Imagine having a supply of vegetables that you can pick as you need them, growing right outside your door. If you have a sunny yard and time to devote to tilling the soil and weeding, a vegetable garden is great for your health and very rewarding for the time you spend.

No yard, you say? With container gardening, you can grow vegetables on your deck or porch, as long as the plants get six or more hours of sunlight a day.

No time? Container gardening does not require long hours of heavy tilling or weeding.

The only effort involved is planting seeds or purchased plants in potting soil and watering regularly as they grow and produce vegetables.

Types of Containers

Nonporous containers are made of plastic or metal and require less frequent watering than porous containers made of clay. Light colored containers prevent excess heat buildup if containers are in direct sunlight all day. All containers should have drainage holes. Placing a piece of coffee filter over each drainage hole keeps soil in while allowing excess water to drain out.

Container size

Most vegetables require containers that are at least 8 inches deep. The deeper the container, the more space there is for root development, which increases vegetable production.

Lettuce and spinach have shallow root systems and do well in flatter containers.

Peppers, Swiss chard, eggplants and dwarf tomatoes need 1-2 gallons of soil per plant. Cucumbers and standard tomatoes need 4-5 gallons of soil per plant.

Potting soil

Commercial soilless potting mixes are ideal for containers because they hold moisture well, are lightweight, are free of disease organisms and weed seeds and often contain slow-release fertilizer.

Dirt from your yard is not a good choice because it contains too much clay and has weed seeds and other disease organisms.

Planting

Lettuce, spinach and Swiss chard can be started from seeds when the weather is still cool. Cucumbers can be started from seeds in late May.

Tomatoes, eggplants and pepper plants can be purchased from nurseries in mid-May. Cucumbers do best growing on a trellis. Tomatoes and peppers need to be supported by plant stakes as they grow.

Watering

Daily watering may be needed if it is hot or windy. Apply enough water to allow water to drain out through the drainage holes. Never allow soil to dry out completely between watering.

Fertilizing

Time-release fertilizer should be added at planting time, if it is not part of the potting mix. A water soluble fertilizer (15-30-15 or 20-20-20) should be used every week or two when plants are producing.

For a homegrown vegetable requiring no work: Buy a cherry tomato plant in a hanging basket and enjoy a never-ending supply of fresh tomatoes for salads and snacking.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator with the Eat Smart NY program at Cornell Cooperative Extension of Cayuga County .

Chicken Chili

Makes 6 cups

1 pound boneless, skinless chicken breasts or thighs

3 cups water

2 cloves garlic, finely chopped

1 cup chopped onions

2 cups corn (frozen or canned, drained)

15-ounce can white beans (Great Northern or

cannellini), drained and rinsed

4-ounce can chopped green chilies, undrained

2 teaspoons cumin or chili powder

1 tablespoons lime juice (optional)

2 ounces reduced fat shredded cheese

Put chicken in a large saucepan, add water and bring to a boil. Reduce heat, cover pan and simmer 30 minutes or until chicken is fork tender.

Remove chicken from the pan, leaving the broth in the pan.

Cut chicken into small pieces and return to the pan.

Coat a medium skillet with cooking spray.

Add garlic and cook, stirring constantly, over low heat for 1 minute. Transfer garlic to saucepan.

Cook onions in same skillet until tender but not browned. Add onions, corn, beans, chilies, cumin and lime juice to saucepan.

Bring to a boil, reduce heat and simmer for about 20-30 minutes.

Spoon into bowls and sprinkle with shredded cheese.

Note: May be served with salsa and light sour cream.