So, edible container gardening. Where to start (as in, how can you plan now for spring)?

1. Deep, deep containers—we’re talking at least 14 inches. Especially for your tomatoes and peppers. The bigger the container, the easier it will be in the end with watering and feeding (more on that very shortly).

2. Containers that hold moisture. Terra-cotta will drive you bonkers because it is so porous and our summers are so hot. Look for glazed and (an audible gasp from some) plastic.

3. A watering plan, whether drip irrigation on a timer or just working it into your own schedule. But it needs to be fairly regular. Think about installing a rain barrel right next to your garden, to keep things efficient and sustainable.

4. Fertilizer. Find something you like and stick with it, every two weeks or so. You can also top dress with compost. I liked compost tea for my containers—zippy and tidy, it can be folded into your day’s watering chores.

5. The right varieties of plants make a difference. Some are destined for containers, which usually means they are smaller in stature and a little less demanding with the feeding needs. Some to consider: Kale “Winterbor,” Swiss chard “Bright Lights,” Japanese eggplant “Fairy Tale,” zucchini “Bush Baby,” cucumber “Little Leaf,” okra “Millionaire,” tomato “Valley Girl” or “Gold Nugget,” bell pepper “Mini Apple” and most hot and jalapeno peppers.

6. There are terrific forums and posts at www.YouGrowGirl.com for further reading and support. The website’s creator, Gayla Trail, is the queen of growing food in containers and has a new book out: Grow Great Grub: Organic Food from Small Spaces.