE DONE IT!!!!!!!!! Jim in So Calif

Happy April Fool's Day! You don't believe you can successfully make souffle in advance, it has to be served immediately or it'll fall. Here's a recipe from, of all places, Saveur Magazine! Turnip Souffl� SERVES 4 � 6 If you don't boil it into oblivion, the humble, dependable turnip may surprise you with its sweet warmth. This recipe is from Clementine Paddleford's classic How America Eats (Scribner, 1960). 3 medium turnips, peeled, trimmed, and diced 4 tbsp. butter 4 tbsp. flour 1âÂÂ3 cup heavy cream 2 tbsp. yellow onion, peeled and minced Sea salt and freshly ground white pepper 4 eggs, separated 1. Preheat oven to 350�. Grease a 6-cup souffl� dish with 1 tsp. butter, dust with flour (tap out excess), and set aside. 2. Boil turnips in a pot of salted water over high heat until soft, 8�10 minutes; drain well and mash until smooth. Melt remaining butter in a medium pan over medium heat. Add flour and cook, stirring, for 2 minutes. Stir in cream and mashed turnips and cook until thick, about 5 minutes. 3. Add onions and salt and freshly ground white pepper to taste. Remove pot from heat and gradually stir in egg yolks. Transfer mixture to a large bowl and set aside. 4. Whisk egg whites in a large bowl until stiff peaks form, gently fold into turnip mixture, and spoon into prepared dish. Bake until puffed and golden, 35�40 minutes See, you thought I didn't have one, didn't you? LOL I wonder if there is anything you CAN'T make a souffle with? Annie