Planning a summer kitchen? Use the questions of thesis 17 as a guide to create a useful space and well designed to cook and preserve outdoors.
Pixabay Finmiki image
Before the days of electricity in the house or the air conditioning cooling the living spaces of the summer and the kitchen, there were summer kitchens.
It was an effort to keep the house as cold as possible. They are also known as outdoor kitchens.
Planning a summer kitchen meant creating a space designed to place food for the year, canned, preserve, jet and process. Everything took place in a firewood stove, which created enough heat to pursue everything outside the house.
Using a summer kitchen today
Image of Angela Henderson Orr of Pixabay
When I live on a small island in the Caribbean, our little beach cabin had a kitchen on the porch. Because? Therefore, cooking a meal would not heat the entire 400 square feet house. Unlike the summer kitchens of North America, this small work space was our main kitchen throughout the year instead of seasonally.
In the past, the food was prepared in the kitchen, but it was a niece stored there. The herbs would dry in the attic; Flour and vegetables remained in a cold cellar. You would walk throughout the house to gather the ingredients for a meal.
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When electricity began to arrive at the houses, the summer kitchen was abandoned.
However, these outdoor kitchens are beginning to return because people approach their food supply. There is no better way to approach the nature and food we eat than to have a summer or an outdoor kitchen.
Questions to ask when planning a summer kitchen
Pixabay Allison Gillett Image
When planning a summer kitchen, think about function, efficiency and comfort. What do you need now and what can come later?
An efficient summer kitchen space could be as simple as you want to be or as elaborate. Ah, and that pizza oven you want: is it a necessity or is it a luxury?
Here are some questions to ask when planning a summer kitchen:
- Do you want it to be seasonal or permanent?
- Do you need to be locked up, partial or open to the elements?
- Do you need shadow?
- Do you need seats? A table?
- What will you need to store? Food? Spices? Cutting tables? Covered? Dishes and bowls? Kitchen utensils?
- Is there a nearby herbal or vegetable garden?
- Do you need running water?
- What about a gray water collection system?
- Is there a compost battery nearby?
- What will you cook?
- Do you need an oven? A solar oven? A dehydrator?
- Is the ground level where you want to put the kitchen?
- Do you need refrigeration?
- What will you do when it rains? When winding? When does a hot blister?
- Who will use the kitchen?
- Who will be in the kitchen, particularly at the same time?
- How do you spend your time in the kitchen? Cook or bake? Amusing? Dishes?
Think about the triangular work space when planning a summer kitchen
Pixabay Ron Porter Image
The triangle is an excellent way to design an efficient cooking work flow, regardless of the location of the kitchen.
When you plan a summer kitchen, think about how you work in the kitchen when you prepare a meal. You take out the food from the fridge. Then they are tasks for the sink or the stove area. The cleaning goes from the stove and the preparation areas to the sink, and the leftovers are put in the fridge.
Have a plan before creating your outdoor kitchen. Take a good look at what will fit the space that has allowed to plan a summer kitchen. Two shapes inside and outside space will help with the flow.
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Start with the sink. That’s where you are going to spend a lot of time, cleaning, preparing and washing dishes. Also because a beautiful view while doing your work, right?
In it Kitchen areaYou will want to socialize with family and friends.
You would probably like between 18 inches to 36 inches for a comfortable preparation area. There is nothing worse than not having enough preparation area. Am I right?
When planning a summer kitchen, think about the catwalks and flow to space as well.
Place your summer kitchen in 5 areas
Pixabay’s Joannaciupa image
When planning a summer kitchen, consider the 5 zones:
- Food storage (fridge, cabinets or pantry)
- Dishes
- Cleaning (sink area)
- Preparation Area
- Cooking
Store the items as close as possible to your area. For example, the knives, the mixture of bowls, the cutting boards and the wooden spoons must be in the preparation area. Cooking and baking trays must be in the cooking area.
Save your dishes near the sink. Having a cabinet on the sink where your dishes dry and stored everything in one place is incredible.
Food preservation in your summer kitchen
When my grandmother canned her summer vegetables, outdoor kitchens were the standard, not a luxury. He had installed his outdoor kitchen under a giant poplar with the chickens running all over the patio. If the grandmother did, you can too!
Preserving your harvest is wonderful in the cold winter months. It can take time and effort at this time, but it is worth it.
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Life slows down a bit, so you can enjoy family and friends.
When planning a summer kitchen, keep in mind that there are three methods to preserve food, it is particularly suitable for: storage, canned and drying.
The important thing is to start where you are. Watch this video to get more tips.
Storage
Image of Dave Charest de Pixabay
A handful or vegetables can be stored, but only for a limited time. Lord is a Excellent article about phrases and vegetable interference From the Extension Office of the University of Missouri.
You can store:
- Potatoes
- Sweet potato
- Beet
- Gym
- Chirivías
- Carrot
- Lego
- Radish
- Horseradish
- Rutabagas
- Garlic
- Onions
Make sure the vegetables are firm. Remove dirt, but don’t wash vegetables. Place the vegetables in a box or container. The air must circulate around the vegetables. Wooden boxes and wire baskets work very well for this.
Barn
Pixabay Congerdesign Image
If it will be Carese, be sure to have all your supplies by hand.
- CAING FELES AND MEMBERS
- Water bathroom
- Pressure seller
- Funnels
- Truck
- Pectin
- Spices
- Sals
- Jug lifter
Here is a recipe for “Canned corn that is sweet every time. “
Know what fruits and vegetables should be canned in pressure versus canned water bath. The book “Stocking Up” is invaluable for this purpose.
The growth network also offers excellent mini-councils in Pressure in pressure and Water bath In our academy.
Drying
Andreas Lischka image of Pixabay
It is super day to dry fruits and vegetables. You can even do it in a solar oven! Dry foods can be stored indefinitely, provided they remain dry.
You can dry:
- Root vegetables
- Beans of all children
- Cereal and grains
- Celery
- Herbs
- Peas
- Peppers
- Berries
- Fruits with high sugar and low humidity
Lord is a Great article with dehydrator recipes.
What do you think?
If you have planned a leg kitchen, maybe now it is the time to be built. Share your thoughts on how you would configure it in the comments below!
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This is an updated version of an article that was originally published on June 13, 2018. The author may not be unexpected to respond to comments, however, we encourage the members of our community to intervene to share their experiences and answer questions.
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