Find out your last frost date, then look at the seed packets. It will tell you when to plant in reference to your last frost date. For example, cucumbers packets sometimes say "Plant out starting 1-2 weeks after last frost" or "after soil has warmed to 68 degrees". Well, those two things don't necessarily happen at the same time. Just because you've had a last frost doesn't mean the soil is going to be 68 degrees 1-2 weeks later. That's why I also recommend using your local extension service and your local master gardeners. Your signature says you're in Illinois so you can start here: http://web.extension.illinois.edu/vegguide/ or here: http://urbanext.illinois.edu/veggies. You might also consider going back to your local garden store and getting more information from them. I've found my local garden shop to be very helpful. There are often people there who've been gardening in your area for years and years and have seen it all. That said, I want to make a few comments about your specific questions. - I would recommend starting your cucumbers indoors now so they can start growing before you put them outside after it warms up. You can certainly start them outdoors in a few weeks, but then you lose some growth time. - You can plant the kale seeds directly outdoors now. I've found kale to be quite tolerant of cold and heat (unlike some other cole vegetables). But even if it doesn't have time to mature before it gets too warm, you can harvest smaller leaves (which are very tender and yummy). - For your potatoes (yay for Yukon Gold - great choice!), it depends on your soil. If you have a loose, well drained soil then you can plant them directly in the ground. Otherwise raised beds are good. I don't recommend containers or potato towers, as I've never gotten them to produce much. I'm a big believer in planting stuff directly into the ground, and I have 100% clay soil in my yard! You're in Illinois, so chances are your soil is a lot better than that.

Peppers aren't fond of cold, last year I think I put mine out too early and they sat there for ages. This year, I kept them inside longer. They're still not really growing much but the one I have in a pot looks like it will bloom soon. Potatoes start to produce tubers after blooming. You can steal a few new potatoes along the way if you choose but actual harvest time is after the plants die back. Most of mine are blooming this week but not all of them. I don't know timing on a soaker hose but once your plants are past the seedling stage, water when the top couple inches of soil is dry. Watering twice daily will always keep the top moist and the roots will stay shallow. Letting the top dry out some will help the roots to grow deeper and will result in stronger plants.

Firstly, I did not recommend OxyClean (nor would I do so). I have never used it and cannot comment on it. I have used PURE sodium percarbonate purchased under the brands (Ecover and BioVert). PM2, the fact that this article refers to sodium carbonate as baking powder (more than once) shows the lack of understanding (and fact checking) by its author. Sodium carbonate is washing soda (or soda ash) - DIFFERENT than baking powder (sodium bicarbonate). There is also a difference in using liquid hydrogen peroxide and dry sodium percarbonate. I think further investigation by PM2 would be in order. This article contains inaccuracies. While hydrogen peroxide solutions have the advantage over powdered products of being sold ready to use, powdered bleaches are easier to handle, have better storage stability and do not need any added chemicals to enhance stability. Powder versions also contain higher percentages of hydrogen peroxide (liquid versions are a high percentage of water).

oh yea! I inspired! :-) I had actually never made it before either Jane. I found this recipe online and it sounded like what I was looking for. Since hubby was gone for St. Patty's day, I had LOTS of leftovers and I used my potatoes that had cooked with the corned beef and cabbage. Also the broth from the slow cooker. So my potatoes had been boiled in the broth. (I admit that while my eggs LOOKED pretty, they were a little too done - so if you do the indentations, make sure you don't let the yolks get over cooked. ) Stacy :-) Corned Beef Hash A Favorite Restaurant Breakfast Recipe Preparation time: 10 minutes. Serves 4. Cooking Conversion Table Ingredients:  2-3 cups corned beef, chopped or minced  2-3 medium potatoes  1/2 cup chopped onion or to taste (use green onion if you prefer)  1 tablespoon butter  2 tablespoons minced parsley  1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten)  2 tablespoons melted butter  Salt and Pepper to taste  Dash of paprika (optional)  1 teaspoon Worcestershire sauce (optional) Instructions:  Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft  Remove from broth or oven and let stand until cool enough to handle  Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)  Preheat oven to 450 degrees F  Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft  Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well  Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top  Bake at 450 degrees F for 15 minutes  Remove has from oven and cut into four servings and plate (see note * below) Serve the hash with eggs and biscuits or toast. *One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.