This year, there's no question about it—it's HOT! And it's not just New Jersey sweating it out. Places all over the world are experiencing extreme temperatures from droughts, hurricanes, wildfires, mudslides, and other natural catastrophes harming our earth.
Our community garden in Bridgeton, NJ is currently grappling with the severe repercussions of the ongoing heatwave. Excessive heat has led to water loss, heat stress, a decline in root function, and an increased susceptibility to diseases, all hampering our plants' growth.
If we as humans can get dehydrated, what makes us think that plants do not as well? Plants are part of all living things on this earth; just like humans, they can also suffer from dehydration. As temperature rises, plants lose water vapor through their leaves.
The extreme temperatures are causing significant heat stress, damaging plant tissue and disrupting vital processes such as photosynthesis. This disruption not only hinders plant growth and reduces yield but also poses a threat to the survival of our plants.
Additionally, heat can harm roots, making it harder for plants to absorb water and nutrients from the soil. This further weakens the plant and worsens the effect of dehydration. This is a significant setback for our community garden. While our mission isn't driven by profit, these pests and heat problems, limit the fresh produce we can offer to the community.
This year, our kale crops have been under siege from a surge in pests following the rainy season, which created ideal humid conditions for these pests. Furthermore, our attempts to grow papalo, a cherished crop in our community, have been met with significant challenges. Despite multiple attempts in different locations, we have been unable to get it to sprout.
Papalo, a leafy green herb native to Mexico, Central and South America, particularly Puebla, Mexico, holds a special place in our community. It's known for its robust flavor and aroma and has a rich history as a food and medicinal herb. In Mexican cuisine, papalo is a popular condiment, adding a unique touch to tacos, salsas, guacamole, and cemitas, a traditional Puebla sandwich. It's often served fresh at tables, allowing diners to add it to their dishes for an extra burst of flavor.
For more information about CATA's Food Justice Program visit CATA's Food Justice or contact Kathia Ramirez at kramirez@cata-farmworkers.org or 856-575-5511.
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