You've gotten some great advice here. I'll just second the advice to build raised beds in there and try square foot gardening. A 6"x8' long board is about $4 and it'll take three of them to make a 4'x8' bed. If you don't have any tools, this is still doable. Ask the lumberyard to cut one of the three boards in half ~ those will be your ends (they'll make one cut for free). Then all you have to buy is a hammer and some 16-penny nails, or a drill and 3" decking screws (drilling in screws many times is easier and makes for stronger connections, so might be worth the twenty bucks for a cheap drill) and assemble them when you get home. It's super easy to make the beds if you first shovel a few inches of soil from your walkways over into where you plan to put the permanent beds. Then, assemble the wood frames around those long piles and rake them down. No extra fill dirt needed. (Do stand back and look after you get the long piles done ~ it's funny to see your garden looking like Boot Hill the day after the gunfight. ;) I did some quick calculations and you can fit a LOT of beds in your space! That's how many will easily fit, leaving a few feet extra on one end. Those are all 4'x8' beds with three foot wide walkways horizonatally and 2' wide walkways vertically. It's very important to have nice, wide paths that are easy-peasy to get down with a wheelbarrow or garden cart or you'll be back to hating working in your garden. Making them wider if you want wouldn't be bad either ~ you have plenty of room. The vertical ones need not be as wide as the two main ones since you likely won't be hauling a wheelbarrow down those, though if you think you will, by all means take out a line or two of beds and make them winder. Dress it up somewhat by leaving out a couple beds in the middle and putting a pond or fountain in with a bench so you can enjoy being out there. Maybe adding an arbor in one corner over a sitting area would be nice ~ just cut out another one of the beds over there. Want a compost pile, potting bench, or whathaveyou? Omit a bed or two and put it in. Make it pretty out there and you'll be more likely to be in it more, thus staying on top of things and not letting them build up into bigger problems that make you hate it again. Put a fence around your garden, too. Even just an ornamental one. It defines the space and makes it easier to keep the inside organized. It'd be nice to put a 2' wide bed all the way around the edge of the garden, too. That way, the fence can double as a trellis. Again, just shorten some of the beds, or rearrange them. You don't have to build all the beds in one year either. Just do as many as you can afford, then plant the rest in bush beans, a cover crop, blocks of corn, or melons ~ they'd have plenty of room to sprawl. Buy some concrete reinforcement wire to make tomato cages out of. Cut it into 6.5" pieces, form into a circle, and wire together ~ cut the bottom wire off leaving the vertical wires for legs to stick into the soil to help "stake" the cage in place. Learn about square foot gardening, either on the forum here about it, the website devoted to it or buy the book. It's really a nifty technique. You don't have to use the soil mix recommended, especially since you likely have enough soil already ~ just use the planting guidelines. It'll help you plant more intensively, which keeps weeds down and moisture in since the plants are so close together they act as a living mulch. And SFG encourages you to plant things all in together instead of blocks or sections of each type of veggie. Doing it this way, with bush beans under your okra, lettuce tucked in snugly beside your kale, etc., makes the whole thing look prettier. Lay out some more of that concrete reinforcement wire atop your wooden beds and nail in place, lining up the wires with the sides. Then, use some small bolt cutters to cut out sections of the wire to make 12"x12" squares instead of 6"x6" and you'll have your square foot guides all done and will be ready to plant. Here's a bed done that way already, with a few other size planting guides laying atop the main one: And definitely plant flowers in there. Lots and lots of flowers! Yes, they attract pollinators and other beneficial insects, and because some kinds do deter other pests. But mostly plant them just because. As one of my fave quotes says: "Vegetable gardens feed your body, while flower gardens feed your soul."

Thanks for the crockpot report. I was going to try this but don't think I will now especially since I am already quite pleased with the results when I roast the onions (after spraying with a little olive oil Pam spray and dousing them with soy sauce.) The results are dry and carmelized after baking at 350 for about 30 minutes in a shallow pan since you want as much air to get to the onions as possible while baking (and don't overcrowd for same reason). If you try this, line your pan with tin foil or parchment paper to help avoid a messy cleanup.

There's a reference to carmelizing onions on America's test kitchen website. They use the oven. Here's their recipe in case you can borrow some of it from step 1. And they say they think you can make the onions up to three days in advance. Seems like you would only need two Dutch ovens since your requirements are twice what is in this recipe. They also have pictures on the site and some more details. The site requires registration but doesn't cost any money, just your email address. from: http://www.americastestkitchen.com/recipe.asp?recipeids=4746&iSeason=9 Best French Onion Soup from the Episode: French Classics, Reimagined Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratin of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. Serves 6 Soup 3 tablespoons unsalted butter , cut into 3 pieces 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below) Table salt 2 cups water , plus extra for deglazing 1/2 cup dry sherry 4 cups low-sodium chicken broth (see note) 2 cups beef broth (see note) 6 sprigs fresh thyme , tied with kitchen twine 1 bay leaf Ground black pepper Cheese Croutons 1 small baguette , cut into 1/2-inch slices 8 ounces shredded Gruyère cheese (about 2 1/2 cups) See Illustrations Below: Golden Onions Without the Fuss 1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. 2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes. 3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper. 4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. 5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Mtn, that looks wonderful! I have a question about technique though. In these directions from that recipe: Pour the cream into a clean large bowl. Add the confectioners’ sugar and vanilla. Using an electric mixer, beat until soft peaks form. I understand that the cream has been soaking up the tea flavor, but what's the likelihood that it will actually whip up properly if you're adding the sugar and vanilla before beating? Seems like when I have just dumped everything into the bowl at once and attempted to "beat until soft peaks form", it just turns to mush, and my understanding is that the sugar needs to be added after the peaks have formed. So what's the best way to do this? Also, do you find that it makes any difference whether you use a stand mixer or an electric hand mixer to whip cream?