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 21

October 21,  at the Downtown Marquette
Farmers Market.
One more outdoorSaturday, then the market moves indoors:
Saturdays, 9 a.m. – 1 p.m.
November 4 – December 16
Fall produce is in. This is the time to shop for storage food at the market. Plan ahead and get bulk items to get you through the winter. Shop for the best selection of central upper peninsula grown fruits and vegetables, including apples, pumpkins – eating and decorative, peppers – sweet and hot, potatoes – white, yellow and purple, tomatoes,  winter squash – many varieties, broccoli, meat, fresh herbs and much more.
Check back here weekly and our Face Book page for market updates.
See you at the market!
Live Music:
Tyler Dettloff
10:00 a.m.-1:00 p.m.
Cooking Demonstration:
Garden Huckleberries
Mary Rabin: Reh-Morr FarmCome learn about this fruit, great for pies, jams/jellies and syrup
Daily Vendors changes weekly
ARC Products:
All wooden products, household use,  decorative and games.
 David Grimes:
Rustic wood products, including clothes racks, coffee tables, lamps
Family Kitchen:
Take the stress out of meal preparation, let Family Kitchen cook for you. Menu changes weekly and accommodates dietary restrictions.
Judy Berglund:
Hand knit, wool felted ornaments.
  Moon Mountain:
Forest foraged mushroom
No 2 of a Kind Crafts:
hand sewn and knitted items for decorative and personal use.
 Northern Sky Orchard: Upper Peninsula grown apples and pears. Last week to purchase bulk apples.  
Ronnie’s Art:
Original paintings and prints of historical landmarks and landscapes of Marquette.
 Sha Renee Designs:
A-symmetrical designed  jewelry with stone focal pieces using mostly metal/wire work.
Shiitake Mushrooms:
We organically grow a wide variety of fresh delicious mushrooms on both a seasonal and year round basis depending on the variety. In addition to our cultivated mushrooms we also offer select foraged fungi. These pearls of the wild are available fresh in season and dried thereafter while supplies last.
Yooper Sisters:
homemade candies and candles
 Velodrome Coffee Company:
s an online retail, wholesale, and subscription based entity that delivers high quality, fresh roasted coffee to consumers


Dia de los Tacos:
Latin American, Mexican and vegetarian. Serves lunch and dinner.






October 28 at the market

October 28, at the Downtown Marquette Farmers Market.

Shop at the market for the best selection of central upper peninsula grown vegetables, including pumpkins, Brussels sprouts,  tomatoes, squash, cauliflower, broccoli. fresh herbs, mushrooms, and much more. Always delicious meats and eggs, maple syrup and honey.
Market moves indoor next week, November 4 – December 16, the remaining 7 weeks of the season.  Hours: 9 am-1 pm.

 Live Music:
10:00 a.m. – 1:00 p.m.
 Nathan Meadows
 Daily Vendors: changes weekly and are in addition to the 46 Season Vendors at the market this week

ARC Products:
Functional and whimsical wood creations for kitchen use, home and garden decor including trivets, birdhouses, strawberry planter, cedar vegetable washer and more.

 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.  Menu changes weekly an is available in advance on facebook page @upfamilykitchen.
 Freshwind Farm:
seasonal produce, flowers specializing in microgreens and unique salad mixes.
 Moon Mountain:
forest foraged mushrooms and editable
Shiitake Creek Mushroom Company:
produces a wide variety of high quality, editable mushrooms using natural techniques with zero chemicals.
 Sunny Day Giggles:
Upcycled clothing and accessories
 Yooper Sisters:
Handmade candies and candles
 Dia de los Tacos:
Latin american, Mexican and vegetarian




featured recipe

Garden Huckleberry Pie

This Saturday, October 21 there will be a cooking demonstration featuring Garden Huckleberries. Mary Rabine of Reh-Morr Farm will be the vendor cook. Reh-Morr Farm grows Garden Huckleberries and Mary wants to introduce customers to this lesser know fruit. Garden huckleberries are best used cooked and commonly as syrup, jam/jelly or in pies.

The Garden Huckleberry is different from the wild huckleberry that grows out west in Montanan and Wyoming. Garden huckleberry is an annual plant from the nightshade family.  It is started from seed approximately 2 weeks after tomato and pepper are planted. Garden Huckleberries are large, very robust plants.  They grow to be about 3-4 tall, and have a similar growth habit as a large pepper, although they produce longer branches. All along the branches, clusters of berries form, turning from green to black when fully ripened. The mature berries are about the size of a big blueberry and have a tough, almost leathery skin. Each plant will produce upwards of a gallon (maybe more) of fruit in a growing season.


  • cups garden huckleberry
  • 12cups sugar
  • 1teaspoon nutmeg
  • 1teaspoon salt
  • tablespoon butter
  • lemon, juice of
  • tablespoons cornstarch
  • pie crusts (either store bought or your own recipe)
  1. Preheat oven to 375°F.
  2. Stem, wash and drain huckleberries.
  3. Place berries in a heavy pot, cover with cold water and bring to a slow boil.
  4. Cook until soft.
  5. Drain; mash berries with a potato masher to break their skins.
  6. Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
  7. Cook for about five minutes, stirring constantly, until the mixture thickens.
  8. Place pastry for bottom crust in pie pan.
  9. Pour in the berry mixture and dot with butter.
  10. Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
  11. Bake for 45 minutes or until the crust is a light brown.
  12. Cool.

Recipe by mollypaul