Here’s what’s new at the winter Downtown Farmers Market in SLC

This article is excerpted from the Utah Eats newsletter, compiled by Kolbie Peterson, The Salt Lake Tribune’s food and drink reporter. To get the full newsletter in your inbox every Wednesday, become a subscriber by going toThe frosts of fall may have arrived, but that doesn’t mean farmers markets have to call it quits for the season. They just move indoors., winter edition, held at The Gateway shopping center at 32 N. Rio Grande St., Salt Lake City.

When I entered the market, the first thing that caught my eye was a display of gorgeous sunflower shoots, pea shoots, radish sprouts and broccoli microgreens at thebooth. This venture is based in Ogden and is run by farmer and food access advocate Anne Dunaway, who is a newcomer to the winter market.

Brined, pre-seasoned and spatchcocked , the turkeys are $100 each and come with basting oil, a quart of gravy and full instructions. Order your turkey atbooth, where I met business owner Kaitlyn Maestas. She told me about the snacks she makes, which are vegan, gluten-free, plant-based and soy-free, as well as delicious. I tried the fudge brownie bite, and it hit the spot, with a chocolatey flavor and invitingly chewy texture.

We got a jar of her massaman curry at the Downtown Farmers Market. It’s made with the core curry ingredients of lemongrass, galangal, garlic, shallots and coconut cream, with the addition of cinnamon, which she said makes it a nice curry for fall.

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