No. Root vegetables don't transplant well, especially carrots. Most seeds sown from directly in the soil usually catch up and do better than transplants. And mid April is the usual planting time for this area.

As for the beans, they're tender plants and can't take freezing. Which we're going to get next week fersure. I usually wait until May to put in stuff like beans.

Thanks, that's obviously the only reason you should plant from seed. Im a idiot but this gardening stuff is very very overwhelming. Especially considering im doing this for my restaurant and I need a good harvest out of everything I grow. Im glad to know someone is from my area. This weather in Chicago hasn't been good at all. This week my soil finally defrosted. April 6th I plan to add in all compost and mix well.. when can I plant all my seeds?

Yes, root vegetables need to be planted where it is going to be growing.. You already start tomatoes,peppers,etc, or are you buying starts? If you are doing this to supply your restaurant, grow double the amount you think you would need.. In your case, grow as much as you can with your space.. Yes it could be overwhelming but after the first year it is down path from there, you'll be fine! How much space you have to plant?

Joe

Tomatoes, peppers, etc are all being baught as transplants from a company that best suites my needs. Im at like 175 transplants right now so I rather buy them. I just hope they are good ones

Here's some pics of the inclosure. Then im putting another 15-20 10 gallon buckets on the outside and tall skinny boxes on the fence. Im also growing stuff up the deck. Next door I built 2 new boxes that will hold 50 sweet peppers. Here's some pictures to give you a better idea

{{gwi:34118}}

This was last year. My first year. Growing triple from last year

Too late to start insise even youwant todo it for tomatoes, pepper.............by the way where are you. Are you in warm zone.

WOW! Beginner gardener growing for a restaurant!????? Good luck!
I would think you"d need at least 1/2 acre of intensive gardening to produce enough for even a small place!
You might want to look at Kendall Jackson Winery up in my neck of No CA to see what and how much they grow! They have acres of tomatoes, and a wonderful garden to supply their kitchen with fabulous veges and herbs for cooking!

Chicago

Yes growing for restaurant is a headache
im learning fast
For now I need to learn the basics.
Greenhouse project starts next year with hydroponics

Does the restaurant specialize in any particular cuisine?

In Chicago, April 1 is a good time to start tomatoes and peppers inside, and they're easy to do.

The restaurant is a Italian deli, but our menu is pretty big. Sub sandwiches, grilled hot sandwiches, Homemade soups and chili, tons of stuff. Im trying to grow stuff we use a lot of tomatoes, pepper's, cucs etc

You might want to consider focusing your growing on things that are very expensive to buy.

Some stuff, like peppers and cukes, might be much cheaper to buy than to grow, for a beginning gardener. And, as nancyjane points out, you might need acres of tomatoes.

I would start with herbs like thyme and oregano, and maybe edible flowers like nasturtiums. They are very easy to grow, and very expensive to buy fresh!

Last year I used tons of cucs, peppers, tomatoes. This year im growing triple the amount. Why would I not grow stuff I use? Even if its not enough to support our whole produce needs anything that's free helps out.

Why would I just grow herbs that makes no sense.

Although its only my second year I wouldn't call myself a beginer
Im very very persistent and I research a lot. I have learned a whole lot in one season and plan to keep expanding to every single section of sun in my 3 yards. By next year I plan to have one yard with a complete greenhouse with hydroponics growing.

With the quality of your carpentry, this is a good idea.

Ah, within a couple years I would like to start selling produce to restaurants and at the same time doing consulting and garden support for their own growing. I have read a lot of stuff about chefs and so on trying to grow their own food supplies and not knowing what to do.