
Plant a One-Pot Vegetable Garden

Not everyone has the room for a big edible garden. But even if you’re limited to a lone container, you can still enjoy a summer’s worth of homegrown produce—especially if you keep a few favorite dishes in mind while you’re planning.
Pick popular ingredients: When we tried this in Sunset’s test garden, we knew we’d want three summer standbys: pasta with tomatoes and basil, gazpacho, and Bloody Marys.
So we planted a galvanized water trough (purchased at a livestock feed store) with tomatoes, chile peppers, chives, and basil.
For more tips on choosing vegetables for your home garden, see our gallery of the 21 best crops to grow at home.
Leave enough space: Giving each plant enough room to grow is key. Use a large container with drainage holes, or drill your own; our trough measured roughly 2 feet tall by 2 feet wide by 3 feet long.