Two private calls with horticulturist Marcus Bell to plan a balcony or patio that grows food: what suits your light, which containers and how big, what to fill them with and how to water them when you’re away. You end with a container plan, shopping lists for soil and irrigation, and a planting schedule for your frost dates.
Most container gardens fail for the same three reasons: containers that are too small, a mix that dries out by noon, and watering that depends on someone being home. In the first call Marcus looks at your space with you through your phone, checks sun hours, wind and weight, and agrees with you on what to grow. He then drafts the plan. The second call goes through it: container sizes (from a gallon for herbs to 20 for a full-size tomato), the potting mix to buy, and how to water, with a drip line on a faucet timer or, if you have no outdoor faucet, self-watering containers.
Light sets the limits, and Marcus will be straight about them: tomatoes, peppers and squash need six or more hours of direct sun, so on a north-facing balcony the plan leans on salad greens and herbs. Weight matters too. If you don’t know your balcony’s load rating, the big containers go along the wall, where the structure is strongest, and you check with the building before adding more.