While there were plenty of positive responses, there were also some questions and concerns about our kitchen I wanted to address right here on Tiny House Talk.
Click below to read more about my tiny kitchen.
- No Plumbing. Our tiny house is not traditionally plumbed. We are 100% off the grid and all of our water comes from a spring on the land. We fill 4 gallon containers and carry them to our house and use that water to fill the Berkey water filter that sits on our counter with a basin that we use as a “sink.” This was a lifestyle choice and we’ve been happy with the decision. We have collapsible basins and a collapsible dish drainer that we use when we wash the dishes and are stored out of the way when we don’t use them. The system is rustic by most standards but we find that it works well. Unexpectedly, I also discovered that the simplicity of our water system made me connect more to household work. Chores that I use to dread are now just part of my daily experience and I look forward to them.
- No refrigeration. We do not have any refrigeration in our tiny house. We use a Coleman Stirling Engine Cooler which is extremely efficient and can cool or freeze anything we need. It is currently kept under our house (which is on a foundation) and hooked up directly to our batteries. We found that primarily use it to keep our beer cool. It is unnecessary to automatically refrigerate many fresh foods. We shop at farmers markets and plan our meals each week. We eat fresh food fast so we don’t have to worry about it spoiling. Eggs, for instance, can stay room temperature for a week so we use them for sandwiches, fried rice dishes and scrambles. Fresh meats will be used the same day we shop and cured meats can last for a while. We eat a lot of fresh and local vegetables. This has completely changed my eating habits for the better. We might not be able to keep ice cream in the house, but when we want it we go out for a special treat.
- Cooktop and oven. In the video you only see on butane burner on the counter. We have two portable burners we can pull out when we need them. We use our kettle for making coffee, tea, hot chocolate, and even to heat water for our showers. We also have plenty of pots and pans (including a cast iron skillet, Dutch oven, and wok,) which are stored in an out of the way but accessible space. We live in the Appalachian Mountains and the weather is gorgeous from spring to fall so we like to make use of our outdoor space for cooking as well. We built an outdoor prep counter and use a smoker and a Camp Chef Camp Oven.
- Storage. Someone mentioned in the Facebook comments that there was a lot of empty wall space. This was entirely by design. We chose to have open shelves for our dishes and glasses and everything else is stored in the cabinets below. This keeps the space open visually, which is something we prefer. There is so much space in the lower cabinets that we have room to spare.
- Pine counter top. We spent a lot of time thinking about what we wanted to do with our counters. We thought about granite and tile but in the end we decided to use very nice pine board which we stained green to match our accents in the house. We used Salad Bowl Oil to finish it which gives it a protective and easy to clean coating. All of our food preparation happens on cutting boards and hot pots are placed on trivets, but these are things we used in our traditional house as well. After a year of use, the counter top is holding up quite well.
This is our kitchen. It was designed for our needs and desires. Every tiny house builder has created something different for themselves. This kind of personal touch is something that I love about the tiny house movement. For a gourmet tiny house kitchen experience, check out Andrew and Crystal Odom’s Tiny r(E)volution.
Our simple kitchen works great for us. After a year living in the house I wouldn’t change a thing. What kind of tiny house kitchen would you want?
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