My area has that hard red clay, and azaleas do very well. Without amending. I'd plant them in my yard if I had any shade. crystal vision, we use an auger to plant, but it doesn't require two people. It's fairly heavy duty, but not enormous or terribly cumbersome. We use it for large plants as well as annuals and perennials. Other than the digging part, I have learned to love the red clay. I've not found anything (yet) that doesn't thrive after planting. I come from coastal SC (lots of sandy soil), so was DREADING trying to grow in stuff. I was very, very wrong. You can learn to appreciate it, too.

Not knowing how big your garden is but knowing that you have 2"-5" rocks, I would go with a rockhound. Here is a video of a rockhound in action. "Rockhounds" I see that you are in the same state that I'm in. You know how bad the economy is here. I'll bet that there are 3 to 4 landscapers in your area that are really looking for work. Here is what I would do. Get at least 2 bids. Tell them you want to remove rocks to a depth of 6"-8". Make sure that they are bonded or insured. And get everything in writing. This process maybe expensive at first but in the long run you won't be wreaking your equipment and you won't be breaking your back. Hope this helps. May your garden feed plenty and your flowers grace the dinner table.

I think you mean grommets. buygrommets.com has machines, but they're expensive. greenhousemegastore.com has plastic clip on grommets that are inexpensive.

Yep, it's all metal and the side edges are rolled for added strength... The two things that most people don't like about it are that it rusts if you don't wash and dry it right after use and that it's not adjustable... Personally I wouldn't be without one, makes great Cole slaw and slices potatoes and carrots almost paper thin, in a hot minute... Works great on salad cucumbers but the big seeds on regular cucumbers cause a problem... I haven't tried it on other veggies but I would guess it work... Oh and I never use the grater part of it, too hard to clean and too much of a chance you'll grate you fingers.. lol The secret to safe slicing is how you hold the slicer and your veggie... For carrots and cabbage I lay the slicer on top of a 4 or 12 cup glass measuring cup but, I guess, you can use any pot or pan with a flat rim, I hold the slicer handle, FIRMLY, with one hand, the veggie in the other and push the veggie away from me... You have to quarter your cabbage, unless it's a really small head, start out by holding a cut side towards your body with the core facing up or slightly away from you, then you have to adjust the angle so you don't grate the core too... You want to keep the rounded side towards the blades... And if you quit before you shred the core you won't hit your fingers... lol For carrots it all depends on how you want them sliced, a light quick stroke will give you thinner slices, more pressure equals a little thicker slice, hold the carrot straight up and you'll have circles, slant it and you'll have strips... I always start with the small end and quit when I'm an inch from the end... I slice potatoes into the small side of the sink, into water, the slicer is on a slant, handle on the edge of the sink, other end against the back of the sink ( I put a folded paper towel under it )... Place one end if a potato in the palm of your hand and cup all four fingers and your thumb around the sides, so it doesn't move around, as you push away from your body you're pressing down with the heal of your hand and just keeping the potato steady with your fingers.... As you pull it back let your fingers do most of the work... After a few strokes you start inching your fingers up the potato when you pull back... When you get to the last inch or two slow down and just push with the heal of your hand and pull back with your finger tips... For the last few strokes only use the heal of your flattened hand, keep your fingers out of the way... lol Rita