Since we moved into our new home last month, Kyle and I have been wading through a sea of stuff that needs to be organized. Organizing our kitchen has been a fun challenge, and my ingredients and equipment are constantly moving as I figure out the layout that is best suited to my workflow. I have come up with a few solutions that put the “fun” in functionality and I love how they are working out. I borrowed a trick from the cabinet-challenged kitchen of my very first apartment, and put an IKEA BILLY bookcase in the kitchen for open storage of my cookbooks and pantry overflow.
See that second shelf? I borrowed the idea of storing grains in Ball jars from Emily at Daily Garnish. She has used this organization trick in two tight spaces: the kitchens of her Alexandria, VA home and her Seattle, WA home. It works fabulously in my bright Richmond kitchen!
I used wide mouth quart jars for rice, quinoa, couscous, and lentils. Then I expanded on the idea to store smaller quantities of ingredients with shorter shelf lives, like nuts, seeds, and dried fruit, in regular pint size jars. I have my rolled oats in a larger airtight hinged Mason jar in the middle of the mix.
And this is only the beginning. I also have clever solutions for storing my spices and linens, which I will share in a future post. I have a box of miscellaneous kitchen equipment that is still looking for a home, and I know I have a lot more arranging and rearranging ahead of me, so we aren’t out of the woods yet. Do you have any kitchen organization tips to share? I could use a few more bright ideas before all the pieces fall into place!