If your grocery budget is in the red this month, you can blame mother nature. This year’s record setting lengthy cold snap in January and February has driven prices up and, in some cases, dramatic shortages will be with us until late spring.
Two things happen when the weather gets cold. First, below freezing temperatures destroy crops almost ready to be harvested. Long periods of cold weather retard the growth of maturing plants which leads to market shortages and fewer harvesting dates for farmers.
In the restaurant business the effects are felt by huge wholesale price increases and local shortages. As an example, tomatoes are costing us $50-55 per case as compared to $17-25 per case under normal circumstances. We are being warned that corn, beans, mangoes, avocados and leaf greens will soon feel the impact of weather related damage. Many suppliers have looked to Mexican markets, but soon the demand outpaces the supply and prices rise quickly while supplies are stretched thin.
Some restaurants, primarily chains, are no longer offering tomatoes on sandwiches. Others, like Maggie Mae’s and Backwaters, are absorbing the price increases for now. Grocery store prices, already at record highs, will continue to rise until crops due to mature in mid April start hitting the market.
For the home cook there are some alternatives. Canned tomatoes and other vegetables may fill the gap. Fresh alternatives may be different varieties. In the case of tomatoes, there are Roma, cherry and heirloom offerings that can help satisfy the demand. Other vegetables and fruits that freeze well may be a way to fill in those recipes.
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