At the Center for Agroecology and Sustainable Food Systems at the University of California, Santa Cruz, dry farming is more than a technique—it’s a hands-on learning experience that prepares the next generation of farmers for a changing climate.
At the UC Santa Cruz farm, students learn how to grow crops using natural rainfall rather than irrigation. A variety of crops are successfully dry farmed here, including tomatoes, winter squash, dry beans, apples, and apricots. These systems demonstrate how thoughtful management can produce healthy yields while conserving water.
One of the key practices begins before planting. Moisture is captured and stored in the soil through early tilling, allowing crops to access water throughout the growing season. This step is critical in setting up a successful dry farming system.
Former farm manager Jim Leap emphasizes the importance of encouraging deep root growth. After transplanting—especially with crops like tomatoes—he advises against heavy irrigation. Instead, limiting water encourages plants to send roots deeper into the soil, where moisture is more stable.
Spacing is another important factor. Crops are planted with wider spacing, similar to perennial systems, reducing competition for limited water resources. This allows each plant to fully access the moisture it needs to thrive.
Soil health plays a central role in all of these practices. Healthy, well-structured soils retain water more effectively, supporting crops during dry periods and reducing reliance on external inputs.
The UC Santa Cruz program highlights how education, research, and practical application can come together to build resilient agricultural systems. By teaching dry farming techniques, they are helping to shape a future where farming works in harmony with natural water cycles.