Vendors at Salt Lake's Downtown Farmers Market anticipate a busy season as major market expansion approaches.
Small Lake City
By Elle Crossley
This summer marks the ninth year Salsa Del Diablo has set up shop at Salt Lake's Downtown Farmers Market. Daniel Benites—owner of the Utah-based brand—said their fresh salsa "kills it" at the market, and patrons keep them busy. The Downtown Farmers Market has become a staple since it was first established in 1992. According to Visit Utah, it now draws between 10,000 and 15,000 shoppers to its home in Pioneer Park each week.
This season kicked off following big news for the market's future. Last month, the Downtown Alliance proposed a permanent facility in the park, allowing the market to operate year-round. Development and construction are projected to start as early as 2026.
With notable transformations on the horizon, local vendors say they're optimistic, while they consider what an ongoing market could mean for business. Benites said it will create a core headquarters for sellers, making the downtown operation more viable.
"It's about time," he said. "It's a long time coming."
The permanent market is an important feature that has been missing, according to Benites. He's watched the seasonal market grow and get busier in his time as a vendor. From what he's seen at other Utah markets, he said he thinks 2025 will see more foot traffic than any previous year.
This year's newcomers come from across the state, like Grumpy Dough, The Grey Rabbit Bakery, Heat Street, Higbee Honey Farm and Spring Brook Dairy. Italian street food restaurant Marcato Kitchen is another first-time participant. It opened a year and a half ago, and owner/chef Kyle Williams said the opportunity to sell offerings across all seasons will increase exposure for local businesses like his.
"It's everything when you're small and you have to create trust with the community," he said. "To meet face to face, where the owner, the chef, the creator, can talk with the consumer."
Benites echoed the sentiment. He said the market is a place for young businesses to get their start and hear feedback from customers. "It really gives you that kind of stepping stone to be able to hit that next level," he adds.
The option to sell products through the whole year could prompt growth for long-time vendors, too. Tagge's Famous Fruit has offered locally grown produce at the market for 30 years. Manager Laci Tagge said peak harvest spans from June to October. During other months, they offer jams, salsas and preserves. "It would definitely maybe stretch us to find out other ways to grow in the off-season," she said.
Keeping the market in one place all year long would help to establish consistency for buyers looking for fresh, clean products, according to Tagge.
"I think it would also give the opportunity to have a one-stop-shop," she added. "Come get everything they need that's local, and then go home."
For Tagge, that potential is exciting. She said that Tagge's Famous Fruit is eager to grow and offer more to the Salt Lake City community.
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