A well-managed kitchen garden should supply a wide range of vegetables, fruit, salad crops, herbs and flowers for cutting throughout the year, and this book explains how it can be achieved. Each chapter focuses on one calendar month, setting out the tasks to be done and featuring crops that will be ripe for harvesting. Practical projects provide ways of improving produce or increasing yield, and selections of recommended varieties and their qualities are listed for each vegetable or fruit mentioned. Equipment is also discussed, from the basic cloche and cold frame to the greenhouse and the fruit tunnel, with an outline of the benefits of their use weighed against the costs of installation.