We'd wager that in our social circles, the phrase 'kitchen garden' would evoke romantic images of a small patch of vegetables and herbs situated just outside a kitchen window, lush and green, and frequented by friendly honeybees and hummingbirds. The produce should be picked fresh, then brought inside, cleaned in the sink, and incorporated into a supper entree or side dish not more than two hours from harvest. But we've found that in the heat of summer, such images leave out the important consideration of the temperature inside the kitchen, which, in the presence of a hot oven or stove, quickly rises to levels that are all but romantic. To remedy the situation, we constructed a second piece of infrastructure (along with the Dakota rocket silo) to move some of our hottest cooking operations outdoors. That is, in addition to our kitchen garden, we now have a garden kitchen.
Do you process your produce outside in the fresh air? What type of setup do you use? Let us know in the comments section below!