Oh lavender_lass, Do I ever garden!

Not so much crop-type gardens (ie; lettuce, cabbage etc.) but more herbs, tomatoes and lemons and of course, since I live in S.Calif. I can have flowers of one type or another blooming all year 'round.
BEPMI (Before Elderly Parents Moved In) I always made sure to have fresh flowers in vases.....Sunroom table, dining room table, little eat-in kitchen table. Heck, I even have special little vases for the bathrooms for a single rose.

My vases get knocked over a lot more often now so I don't have the fresh vases of flowers like I used to.
Usually if I'm expecting company I will pull out the vases and run to the backyard for something pretty and colorful.

But I do use my herbs almost daily while cooking. Even if it's just the Chocolate Mint Leaves for our hot cocoa.

If I had the room, me and my Mom would be canning too, but no room whatsoever so that's out.
Although Mom makes a mean lemon pie with the lemons off our tree.

This was an Older home when we bought it....it had been on the market almost two years and was the druggy house of the neighborhood.

When we got the keys, I didn't insist on anything being done right away with the exception of needing window sills! LOL
I wanted to bring my herbs right over and start getting them used to their new home. :)

BEPMI I had lots of space for indoor plants, topiaries, herbs in other rooms besides the kitchen.
Now, not so much.

I know 'fake' plants are a no-no for most folks but I still need to see greenery even if I don't have lots of room so I tuck in a small, fake topiary or old iron basket with fake ivy here and there.

My window sills are strictly for live plants if I have anything to say about it. :)

I garden, as my beginner skills and our sometimes lackluster summers allow!

My stove is large enough for a big canning pot...not that I've gotten into it too far, but I intend to! The island is our prep and staging station.

I have 2 fridges for extra fruit, and am a bit short on freezer space in produce season.

It wasn't necessarily planned, but the storage above one of our fridges is a great place for storing vases.

I WISH I had known about bumped-out, counter level windows, so I would have more room for a window herb garden.

My island is my potting/seeding station. Great with the large work surface and sink for water supply.

I'm a pretty avid gardner myself. I do veggies in the summer and this year I took up canning. I made-do in my last kitchen but I had next to zero counter space so it was a tight process. I will definitely have more counter space next year so I really hope I can do more! Nothing like opening a jar of fresh tomato sauce in the middle of winter!

I also hope that I have planned out my organization well enough that my table will be clear for a flower centerpiece. I will consider that a major success!

Other than that, I can't say I really planned my kitchen around gardening. I'm not big into herbs (my mom is and gives me stuff all the time, whether I need it or not, haha!) so I don't have to worry about that so much.

Lots of gardening here, and canning and drying. At the moment we work around the substantial limitations of the original kitchen, but changes are a-coming.

I typed up a whole page on this subject for your thread about your location impacting your kitchen design, but computer wasn't cooperating so I couldn't post it. This thread results in about the same answer from me.

I live in the gorgeous Pacific NW where we have a fabulous gardening climate. Sometimes our summers aren't the best for certain crops, but most flowering plants thrive here. I grow many types of herbs and had created a little kitchen garden area right outside the old kitchen for easy access to frequently used herbs instead of having to walk around the yard to our big veggie patch. Now that we're going to move the kitchen, I won't have that easy access. I think I'll put some of the more drought-tolerant herbs in pots on the deck right outside the kitchen.

One priority for us in the new kitchen was more fridge space for homegrown veggies as well as the produce we get in our CSA box during spring and summer. I also plan to do more canning as I will have more counterspace and will be rid of that horrible OTR MW that prevented me from putting tall pots on the back of the range. A 36" gas cooktop also gives me more room to cook with my produce than my old 30". Additional freezer space will come in the form of a new, compact upright freezer in the garage.

I want ovens that I can use as a dehydrator.

I also wanted more/bigger windows to be able to enjoy the gorgeous outdoor space I've worked so hard creating.

I won't have a window sill big enough for herbs, but I will have one big enough for small vases of blossoms from the garden. Seeing a tiny vintage glass bottle with one tiny pink rosebud brightens my day!

Do I garden? My garden is significantly bigger than my house - next year it will be around 6,000 sq feet.

It only marginally influenced my house kitchen design. I do have room to set up a big hot plate for my canners, but overall my love of baking was a bigger factor.

HOWEVER (and that is a big "however") I have a summer kitchen outside. It's in the same building as my small greenhouse, so between the two, I almost never have to deal with "garden" stuff in my house. Besides, my three cats aren't the best when it comes to dirt and plants in the house.

My laundry room holds the second and third fridge (the fourth is for beverages in the den) and has a nice work counter that my big dehydrator sits on. I have three freezers in the basement and my old cellar now is my pantry.

DH likes to hunt, and we raise most of what we eat, and aren't vegetarians - I prefer to keep most of that out of the house - at least until it looks like what comes from the store.

I love to garden, and I love being outdoors. I live in New England where it's not always nice outdoors! I am drawn to details with leaves, vines, and flowers on pulls, lighting, and tiles. Maybe to bring the outdoors in?

I'm on the Daytona barrier island, and most veggies aren't salt tolerant. I've spent years trying. I do grow herbs and most got frozen last night. My lemon tree is still good and I have a huge bucket of lemons I pick a couple nights ago when I worried about the temps.

Not into green, it belongs outdoors. Or on the orchids that are in the master bath right now. Otherwise, golds (like sunlight), blues (like the sky) and red (just cause!)

I garden 10 mo out of the year so I don't feel like I have to bring the outdoors inside.

I do garden, though with only moderate success...but a year-round growing season, which is lovely!

The main way it affected our design was just that I built in some storage space (much to the chagrin of other people who live in this house...) for garden books and tools in the kitchen broom cabinet. These are supposed to live in the garage, but our vegetable garden is right outside our kitchen door, and our garage is 20+ feet away with no direct access from the house, so the reality is that they often wind up in the house. Thought it was a good idea to have a place to put them, though we haven't decided what this looks like yet. (Maybe a rollout shelf/drawer of some sort? We have about a 15" wide half of a cabinet to play with.)

Would love to have designed for big canning projects, but we had limited space, so I took what counter space we could get. We may get a small work table to use in the center of the kitchen that can be tucked out of the way for projects like this, though. Eyeing a stainless steel table IKEA has that isn't too expensive and is the perfect size...we'll see how much of the budget is left at the end!

Garden and foraging and hunting influences on new kitchen design:

1) "prep" sink was chosen because it could hold lotsa produce, including pumpkins, squash, apples, etc. but also can hold flowers for hardening off before arranging or game being prepped for freezing; purchased a grid for bottom of sink to allow sand, etc. to fall through.

2) food processor and blender will live on countertop, at least in summer

3) knives, peelers, cutting surfaces, compost containers close at hand

4) cutting station has temporary reservoir for receiving cut-off veg material positioned under veg cutting board; sit-down stool; large countertop area for laying out veg and fruit for processing or doing flower arranging

5) pantry area will hold Foley food mill, dehydrators, blancher, apple peeler-corer, vacuum storage device.

6) three dedicated spots for flower arrangements within the room--in front of prep sink, at table, before window in beverage area

7) vases stored on top shelves of upper cupboards; "Oasis" and pinholders nearby; stool in vertical storage area for quick access to flower arranging gear

8) lots of knives, lots of spatulas, lots of containers for freezing all at hand

9) gel mats have been ordered for when I'm on my feet for sustained time

10) sufficient space for dehydrators to run two or three days without interfering with other kitchen activities (we're going to have to decide about using them in pantry soon, before we decide whether door to pantry needs louvers)

11) have just purchased an immersion blender and a hand-held chopper to speed summer veg and herb prep

12) have plans to add herb garden near entrance closest to kitchen; am arguing with DH about creating new compost heap close to this door to receive kitchen compost

13) budget has allowance for me to purchase plants to be seen from kitchen windows for morale

We have decided to retain our modest refrigerator instead of buying a larger one; we have two freestanding freezers. Our goal is to NOT keep unprocessed veg material for very long--we're just two people, so we have to keep up with preserving the garden produce or just give it away; we don't need to store it fresh until it gets old. We buy very little in canned goods or frozen veg compared to our habits thirty years ago, so I guess we're doing pretty well at preserving for winter. We haven't canned for years, except jelly. I make some tomato sauces when we have a lot of tomatoes but I also buy canned Italian sauce typically. We're dehydrating tomatoes primarily, but also eggplant, peppers, morel mushrooms, herbs, summer squash, apples, wild berries, and prepared foods for backwoods travel. We freeze broccoli, brussels sprouts, some eggplant, pesto, apple slices, lingnon berries, green beans, game, fish. Some years we can keep onions and winter squash and apples in cold storage well into the winter. Some herbs go into small containers of vinegar for salads.

We plan summer meals to take advantage of fresh foods. We have a concept called "Tuscany" for deck meals, which means "live as if we're the heroes of one of those food movies where other people discover themselves when they go to Europe and eat well." We purchase wines to fit the meals and have no guilt about this. We have the deck (two tables) and a dining room (two tables) so we share good meals with others frequently. We were planning to buy a new grill as a Christmas present (until building inspector told us we'll need an air exchanger before we can pass final inspection--not in the budget, wah!) but not sure when that will happen.

This last summer was atypical for us in weather, growing conditions, and effort, so we're short on preserved veg this year, I fear. But...once we get the construction finished, we hope we'll be back in our groove. We believe that we ingest a lot fewer chemicals and generally eat better because of our garden and foraging.