I would try contacting Georgia F&G dept. They would now what farmers are having problems and would share that info with you. Good luck in your hunt.

OK, OK, I'll answer some questions & post a picture (below). There's more than 6" of soil, it just that the soil has lots of gravel in it. I used an organic topsoil and used a compost mulch - grass clippings & leaves mostly. I have some tomato fertilizer that I've had for several years, can't remember the brand. I've only used that once in the month they've been in the ground. There are 4 tomato plants, 1 of each of the following (left to right in the picture): 1. Sun Gold Cherry Tomato 2. Double Rich 3. Brandywine 4. Arkansas Traveler They are spaced about 16" apart. In the picture they don't look so crazy, but they are 4' tall, usually this time of year they would be more like 18" to 24". Couple of the lower limbs have already collapsed under their weight. So maybe I'll just let them go - if they are on the ground, should there be some sort of ground cover to help promote growth or prevent rot? Thanks! Bob Here is a link that might be useful:

We're in TX (over an hour NW of San Antonio) and the co-op I buy free-range, organic chickens from charges $3 per pound. We don't eat pork very often, but I checked the website of the people we buy our grass fed beef from, and here are the prices: PORK -------------------------------- Unfortunately, we haven't found a way to effectively pasture pigs in this area. But rather than raising them in pens with concrete floors, our pigs grow up outdoors on the land. However, we don't have adequate wooded areas to provide tree roots, nuts, etc. Since pigs are not ruminants, they are supplemented with some grain. That being said, we think this "transitional" pork is a big step ahead of the conventionally-grown pigs, and we think you'll agree once you try this clean pork. Ground pork ($4.10/lb) -- If you'd rather make your own sausage, here's the foundation; it's great for stuffed bell peppers and other places where you want a change from ground beef (1 lb) Pork sausages -- Can't beat them in the morning or evening (see Beef Sausages above if you don't want pork) Pork breakfast sausage ($4.20/lb) -- Available in both MILD and HOT forms, it's great in the skillet or oven; free of nitrites and MSG spices. Spices include salt, red & black pepper, sage, and brown sugar (1 lb) Pork fresh German sausage ($4.90/lb) -- Throw a link on the grill and make everyone happy; since these links are not smoked, they require a bit more time to grill, but they are free of nitrites and MSG. Spices include salt, black pepper, and garlic (1.3 lbs) Pork smoked German sausage ($4.90/lb) -- Same ingredients as the fresh version, but they're already smoked/cooked; they have nitrites, however, but no MSG. Spices include salt, black pepper, garlic, and sodium nitrite (1.3 lbs) Pork bratwurst ($4.90/lb) -- Similar to German, but replaces garlic with subtle caraway, nutmeg, & marjoram; no nitrites or MSG. Spices include salt, pepper, caraway seed, nutmeg, and marjoram (1.3 lbs) Shoulder roast ($4.00/lb) -- Also called a Boston Butt, this is a very balanced roast, much like a beef pot roast (3-4 lbs) Shoulder steak ($4.20/lb) -- Cut from the best part of the shoulder, these steaks are considered the economy (budget) pork chop (2 steaks per pkg, 1.25 lbs) Spare ribs ($3.90/lb) -- A bigger slab than the baby backs (3 lbs) Country-style ribs ($4.50/lb) -- These are the common grilling ribs and more economical than baby backs (2-3 lbs) Baby back ribs ($8.70/lb) -- Nothing like a slab of these babies slathered with a rub or some thick BBQ sauce (3-4 lbs) Ham -- Bone-in ($4.90), cured, & smoked; just heat a few hours and enjoy (8-12 lbs) Ham steaks ($5.00/lb) -- If you like the smoked flavor but want something smaller than a ham, here's your answer; these steaks are similar to pork chops, but they're smoked and ready to eat (12-20 oz) Pork cutlet ($4.20/lb) -- Cut from the center of the ham, these are similar to beef cutlets and perfect for schnitzel (1.5 lbs, 4 cutlets per pkg) Pork loin roast ($5.00/lb) -- Roast that is similar to a beef prime rib if you left the rib bone in, but it's chock full of pork chops instead (2-3 lbs) Prime pork ($6.00/lb) -- Boneless pork loin that would normally be cut into chop; stacked together in a group of 3, it's like a pork version of beef prime rib (3 lbs) Pork chops (3/4", 2 chops per pkg, 1 lb) Sirloin chops ($5.70/lb) -- This bone-in chop is the pork loin roast cut into chops Bone-in ($6.00) & boneless chops ($6.30/lb) -- We save only the best for your grill. The bone-in chop includes tenderloin along with the bone, while the boneless chop is a butterflied center cut Bacon, seasoned/raw ($6.90/$5.20 per lb) -- Right from the belly; it's relatively lean and nitrite-free as well; you can get it seasoned (a few spices) or raw (also known as side pork); try our beef bacon if you can't eat pork but still love bacon (1 lb) Bacon ends ($6.90/lb) -- Nitrite-free just like our bacon, hunk it into green beans, kraut, etc. This is the last part of the belly where it gets too small to send through the slicer, but it's still the same quality (1 lb) Pork tenderloin ($8.00/lb) -- The whole loin, similar to the beef tenderloin (1 lb) Neck bones ($1.50/lb), ham hocks ($3.30/lb) -- Maybe you remember these from your childhood; often used in soups, stews, or a pot of beans (1-2 lbs)

"So when you relocate them, in order to survive they will seek out another garden somewhere." >Unlikely. In order to satiate themselves, they'd love to find another garden, but they hardly need to do so to survive. Groundhogs live in locations that are long ways away from any gardens, and they survive just fine on wild grasses and insects< If that is not an assumption then please share your source as I have done below. One would think that a wild animal would live in the woods and survive on vegetation found in the wild right? Maybe you can share what you would bait a trap with to catch said wild groundhog. Some weeds or grasses? Good luck with that. Not sure why you didn't quote the rest which was <The problem with woodchucks/groundhogs is they do not live in the woods, meaning a completely wooded area. But live on the perimeter with houses and rely mostly of the garden plants we grow. Yea, they do eat some clover, etc but a garden or farm is a buffet to them. So when you relocate them, in order to survive they will seek out another garden somewhere.> Or a farm as indicated below. Range Woodchucks occur throughout eastern and central Alaska, British Columbia, and most of southern Canada. Their range in the United States extends throughout the East, northern Idaho, northeastern North Dakota, southeastern Nebraska, eastern Kansas, and northeastern Oklahoma, as well as south to Virginia and northern Alabama (Fig. 2). Habitat In general, woodchucks prefer open farmland and the surrounding wooded or brushy areas adjacent to open land. Burrows commonly are located in fields and pastures, along fence rows, stone walls, roadsides, and near building foundations or the bases of trees. Burrows are almost always found in or near open, grassy meadows or fields. Damage On occasion, the woodchuck’s feeding and burrowing habits conflict with human interests. Damage often occurs on farms, in home gardens, orchards, nurseries, around buildings, and sometimes around dikes. Damage to crops such as alfalfa, soybeans, beans, squash, and peas can be costly and extensive. Fruit trees and ornamental shrubs are damaged by woodchucks as they gnaw or claw woody vegetation. Gnawing on underground power cables has caused electrical outages. Damage to rubber hoses in vehicles, such as those used for vacuum and fuel lines, has also been documented. Mounds of earth from the excavated burrow systems and holes formed at burrow entrances present a hazard to farm equipment, horses, and riders. On occasion, burrowing can weaken dikes and foundations. Legal Status In most states, woodchucks are considered game animals. There is usually no bag limit or closed season. In damage situations, woodchucks are usually not protected. The status may vary from state to state, depending on the control technique to be employed. Consult with your state wildlife department, USDA-APHIS-Wildlife Services representative, or extension agent before shooting and/or trapping problem individuals. WOODCHUCKS and THEIR CONTROL