The Winter People’s Market Has Returned

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Locals were out in droves for the return of Slow Foods in the Tetons‘ Winter People’s Market on Dec. 15. Running until April 20 (excluding March 23), the market breaks out every other Saturday in the Teton County Fairground Building. The market goes from 1-4 p.m., and this family-friendly event boasts local food, live music and goods from local artisans. Enjoy prepared foods and drinks in addition to regional winter produce. winter market

If you’ve missed the weekly Wednesday event from summer, rest assured that most of your favorite local purveyors and producers have moved indoors for the winter version.

Farm to table: Lockhart Cattle Co. and Mead Ranch sell locally raised beef during the market. Haderlie Farms and Robinson Family Farms offer up fresh milk, coolers teaming with different cuts of meat and local produce alongside the bountiful Slow Food Farm Stand tables.winter market

Looking for a unique treat? For all you cheese enthusiasts, Rosemary and Thyme Creamery brings locally made sheep cheese to the table, along with the ever so popular Larks Meadow Farms choices.

Preserving the harvest: Roots Kitchen and Cannery sell some of their amazing jams and canned vegetables, as well as some pies and quiches if you stop by early! Other preserved goods encompass a diverse range–from mustard to raw honey and fermented foods to local bitters.market

Don’t forget a late lunch: Enjoy prepared food and drinks while you browse. Try the artisanal grilled cheese sandwiches from Artisan Melt, and maybe dunk your sandwich in a bowl of soup from Glory Bowl Soup Company. Jackson Hole Stillworks mixes up some delicious alcoholic bevys to wash it down. For something frothy, opt for brews from Snake River Brewing and Roadhouse Brewing, or kombucha from Higher Elevation Kombucha.

Get out your shopping bags and get ready for another great winter edition of the People’s Market.

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Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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