The Harvest Kitchen

Much information is available on design of kitchens. Harvest kitchens differ because they need to handle large amounts of garden and homestead produce. In order to do this in an orderly, efficent manner, a harvest kitchen needs plenty of counter space and storage. As with a regular kitchen, the ideal layout of sink, stove, fridge is a triangle. Having the sides total no more than 22 feet reduces excess walking. Most larger harvest kitchens deal with a larger triangle by having several small refrigerators at different centers as well as an additional prep sink, this allows appliances and tools to be located right where they are used and saves steps.

Fridge/Freezer

If you do alot of freezing consider a seperate freezer. A stand up freezer is more spacesaving in a small kitchen, but you can have shelves or cabinets above a chest freezer, if you need the extra freezer storage space. While a canning/freezing center can be combined in a seperate area, with its own stove, sink and prep area - you can use an end of a larger kitchen for the same purpose. Regardless, allow plenty of storage for containers, plastic bags and foil and other wrapping items.

Sinks

Sinks can be arranged in many ways based on your personal preferrance. Some people want to face a window, but insulate your pipes well to prevent freezing. Facing the living area or a television can also provide entertainment while using the sink.
Even if you don't have children, it is dangerous to store cleaning chemicals under the sink. Cardboard packaging can dissolve with moisture and allow various chemicals to mix in possibly fatal combinations.
If your family is right handed it is handy having the dishwasher to the right of the sink. Consider using two dishwashers, one in the main kitchen and one in the pantry or utility room, to allow one for sterilizing canning jars and cleaning up pans. If you use biodegradable soaps, sink and dishwasher water can be reused on the lawn and flower garden. Some people even recycle this "greywater" to flush toilets in drought areas.
Many styles of sinks are available with one, two or even three bowls; or you may want a restaraunt style stainless steel sink, with large bowls and overhead spayer. Some homesteaders feel a disposal is a waste, however you can use greywater to "run" the garbage disposal, regardless of your water source, if you yave a disposal, shunt the output to a compost pile.

Stoves

There are many choices for stoves/ovens. Some homesteaders like the new electric induction units which can boil a teapot in 3 mins. The energy and economic saving alone are wonderful, however these units can be pricey.
Others like gas ranges and may even power them with gas generated "on the farm". Gas heats up quickly without the warm up time required for electric coil burners. But the traditional stand by, the wood fired range is still a preferred method for cooking. With pinpoint heat control and the added benefit of heating the kithcen, wood ranges are rescued from barns and salvage yards everyday. Allow plenty of storage in the cooking workcenter for pots, loaf pans and cookie sheets.

Harvest kitchens also have individual areas devoted to specifc tasks, such as bread making, freezing, baking and canning. Deciding how large a room to devote is easier in new construction than in remodeling. How much room you have to devote can determine whether to include all the work centers or split them up. If your kitchen area is small you may want to locate the seasonal work centers in another area.

Canning/Freezing Center

If you live in a warm area, you may find an oldfashioned "summer kitchen" is going to work out great for your canning and freezing area. Setup to handle the harvest efficently, it can be closed down after the season is over. Provide plenty of cabinets and storage for the canner, pots, pans, mason uars, lids, perhaps even your food dryer.

Prep Center

This is where you chop, mix and bake (if you don't have a seperate center) Provide plenty of shelf, cabinet and drawer space. This center should be near the pantry, sink and stove if possible.

Baking Center

Lower cabinet for kneading and rolling, space for all the utensils, pans and racks, perhaps even doors to close off a messy area, cooling cookies or rising dough? The baking cneter is a must in the busy homesteaders's kitchen. Consider a pull out drawer for you mixer, or splurge with a marble countertop.

Computer/Family Center

The computer center shares the kitchen warmth with family and friends and gives you a place to sit down while the cookies bake. Be sure to include an area for storing recipe books, desk and chair for doing bills, perhaps even a laptop.

Recycling Center

You may have room to set aside an area devoted to recycling bins for aluminium cans. steel cans, glass, and plastic. Also include a compost collector or even a vermicomposter (if you dont get odors - otherwise use the utility area.) Choose bins that are easy to clean, reduce plastic bag use.

Harvest Sink

A laundry sink in the utility room or mud room is a wonderful time saver during harvest. The large tub is ideal for butchering or soaking cole crops in salt water if you get cursed with cabbage loopers. The effort saved in being able to use your reg sink at the same time is proof enough. The utility room is a great place for the vermicomposter or bulk recycling storage.

Pantry

An old fashioned pantry or butler's room is a great choice to consider if you have space. Perhaps located right off the utility porch ( for easy stocking) with an additional entrance to the kitchen. The walkin pantry could house the harvest prep area, with it's own prep sink and freezer. If you store home canned goods in the walkin pantry don't have a fridge/ freezer in the same room if possible. The appliance will heat up the area decreasing the shelf life. If you have to place the freezer and canned goods in the same room, provide extra ventilation.
Even if you don't have a whole room to devote to a walkin pantry, a smaller pantry can still be incredibly useful. Having the items all in one place makes it easier to make a shopping list or to choose what to fix for dinner.

Think about your family and farm needs and plan carefully so that your harvest kitchen is an organized, useful part of your homestead.

Please visit our Kind sponsors!