Cover; Title Page; Copyright; Dedication; Contents; Introduction; Part I: Basics of Mini Farming; Chapter 1: Overview of Intensive Agriculture; Chapter 2: How Mini-Farming Works for You; Chapter 3: Raised Beds; Chapter 4: Soil Composition and Maintenance; Chapter 5: Compost; Chapter 6: Plant Nutrients In-depth; Chapter 7: Time and Yield; Chapter 8: Watering and Irrigation; Chapter 9: Crop Proportions and Sizing; Chapter 10: Pest and Disease Control; Chapter 11: Seed Starting; Chapter 12: Selecting and Saving Seed; Chapter 13: Season Extension; Chapter 14: Fruit Trees and Vines
Chapter 15: Raising Chickens for Eggs chapter 16: Raising Chickens for Meat; Chapter 17: The Markham Farm Chicken Plucker; Chapter 18: Public Domain Thresher Designs; Chapter 19: Preserving the Harvest; Chapter 20: Selling Your Produce; Chapter 21: Putting It All Together; Part II: Getting the Most out of Your Vegetables; Chapter 22: Soil and Fertility; Chapter 23: Asparagus; Chapter 24: Beans; Chapter 25: Beets and Chard; Chapter 26: Cabbage, Broccoli, and Cauliflower; Chapter 27: Carrots and Parsnips; Chapter 28: Corn; Chapter 29: Cucumbers; Chapter 30: Greens; Chapter 31: Herbs
Chapter 32: Melons chapter 33: Onions; Chapter 34: Peas; Chapter 35: Peppers; Chapter 36: Potatoes; Chapter 37: Squash; Chapter 38: Tomatoes; Chapter 39: Turnips, Rutabagas, and Radishes; Part III: Tools and Techniques; Chapter 40: Planting Guides and Seeders; Chapter 41: Heated Water Platform; Chapter 42: Easy Trellising; Chapter 43: Weed Control Techniques; Part IV: Making Wine; Chapter 44: Overview of Wine making; Chapter 45: The Science of Wine; Chapter 46: Ingredients and Techniques; Chapter 47: Advanced Techniques in Winemaking; Part V: Greater Food Self-Sufficiency
Chapter 48: Principles and MateriaVinegar chapterChapter 49: Vinegar Making Techniques; Chapter 50: Making Cheese at Home; Chapter 51: Ten Further Secrets of Food Self-Sufficiency; Chapter 52: Permaculture with Perennial Vegetables; Index
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