Organic Vegetable & Fruit Growing & Preserving Month by Month by Gear, Alan -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents List of illustrations Acknowledgements Introduction Part 1 The basics

1 Gardening basics

The gardening year Where to put your fruit and vegetable plot What to grow on your plot How to grow your vegetables Tools Feeding the soil Dig this! Time to sow Crops under cover Grow some fruit Making the most of small spaces Dealing with weeds Beat those pests and diseases Watering

2 Healthy food basics

Carbohydrates Proteins Fats Fibre Minerals Vitamins Antioxidants Phytochemicals Getting the most from your produce

Part 2 The gardening year

3 Winter

December: Jobs for early winter January: Jobs for mid-winter February: Jobs for late winter Winter feature 1: Understanding your soil Winter feature 2: Making compost Winter feature 3: Feeding the soil Winter feature 4: Making a wooden compost bin Winter feature 5: Crop rotation Winter feature 6: Digging v. no-digging

4 Spring

March: Jobs for early spring April: Jobs for mid-spring May: Jobs for late spring Spring feature 1: Seed sowing simplified Spring feature 2: Container growing Spring feature 3: Liquid feeds Spring feature 4: Protected growing

5 Summer

June: Jobs for early summer July: Jobs for mid-summer August: Jobs for late summer Summer feature 1: Dealing with vegetable pests and diseases Summer feature 2: Biological pest control Summer feature 3: Weed control Summer feature 4: Fruit diseases Summer feature 5: Watering

6 Autumn

September: Jobs for early autumn October: Jobs for mid-autumn November: Jobs for late autumn Autumn feature 1: Making leafmould Autumn feature 2: Green manures Autumn feature 3: Making the most of your seeds Autumn feature 4: Making gardens wildlife friendly Autumn feature 5: Propagating herbs

Part 3 A crop-by-crop guide

7 Vegetables

Asparagus Aubergines Broad beans French beans Runner beans Beetroot Leaf beet Broccoli (sprouting) and calabrese Brussels sprouts Cabbages Carrots Cauliflowers Celeriac Celery Chicories and endive Courgettes and marrows Cucumbers Florence fennel Garlic Globe artichokes Hamburg parsley Jerusalem and Chinese artichokes Kales Kohl rabi Leeks Lettuces and other salad leaves Onions Oriental greens Parsnips Peas Peppers, including chillies Potatoes Pumpkins and winter squashes Radishes Rocket Shallots and spring onions Spinach Swedes Sweet corn Sweet potatoes Tomatoes Turnips Unusual vegetables

8 Fruit

Apples Blackberries and hybrid berries Blackcurrants Blueberries Cherries Figs Gooseberries Grapes Peaches, nectarines and apricots Pears Plums and gages Raspberries Red and white currants Rhubarb Strawberries Other fruits

9 Herbs

Basil Chives Coriander Dill Fennel Marjoram Mint Parsley Rosemary Sage Tarragon Thyme

Part 4 Preserving the harvest

10 Storing

Storage outside Storage in a cool shed Storage indoors

11 Freezing

What and how to freeze Blanching Open freezing Containers Freezing fruit Freezing herbs Storage times and thawing

12 Drying

Equipment Drying herbs Drying fruit Drying vegetables

13 Bottling

Equipment Bottling fruit Bottling vegetables Testing and storing bottled fruit and vegetable jars Opening bottles and food safety

14 Jams and jellies

Equipment Ingredients Making jam Making conserve Making jelly Making low- and no-sugar jams and jellies

15 Pickles, relishes, chutneys, sauces and ketchups

Equipment Ingredients Making pickles Making relishes Making chutneys Sauces and ketchups

16 Juices and syrups

Equipment Ingredients Making fruit juices Making vegetable juices Making fruit syrups Storing juices and syrups

17 Flavoured oils and vinegars

Flavoured oils Infusing vinegars

Resources Index

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