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


2016 Apple Pie Contest, to be held October 15

Its coming! Pie season. A delicious time of the year. Get ready for the Annual Apple Pie contest at the Downtown Marquette Farmers Market, to be held Saturday, October 15.

Here is how it will work.

Those interested in participating will prepare their pie entry at home and bring it to the Marquette Commons building, already baked, between 10:00 a.m. and 10:30 a.m. Once your pie is registered you will leave the building. Judging will begin at 10:45 a.m. When the judges have made their decisions, the contestants may return to the Commons room to find out who won and to taste pies, yum!

  1. Amateur bakers only
  2. Bring pie ready for judging. (No baking available at the Commons)
  3. Submitted pie is to be the sole work of the entrant, pie must be from scratch (crust and filling)
  4. All Pies must contain apples and have a crust (It is a pie contest, please only enter a pie)
  5. All parts of the submitted entry must be edible.
  6. Along with your pie, bring a copy of the recipe and a serving utensil.
  7. Prizes will be awarded for first, second and third place.
  8. The Downtown Marquette Farmers Market is not responsible for any items left behind at the end of the event.
apples-in-a-bushel-basket apple-pie-image-w-apples



September 24 at the market


Each week the Downtown Marquette Farmers Market is looking forward to all the customers, the delicious food and beautiful artisan products available at the market. Reminders, the market is open every Saturday, 9:00 a.m. – 1:00 p.m at the Marquette Commons, 112 S. Third St., through December 17. Regardless of the weather on Saturday’s, fabulous fresh local food is harvested and ready for you, as well as everything else you need to round out your weekly menu and set a beautiful table. The market accepts MI Bridge Card, and distributes Double Up Food Bucks, up to $20.00 per market day, as a matching grant when you use your MI Bridge Card at the market.  Visit the market kiosk to access these programs and receive market money for your credit or debit card. Project FRESH and Market FRESH coupons will be accepted through October 31, use those directly with the farmers. cashier picture

 September 24 at the Market

Live music from 10:00 a.m.-1:00 p.m. provided by: Chris Valenti chris-valenti-closer
Senor’s Food Truck, serving breakfast and lunch senors-food-truck
 Programming: Discover Michigan Fresh, MSU Extension. Lynn Krahn will have food tasting and recipes. MSU Ext picture of front
 In addition to 45 season vendors that are at the market every week, we welcome these Daily vendors:  market today signs on commons
Baskets 2 Use: Sports related: fishing, trapping and archery. Pack baskets, bread baskets, wine baskets, egg baskets, market baskets, nut baskets and more. Baskets 2 Use cropped
 Full Plate Farm: is a newly established small diversified vegetable farm committed to using organic practices utilizing integrated farm management techniques to build soil quality and maximize plant health and productivity.  full-plate-farm
Gourd Art by Elaine: seasonal creations made from gourds, also bird houses and bowls. This will be Elaine’s  last day at the market for the 2016 season.  gourd-art-seasonal
Judy Berglund: Hand knit, felted ornaments and toys Judy Berglund hand knitted felted ornaments
 Marilyn Keefe: Watercolor prints of local landmarks on canvas, clothing, boxes and trays. This will be Marilyn’s last time at the market this season  Marilyn Keefe June 18
Northern Sky Orchard: Upper Peninsula grown  pears and apples  Northern Sky Orchard apples 8-27-16
 Ronnie’s Art: Watercolor and acrylic paintings, prints and notecards. Ronnie's Art
 Sincerely: soy candles, body care products, wood crafts and fiber goods focused on simple, natural and organic products for everyday use  sincerely-product-display
 Sole Wisdom Reflexology: sessions provide relaxation and help balance body functions.  So;e Wisdom Reflexology sign











featured recipe


Pumpkins, the favorite fall squash for decorating and eating

We welcome October and its abundance of color, on the trees our home decor and dinner/dessert plates.  Pumpkins are plentiful at the market, all sizes, shapes and types. All pumpkins are squashes, therefore editable. When you are planning to eat a pumpkin, generally the smaller ones have a lower water content and smoother texture. If you decide to cook a larger one, say for pie, reduce the liquid ingredients in your recipe.  To prepare fresh pumpkin for a pie or other baked goods that call for pumpkin puree, you can  baked it in the oven, steam it in a pot on the stove or pumpkin can be cooked, very quickly, in a pressure cooker. Once cooked, mash the flesh, again there are a variety of way, the quickest is in a food processor or larger blender. Prepare a quantity of pumpkin, freeze the extra and it will be ready for the next time you want pumpkin.

This is my favorite Pumpkin Pie recipe.
Eggs, maple sugar and pumpkins are all available at the market.

4 eggs
29 ounces of pumpkin puree
1 1/2 cups sugar (can use maple sugar, white sugar and if you prefer, can reduce the amount of sugar by 1/4 to 1/2 c.)
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon allspice
2 cups milk (can be whatever type of milk you prefer, cow, nut…,if using juicy fresh pumpkin, reduce the amount of milk)
Mix well beaten eggs, pumpkin, sugar,salt and spices. Add milk and stir until mixture is smooth. Line two 9-inch pie pans with pastry. Pour filling into the pastry shells, dividing it equally. Bake in a hot oven (400 degrees) about 45 minutes, or until a knife inserted halfway between center and edge comes out clean.