Market Notes
January 22, 2026
HAPPY BOY IS BACK
Simply put, the best heirloom tomato grower we know. There, we didn’t bury the lead. But there’s a lot more to it. Long story very short. Happy Boy Farms was destroyed about six years ago due to terrible floods in the Santa Cruz and surrounding areas. It shut the farm down. After a lot of hard work and a successful Go Fund Me, which we contributed to the farm is back. Already selling to top restaurants in the Northern California area (call for name dropping), and back in the regional Farmers Markets, they are now ready for some national shipping. Enter Culinary. But growing won’t be random this round, more by request. From heirloom slicers, dry farmed Early Girl, to custom mesclun blends, Nantes carrots, and the ever popular “request-a-grow”. You name it, they’ll grow it. It’s all organic and actually very local to our California office, so bird dog services are easy. This is a more controlled, precise, custom grow. No contracts requires and a fair amount of wiggle room. Well be reaching out to you to determine your interest and soft commitment and go from there. Herbs year round, hard squash in the fall, beans, greens, carrots, tomatoes, eggplant and more. Not that it matters, but loading is only 15 miles away from Andy’s.
Book your truck now!
EVERYTHING’S A MESS
Force majeure on steroids! Continued uncontrolled events. That’s what the Yuma season is shaping up to be, to date. Carrots, of all types, are tight until they start in the desert, which is the second or third week of February.
Arugula is on sabbatical, with a pending return in mid-February as well. Frisee, according to our grower went from nothing to everything overnight challenging harvest and processing procedures. No reports yet on when frisee will decide to cooperate. Spinach, other than micro is also very tight but there is at least a limited supply. Mesclun, which has been reduces to five or six components, seems to thrive and there is no shortage there… yet.
NEW PRODUCE QUIZ – WHO AM I ???
I began my journey long ago in East Asia, cherished in fields and gardens for centuries. Farmers sow me in warm soil, give me sun and water, and harvest me while I’m still young. I’m picked before I fully mature, which keep me tender, sweet, and bright with life. Some say I’m the shy snack that hides at parties, waiting to be popped from my coat. Legend has it monks enjoyed me for quiet energy, and kids enjoy me for the pop-and-eat game. I arrive dressed in fuzzy green jackets that beg to be zipped open at the dinner table. Inside, I’m smooth, round, and jewel-like, lined up like peas on a tiny green train. My flavor is gently sweet, nutty, and fresh, like spring decided to take a bite. You’ll meet me steamed with salt, tossed with garlic, or spiced up with chili and lime. I also sneak into salads, stir-fries, rice bowls, and even blended into dips. Chefs love how I add color, crunch, and a protein boost without stealing the spotlight. Kids love the pop, adults love the snackability, and everyone loves the green goodness. I’m easygoing, social, and happiest when shared from a warm bowl between friends. Though small, I carry strength, helping muscles and keeping hunger politely in check. I bring fiber for digestion, vitamins for balance, and minerals for steady energy.
The answer to the last weeks was …. CHIC PEA (GARBANZO BEAN)…. Congrats to all winners
Call 908-789-4700 — Fax 908-789-4702 Visit us at www.culinaryproduce.com
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