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Dry-farmed. Adjective applied to fruit crops planted in spring, while the ground is still damp, and seldom, if ever, watered until maturation—forcing the plants’ tap roots to seek out water from the earth rather than the sky, and resulting in fruits of vividly concentrated, rather than waterlogged, flavor. You can keep your fancy heirloom tomatoes; me, I’m a dry-farmed Early Girl person. Read more from the Food Snob's Dictionary » 
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