Thoughts on a Permaculture Kitchen
For Emma and me, our permaculture fantasies involve building our own home, growing 90-plus percent of our food (I guess it’s 100% if we are going full-blown fantasy), and living largely in whatever space we can find for ourselves. We hope for at least a couple of acres, one of which has already been cleared because we don’t want to cut down existing forest. We envision a “natural” swimming hole somewhere, mixed food forests, and crop beds surrounding a cabin. We think a lot about shelter and a lot about food.
I guess, in some sense, this makes sense: shelter and food are more or less what we need. They are, in fact, the point of designing and building our future homestead. With a comfortable home, with productive gardens, with each other, there isn’t a lot left for us to want. Some friends maybe, the occasional work-hobby arrangement for a bit of cash, will factor in, but our survival will, we hope, hinge on what we grow and build more than what job someone will pay us to do.
With that mode of thought, with the thought that perhaps one of those work-hobby arrangements might be producing products with our own produce, the kitchen factors in hugely within our design ideas. Not only do we both love to cook and eat, but we are going to need to prepare meals multiple times a day, as well as can, dehydrate, ferment, freeze, and store it. The kitchen, then, is where we spend most of our hours: cooking, eating, socializing, working, cleaning, washing.
The Seasonal Change
For us, and I would think most out there wanting to live a self-reliant and sustainable lifestyle, so much pivots on the kitchen, and that’s makes it every bit as important to think through as any garden design we come up with. We’ve been thinking through our kitchen(s) for ages, and many ideas have come and gone. One notion that we’ve seemed to settle on is that having both an indoor and outdoor kitchen feels right.
When we were in the tropics, outdoor was the obvious way to go. A kitchen in the house would have made being there unbearably hot. We’ve lived in several places—Nicaragua, Panama, Belize—in which we cooked outside, under a roof but otherwise open to the elements, and it was a wonderful experience, something akin to having a cookout everyday. We love being outdoors, so it made even more sense to live that way.
However, as we’ve relocated into the temperate climate, the idea of an outdoor kitchen all the time is less appealing. Now, the weather is hot in the summer and cold in the winter, so after moving back and forth on how to handle that in terms of kitchen, heat and home, we’ve decided that an open-air outdoor kitchen and a small, cozy indoor kitchen seems the best answer, one that give us all the benefits of both worlds.
The outdoor kitchen won’t overheat the house in August, and the indoor kitchen will help to keep us warm in January, when cooking and eating inside is much more appealing. We’ve struggled to get ourselves to this point. Two kitchens seemed excessive, but the more we began to stack functions and think them through, the more it has become obvious we’d been caught up in convention of what today’s typical home needs. Of course, we don’t want a typical home.
Stacking Plates & Functions
As I said, the main concern for us with the kitchen was heat: We didn’t want it in the house during the summer, and we did want it in the winter. In the process of talking ourselves into a two kitchen system, we’d imagined a porch that would be screened and cut off from the inside of the house in the summertime, but closed in and open to the house in the winter. More or less, this just reassured us how useful a well-designed, basic kitchen inside could be, and the same could be said for outside.
Obviously, the cook stove would double as a space heater, but it could also possibly be used to provide warm water if we coiled some plumbing around it. After we cooked, we’d have hot water to wash up with. The residual heat of thermal mass cooker would also help with drying the place out after cooking, and we could take advantage if we were to want to dehydrate fall crops, like apples, by installing drying racks in the rafters above it. Depending on the heat, this might also be appropriate storage for vegetables that prefer drier spaces to a root cellar.
If the sink were fed hot water from the cook stove, then the gray water from that could be drained through pipes that stretched led into the attached greenhouse garden, warming the soil as they went and ultimately watering something. (We are vegans who rarely use even biodegradable soap, so most of our wastewater is just fine for crop plants.) The indoor kitchen would then be heating and watering the winter crops we were using in it.
As for the summer kitchen, we soon realized many of the same advantages. The roof could have a solar hot water heater leading to the sink, which could drain into a kitchen-side salad bed (whatever thirsty crops), which wouldn’t need a glasshouse. The rafters would make perfect summertime dehydrating racks as the roof would heat up in the day and breezes might waft through pulling out moisture. Any heat produced from the stove would simply escape into the air, and this kitchen, being open-air and not needing to retain heat, could involve more square footage, allowing for canning and other processing of crops from summer harvests.
For us, we also hope to have volunteers, students, and campers as part of our structure, community, and income, so the larger, outdoor space makes for a better shared kitchen. It also keeps our cabin, the indoor kitchen, as a private area.
With these daydreams and designs, we’ve stumbled upon a host of cool features that we hope to include in one or both of our kitchens. The drying racks for dehydrating fruits, vegetables, and seeds (as mentioned above) are one of the features we like. But, there have been many other cool ideas worth sharing and/or considering.
We want rocket stoves and ovens. The indoor kitchen, we think, could be cob to act as a thermal mass heater, as well as a cooker, and the outdoor kitchen could use insulated stoves that don’t absorb the internal heat. We’d like to build an earthen, rocket bread oven in the outside kitchen for making loaves of sourdough once or twice a week, as well as occasional pizza parties and roasting veggies and baking sweets while it is hot. The rocket design, of course, would allow us to coppice would much more regularly, as well as collect fallen branches rather than chopping logs, because rockets work with smaller diameter wood.
Refrigeration seemed a much larger problem in the tropics. We have two basic methods in mind. The outdoor kitchen could work with a Coolgardie safe, using the breeze and evaporation, which makes sense outside. The indoor kitchen could be a sealed cabinet above a hole in the ground that utilizes the cool, constant temperature from below. Remembering that we don’t have meat or dairy products, these basics coolers should function well for our needs. Even so, we do hope to have a chest freezer and the back up plan of freezing bottles of water that can be cycled in and out of the “fridges”.
The sink, we hope, will be a dynamic space. We’ve come up for plans for hot water, with water supplied from rooftop catchments. We want direct delivery of gray water to attached garden beds, the indoor kitchen helping to heat the greenhouse in winter. Additionally, we have long wanted to have (dish) drying racks above the sink, which can then just catch in dripped water and feed it through the system. This dish rack would minimize steps and work, allowing us to simply put wash dishes immediately away and not fuss over drying them. As long as we regularly use what dries in the rack, we shouldn’t have a problem with the dishes collecting dust there.
We love to ferment things. We make kombucha, hard apple cider, apple cider vinegar, sourdough bread (from a homemade sourdough starter), oatmeal “yogurt”, ginger beer (from a homemade ginger bug), and sauerkraut. We’d like to continue this and experiment with more fermentations, so in the indoor kitchen, we hope to build a “fermentation station”—basically a cabinet or counter with shelves—in which all of the bubbling experiments can do their thing.
Obviously, we have other plans. We want food storage areas in shallow shelving made of wooden crates and repurposed pallet wood, a root cellar outside (between the kitchens), and storage lockers beneath the counters. We’ve all but outlawed plastic, opting for cast iron cookware, wooden cooking utensils, and glass and ceramic storage containers. We want to build a large communal farm table and work space from repurposed wood for the outside kitchen, and a small, two-person table/desk for the inside.
We don’t have these kitchens yet, but they have come to be the centerpiece of our housing designs. Like most people I know, we love being in the kitchen because we love to eat, and in turn, it naturally becomes the site for social gatherings, even between just us two. We cook most of our meals from scratch (save the very occasional night out) and eat in the kitchen. Often, I sit at the kitchen table to write, and Emma does art projects. If we are to observe and design accordingly, it is by far the most important room in our house. So important, it seems that we might need two.
Feature Photo: Header (Courtesy of Emma Gallagher)