A few weeks ago, we planted seeds from several fruits and vegetables, including radishes. Some of the seeds had been purchased from stores selling chemical agricultural supplies, while others came from seeds left over from crops we had previously grown. All of them were planted without any distinction.
Yes, it is a bad season for planting. It is summer. Nevertheless, the seeds were placed in an area of partial shade, where they would not receive the sun that is becoming increasingly relentless in these lands. Every day, they received a little water, and we believed it was enough. But it turned out that it was not. One day they did not receive water, and by the following day they were not merely wilted, as often happens. They were dry.
This does not happen at other times, when plants simply recover with a little water, especially during periods when the sun is not so scorching. The ones that died were the radish seeds. The other seeds, which came from foods that had been organically cared for, are still alive and beginning to sprout.
After speaking with several people involved in food-growing plants, several observations and questions related to climate change have emerged:
- Native plants seem to have better chances of resisting than other species that do not belong to this ecosystem.
- It is not only a matter of avoiding direct sunlight and its effects, because the general rise in temperature also affects plants.
- Water evaporates quickly, and much more of it will be needed for food production.
In the face of these realities, there is nothing left but to understand and prepare for the enormous consequences of the climate crisis that we are only beginning to feel.