January 15, 2026 | Culinary Produce

Market Notes
January 15, 2026

CARROTS AND SPINACH AND SPROUTS…OH MY!!

It is incredibly redundant, but it also remains trues. The timing and the severity of the few but mighty storms
from Yuma through northern California have had immediate, mid-term and long-term effects on many items. Let’s
start at the beginning. Carrots are going to be short for the next three weeks, maybe two if we are lucky.
Flooded fields reduced northern planting yields, but the desert crop is fine and on schedule. Baby greens have
been in trouble since thew beginning of the Yuma deal. Lack of access and inability to plant or harvest has
messed up the schedule, and catch up is not expected until mid-February, assuming no more major storms. This
has caused allocations and price increases on baby spinach for both conventional and organic supply. That leaves
the illusive disappearing sprout. Also affected by storms the product from Mexico is just trickling in. Supply
increase is/was expected to be steadily ramping up but that does not seem to be happening. Prices, accordingly,
are all across the board. So, what can we offer? Let ‘em eat fingerlings, we gots lots of them!

AND THE MOREL OF THE STORY IS

They are starting up from the Himalayas. The Chanterelle season is coming to a wet and soggy end, be careful
you’re not buying water. Hedgehog, the closest Chanterelle replacement, along with Black Trumpet and Yellowfoot
are waiting in the wings. But back to the good stuff. Available from now through June, these pristine Himalayan
cultivated Morels have returned for the season. Carefully harvested and naturally free of sand or grit, they
require no washing, making them effortless to work with in the kitchen. These Morels are nutty, meaty, with an
inimitable expression of earth and forest, and an umami depth that comes out decadently when seared with a bit
of butter.
Ideal for pastas, sauces, poultry pairings, and refined vegetable preparations. Keep this in mind as your
customers start thinking about Valentine’s Day menus.

NEW PRODUCE QUIZ – WHO AM I ???

I began my journey thousands of years ago in the Middle East, a tiny seed with a big destiny. Farmers plant
me in cool seasons, and I grow short, bushy plants with feathery leaves. I like sunshine, well-drained soil, and
patience ,because I take my time getting plump. Legends say travelers carried me for strength, and some folks
joke I’m the bean that can’t decide. I’m round and slightly bumpy, like a tiny beige moon with a little belly button.
My color ranges from pale cream to golden tan, depending on where I’m grown. When cooked, I’m tender but
firm, with a nutty, cozy, comforting flavor .Mash me, roast me, or toss me whole, and I’ll still bring the vibes. I
star in hummus, falafel, curries, salads, soups, and crunchy snack mixes. Some people even grind me into flour for
pancakes, breads, and secret gluten-free tricks. I travel well across cuisines, from Mediterranean to Indian to
lunchbox fame. Chefs love me because I soak up spices like a sponge at a flavor spa. Kids love me because I can
be crispy, soft, or hiding in wraps like a ninja. I may be small, but I’m packed with plant power and long-lasting
energy. With protein, fiber, iron, and folate, I end strong as a nutritional hero.

The answer to the last produce quiz (12-18-2025) was …. TURMERIC…. Congrats to all winners

Call 908-789-4700 — Fax 908-789-4702 Visit us at www.culinaryproduce.com

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