Estimated read time: 3-4 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
SALT LAKE CITY — About 1,000 people are expected to amble among the vendors at the season's first Winter Market at the Rio Grande Depot, which is hosting a record 60-plus vendors on Saturday.
For the first time, shoppers can place orders for fresh, locally produced turkeys for holiday meals offered by two growers. The market also features 100 percent wild and sustainable seafood imported from Alaska.
Nick Como, senior communications and marketing director for the Downtown Alliance, said the Winter Market has experienced steady vendor participation since it first settled on a permanent home four years ago.
"I think one, farmers are getting better at winter production because there is a marketplace for it where there was not one in the past," he said, pointing to the popularity of greens such as kale and arugula.
The array of root produce available — potatoes, carrots, beets and onions, in addition to squash — are also a timely complement to upcoming holiday meals.
"I think the other reason is customer training," he said. "People are getting in the habit of getting out in the market every other Saturday to shop for fresh produce for the week, so demand has increased as well as production."
The Winter Market used to be held in pop-up locations throughout the city, so the move to a permanent location is cultivating the tradition of late-harvest shopping for locally produced vegetables, meats and other products, Como said.
Vendors will be offering a diverse range of products that include baked goods, grass-fed meats, specialty cheeses, honey, salsa and jams.
Utah's cottage foods industry has also seen a sharp uptick in the last several years, with people producing food in their own homes for purchase at local markets, according to the Utah Department of Agriculture and Food.
The state agency reports there are more than 200 in Utah, which are registered and inspected to ensure they adhere to food safety requirements.
Held every other Saturday through April 22, the Winter Market is also a way to showcase the Rio Grande Depot, which is overseen by the Utah Department of Heritage and Arts. The building, constructed in 1910, houses the state history offices, the Utah History Research Center and the Rio Gallery, which is a free venue for emerging and established artists.
A preview of the upcoming show, "Mixed Media and Works on Paper," will be on display at the first market.
Como said the fusion of Winter Market offerings, history and architecture are intended to instill a positive, alternative image for the area, which is suffering from problems of crime and proliferation of homeless populations.
"We want people coming down here and using the neighborhood for positive reasons," he said.
Ultimately, the plan is to expand the Winter Market into a community feature much like Pike's Place in Seattle.
"I think the overall reason we have been doing this market is that it is a precursor to having a year-round, five- to six-day-a-week market," he said. "What we are trying to do is set the table on the production side and grow consumer demand. That is the long-range plan."
