1. Workshop 1 Growing Organic Vegetables in Containers
Presented by Richly Organic
Richly Organic

2. Planning Purchasing Planting Overview Maintaining Harvesting
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3. Planning Select a container Use your imagination
Holds sufficient soil
Includes drainage holes
Use your imagination
Old bathtubs
Baskets lined with garbage bags
Garbage containers
Clay pots
Select a suitable location:
Sunlight, wind protection, easy proximity to water
Planning
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4. Container Tips Poor Choices Good Choices
Cheap plastic pots deteriorate in UV sunlight
Some wooden containers are susceptible to rot
Wood treated with creosote is toxic to plants
Ceramic pots with several drainage holes
Choose redwood and cedar containers
Large pots between 15 and 120 quarts capacity
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5. What to Grow Grow what you and your family love to eat!
Survey your space and get creative
Consider a pillar of vegetables: 12 square feet of growing area on square feet of ground!
Check out the roof: above ground techniques can fit flat rooftops
Anticipate harvesting
Growing too much is as counter-productive as growing too little
What to Grow
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6. Purchasing Select a reputable organic seed distributor
Obtain seeds from organic farmers in your neighborhood
Consider heirloom varieties
Purchasing
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7. Best Vegetables for Containers
Tomatoes
Peppers
Summer Squash
Eggplant
Green Onions
Beans
Lettuce
Radishes
Parsley
Best Vegetables for Containers
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8. Planting Germinate seedlings in trays and containers at least 3" deep
Set in a sunny location
Fill containers with organic soil mix
Cover seeding with ½ inch of soil
Transplant seedlings in six to eight weeks
Planting
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9. Soil Selection Select good quality soil:
Drains well
Does not dry out too fast
Loose texture with good quantities of coarse sand and organic matter
Growing mixtures that contain perlite instead of sand are excellent lightweight choices for hanging containers
Soil Selection
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10. Watering
Keep soil moist but not waterlogged
Ensure plants gets at least 5 hours of sunlight each day
Apply organic, liquid-based fertilizer sparingly
Check plants routinely for diseases and insects
Remove by hand
Maintaining
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11. Harvesting Harvest vegetables when they have reached full maturity
Discard the plant and the soil
Do not reuse the soil the following year
Harvesting
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12. Storage Options Vegetable Storage Shelf Life Beans, snap
cold and moist
1 week
Beets
5 months
Broccoli
2 weeks
Cabbage
Carrots
8 months
Lettuce
Onions
cold and dry
4 months
Peas
Radishes
1 month
Spinach
10 days
Tomatoes, red
cool
5 days
Storage Options
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