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

August 26 at the market

August 26,at the Downtown Marquette Farmers Market season. 

Summer produce is coming in strong, now. Shop at the market for the best selection of central upper peninsula grown fruits and vegetables, including  raspberries, wild blueberries, gooseberries, currents – red and black, cucumbers, peppers, tomatoes, summer squash, cauliflower, broccoli. fresh herbs and much more. Always delicious meats and eggs, maple syrup and honey.

Live music
10:00 a.m.-1:00 p.m.
Chris Valenti
 
Yarn Weavers:
Weaving demonstration
  
MSU Extension:
Nutrition information, recipes
 Daily Vendors: changes weekly and are in addition to the 51 Season Vendors at the market this week
 Bandeff Farm:
Sweet Corn
 
 Branching Out:
Yard decorations, creative birdhouses and planter boxes made of native wood.
 
Family Kitchen:
takes the stress of preparing balanced meals for singles up to large families. Grab your next meals and maybe a few extras to get you through a busy week. Our menu changes weekly and is available in advance on our face Book page
 
 Mean Jean Food Company:
Gourmet mustard, 4 flavors, made in small batches. Use as a marinade, in recipes as a dip, make vinaigrette – jazz up your recipes.
 
Velodrome Coffee:
Whole bean coffee, sourced from around the world and roasted in Marquette served as drip coffee and espresso based beverages.
Copper Crust:
Wood-Fired Pizza
 

 

22
August

September 2

September 2,  Labor Day Weekend at the Downtown Marquette Farmers Market.
55 season vendors and
2 daily vendors that will be at the market.
Summer produce is in. Shop at the market for the best selection of central upper peninsula grown fruits and vegetables, including peaches, pears,  wild blueberries, gooseberries, currents – red and black, cucumbers, peppers, tomatoes, summer squash, cauliflower, broccoli. fresh herbs and much more.
Check back here weekly and our Face Book page for market updates.
See you at the market
Live Music:
10:00 a.m.-1:00 p.m.
Travis Swanson and Harold South
 
Food Demonstration:
 Michelle Boehmer, Registered Dietitian, UPHS, Marquette, will be providing a food demonstration using what is in season at the market.
Corn Shelling:
Treasa Sowa from Treasa’s Treasures will be demonstrating the corn shelling using her late 1800’s hand crank machine.
Daily Vendors  changes weekly
Bandeff Farm:
Sweet Corn
 Northern Sky Orchard:
Apples, pears, plums
 
 Dia de los Tacos:
Latin American, Mexican and vegetarian. Serves lunch and dinner
 

 

16
August

featured recipe

Market Stir fry


With the summer produce available in abundance we are featuring it in a series of food demonstrations during the market. We have had Pesto making by Gabriel Caplett of Duke’s Farm and Market Stir fry by Leanne Hatfield assisted by Aleut Hatfield of Seeds and Spores Family Farm. This Saturday  Andrew Sear from Diggs will be guest chef at the market this week. He will be highlighting quick pickling techniques as a way to enjoy and preserve the summer bounty. The full menu from last weeks demonstration is here: Seeds & Spores 8-12-17

Veggie Saute

Onions – slice
Savory Cabbage – slice
Fennel – chop
Peppers – mix of green, red, yellow and purple – chop
Zucchini – mix of green, striped, yellow and patty pan – chop
Green Beans – chop
Fresh Basil and Marjoram – chop
The important first step to create a quality stir fry is to wash, slice, chop all the vegetables prior to beginning to cook.
Add the sliced onions and savoy cabbage to hot pan with olive oil. Cook lightly, add the rest of the chopped veggies, stirring to cook. Cook to your desired texture. Remove the pan from the heat, season with salt and add the fresh herbs. the onions and cabbage may be slightly caramelized, but it is important not to overcook the remaining vegetables. The goal is to retain flavors, textures and colors. To finish off the stir fry, top with chopped fresh heirloom tomatoes and Crispy Kale.

Pan Roasted Crispy Kale

Wash and dry the kale. Remove the leaves from the thick center stem. Chop, then add the kale to a  hot, dry cast iron pan. Stir until it begins to get crispy, then stir in some olive oil (just a bit, you do not want it saturated or soggy) and salt before removing from the heat.


directions