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

Applications for 2017 season

Vendor applications for the 2017 season are now available. Please read and retain pages 1-6 and 11-13 for your records. Pages 7-10 are designed to be filled out electronically and returned via e-mail. Season open Saturday May 20 and runs through December 16.

2017 vendor App 1-6, 11-13
2017 vendor App 7-10

10
February

2016 season wraps up

What a fast year! Thank you for your support. The Downtown Marquette Farmers Market 2016 season was open May 21-December 17. During those 31 weeks , more than 75 independently owned small business participated, providing employment for over over 200 people. Farmer vendors sold Michigan grown small farm produced fruits, vegetables, meat, eggs, honey and maple syrup. Food producing vendors sold Michigan produced mustard, pickled vegetables, baked goods, locally roasted coffee beans, chocolate and jams. Artisans made bees wax candles, personal care products, wood crafts, custom knives. jewelry, stationary products, fiber goods, rain barrels, metal art, water colors, decorations, bags. $31,000. worth of food assistance was distributed through 5 types of programs at the market throughout the season, SNAP, Double Up Food Bucks, WIC Project FRESH, Senior Market FRESH and Hoophouses for Health. 20 programs were offered including food preparation demonstrations, nutrition information, wood turning and corn shelling. Variety of musicians played for 22 weeks.
Applications for the 2017 season will be available by early March. A workshop on Michigan Cottage Food Laws will be offered in April. There is always room for new vendors. Participation in the market can be as little as 1 week, to full season. give some thought to being self employed or making a passion of yours become a small business. Contact Myra Zyburt, Market Manager at 906-362-3276 for additional information.

Some snapshots of the year.

Mean Jean Mustard Susan Grimes rustic lamps
U.P. Roc Doc Ever Yielding Acres Christmas tree in a stand on display
Judy Berglund hand knitted felted ornaments Be-leaf Bodycare inside display
cherries, stock image Odds & Ends
gourd art, bird houses, Gourds by Elaine 5-28-16 Marquette Expressions
honey cropped quart jars corn sweet in large bucket 9-5-15
Birchleaf design outside kohlrabi
Wolly Mama products Greens & Things greens
birdhouse wood Marquette Baking Company July 6, 2013 015
Davin's Chocolates with info signs cropped Bean Pole Farm display inside 11-7-15
wood turned bowls at market Trillium Turnings fireplace on in Commons with books
Knit-inPublic logo rock-river-parsnips
jeff-heidtman-wreath-winterberry baskets-2-use-inside
ron-with-art heritage-farm-inside-2015
black-river-blades-finger-hook-knives jean-sinervo-more-stocking-stuffer-jewelry
pork-cold-weather-farm-5-28-16 trenary-loam-grown-brussels-sprouts
winter-sky-wool-cropped-scarves-on-chair pea-pickle-farm-display
metal signs cropped Yoop
Ever Yielding Acres Gooseberries dufb-logo
snap-sign-cropped h4h-sign-single

 

17
December

featured recipe

Homemade Pizza


Build your own pizza is a fun way to provide a meal to a group. Plenty of ingredients are available at the market, from the typical sausage and bacon to a more adventurous, like butternut squash with rosemary. Make your own crust or purchase a pre-made, heat up your oven and set out a variety of topping, can use up leftovers as well as fresh ingredients. Let your family and guests create a customized pizza.

Butternut Squash Pizzas with Rosemary
Ingredients

 4 servings 567 cals   Prep 20 m Cook 30 m Ready In 50 m

Directions
  1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
  2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
  3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

dakota kelly  http://allrecipes.com/recipe/41998/butternut-squash-pizzas-with-rosemary/?internalSource=similar_recipe_banner&referringId=18068&referringContentType=recipe&clickId=simslot_3


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