If you think farmers markets are only warm-weather destinations, think again. Stonington boasts one of the biggest winter indoor markets in the state with more fresh produce than you'd ever imagine possible at this time of year - and everything else you need to stock your refrigerator, freezer and pantry during the cold season.

The farmers market moved to Stonington's Velvet Mill two years ago, and Julia Roberts, who has been the volunteer market planner for the past six years, points out, "What makes it a great venue for our market is the layout of the mill - we have a nice, big, open space to set up and bring in a lot of farmers, as well as craft vendors."

There's even room for a children's program held every week that's run by the Stonington Community Center that includes crafts, painting and games.

Visitors to the market, sponsored by the Stonington Village Improvement Society, also can patronize the shops and galleries located in the building and support the local economy.

"I think people are always surprised when they go to the winter market to see the real plethora of food that's there - both fresh and frozen," Roberts says. "A big element of people who come are those who really care about the source of their food, want food they can trust, and don't want to buy industrialized food products."

Roberts comments that winter is particularly good for warming foods.

"You can do a lot with oven-roasted meats, soups and stews. Our market reflects that seasonal preference - we obviously don't have watermelon and fresh corn in the winter."

People can have a direct conversation with the farmers, she adds, and ask them questions about how they raise their animals or what they put on their crops.

FOOD IN EVERY CATEGORY

So, what can you find at the winter farmers market that's the same as and different from the summer farmers market? The list is long and varied.

Starting with produce, anything that can be grown in a greenhouse can be found, Roberts explains, such as lettuces, spinach, kale, bok choy, beets, cabbages, carrots and other wintergreens - even some tomatoes, although not every week.

Then there are the vegetables that are grown in a cold frame and kept in cold storage, including lots of root vegetables, potatoes, onions, scallions, garlic, turnips, rutabagas and fruits that store well, like apples.

A variety of mushrooms are available as they can be grown indoors all year.

There is also frozen produce that the farmers harvest and immediately freeze like frozen berries.

And of course, fresh eggs.

Produce vendors include Stony Ledge Farm in North Stonington; 18th Century Purity Farm in Plainfield; Davis Farm in Pawcatuck; Falls Creek Farm in Moosup; and Maggie's Farm in Lebanon.

In addition, there are dried beans and other dried vegetables; sprouts of all kinds - mung bean, lentil, buckwheat, etc. - from Aiki Farms in Ledyard; honey and maple syrup products from Sugar Maple Farms in Lebanon; cornmeal and polenta meal; fresh-baked bread from Two Dogs Baking in North Stonington - ciabatta, baguettes, raisin bread, polenta bread - all baked in a wood-fired brick oven; jams and other pantry items like pickles and relishes; a variety of hot sauces from Dragon's Blood Elixir in Woodstock, and even red and white wine from Stonington Vineyards.

A variety of sheep, cow and goat cheeses can be found from Beltane Farm in Lebanon, Beaver Brook Farm in Lebanon and Meadowstone Farm in Brooklyn.

Moving on to meat, one will find locally raised poultry, beef, pork and lamb. The meat is all frozen because, explains Roberts, "All meat sold to the public has to be slaughtered and packaged at a USDA-inspected facility, and so the smaller producers freeze their meat at this point, since they obviously can't slaughter a cow and bring it to the market on Saturday.

"All the meat (sold at the farmers market) is raised without hormones or antibiotics, and is grass fed, and pasture raised, so it's ethically-raised meat," Roberts adds. "Kerri Boucher of Iris Creek Farm in Scotland, who raises lamb, says, 'Our animals have a wonderful life and one bad day.' That's how it should be. These animals are raised humanly."

Stonyledge Farm and Beaver Brook Farm that supply produce, also supply meat.

Another addition to the market "menu" is two prepared food vendors: Shayna B's of Ashford that makes gluten-free, wheat-free, and vegan products including soups, chilis, lasagnas and baked goods, and Summer Hill Catering of Madison that makes breakfast items including sandwiches, wraps, muffins and scones, as well as soups, pies, cakes and cookies.

"People can take the (items) home or stay and eat in our little café - an area where people can sit down and have breakfast, lunch, or a snack. There's even free Wi-Fi," says Roberts.

In the non-food arena, the market also has local artisan products and craft vendors of all kinds selling jewelry, soaps, wood-crafted products and clothing - all handmade - as well as live music, including jazz trios, and madrigal singers for the holidays.

"What we're really trying to provide is a destination for young families, foodies, health conscious people, and locavores - people who prefer to eat food from their local farms instead of the supermarket - and the community at large," Roberts says. "I think we're the premier destination farmers market in southeastern Connecticut."

STONINGTON WINTER MARKET LAMB STEW

This recipe is courtesy of Julia Roberts, Stonington Farmers Market planner. Roberts notes that all the ingredients in this hearty stew can be purchased at the Winter Farmers Market. She suggests serving the stew with a lightly dressed salad, a warm loaf of bread, a selection of cheeses, a bottle of wine and a fruit pie for dessert - all also available at the market.

1 pound lamb stew meat

2 carrots

1 onion

3 cloves garlic

1 cup mushrooms

2 potatoes

2 tablespoons herbs: thyme, rosemary, sage, etc.

1 cup hearty red wine

3 cups vegetable or meat stock

1 tablespoon tomato paste

Chop the carrots, potatoes, mushrooms and onions into large chunks and mince the garlic.

In a large stew pot, sauté the veggies in a little oil with the garlic for 3-5 minutes, then remove and set aside.

Dredge the lamb in flour, salt & pepper, and then brown it in the pan with a bit more oil. Return the veggies to the pot with the meat and add the herbs, vegetable or meat stock, red wine, and tomato paste. (You'll need enough liquid to cover the meat and potatoes by 1-inch).

Let simmer on the stove for 3 hours until the meat is soft and falling apart. Serve in bowls with bread.

IF YOU GO

What: Stonington Winter Farmers Market

When: Saturdays, 10 a.m. to 1 p.m. at The Velvet Mill, 22 Bayview Ave., Stonington. From May- October, the market is held at the Stonington town docks.

Info: www.facebook.com/pages/Stonington-Village-Farmers-Market

Another market: Further down the shoreline, a winter indoor farmers market is held Wednesdays from 3 to 6 p.m. at the American Legion Hall, 43 Bradley Road in Madison. It features organic produce, meats, breads, cheeses, dips and spreads, prepared foods, and desserts all made by Connecticut growers and producers. More info at www.facebook.com/pages/Madison-CTFarmers-Market.