Grow vegetables indoors for a fresh supply of vegetables year-round. Diane Relf of the Virginia Cooperative Extension recommends growing vegetables indoors that require little space or produce fruits over many months to make the best use of container gardens. In particular, she advises growing carrots, lettuces, radishes, tomatoes and peppers. Choose dwarf varieties of tomatoes and peppers for the best results, as larger fruits require more space and sun exposure.
Fill the bottom inch of your pots with gravel to assist with drainage. Use pots at least five gallons in size. Use a good quality potting soil and fill the remainder of the pot with it.
Dig a hole in the middle of each pot in the soil. Use a garden spade or even just your hand. Dig a hole big enough to fit the plant and its roots sufficiently. Place the plant in the hole, spread out the plant's roots in the soil, and place the soil back over the roots and up to the base of the plants, right underneath the first set of plant leaves.
Set a cage in the soil, if growing vining vegetables like tomatoes and peppers. Push the stakes of the cage down into the soil until it feels securely anchored.
Water the plants daily until moist, but not soggy. Skip watering if the soil still looks moist. If desired, use a fertilizer. Fertilizers increase growth and benefit indoor plants since they receive less nutrients from direct sun exposure. Purchase a fertilizer, specifically for plants, from a garden center or nursery.
Place potted vegetable plants in a south-facing window for the best sunlight exposure. Turn plants slightly every few days to ensure plants receive adequate sunlight exposure on every side.
Pick fruits, removing each fruit by its stem, when fully grown. Vegetables typically appear solid in color when ripe.