Shopping Small But Mighty
These seasonal markets deliver Mountain West charm with an autumn flair
Environmentally cognizant consumers, rejoice. Temperatures are soon to decline, but these markets aren’t slowing down the organic goods as the harvest picks up. A recent surge in farm-to-table dining has resulted in more mindful consuming and quality-made ingredients. Dine, sip and support this lifestyle at these destinations for a slew of rewarding bites, fresh flavors and no buyer’s remorse.
Ketchum’s Squash Blossom Farms hosts an abundance of hearty vegetables, like salad turnips, for sale while transitioning into the cooler months.
Ernest Hemingway had a famed infatuation for Sun Valley in the fall—and it’s not difficult to see why. Shop amid the amber-hued foliage and rocky terrain, where the market boasts more than the standard supply of freshly cut flowers, root vegetables and hearty proteins.
“We are excited to be teaming up with Sun Valley Company to put on the Ketchum farmers market. We couldn’t ask for a more beautiful location than being at the base of the ski mountain,” manager of markets Kelly Eisenbarger says.
There are ready-to-eat juicy cheeseburgers, sweet-and-salty caramel corn and fresh-pressed apple cider, to indulge in your own (moveable) feast. Finish it off with a double-crusted pie baked by self-proclaimed Pie Lady Connie Fawcett, from must-visit Brick Oven Bakery.
Tuesdays through Oct. 8, 2-6 p.m. (lunch items at noon)
River Run, 520 Serenade Lane
Thursdays through Sept. 26, 2-6 p.m. (lunch items at noon)
Off Main Street in the lot behind Sturtevants
Bring an appetite and full wallet to stock up on some fall favorites: earthy beets, multi-purpose zucchini and all kinds of green, leafy vegetables. Photo by Daniel Lewis.
Behind the notable Silver King Hotel resides an organic, sustainably centric idyll with a bounty of melons, warming breads and green vegetables. Led by founder and baker Volker Ritzinger, this 20-year-old market has blossomed into a diverse showcase of Utah agriculture and native merchandise, from organic skin care to handmade jewelry. Ten years ago, management was ahead of the environmental curve when they shunned GMOs and dangerous pesticide sprays, resulting in an all-natural mountainside bazaar.
“In the fall the market is in full bloom. By September all the good stuff is ready and in abundance are peaches, melons and pumpkins,” Caitanya Das, marketing manager, says.
Photo by Daniel Lewis
Over 70 merchants flock to this particular location, with a wide collection of fruits. A bonus this year: work off devoured fare by grabbing a mat and heading to the free yoga class hosted beside autumn terrain.
Wednesdays through Oct. 23, noon-5 p.m.
Park City Mountain Resort parking lot
Maya Cirkovic of Maya Organics has curated a line of makeshift organic goodies, from deconstructed chocolate bars to walnut-infused honeys. Photo by Szabolcs Nagy.
Since taking the plunge to launch Wyoming’s first ever farmers market in 2000, the Town Square has become a hot spot in the epicenter of Jackson Hole. During the Fall Festival on September 21, the final market of the season, “the sidewalk sale will be going on with all of the businesses surrounding the square, as they bring their stores out onto the street for shopping,” market manager Jenny May Shervin says. “We will have food trucks, a live band and all of our farmers market vendors as well,”
A kaleidoscope of colorful root vegetables, grilled proteins and mouth-watering bites greets wayfarers ready for outdoor snacking. Some of these crave-worthy vendors have amassed quite a following at the
market: the gooey, made-to-order grilled cheese sandwich from Artisan Melt food truck; slabs of steak from Sweet Cheeks Meats; and authentic Mexican cuisine from Rosa’s Tamales, to name a few. This year the market will infuse its fall festival with an Oktoberfest theme, with a variety of beer, wine and spirits to imbibe.
Saturdays through Sept. 21, 8 a.m. to 5 p.m.
Town Square (Broadway, Center and Deloney)