In the kitchen, signs remind employees to make sure the faucets are off, and Ms. Perello saidprice increases and the shorter, earlier seasons have forced her to be more creative.

厨房里有标志提醒雇员关紧水龙头，佩莱罗说，水价上升、供应短缺、农产品提早上市，这一切都迫使她发挥更多创意。

Drought-stressed produce cooks differently, said Joyce Goldstein, a Bay Area chef, restaurantconsultant and food writer who has cooked with California produce for decades. “It goes deadripe really fast, she said. It is softer and tends to lose its texture when cooked too long, apoint she made in a recent column on canning she wrote for The San Francisco Chronicle.

乔伊斯·戈德斯坦(Joyce Goldstein)是湾区的大厨，也是餐厅顾问和美食作家，几十年来一直用加州农产品烹饪，她说，干旱之下出产的作物要用不同的方式烹饪。“它们很快就会煮得烂熟，她说。食材变得更柔软，如果烹饪时间过长，就会损失质感，最近她在为《旧金山纪事报》(The San Francisco Chronicle)撰写的关于罐装保存食品的专栏里提到这一点。

Early peaches were so soft that she didn’t cook them at all when she canned some. Instead,she just poured hot brine flavored with ginger, clove and cinnamon over the peaches.

早熟的桃子太软，所以没法烹饪，只得用罐装保存。做法是将热的浓盐水用姜、丁香和肉桂调味，浸泡桃子。

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