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Growing vegetables and fruits specifically for the larder means you can enjoy your own garden-grown produce every day of the year, says Benedict Vanheems

Have your seed catalogues arrived yet? That moment when they thump on to the doormat is peak excitement for any kitchen gardener. There’s just so much choice, so many beautiful new varieties – and of course the myriad of tried-and-tested favourites we all know and love. And they’re all vying for your attention. Popping on the kettle for a cuppa to settle down and compile the seed order is horticultural nirvana!

But before you start to flick through and dream, ask yourself this question: Do you honestly make the most efficient use of the space and time you have to grow? I expect most of us – and I include myself among them – will admit there’s always room for improvement. One of the best ways to do that is to fine-tune our harvests to even out the peaks and troughs, so the gluts of summer become a little more manageable and the thin pickings earlier in the season a little fatter.

Clever gardeners meticulously plan to ensure there’s something to eat from the garden every day of the year. The secret to achieving this begins now – by planning into your cropping schedule the fruits and vegetables that either keep for many months or that can be processed into mouth-watering treats to stock the larder.

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About Kitchen Garden Magazine

In this month's issue of Kitchen Garden... - Free 2018 Gardener's journal - 6 Recipes to warm up your winter - Grow a pear! with our pick of the top varieties - Veg made simple 4 easy steps to perfect crop rotation - Onion sowing explained - What's i store? Fill your larder for free in 2018 - Make your own cold frame & gutter garden - How-to guide for spuds, chillies, celery & yacons - 5 DIY Tipples to get the party started - Meet the young plotters - Savings on great products