Decorations down, packed tidily away. A wide-eyed tabula rasa mindset. Healthier, more varied diet plans. If you can tick even one of those off your New Year’s list, you’re already further ahead than me, presently flailing wildly to adjust from the feral weeks of the Christmas sojourn.
On that final heady goal, though, let me offer a glimmer of hope to those also mired. Here’s a reminder that the Winter Farmers Market is currently in full swing, and also features a few nifty updates. Chiefly of which, for the 2025-2026 run, the market has moved across town, now ensconced within the former Leonardo (209 E 500 S) museum space.
The move sees the Winter-edition of the Saturday (10.00 a.m. – 2.00 p.m. through April 18th 2026) market upping sticks from its previous home in The Gateway. Talking to market officials, expect the Eastward migration to be a permanent move for the foreseeable future, at least until grand plans for Pioneer Park and a permanent structure sees shovels break dirt.
As you might expect, the Winter edition of the market is a more compact affair compared to the sprawling Summer extravaganza. That said, there’s no shortage of excellent vendors to fill several shopping bags. There are plenty of new faces to meet and shop as well as all the familiar favorites; all the while, flanked by air support from the suspended Mig 21 and C131, remnants from the former flight exhibition at the museum.
Despite the chillier months (hehe, yeah, right), the selection is impressive. The space is modestly larger than previous years, and there’s a lively buzz about the place. It can easily take an hour or two to zigzag through the expanse, seeing who has what. Plan accordingly.
The market spills out onto the surrounding streets, a variety of food trucks, and vendors offering everything from raw milk to Utah-ranched meats to knife-sharpening services. A full listing of vendors and their details can be found here on the market website.
A quick cheat sheet from me, some of my own favorites:
- Gerome’s Market – you won’t find a better sausage in the state
- Intermountain Gourmet Mushrooms – a monumental marshalling of mesmerizing mycology (I did warn you I haven’t put the eggnog away yet)
- Z’s Hot Sauces – I’ve been a devotee for years and years, my favorite Utah chili heads
- Canyon Meadows Ranch – beautifully marbled steaks and more, all grass-fed
- Frog Bench Farms – an ever-present stalwart, with all the seasonal produce
- Grey Rabbit – a new bakery, check out their massive slabs of bubbled focaccia
- Lau Family Farm – I once tapped them to build the best lamb burger I’ve ever eaten
- Park City Creamery – brie with black truffle, if you know, you know…
Apologies to the dozens and dozens of others I haven’t mentioned, but I’m sure I’ll meet you in time. Indeed, that’s half the fun of returning time and again. For those of us with an interest in the Utah food landscape, a little face time with the various vendors can be fascinating and informative. And yes, there are samples aplenty.
One last update. Olympic fans should pay double attention to the new location. Come February and the Italian ’26 games, the surrounding area will be made over for watch parties. Think big screens and beer gardens to cheer along team USA.
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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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