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The unseasonably warm weather in late September and October means there will be plenty of Utah-grown produce for Thanksgiving.

"The late freeze will be good for holiday shopping," said Kim Angeli-Selin, director of the winter market at the Rio Grande Depot, which kicked off Saturday. It runs on alternating Saturdays from 10 a.m. to 2 p.m. through April 23.

Shoppers should be able to get Utah-grown potatoes, winter squash, greens, onions and apples through December, Angeli-Selin said. And several bakeries are taking orders for holiday bread, rolls and pies.

The winter market, with some 60 farmers and food vendors, is a mellow version of the Saturday summer market at Pioneer Park. The slower pace offers customers a chance to appreciate Utah's delicious food culture as well as art exhibits and historic architecture inside the depot — once the transportation hub of the city, Angeli-Selin said. "It really offers a well-rounded experience."

On opening day, the produce booths on the depot's west-side patio — enclosed to keep out some of the cold — had a colorful array of carrots, beets, tomatoes, various kinds of peppers, squash, apples, eggs and coffee. Food trucks were parked on 400 West.

Inside, on the depot's second level, vendors sold honey, jam, salsa, hummus, chocolate and other packaged products. The lineup included two new vendors: Frody's Salt & Smoke Meats and Milk Honey yogurt and granola.

The market will change with the seasons, Angeli-Selin said. There will be arts and crafts in December for holiday gift-giving; healthy cooking demonstrations in January; and cheese and chocolate in February.

John Weyhenmeyer, co-owner of Van Kwartel, said the market is the best way for his small business to sell its fresh-made salsas and sauces. "It is this living community," he said. "All the vendors know each other and we get to see our customers again and again."

kathys@sltrib.com Winter market at the Rio Grande

The downtown winter market features more than 60 local farmers and vendors selling everything from winter produce to grass-fed meats, wild and sustainable seafood, cheese, bread, honey, jam and salsa

When • Alternating Saturdays from 10 a.m. to 2 p.m. through April 23.

Where • Rio Grande Depot, 300 S Rio Grande St. , Salt Lake City.

Future dates • Nov. 21, Dec. 5 & 19, Jan. 2, 16 & 30, Feb. 13 & 27, March 12 & 26, and April 9 & 23

Details • slcfarmersmarket.org.