The Corner Garden

The Towers

Chef Kay grows her garden aeroponically in Tower Gardens from Tower Farms. With Tower Farms, you can grow up to 30% more food, 3x faster — while saving up to 90% more space and 98% more water compared to traditional growing methods. Plus, there’s no digging, weeding, or watering.

Thanks to South Florida’s warm winters, Chef Kay plants year-round, with the occasional cooler weather making for healthier and heartier crops. The Garden Towers are only sprayed with peppermint, neem oil, and castile soap. No harmful chemicals are ever used – ensuring only the most fresh, flavorful, and healthy ingredients make it to your plate.

Seed to Sow Grows

Chef Kay starts from non-GMO organic seeds and grows a variety of fresh fruit, herbs, and flowers, which are incorporated into her custom menus, including:

Several varieties of lettuce: butter, red leaf, and romaine

  • Fresh Greens: arugula, Tuscan kale, rainbow chard, and pink cabbage

  • Culinary herbs: basil, parsley, cilantro, rosemary, dill, chives, oregano, thyme, mint, and sage

  • Flowers: Mini Mexican magnolias (a variety of tarragon and pansies),
    which are edible

  • Vegetables: tomatoes, gherkins, cucumbers, peppers, and squash 

  • Unusual varietals: stevia, lamb’s ear, and holy basil (on the request of clients) 

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Garden to Plate Cuisine

Chek Kay incorporates her crops into all of the menus created at Kay’s Corner – especially gorgeous green salads created with the numerous types of lettuce grown in the garden. Chef Kay also makes her own candied jalapenos, dilly beans, pickled gherkins, along with all types of pestos, chimichurri, and other sauces or condiments based on the harvest. 

Chef Kay loves creating new, flavorful dishes based around what is ready to pick, and will share specific recommendations during the menu planning process.