Summer Kitchens

[jen judkins]

Its been such a nice weekend here in the northeast, I can’t help but think about spring (though we are getting more snow tomorrow:rolleyes:.)

I want to create a summer kitchen this summer to do some of my canning and processing outside. I’m wondering what other people have done for an outdoor kitchen and am looking for suggestions. I like the idea of finding an old wood burning oven. Carl, I know you have some sort of set up for processing your birds. What sort of things are absolutely necessary and what things are nice, but optional. I would think heat and water were the two main necessities. Any thoughts? Photos? Ideas?

Thanks.

[Simple Living]

I too would be interested in other people’s ideas on this. Our old farmhouse has a small kitchen (5’x8′ floor space) and a very limited amount of counter space for canning. The idea we had was to use an 8′ x 12′ shed that a renter left when they moved. I have started a search for a LP stove for canning and I have used SS restaurant sink as well. If I leave it on skids I can pull it close to the house for canning and or chicken processing, and then back out by the barn for storage. The other reason for keeping it on skids is to avoid the taxman.

Looking forward to hearing what ideas others have and of course pictures would be great as well.

Gordon

[Robert MoonShadow]

The two things I’d suggest would be shade & screening of some sort, to keep the flies, wasps, etc. at bay.

[Howie]

One of my Amish families does a lot of baking for sale.
She has a large wood fired kitchen range and a huge wood fired oven.
In the spring Andy will just move them to the back porch and run the stove pipes up around the edge of the roof.:rolleyes:

[Author]

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