To support local farmers, growers, and artisans; to make available wholesome, quality food and goods, and to provide a festive marketplace that benefits the Marquette Community.

The Downtown Marquette Farmers Market is sponsored by the Marquette Downtown Development Authority

market info
market info
market hints
market hints
market vendors
market vendors

Announcements

We are just three weeks away from the opening of the 2016 season of the Downtown Marquette Farmers Market.

I will continue to accept applications for Daily Vendors. Daily Vendors are vendors who are at the market occasionally through out the season (not every week).   If you would like to become a vendor, please download and fill out the attached application and the W-9. When completed, please email to marketmanager@mqtfarmersmarket.com. They are set up to be filled out electronically. I look forward to receiving it and having a splendid season.

2016 full pdf fillable application

W-9

28
April

Now Hiring, Market Cashier

 

 

cashier picture

 

The Downtown Marquette Farmers Market is hiring a Market Cashier. Love the market? This is your opportunity to be a part of the vibrant Downtown Marquette Farmers Market. The position is Saturday mornings, 8:00 a.m. -2:00 p.m. May 21 – October 15 and Monday mornings, 2 hours. Need to be willing to work outside in all weather conditions while providing excellent customer service. Have some bookkeeping/cashiering knowledge. Willing to become knowledgeable about the market. Full position description at this link: cashier job description
Submit cover letter and resume to: marketmanager@mqtfarmersmarket.com by April 25, 2016

13
April

featured recipe

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BAKED PARSNIP FRIES WITH ROSEMARY


This Saturday, December 12 is the final market of the 2015 market season.  Make your list, check it twice and shop at the Downtown Marquette Farmers Market.
This recipe is very easy and delicious. Parsnips are one of the late fall veggie that are worth the wait. Perfect for Christmas dinner, party appetizer or game watching snack.

Enjoy!

INGREDIENTS

  • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2″ strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1/2 teaspoon (or more) ground cumin

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directions