The Southwest is known for its desert climates, dry farming, and stunning landscapes, as well as its vibrant cultures, languages, art, and food. Many Indigenous and Mexican American people of the Southwest have long been recognized as experts in dry farming, or “xeriscaping”. Dry farming involves understanding what plants are capable of growing in arid and semiarid climates without having access to irrigation and other modern technologies. In the Southwest, dry farming is a way of life, with many families and communities relying heavily on the resources it offers.
Achieving success with dry farming takes not only knowledge of local resources and weather patterns, but also an understanding of the soil, including its texture, nutrient levels, and water limits. Adaptability and resourcefulness are also key, as crops can require tweaking from year to year depending on the climate and other variables.
In the Southwest, dry farming was once a major source of income for indigenous and Mexican-American farmers, who sustained their communities with their crops. These crops included squash, chiles, corn, beans, tomatoes, and even fruit like pomegranates, dates, and chokecherries in drier climates. Many of these crops are still important staples in the region’s diets, and the techniques used to grow them can still be found in homes and garden plots all over the Southwest.
In the modern era, dry farming still continues to provide sustenance and an income for many families living in dry climates. The technique is now seen as an important part of sustainability and conservation throughout the Southwest. Dry farming teaches us to take an active role in conserving and valuing our resources while simultaneously providing access to healthy and nutritious food.