First came sourdough starters, then homemade sauerkraut, and now the newest chapter of the self-reliance revival: turning your backyard or balcony into your personal mini-farm. Growing your own food is about more than just saving money at the grocery store, though that’s one of the perks.
Home production allows you to grow what fuels you– packed with flavor and not pesticides, and connect to the cycles of light and life in your home while bringing a beautiful aesthetic to your environment. You don’t need to buy a multi-acre property or homestead full time to grow your own food. This simple guide to walk you through the setup to start growing and harvesting your own produce in the space you already have.
Set Up For Success
Before you think about tomatoes or basil, dial in your foundation. Whether you’re working with a balcony railing, a strip of backyard, or even a sunny fire escape, your growing system needs to support four things: drainage, airflow, healthy soil, and sunlight access.
What to Grow In
Containers are a solid way to start. They fit on patios, balconies, or windowsills and make crop rotation simple. Ensure that they’re at least 12 inches deep and have proper drainage holes so your roots don’t suffocate and rot.
Raised beds are a great option for a yard. They warm up more quickly in the spring, give you full control over soil quality, and keep out weeds and pests more effectively. A simple wood frame with good quality soil can last you for many seasons without the hassle of complicated upkeep.
If the horizontal space is really lacking, go vertical. Repurpose a ladder into a plant stand, hang old shoe organizers on walls for herbs, or install trellises for vining crops. Vertical growing is a great space-saver, while also boosting air circulation and keeping plants off the ground, which in turn reduces the risk of disease.
How to Grow
Strong plants don’t grow in weak soil. Store-bought potting mix is often too dense or too dry, so blend your own instead:
- 1 part compost to add nutrients
- 1 part coconut coir or peat moss to hold moisture
- 1 part perlite or coarse sand to improve drainage
When your soil is set, turn your attention to the light. Proper sunlight makes your breaks your garden, so be wary of what crops you try to grow in what areas of your garden:
- Tomatoes, peppers, and eggplants need full sun, meaning over six hours per day
- Leafy greens, herbs, and carrots need partial sun, meaning 4-6 hours per day
- Mint, swiss chard, and microgreens need low light, meaning 2-4 hours per day
Last but not least, you need to nail the watering routine. Try out these simple tips to make sure you get it right the first time:
- Aim for deep, infrequent watering to encourage strong roots.
- Don’t mist and don’t overwater.
- Let the top inch of soil dry out before you go again.
- If you need extra support, use drop lines or self-watering pots.
Leafy Greens that Pack a Punch
For maximum nutrition with minimal effort, think leafy greens. They grow fast, are space efficient, and pack more vitamins per square inch than almost anything else. Plus, harvesting them is an easy win that’s done in the morning and on your plate by lunch. For leafy greens like spinach, kale, and swiss chard you need to use shallow containers with at least 6-8 inches of soil depth. Mix in fresh compost every few weeks to keep the nutrient density high and make sure you water consistently, particularly in warmer months, to prevent the soil from drying out.
If you’re short on space, pivot to microgreens and sprouts like broccoli, radish, mung beans, or alfalfa. These baby greens deliver concentrated doses of vitamins, antioxidants, and enzymes that fully-grown veggies can’t match leaf for leaf. For microgreens, use a shallow tray with scattered seeds. Contrary to the earlier advice, these should be misted not watered, and within 7-10 days, you have a tray full for greens that are ready to eat.
Sprouts are even easier, needing only a tablespoon of seeds in a mason jar. Cover them with a mesh lid or cheese cloth and rinse twice a day. In l\ess than a week, you’ll have a full jar of fresh sprouts.
Herbs that Sharpen Mind and Mood
Some plants are nourishing, others sharpen your focus and mood, and the third freshen up your plate. Herbs do all three. They’re small and mighty additions to a compact garden. Starting with basil, mint, and cilantro is the way to go because each brings a different superpower to your meal but are all easy to grow.
- Basil boosts focus and circulation. It needs the most light– at least 6 hours per day– and warm, well-draining soil. As flower buds form, ensure that you pinch them off to keep the plant producing leaves. Regular harvests also encourage bushier growth. Basil thrives next to tomatoes, repelling whiteflies and aphids.
- Mint cools the system and supports digestion. It thrives in partial sun and moist soil, but needs to be kept separate and contained because its roots spread aggressively in shared spaces. Mint’s strong scent keeps rodents and ants away from leafy greens.
- Cilantro detoxes heavy metals and prefers cooler temperatures and partial sunlight. Plant it in early spring or late summer, harvesting frequently from the out leaves. Sow new seeds every two weeks for continuous crops. Cilantro planted near spinach or chard can deter pests.
Some days, herbs alone don’t do the trick and you might need a little extra backup. To ensure you’re building resilience from the inside out, stack adaptogens like rhodiola, shilajit, and beetroot using formulas Choq’s Action 2.0. These natural powerhouses amplify energy, support focus, and improve circulation so you have the fuel to maintain your mini-farm and a nutrient-dense lifestyle.
Fruits and Veg that Go The Distance
For the biggest return on your growing effort, fruiting plants are where it’s at. They take a bit more care upfront but the payoff is undeniable. The obvious choice is a homegrown tomato, specifically determinate or dwarf cultivars like Bush Early Girl, Patio Princess, and Tiny Tim. Use five gallon containers with deep, well draining soil and a stake or tomato cage. Because tomatoes are heavy feeders, mix in compost or a balanced organic fertilizer every few weeks. Water at the base to avoid leaf disease, and by the end of summer, you’ll have tomatoes galore.
Peppers and eggplant are heat lovers. Zucchini is a prolific grower with a reputation for taking over– but with the right setup, they’re all manageable in small spaces. Use 5–7 gallon containers or grow bags for peppers and eggplant and choose bush varieties for zucchini like Raven or Eight Ball. Ensure that they receive 6 hours of direct sunlight and install vertical supports to train them up and away from the soil.
Roots that Ground You
Root vegetables might not be as flashy as tomatoes or herbs, but they’re reliable, resilient, and deeply satisfying to grow. Radishes and carrots are the ideal starter crop that reward patience with sweetness and crunch that store-bought versions just can’t match. Use containers that are at least 6-10 inches deep. For rounder varieties like ‘Parisian’ carrots or globe radishes, you can go shallower. Fill with loose, stone-free soil to prevent deformities. Water consistently to avoid cracking and bitterness.
Garlic and onions operate on a different timeline. They’re slow growers, but they pull double duty– feeding your body and defending your garden. Both are natural pest deterrents, keeping aphids, beetles, and even rabbits away from other plants. Plant garlic from individual cloves and onions from start bulbs in the fall or early spring in a sunny spot with loose, well-drained soil at about 8-12 inches deep. Water deeply and infrequently, and cure them in a dry, shaded area for 1-2 weeks after the harvest before storing.
Grow What Fuels You
You don’t need acreage, fancy tools, or a second life as a homesteader to grow some of your own food. A few containers, some decent soil, and a little consistency go further than you think. Think of your mini farm as a living pantry that supports your body and sharpens your mind, while beautifying your surroundings, right outside your door. With a bit of planning, forward motion, and a steady rhythm, you’ll have food that grows with you, not just for you.