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.

I peel them, cut them into eighths and simmer them in a little water, some butter, about a teaspoon of sugar and some black pepper until tender. By then the liquids should have boiled down into a slightly syrupy coating. Yum!

I did a search on make ahead turnip souffle and this was the only one I found to make ahead. Maybe this will give you and idea. 1 large and 1 small turnip 2 tbsp butter 2 eggs beaten well 3 tsp flour 2 tbsp brown sugar 1 tsp baking powder 12/ tsp salt -------------------------------------------------------------------------------- Directions: Cook turnip in salted water. Drain and mash. Add the remaining ingredients and mix thoroughly. Place in greased casserole dish. In small saucepan melt 1/4 c. butter and add 1/3 c. bread crumbs mix together. Sprinkle crumbs on top of casserole. Bake at 350� for 40 to 50 minutes. Refrigerate when cool. This can be stored up to 5 days. To serve remove from refrigerator 1 hour before heating. Bake in oven for 30 minutes uncovered at 350� and serve. MY thinking, if you make it with egg whites, don't think you can make it ahead of time.