Market Notes
February 19, 2026
CARROT CONCERNS
In this case, size does matter. The carrots we have been looking forward to are holding back. They are not long enough to harvest so they need to stay in the ground longer. How much longer is the question. Many growers are just flat out, while others are allocating. This is a week-by-week thing, and the allocations we have been given, we are told, are on the conservative side. The outlook at its worst says it will be a month of
light supply. More information soon on why they are not on schedule (weather, rabbit infestation) and we will continue to update every week until the fields run orange. A yes, just in case you ask, Canada it on its last seasonal legs as well.
THE YEAR OF THE HORSE
And this is indeed a horse of a different color. A fire horse, to be exact. The “Fire Horse” is famous in Japan because of a long-running superstition tied to 1966 that coincided with a major one-year fertility dip—people still write about it as 2026 rolls around. A tidbit for your New Year’s party. The last Year of The Horse was in 1966, so this is a 60-year celebration. While red and gold are the colors of the day, citrus is the fruit, especially mandarins and tangerines. Fortunately, both are available. Please contact your Culinary rep for a full line of celebratory specialty produce.
NEW PRODUCE QUIZ – WHO AM I ???
I sprouted thousands of years ago in East Asia, a tiny seed with a long memory, cultivated by careful hands who learned my rhythms and trusted my resilience. I grow modest, bushy plants that love warm days, well-drained soil, and patience, maturing quietly while bigger crops show off. Farmers smile at me because I fix nitrogen in the soil, giving back even as I take, a small but generous guest in the field. Legends say I was once used as a lucky charm, slipped into pockets or cooked for festivals to chase away bad spirits and invite good fortune. In old kitchens, I became the bean that children liked, mild and friendly, never too loud or bitter at the table. I am small and oval, smooth as a polished pebble. When cooked, I soften into a creamy bite, gently sweet and nutty, comforting rather than bold. My flavor is subtle, so I play well with others, happy to soak up spices, sugar, or savory broths. You’ll find me simmered whole, mashed into pastes, or sweetened into fillings that surprise people who think beans can’t be dessert. I slip easily into soups, stews, rice dishes, buns, and noodles, or get sprouted for crunch and freshness. Some cooks slow-cook me until I’m velvety, while others pressure-cook me for speed without losing my charm. Across cultures, I’m equally at home in street snacks, ceremonial sweets, and everyday meals. Despite my size, I’m dependable, storing well and feeding many from a small harvest. I may look humble, but I’ve traveled far and lasted long, proving quiet foods can have strong stories. Nutritionally, I bring plant-based protein, fiber, and complex carbohydrates to the plate. I also offer iron, potassium, folate, and antioxidants, making me small, steady fuel with a nourishing heart.
The answer to the last weeks was …. STRAWBERRY…. Congrats to all winners
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© Culinary Specialty Produce, Inc., 2026