Summer Kitchen

(Page 2 of 2)

May/June 2008
Heidi Overson 
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Coziness prevailed in such a wonderful place. The interior was filled with the season’s bounty. Cast-iron pots and pans hung from the walls. Herbs and vegetables hung to dry from rafters, while fresh-baked pies and cookies cooled on racks atop the long wooden table. Jam would be fresh, ready to be spread on a slice of homemade bread. In short, the summer kitchen was a place of comfort, a symbol of the provender put up and a food-producing season well managed.

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With progress came electricity, and with rural electrification the summer kitchen was slowly abandoned.

Once treasured for its worth, a summer kitchen became just another outbuilding.

Relatively few summer kitchens still remain, but with the resurging interest in getting closer to our food supply, some folks are using the buildings for their original purpose once again. And while many people living in the country look for other ways to bring their kitchens outside, for me, there is no other way than with a summer kitchen.


Heidi Overson lives on a century-old farm in rural Coon Valley, Wisconsin. She treasures the remaining, original log cabins on her farm.

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