Find winter squash and root vegetables, Utah-raised turkey and pork, as well as cheese, honey, jam and salsa this Saturday, when Salt Lake City’s Winter Market opens.
“It’s hard to believe that this is our seventh season,” Alison Einerson, executive director, said in a news release. “We are proud to provide a venue for our vendors to continue to sell all year-round, providing them with additional economic opportunity, and offering patrons the ability to eat locally all year long.”
A project of Urban Food Connections of Utah, the market runs from 10 a.m. to 2 p.m. at the Rio Grande Depot, 300 S. Rio Grande St. It continues weekly through April 18 — except on Dec. 28 and Jan. 4, when it closes for the holidays.
Utah farmers with cold storage capabilities, greenhouses and hydroponic operations are able to provide shoppers with fresh produce well into the cold months, Einerson said, noting that there are four new producers this year.
Each week there also will be a rotating list of food trucks.
Einerson said the Winter Market extends the success of the Downtown Farmers Market at Pioneer Park. It also serves as a precursor to a future year-round Public Market.
Salt Lake City’s Redevelopment Agency and the Downtown Alliance have been studying the feasibility of year-round public market in the Rio Grande District.
