We finally got the garden planted last week. It took 3 of us approximately 8 hrs to get the rows ready andd all the plants put in. Under the plastic we have a soaker hose thats on a timer - 3 times a week it comes on for 15 minutes. I got the plastic at a yard sale it was in a free pile. The big plot is 40ft by 30ft the small is 3 feet by 30 feet. There was a dip in the lawn where the small plot is, when we dug up the big plot we put all the extra stuff in the dip to level it out. We ran out of planting space so now we are using that strip to plant what I call the "viney things."

Here is what we have planted:
62 pepper plants (6 varieties)
35 tomato plants (4 varieties)
8 cabbage
4 red cabbage
12 leaf lettuce plants
6 ft of spinach seeds
4 eggplants
4 white eggplants
3 feet pea seeds
6 feet green bean seeds
4 celery plants
4 Kohlrabi - we have no idea what this was, the greenhouse owner gave it to us.
3 dozen assorted viney things... butternut squash, spaghetti squash, zucchini, gourds, watermelon, pumpkin. DH planted these without markers so I have no idea what's what.

We also have about 20 tomatoe plants we grew from seed that are about 6 inches tall. They will go in th egarden once something else is done.

Here is the picture:

OMG!! That is huge! It looks really nice. I need to get some soaker hoses. It is soooo windy out here that the sprinkler just isn't cutting it. Good find on the plastic

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Wow! It looks great! I bet you can't wait for your first "harvest"!

WOW, it looks great and all your hard work will pay off upon harvest.

Wow, that is big!! Love the house too, it's really cute!

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"Go on, get outside, get the stink blown off ya!!"

Wow...that is a big garden. Looks great.

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DS - 8
DD - 5

Thanks!!!! It was a lot of hard work. Hopefully I can find someone who knows how to can to do it with me - I have done it a couple times but it was with my ex's mom who is now deceased. I am too inexperienced to do it on my own. I may end up setting a veggie stand up in the front lawn maybe I can recoup the cost of the plantings.

I can't believe you got that enormous garden planted in one day! I am very impressed. I can't wait to see it all full of vegetables.

Gorgeous! i am so jealous!!!!

Looks good--and holy cow, that's a lot of peppers!

Here's some info on kohlrabi, I've always just peeled them, sliced them, and eaten them raw, but I recently had a potato salad that was just great. Turns out it was kohlrabi salad! Made just the same as potato salad but w/ cooked kohlrabis. My friend said she uses them a lot in place of potatoes because they are much lower in carbs and her dh is diabetic.

Kohlrabi


Description - The kohlrabi is a member of the cabbage (crucifer or mustard) family. The part we eat is the enlarged stem from which the leaves develop. The enlarged stem is best harvested as soon as it grows to a diameter of two to three inches. Kohlrabi may be white, green or purple in color. Leaves of young plants may be used like spinach, or mustard greens.

Culture - Kohlrabi is grown as a cool season vegetable and should be planted in very early spring or in early fall. Seeds are planted about 1/4 inch deep in rows about two feet apart and thinned to four inches apart in the row. Ample soil moisture and a high soil fertility are necessary for rapid growth of high quality kohlrabi. Kohlrabi will be ready to harvest in 30 to 40 days from the date seed is sown.

Availability - Fresh kohlrabi can be found the year round in Texas although it is most commonly available during fall and early winter. Commercial production is concentrated in the south Texas area but small plantings can be found statewide. Locally available kohlrabi can be found during March through May and again in the months of October through December.

Selection - Look for kohlrabi bulbs that appear fresh and that are less than three inches in diameter. Leaf stems should be succulent and tender. Large kohlrabi can be woody and tough.

Storage - With the leaf stems removed, kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabies are placed in sealed plastic bags.

Nutrition Information - Kohlrabi is a good source of vitamin C and potassium. It is low in both sodium and calories. One cup diced and cooked kohlrabi contains only 40 calories and 140% of the RDA for vitamin C.

Preparation - Small kohlrabi bulbs which are young and tender generally do not require peeling. Medium to larger sizes should be peeled to remove the protective outer skin. The crisp flesh can be served raw in salads, as a relish, or as a crunchy accompaniment to dips. The bulb can be sliced, cut into quarters, cubes or julienne strips and steamed until crisp -- tender. Kohlrabi bulbs can be hollowed out and stuffed with a vegetable or meat filling.

Microwave Instructions - Trim root ends and stems. Cut about four to five medium Kohlrabi (two pounds) into 1/4" slices. Place in a 2-quart covered casserole with 1/4 cup water. Microwave on high until tender (10-15 minutes) stirring every four minutes. Let stand five minutes.