This weekend, Saturday, November 9th sees the 2024 return of the Downtown SLC Winter Farmers Market. Held once again at The Gateway (indoors, in case you’re looking out the window at that first snow) the market will run 10.00 a.m. – 2.00 p.m. Saturdays through April 19th. Do note that the market will be closed on November 30th & March 15th.
The market, which features local produce, fresh meats, and baked goods along with arts and crafts, is expected to be stuffed with more fun than ever. “With 75 vendors, this will be our largest Winter Market ever,” says Program Director, Carly Gillespie. “We are proud to be a catalyst for some of Utah’s beloved brands like Laziz, Baby Bagels, and Rico Brands. Our large platform at The Gateway allows us to offer more opportunities to small businesses. And, our customers can expect to find special items for holiday dinners and unique gifts for under the tree.”
Amidst the gloomy months, the weekend bash offers a bright beacon for the home cook. Here’s a story I wrote on the event last year – the pinnacle of which saw me snagging some stunning ground lamb from Lau Family Farm – to make a particularly epic lamb burger. Take that sub-zero temps.
Bring cash if you can. The physical stuff is king for small vendors where saving even 5% on card processing fees can be a massive boon. When grabbing a couple of pounds of onions, it feels churlish to suggest your AMEX is swiped for a meager two bucks. There’s a handy on-site ATM if you forget to load up – and from my own experience, every vendor had card capabilities if all else fails.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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