Natural and organic foods can be hard to come by, especially on a college student’s budget. Farmers markets make this a bit easier, but sometimes they can be elusive as the weather turns colder. From August to October, the U holds weekly farmers markets every Thursday where students can enjoy fresh fruits and vegetables, herbal teas, meat and even some jewelry from local sellers, but once October comes around, it becomes difficult for students to find the same quality goods at reasonable prices.
Thankfully, the Downtown Farmers Market has got you covered. During the cold season, the market migrates to the Rio Grande Depot, located on 300 S. Rio Grande Street in Salt Lake City. The market takes up some outside space with a large tent acting as shelter in addition to parts of the lobby of the building’s first floor and the balcony of the second floors. Food trucks also make an appearance just outside the tent-enclosed area.
Present every other Saturday from Nov. 7 to Apr. 23, the market starts at 10 a.m., and while some stalls begin to clear out around 1:30 p.m., the market itself isn’t set to end until 2 p.m. The most recent Farmers Market took place on Jan. 30, and it was busy despite the constant snowfall coating the sidewalks and streets. Stalls from various local sellers took up almost every spare inch of space, with gaps between tables filled in by buyers. Where there weren’t stalls or people in the covered outside areas, there were artsy tables and chairs, and the empty space in the Depot’s first floor lobby was filled by an art exhibit titled “Raw and Cooked,” produced by Paul Crow, Jim Jacobs and Josh Winegar.
There is something about purchasing from local sellers who are proud of their product and not afraid to tell you why, who have worked hard to get to the Market at all, that just can’t be replicated in big chain stores.
Walking up to each booth is like entering another person’s home. You’re surrounded by smells, you’re tasting the samples offered by the stall owners and you’re listening to those owners talk about their product as if it were a member of their family and not just an item to be sold or consumed. Food takes on a new function at the Farmers Market: It’s not only for sustenance — it also binds people together, buyers and sellers alike.
At Mozdykuchen for example, the toasted bread on display became a bond to the seller’s Polish ancestry as well as a celebration of new paths. Hearing his story while eating, the bread seemed to grow in flavor, and the same was true at many of the other booths.
Don’t miss out on the Winter Farmers Market. The next market will take place on Feb. 13, so bring a friend or go alone, and be sure to take advantage of the various samples on display, from bread to caramels to rich hot chocolate to tongue-tingling spicy salsa. You will encounter sellers taking new, creative approaches as you wander from booth to booth. Stay for lunch if you like or leave after a few minutes. The Farmers Market leaves it all up to you. Make sure to make room for it in your schedule sometime before April arrives.