While the vegetable stands might not be as flashy as they are during harvest season, there are plenty of surprises to be found at the Ledyard Winter Market.

Coming off a successful first year, the market hopes to keep its momentum going as one of only a handful of winter farmer’s markets in the area, said Market Master Mark Fields, a woodworker who runs both the summer and winter markets in town.

Open on Saturdays from 11 a.m. to 1 p.m. indoors at the Gales Ferry Landing, the market has a selection of local animal products — chicken, beef, cheese, and sometimes pork — as well as coffee, cookies and other pastries.

Anita Sokol of Hidden Brook Gardens is also selling at the market rarities like Spanish black radishes and scarlet ohno turnips — which she said have a distinctly “sweet, radish-like taste” when eaten raw.

Sokol was one of the founding members of the winter market last year and has been at the summer market for years. She runs her Ledyard farm with her husband Bill, and produces jarred products in addition to produce, such as sauerkraut and bread-and-butter pickles.

“I like anything odd and different, like blue squash or things that were grown 1800s ... I won’t grow it unless it tastes good,” Sokol said.

She also has staple winter vegetables, including celeriac, onions, shallots, garlic and radishes. But what she likes about the market is that it allows her to meet new customers and try out some of the more unusual items they have been growing on their three or so acres — such as gooseberries and candied citron.

“I think that as long as I can give people a story about what it’s like, they’ll be more interested in trying something a little different,” she said.

“It’s about making relationships; people getting to know you and trust you,” she added.

There’s a “very good cross-section of people” at the market, said Mary Grace Dougherty of Breads n’ Cookies in New London, which is great for business, she said. She is there with some combination of nutrolls, poppy-seed rolls as well as pistachio cookies, chocolate chip cookies and gingerbread cookies.

The focus on staples means, as Fields, the market master put it, there’s enough to entertain guests or bring something over to a neighbor’s house.

“You’re able to come to the market and shop for a meal,” said Fields, who also sells cutting boards at the market.

Mark said he always tells people “don’t be afraid” to take their time at the winter market – stand around, talk to the vendors and learn about their farms. That’s led to a handful of dedicated shoppers that visit the farmer’s market each week.

“I think because it’s such a small market … you have more of an opportunity to learn about their products,” he said.

The market runs through March 25.

n.lynch@theday.com