If it were me, I'd sort of break it down into categories of things I needed to do: 1) containers to use 2) soil mix 3) specifics of growing each item 4) how to grow in containers Per the containers to use, do you have them already? If not, do you have any idea of what you want? Self-watering, irrigated, or you water yourself? I primarily use Earthboxes because I lived in a condo and didn't have a way to make my own and I had no direct water source - self-watering worked well for me. Sounds like time is a bit of an issue for you, so not sure you can make your own. When you water is part of this decision - will you have time to water multiple times a day? Will you set up an irrigation system? Even if you use self-watering containers, you will have to water some of them at least once a day in the heat of Texas summer. The soil mix is based on your choice of container. Here is where the organic part may have to be stretched a bit, but it also depends on your definition of organic. There isn't an easy answer and a lot depends on what is most important to you and how intuitive vs science based you are. I like to know how things work, why they work, and then optimize. Many people do not care. Per how to grow each item, my guess is that you'll just have to do a lot of reading at night when the kids are asleep. There may be a forum specific to some of the things you are growing, but remember, growing is also specific to your area. Tomatoes, for example, may have difficulty setting fruit in Texas in the heat. I don't live there, so can't advise you, but I know they will not set when night time temps are high. Other things you are growing do better in cool temps, such as broccoli, lettuce, and spinach. You've missed the spring planting season, I imagine, but can plant these in the fall. Per this, I'd immediately make a chart of all the things you want to grow and do some quick research regarding when they grow best - either specific to your area or regarding temperature. How to grow in containers should come before what container to use or what soil mix to use, though I put it last. Knowing a bit about this will determine the type of container you use and the soil mix you choose. That's where this forum can probably be of most help. If you understand a bit about the properties of container soil and then add to it the characteristics of your area, then you can make some intelligent decisions regarding what containers and soil to use. Not sure that I helped much in terms of specific answers, but you have so many things at once that maybe breaking it down a bit will help focus you and help you know what to ask and where to ask it.

Jude 31: Not curious anymore ! I thought it had something to do with the Bible. But there is no Verse 31. You shouldn't give away your age. I thought I was the oldest Member. Anyway here is my Dough Recipe. Think I put it in about 100 times. Lou An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan , smooth side up and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When baking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. Put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. Place a pan of hot water on the bottom shelf It will rise in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. Or thinner if you like it thin. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

Amazon order is 8 cans for $16.91. Not as good as a deal, but I'm trying to stock up because we can't get anything but store brands for making sauce. Your Amazon Alerts Availability Alert We're happy to let you know that the item you requested is now available to order from Amazon.com. Grocery 6 In 1 All Purpose Ground Tomatoes , 28-Ounce (Pack of 8) Availability: In stock on October 7, 2011. Order it now. Ships from and sold by Amazon.com. Price: $16.91

Well. I like a cooked pizza sauce....but I wouldn't turn down a non cooked or even one made from just sliced fresh tomatoes....but I digress... I use a fry pan to thicken up the sauce and sautee about 1/4 cup of finely chopped onion until soft in 2 T olive oil..and add 2 cloves of fresh garlic either through a press or grated. 1/4 cup dry red wine 1 can of chopped tomatoes...or some call it crushed tomatoes About 1 teaspoon of dried basil or a tablespoon of fresh chopped basil 1/2 teaspoon of dried oregano or 1 tsp fresh. Simmer and stir until as thick as you like it....I like it very thick. Correct seasonings....depending on the wine you added you may want to add a little wine vinegar....or if the tomatoes are not sweet a little sugar.....but with 6 in 1 I don't think you will want to add sugar. I think the fresh sauteed onions and fresh garlic sauteed in the oil are what make thi sauce....the sauteeing brings out the flavor and the oil captures it to be par5t of the sauce. Enjoy....and get some good bullalo mozzerella to top it with! Linda C