112 South Third Street
May 26 - December 15, 2018    9:00 AM to 1:00 PM

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



October 13 at the Downtown Marquette Farmers Market

Mid October and there are still 10 weeks to shop at the Downtown Marquette Farmers Market. Our market season continues every Saturday 9 am – 1 pm through December 15. Shop directly from the grower/producer each week for your fresh Upper Peninsula grown food and beautiful artisan goods.

Power of Produce program continues through October 27. All children ages 4-12 are invited to participate. Each Saturday there will be a featured produce to taste, and an activity. Children will receive $2.00 to shop for their own choice of produce. Part of the choice is to spend the coupons each week or save some to add with other weeks worth and make a bigger purchase.
Power of Produce is sponsored by:
Upper Peninsula Health Plan, Orthodontics of Marquette, Lions Clubs of Ishpeming and Negaunee, ACHIEVE of Marquette County. Partridge Creek Farm is providing the volunteers. We are very grateful for our sponsors and are excited to bring this program to the Downtown Marquette Farmers Market.

Daily Vendors, in addition to the 42 Season vendors
ARK Wood Products
Ron Klumb, Artist
household and garden wood products
 Bandolier International:
Jeff Pruitt, artist
Original paintings
 Borealis Bakery
Anja Wiedenhoefer, baker
 Image may contain: food
David/Susan Grimes:
Rustic wood furniture
 Gladstone Berry Farm
Michael Grzybowski, Farmer
pumpkins, winter squash, maple syrup.
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 Northern Natives:
Ken Kerkhof, owner
Northern Sky Orchard:
Jerry Bishop, farmer
  Shiitake Creek Mushroom Company
Matt Williams, Farmer
Wild foraged and cultivated mushrooms.
Carol Stanley, baker
Nut free baked goods
 Image may contain: food
 Yooper Sisters
Homemade jam
Harold South

 Dia de los Tacos
Mike Walker, owner








October 20

Plenty of produce, find your favorite fall vegetables!
Look for lots of delicious tomatoes, winter squash, onions, carrots,  pumpkins and lots of other veggies.
Downtown Marquette Farmers Market is open 9-1 at the Marquette Commons. 112 S. Third St through December 15.
Below is the list of Daily Vendors that will be at the market in addition to the 44 Season Vendors.
Power of Produce children’s programming
continues through October 27. All children ages 4-12 years old are invited to participate. Each week kids will taste new fruits and vegetables, receive $2.00 in vouchers to make their own choice of fresh fruits and vegetables, meet the farmers, explore the market.
Look for the Power of Produce tent in the market plaza.
Sponsors of Power of Produce:

Orthodontic Specialists of Marquette Ishpeming and Negaunee Lions clubs
 Bandolier International
Jeff Pruitt, Artist
Original acrylic on canvas paintings.
  Borealis Baking Company
Anja Wiedenhoefer, Baker
cupcakes, cookies, bars and bread.
 Gladstone Berry Farm
Michael Grzybowski, farmer
pumpkins, maple syrup, fall produce.
 Image may contain: food
Northern Sky Orchard
Jerry Bishop, Farmer
apples, many varieties. Bulk or bags.
Shiitake Creek Mushroom Company
Matt Williams, Farmer
Wild foraged and cultivated mushrooms.
 Treated With Love
Mandy Mosley, baker
Vegan dog treats.
Carol Stanley, baker
Nut-free baked goods
 Yooper Sisters
Homemade jam
 Live music 10 – 1
Nathan Meadows
Copper Crust
Wood fired pizza





featured recipe


The temperature has cooled off and fall is here. There is lots of fabulous food at the Downtown Marquette Farmers Market. Give this hearty soup a try, all of the vegetables can be purchased at the market.
yield: SERVES 6  prep time: 10 MINUTES
cook time: 45 MINUTES  total time: 55 MINUTES
  • 1 large head of cauliflower, roughly chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1/4 cup unsalted butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour (can use gluten-free flour)
  • 2 (15 ounce) cans vegetable broth (low sodium is fine)
  • 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
  • 1/2 cup shredded cheddar cheese (we used white cheddar)
  • Salt and black pepper, to taste
  • Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
  • In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
  • Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
  • Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
  • Ladle chowder into bowls and serve warm.
Note-if you want the recipe to be gluten-free, use gluten-free flour.
All images and text ©Two Peas & Their Podhttps://www.twopeasandtheirpod.com/creamy-roasted-cauliflower-chowder/