• ReGen Productions

Kay's Garden Management Episodes

Updated: 4 days ago

Monthly Management Episodes in Kay's Garden. Kay has a 200 Sqm garden, which was designed to grow all the vegetables, seeds and grains for two people throughout the seasons. She is very passionate about self-reliance and growing High-BRIX, delicious food and her management episodes are for gardeners who want to achieve similar goals.

-February-



how to make Peach chutn

(click here)





-January-




how to make Fermented Beans

(click here)





how we grow Brassicas in summer

(Click here)




Stringing and selecting mother seed

(Click here)



Preserving zucchini in oil

(Click here)





-December-




Storing Artichokes

(click here)





Elder flower lemonade

(Click Here)





Honey Mustard

(click here)





-November-




Kay's Refried beans

(click here)





Kay's Pesto recipe

(Click here)




-October-



Borscht soup with toasted Oregano and Paneer 



Ingredients:

(Makes 2 litres) -2 tablespoons lard tallow or coconut oil -1 medium onion -4 cloves garlic peeled and sliced -½ litre of broth, any kind except fish -1 litre of water -6 beetroot, cleaned roasted, peeled (the skins slide off once cooked) cubed and mashed then put throughamouli(or blended). You can use a mix of all the root veg here eg beetroot, swede, turnip, daikon,  -Large handful of finely chopped fresh green herbs: parsley, thyme, coriander, oregano -Sea salt to season -1 ½ cups of 1cm cubed paneer cheese 1 Tablespoon toasted oregano

Preparation:  Heat lardinpoton medium heat, add onion and garlic, sauté until clear. Add broth water, beetroot and fresh herbs, simmer for 1 hour, adding water if necessary. Season. Heat a frying pan quite hot but not smoking, add cubed panir and brown on each side.  Add panir to soup bowls when serving and sprinkle with toasted oregano.

Endive Salad with Indivia Scarola, Feta cheese, Egg and Sundried tomato dressing.


Ingredients:

(Serves 6 as salad 3 as main)

- 1 x Head of endive, broken into pieces - ½ Cauliflower head cut into florets and steamed al dente - 1 or 2 eggs per person, boiled and cut in half lengthwise - Handfull of Welsh bunching onions, chopped finely - Bunch of herbs eg coriander, parsley, chives chopped finely

Toss together and drizzle generously with sundried tomato dressing (recipe for sundried tomato tapenade, with vinaigrette dressing added to desired consistency)


Preparation:  Toss together and drizzle generously with Sundried Tomato Dressing (Click here for recipe) with vinaigrette dressing added to desired consistency)