We have all responded to the pandemic in different ways. For some, that response means sheltering in place while other members of our family bring us the essentials. For others, it means learning new ways of doing daily or weekly tasks; ordering food and communicating with others through cell phones, tablets and computers. For many, work now begins with a walk to the kitchen table instead of a 45 minute commute. My family’s response included an afternoon spent planting vegetable and herb seeds in containers with daily updates during dinner about their progress.
Crisis gardening, as it is being called, is at an all time high. Potting soil, seeds and vegetable starter plants are all being sold in record numbers. Bare grocery store shelves are forcing us to evaluate where and how we get our food. In a world where so much feels like it is out of control, this is something that we can control. We can provide food for ourselves and our family throughout the days and months ahead. Yes, of course, it will take time and perseverance. We can, and I would argue, should do this.
Crisis gardening is not new to our nation. During World Wars I and II, the Victory Gardening movement was launched to assist the public food supply chain. As food was being rationed and transportation shortages made it difficult to get food to consumers, the government started promoting the idea that consumers should grow their own food. ‘Sow the Seeds of Victory,’ ‘Grow Vitamins at Your Kitchen Door,’ and ‘Uncle Sam says Garden to Cut Food Costs’ were all phrases used by the United States Government to promote the war garden effort. The campaign was an overwhelming success. It is estimated that homeowners produced 8 million tons of food in 20 million gardens in 1943. Gardens were planted on both public and private lands and helped to boost morale by making everyone feel like they were assisting with the effort in winning the war. During the years of war when uncertainty and hardship were prevalent, the shared experience of gardening helped to unite and feed the nation.
Please consider planting a few edible food crops this year. You may want to begin by asking yourself a few questions. What vegetables do I really like to eat? What do I use frequently when I cook? What do I wish that I would eat more of? What am I going to do with these vegetables?
Growing vegetables in containers is a relatively easy way to garden. This year, instead of using all of your containers for flowers, consider putting some edible crops in them. If you don’t want to give up the joy from your gorgeous flowers, consider purchasing a few extra containers to plant vegetables or herbs into. If purchasing new containers please know that there are containers that are specifically designed for growing vegetables. Earth Box is an example of an above ground vegetable growing system that results in more fruit/vegetable production.
The following is a rundown of plants that can be pretty easily grown in containers along with a few notes about each crop.
Tomatoes – These are the most popular and productive crop grown in containers. They do need at least 5 hours of sun. Consider choosing dwarf varieties of determinate type. A cherry tomato grown in a container can provide enough tomatoes for weeks.
Green Beans – Choose a pot that is at least 12” deep. Bush varieties grow best in containers. If growing a climbing variety make sure to provide a trellis structure on which the plant can grow.
Lettuce – The seeds will germinate quickly and can be harvested several times throughout the growing season. A wide shallow container is perfect for lettuce. Try to water frequently and keep the soil consistently moist.
Peppers – A sunny spot and correct fertilizing should result in productive harvest. For these consider starting with plants not seeds. A large container that is at least 12” deep is needed for these as well.
Radishes – Allow at least 3” between each plant in a shallow wide container. They are usually ready to eat quite fast after planting. Some varieties can be harvested in as little as 24 days.
Spinach – Have a bit of shade? A wide shallow pot placed in a bit of shade is perfect for growing spinach. You can start harvesting when the plant has about 5 leaves that are at least 3” long.
Carrots – Believe it or not even this root vegetable can be grown in a container. They do best in cool weather, and regular watering.
Cucumber – They are heavy feeders relishing in lots of fertilizer. They will need a relatively large pot and may do best with a trellis structure to vine on.
Eggplants – They thrive in the hot summer days and warm summer nights. Like other members of the tomato family (peppers, tomatoes and potatoes), they also like plenty of fertilizer.
Zucchini – Summer squashes such as Zucchini do better in containers than winter squashes. You can harvest loads of zucchini from just one plant.
Mustard Greens – Super easy to grow and a very versatile plant. The young leaves can be used in salads and for sandwiches. The larger leaves can be used in curries and other dishes.
Garlic – Garlic cloves should be planted about 6” apart in a container that is at least 8” deep. Both the greens and the bulbs can be harvested.
When choosing containers for your vegetables, avoid those that are made out of treated wood. Clay pots are more attractive, but tend to dry out faster than plastic containers. Consider using hanging baskets for herbs, cherry tomatoes, or strawberries. Larger pots hold more soil and therefore hold moisture longer. This means that you may not have to water as often. For larger varieties, you may find it helpful to insert a metal cage into the container while the plant is still small.
When choosing your potting soil, look for those products that have been specifically designed for outdoor containers of flowers or vegetables. Fill the containers to within 2-3” of the rim. Adding about 1” of gravel at the bottom of your containers may help with drainage. Also, be sure to use containers that have drainage holes in the bottom.
In a future column, I will feature tips and tricks to maintaining your container vegetable garden throughout the summer and into the fall. I will also share with you some of my favorite ways to preserve vegetables for your enjoyment all winter long. Hint – My dining room is currently filled with 173 freshly cleaned pint and half pint jars just waiting for strawberry season!
Kathleen Carr is the owner of The Growing Scene, Inc., a garden center and landscaping company. She can be reached by calling 815-923-7322 or emailing her at kathleen@thegrowingscene.com Have a gardening question? Please contact her. She will address it in an upcoming column.
