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Digital Subscriptions > Kitchen Garden Magazine > October 2018 > MAKE A SALAD TABLE

MAKE A SALAD TABLE

An elevated garden bed is easy to use, says Joyce Russell. You can grow salad without bending and it’s so much better if the bed is moveable too

This salad table is made from pallets.These are cheap, if not free, and can soon make a stylish piece of growing equipment. Fill a back yard with growing tables if you like. You can make an attractive and productive garden in very little time.

ALL SORTS OF PALLETS

There are a lot of different styles of wooden pallet. Some have solid lengths of timber as supports underneath and others have short blocks. Some have most boards on top, and others have a full complement on both sides. The one used here yielded all of the timber needed. It had four long supports underneath and 11 boards between the two sides. It is probably safest to get two pallets, so the best timbers can be selected for use and, if needed, boards can be screwed together to use for legs.

MATERIALS

■ Wooden pallets

■ 6 x 15mm x 70mm wooden dowel

■ 3 x 90cm x 18mm (internal diameter) flexible water pipe

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About Kitchen Garden Magazine

INCLUDING EXCLUSIVE VIDEOS The autumn harvest is under way, which begs the question – what am I going to do with all those surplus crops? Well read on and worry no more, for on page 61 KG regular Ben Vanheems brings you a comprehensive guide to drying fruit and veg – a great way to fill the store cupboard with nutritious goodies. Continuing the theme, top chef Anna Pettigrew has some super recipes and good advice as to how to store some of our most prolific treasures. Deputy editor Emma Rawlings looks at bounty of a different type as she encourages us all to ditch our green waste bins and to compost as much garden refuse as we can, turning it instead into a rich soil conditioner. Grapes have a reputation for being difficult to grow, but with a few top tips from fruit specialist David Patch you’ll soon see how easy they can be. Plus veg expert Rob Smith reveals that there is more to garlic than you may have realised as he urges you to add giant elephant and pungent wild varieties to your growing repertoire. Steve Ott, editor