even if i bought wood.. to make it last.. i would have them potted in plastic and insure there were a lot of drain holes in the wood ... so it stayed as dry as possible .. so determination of the planter size.. would be a function of the pot size ... if that makes sense ... so.. at a min.. i would be thinking about a MINIMUM of a 25 gallon black pot ... see link.. no clue if that is a good price.. i got most of mine from recycle bins .... but i dont use them decoratively ... and that one is already 25 inches wide at the top .... any even in nurseries.. plants of the size you want.. BLOW OVER.. wind and stability are going to be your BIG PROBLEM ... especially if you buy them big ... and i should also point out.. that conifers have very specific potting media issues.. and what you fill the pot with will also be very important.. and its not going to be your standard bag of potting media .... i am sure you can do it.. but i doubt you are going to find the info you need here.. with the specificity you wish .... i simply dont think us tree peeps are going to have a lot of specific info for you ... other than to list the variables .... good luck ken ps: winter storage will also be an issue .... Here is a link that might be useful: link -- you shop price.. i am just showing the pot

PROPER PLANTING IS THE KEY ... see link ... native soil.. proper depth.. different rules for clay ... PROPER watering.. FOR TWO YEARS ... nothing.. and i mean NOTHING is drought tolerant ON PLANTING ... a good course deep mulch ... 3 to 4 foot circle ..... 3 to 4 inches deep .... depending on how it settles ... no closer than 3 inches to the trunk ... and SINGLE LEADER TREES to start with ... insist on such from your seller ... these things will grow a foot or two per year once they get going .... in your zone ..... i would suggest.. no more than 3 foot tall plants .... and full sun ... soo... tree.. soil.. planting.. watering.. mulch.. that about covers it.. but for anything else said in that other post ... ken ps: you can be digging holes weeks prior to delivery .... once you have the plants.. it can be backbreaking to dig 15 holes while your plants are dying in the garage ... lol ... i would put them in a pail of water for no more than 24 hours.. just and inch or two at the bottom ... roots only ... and stuff some damp newspaper around the top.. to keep the roots in high humidity.. but not standing all in water .... if you cant plant immediately.. open box.. open plastic.. throw in some damp paper towel on the roots ... and lightly close the plastic.. in my z5.. you could keep them that way.. in the garage.. which this time of year in MI.. is just a giant refrigerator ... for a month .... as the cement floor is a heat sink until may ..... your goal is to keep them dormant as long as possible .. and best until planted ... ... which i hope musser insures on sending.. they have to be dormant ... pps: review my post on transplanting conifers.. its about halfway down page one ... you can skip the digging up part .... focus on he sticking in part ... the sand all fell off my plant.. so it was bare rooted by the time it hit the hole .... Here is a link that might be useful: link

petalique’s Notes: I began writing my notes before watching her video. She has a good recipe, similar to how I make mine. I notice she cooks with the Iwatani butane burner. I have one and love it, although my large Samsung electric smooth top works well. I use a wok, but you can use a large fry pan or a stainless steel wide everyday pan. She uses a wok spatula, but I prefer a long handled stainless steel slotted spoon. I probably use more Szechuan peppercorns (this is not a hot peppercorn but actually the husk or fruit from the prickly ash. Remove the dark black seed; you only want to use the husk. I buy my Szechuan peppercorns from my place that has them already prepared so the stems and the black seeds are removed. Before using mine, I pulverize them in a mortar and pestle or you can put them into a Peppermill and grind them into powder. I do this because the husk is rough and is not a good consistency for your tongue. Some of these recipes call for a dried Chinese shrimps. I tend not to do that because I find it’s too strong flavor from my palate. What I do instead it’s just sometimes add a teaspoon or so of Thai fish sauce. Squid brand is good as it is the crabs brand. It should be clear amber color, not dark and cloudy. I store mine in a cool place or you can refrigerate it. You can buy it in a small bottle. It is very salty. I see she uses, instead of dried shrimps, Sichuan preserved vegetable (cabbage), Suimiyacai. I intend yo buy some of this. Incidentally, you can help support Chefs like her if you go through their links (gateways) to purchase the products they use. They get a little bit on money from Amaz and other vendors, the products do not cost you more, and good chefs know good products. About the green beans. I usually get mine from the grocery store and they are tender and do not have a string that must be removed. I leave mine long (unless they are really long, as hers are), and leave the pointed end if it’s wholesome, but remove the stem end. Just as she shows. Some recipes call for charring the green beans and I sometimes do this. Other times I fry them and and get them a bit browned but mostly not over cooked. It’s an individual preference and depending on what you feel like doing that particular batch. This can create a lot of grease or smoke or fumes (hot frying the green beans), and I found that putting a light coating of oil on them and then putting them into an air fryer or a hot oven with convection works really well. In any case you probably want to turn on the kitchen stove vent/exhaust. In the warm weather you can do this outside on one of those butane burners which are portable. I probably use a bit more of the Chinese dried red chilies. These are not intended to be eaten, but offer a flavor, a bit of heat and appearance. (By the way if you want to grow the plant, just plant the seeds inside of one. They’re pretty hearty and you can eat them raw green or red.) If you do not have any of the dry Chinese chilies you can use something like a Serano chili, or the Thai Birdseye chilies. Those are quite hot and so you might want to wear some gloves or use utensils so that you’re not touching the chili & you want to chop it up. (They can burn eyes, ouch). For less heat you can omit the seeds inside the chili. The Thai chilies have a wonderful aromatic taste and fragrance to them and because they’re fresh, are edible. You can omit any chilies if you do not want any heat but it gives some depth of flavor to add even a little bit. Red pepper flakes don’t cut it. And I sometimes add a little bit of oyster sauce, perhaps a half teaspoon. This is salty as well so be sure you don’t try to salt the dish before tasting it. Lately I’ve been adding some dried roasted peanuts at the end of this dish as well as a half cup of chopped scallion. A quick way to get dry roasted peanuts is to buy some thing like the Planters dry roasted peanuts, unsalted. I serve this dish with cooked jasmine rice, but sometimes use brown medium grain rice. If you don’t have a rice cooker, it is a piece of cake to cook rice in a microwave in a Pyrex like covered glass casserole dish. I can offer directions. ⚠️ Caution. Always keep cooked (leftover, say) rice (as well as pasta) in the Refrigerator. Otherwise the rice or cooked pasta can develop a bacteria (Bacillus cereus) that is very toxic and can make anybody very sick. FYI https://www.foodnetwork.com/healthyeats/healthy-tips/2020/04/is-it-safe-to-eat-leftover-rice Leftover, refrigerated, day old rice makes the best fried rice and/or rice cakes for Gou Ba (Wor Bar) used in sizzling rice dishes. 🌶🥢 How to Make Sichuan Dry Fried Green Beans (Recipe) 干煸四季豆 - YouTube Maggie’s recipe video from Omnivores Cookbook. The music is too loud, but her instructions are good. Goofs in the captured C, some very cute.

Thanks Ken! Happy to give more context. First, I've attached a picture, which is facing SW. I'd like to put the "green wall" to the right of the trellis. I hope the picture also clarifies what I mean by full western exposure: The neighbors' house blocks light from straight south, but then to the west there are no large trees, and the garages don't start for about 25'. I would guess that in the closest point by the trellis, it gets 1 hour of morning sun and about 3-4 of late afternoon/eve. Further to the right, I would guess 1 hour of morning and 4-5 of late afternoon/eve. I'm open to any type of screening (conifer, broadleaf evergreen, deciduous) as long as it still breaks the sightline somewhat in the winter. I also don't mind if the conifers don't make a complete screen initially (or even ever). It is much more about creating a visual break for the eye.