69: Percentage increase in price of snap beans this fall from a year earlier.

35: Percentage increase in the price of cucumbers.

20: Percentage increase in the price of squash and zucchini.

299: Percentage increase in the price of bell peppers.

167: Percentage increase in the price of tomatoes.

(Source: U.S. Department of Agriculture)

Pop goes the produce
Legacy of a storm-battered growing season: Soaring prices

At Wendy’s in Auburn, a notice at the drive-up tells customers they’ll get tomatoes added to their burgers by request only.

Call it a sign of the times.

Tomatoes, said the U.S. Department of Agriculture, are selling for a whopping 167 percent more this autumn than a year ago. And that’s for bulk purchases – $15.20 per 25-pound carton.

Produce prices are soaring, particularly for fresh market vegetables grown along the East Coast. Blame “an unprecedented parade of mid- to late-summer hurricanes and tropical storms,” said the USDA.

Economics being what economics are, the shortage of East Coast veggies is driving up prices for produce grown in California as well. That’s where 66 to 75 percent of the nation’s tomatoes come from during the autumn, notes the department.

Food prices have been high all year, lamented Jim Murray. He owns Nothing But The Blues Cafe in Lewiston. He also does the buying for the eatery, and does the cooking, too.

Nothing But The Blues specializes in vegetarian fare, but also serves some meals featuring meat, Murray said.

“Everything’s up, right across the board,” he said Wednesday afternoon. “Meat, too.”

Murray said he’s learned a few tips through the business to help keep his costs down.

For produce and other foods that he routinely gets from supermarkets, he said, he tries to lock in a low price in return for repeat business. And during season, he shops local farm stands and outlets.

“It’s cheaper to use local groups,” he said, “and I can get the organic lettuce I want for 70 cents a head less than in the supermarkets.”

He and Andy Buchanan both caution people to be vigilant about buying produce right now. As a result of the storm damage hitting East Coast farms, quality isn’t always top notch, they said.

Buchanan is the production manager for Campus Cuisine, the in-house food service provider for St. Mary’s Regional Medical Center in Lewiston.

Campus Cuisine makes and serves about 5,000 meals daily. Besides serving hospital employees and patients, it provides meals for residents and employees at nursing and assisted-care homes in the area, too.

Buchanan said that to assure supply and keep prices stable, Campus Cuisine contracts with produce suppliers, locking in prices unaffected by variables such as the weather.

But, he noted that he has seen some vegetables arrive that have had to be sent back because they weren’t up to snuff.

Kayt DeMerchant, who directs community relations for St. Mary’s, said she’s been spoiled of late by enjoying home-grown produce from her garden. With that about gone, though, she’s not looking forward to high grocery store prices.

Murray said people should make sure they’re getting their money’s worth.

“Find out when the store gets its deliveries,” he suggested. “Talk to the produce manager, and make sure to shop on days when the produce is the freshest.”