Produce and cooking is changing due to the drought

Because of the California drought, produce growers are beginning to look at different ways of growing fruits and vegetables. Instead of excessively watering crops, farmers are forcing their crops to search for whatever water source is available to them. The result is a smaller, more vibrant crop. Growers are no longer seeing an abundance of crops, something that will eventually impact the rest of the country.

While farmers are looking at more drought-friendly solutions, restaurants are changing practices to help address the California drought. Small changes, like melting ice in the refrigerator and pouring it on plants at the end of a shift, are coming about. In the past, restaurants would use hot water to melt the ice; it would then go down the drain like any excess water. Instead of defrosting meat in hot water, they’re putting it in the refrigerator.

The drought-starved produce is proving to be a challenge for cooks, especially in the restaurant business. Because the produce holds less water, they don’t stay as fresh as long. If the produce is cooked too long, it loses its texture, which can completely change the taste and presentation of a dish.

One of the most challenging food changes comes for produce farmers. Because most consumers associate the quality of the fruit and vegetables with the size, farmers are having a difficult time selling drought-starved produce.

“Here we were trying to do something good by conserving water and farming with the intention of producing something with exceptional flavor, and no one was buying them,” Nikiko Masumoto, a farmer’s daughter, told The New York Times.

To help combat the problem, she began a social media campaign utilizing the hashtag #SmallFruitRevoltuion. Her goal was simple: remind consumers that quality produce can still exist, even in the California drought.