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Digital Subscriptions > Kitchen Garden Magazine > 267 - December 2019 > EDIBLE EDGES


With so much of our effort focused on what’s growing in the garden, it’s easy to forget what’s going on at the edges. Garden boundaries such as walls and fences offer tantalising – and tasty – opportunities to grow even more food. Benedict Vanheems asks: are you making the most of them?

How’s your autumn gone? It passes too quickly, doesn’t it? One moment you’re picking the last of the runner beans and then, in the blink of an eye, it’s time to cut back, pack away and hunker down. But the fleeting transition from summer to winter is nothing short of magical: crystal-clear days of low, golden sunshine; crunchy leaves underfoot, and nature positively bursting with an abundance of fruits, nuts, hips, haws and berries.

That seasonal time of plenty is something we can all get excited about. But why not bring the magic home, by replicating these riches in your garden? Summer’s staples may be over, but the excitement certainly isn’t! And the good news is, you don’t need acres of grounds to do it. By making better use of the edges to our gardens we can pack in more fruits and nuts for very little additional space or effort.

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine! In this issue: SPUD LOVE ✪ Gardening expert Rob Smith has some great top tips for growing tasty spuds. EDIBLE EDGES ✪ Ben Vanheems encourages us to use walls and fences to pack in more produce. SUCCEED WITH CAULIFLOWERS ✪ KG editor Steve Ott reveals his top tips for cracking curds And much more!