Small houses... how do you function in the kitchen?

CJ · #61 05/20/14, 05:39 AM

Ohhh... a root cellar AND a spring house AND a pantry? Now you're talking! Golly, I'd think I'd died and gone to heaven!

My dream house consist of a 30 x 30 kitchen in the center of the house, with 4 wings off of it, one of those wings being a huge utility/pantry room, leading to my outdoor kitchen and herb garden, with the root cellar below. MY kitchen would be the hub of the home, designed to cook, play and make memories in

7thswan · #62 05/20/14, 07:17 AM

You forgot the Indoor Pizza Oven , ofcourse there needs to be a BIG one outside too.

Dh and I got back from the livestock auction yesterday, he says look, I found a refrig. for $50. So I can have an extra one for summer harvest. He had wanted to buy me the walk in cooler when the local restaurant burned down. I said no-that was a Little too much. So we went and bought the $50 reefer. Now, I have to unload the truck of compost to go get it! It will go in the pole barn(the reefer). More work, that compost is going in the Raspberry /Herb garden that we just enlarged. We still have to make an area for the 2 sheep he bought me when 3 teens rolled in the driveway with them in the back-they are in the dogs area right now,couple days ago.....the work never ends....

Yvonne's hubby · #63 05/20/14, 07:41 AM

Quote:

Originally Posted by Jolly

The most efficient kitchen I've ever seen was in a hunting camp in Canada.

Galley style, it couldn't have been over ten feet long, with about 3 feet of floor space between counters, but one cook fed 30 guys a day, 3 meals a day, out of that kitchen.

Galley kitchens are one of the most efficient uses of space that I know of. two long counter tops.... stove, fridge and sink triangle saves on walking across a huge room all the time. Lots of storage space below those counters and shelving above. ours is about 8x15 and provides us with oodlins of workspace with minimum "travel time".

CJ · #64 05/20/14, 07:58 AM

I would KILL for a wood fired oven! We have two green eggs which I use a lot and they work very well, but you can only do small quantities (hence having 2) in them. One day, I'm going to build myself a wood fired bread oven.

Freeholder · #65 05/20/14, 07:46 PM

My favorite kitchen is L-shaped with a work table in the middle. That's basically what I have now in our 950 s.f. house. The kitchen is about 9 1/2 feet by 12 feet, with the dining/work table in the middle. There's also a small (about four by five foot) pantry in one corner of the space. I have more 'pantry' space in the utility room, but I hope to add a ten by ten pantry with a root cellar underneath it this summer. (The root cellar under the pantry will just be like a deep crawl-space, but it's better than nothing!)

I have most of the equipment CJ has, and use it regularly. Plus I have all the milking equipment, jars, and cheese-making equipment needed with home dairy animals (I have goats). I could use a larger kitchen; this one needs some more cabinets; but I'm thankful for what I've got and it really works quite well.

Kathleen

CJ · #66 05/22/14, 03:47 AM

The only thing stopping me from jumping into making homemade wine and beer is lack of space... maybe I should just build a kitchen and live in the rv

Belldandy · #67 05/22/14, 06:44 AM

When I made dandelion wine it was a small batch. Just one gallon jar. Might be possible!

7thswan · #68 05/22/14, 07:34 AM

Top of the reefer is where my wine is made. Seems to be the perfect temp. I do not add any extra yeast, it is all natural yeast off the fruit and air, but I do add sugar.I use gallon glass jars.