5 Permaculture, Gardening, and Urban Homesteading Trends for 2014

Categories: Now Growing

BokashiComposting.jpg
http://bokashicomposting.com
Wanna get in on this new trend? 2014 should bring new garden ideas.

Want to stay on top of trends? It seems 2012 was the year of the chicken and 2013 was the year of the greenhouse. So, what's on the agenda this year? Here are some "trends" we predict will gain speed in 2014.

See also: 5 Favorite Farm-to-Table Goods and Dishes in Metro Phoenix

Under-sink and small space composting
There are so many products to aid in small-space composting. Bokashi composting is a non-smelly way to compost in home. It's a Japanese method that does requires a bit of further composting outside or in a worm bit, but it's ideal for those who live in small spaces. It takes about two weeks to make the compost, and it's a convenient way to start composting. If you're considering traditional outdoor composting, try buying a full-circle green collector that sits in a small space in your freezer and collects scraps (stink-free) until you're ready to compost outside.

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WilliamsSonoma.com
Bee keeping in your backyard in buzzing in '14.

Beekeeping in Your Backyard
You know when Williams-Sonoma begins selling beekeeping supplies, the trend has been brewing for a while. Now it's getting fancy! It costs about $300 to get started and you'll need to check local laws first. Some folks are getting rare types of honeybees and are building hives to produce specific types of honey. Jump on this trend only if you're not allergic to bees!


Fermenting
Kombucha, kimchi, and more! Kinfolk has a page dedicated to fermenting; it's gone mainstream.

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Kate Crowley
Beware if you brew at home.
Or, hipster mainstream at least. Be careful if diving into this trend, which seemingly has been popular with the super-hippie set for a while. Sure, making your own effervescent, sweetened, fermented black tea drink sounds like fun, but improper preparation can lead to contamination. If you're already into growing your own food -- fermenting vegetables to preserve them might seem like a natural next step.


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