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


2015 season continues

two crusted pie


fireplace on in Commons with books    parsnips and carrrots

The 2015 season of the Downtown Marquette Farmers Market continues through December 12, inside the Marquette Commons building. What can you expect to find? Everything you need for fall and winter. A wide variety of food, 16 farmers, 10 food producers and 12 artisans over the course of 6 weeks. Come each week to shop from who is here. Holiday menu food, storage food,  seasonal decorations, unique, gift giving quality products.
New this season, Double Up Food Bucks will be available for distribution with SNAP benefits. Credit/debit cards will be accepted a well. (Hoophouses for Health vouchers are fully distributed. If you have vouchers, please spend them or turn them in for redistribution, they expire at the end of December).

List of vendors for the first week, November 28:
Sleepy Hollow Farm/Superior Bay Soap Company –
 Hoophouses for Health vouchers accepted for farm goods, maple syrup, produce, soap company has personal care and household care products
Slagle Family Farm –
Hoophouses for Health vouchers accepted, produce, meat, eggs, maple syrup, jam, honey
Treasa’s Treasures –
Hoophouses for Health vouchers accepted, produce, jams, hand woven rugs
Bean Pole Farm – Winter squash, pumpkins, potatoes, dry beans, kale, spinach and lettuces
Cold Weather Farm – produce, goat milk soaps & lotion
Ever Yielding Acres – produce, meat , eggs, maple syrup
Hannah’s Garden – produce and jams
Moonrise Gardens – produce
Seeds and Spores Family Farm –
produce, eggs, meat, maple syrup
Shady Grove Farm/Woolymama – eggs, wool products
Superior Wild Mushrooms and Produce – dried wild mushrooms
Swanzy Farm – honey, produce
Trenary Loam-Grown/For Goodness Cakes –
Brussels sprouts, cakes and scones
Virgin Earth Farm –
BSB Farm
– eggs and chickens
Davin’s Chocolates – bean-to-bar chocolate
U.P. North Roast – locally roasted coffee beans,  fresh, hot coffee and locally roasted nuts
St. Charles Winery –locally produced wine, some incorporating local produce
Birchleaf Designs – wooden toys and kitchen goods
Black River Blades – locally forged knives
Jeffrey Heidtman –  seasonal wreaths and centerpieces
Judy Berglund – felted, knitted ornaments
Rock River Farm – seasonal wreaths and centerpieces
Touchstone – bayleaf plants, jewelry, jam
Winter Sky Wool – locally produced wool yarn and knitted items



November, the market continues

Lots of food, beautiful artisan goods, all at the Downtown Marquette Farmers Market Saturdays through December 12, 2015.

Market moves indoor through December 12. Great news! Double Up Food Bucks will continue to be available with SNAP benefits through December 12, as well as market money to use credit/debit cards for purchases. Fabulous shopping, produce and products continue to be available. Storage vegetables, meat, unique items for gifts, wreaths for decorating, Christmas trees in December and much, much more.


featured recipe


Turkey Vegetable Soup with Stuffing Dumplings Read more at:

Thanksgiving Day is a feast day that many look forward to all year long. Many plan the meal to have leftovers, why put so much time into a large meal prep and not have a break for a few days afterwords! In planning how to use your leftovers think soup and soup stock, either meat or veggie, your preference. The soup stock can be made immediately and saved to make the soup  a later day. Remember, when you need veggies and eggs (and an abundance of other good food) to shop the Downtown Marquette Farmers Market, open Saturday’s through December 12, 2015.

There’s probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny’s worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings

Total Time: 1 hr 45 min Prep:15 min Cook: 1 hr 30 min Yield:6 Servings Level: Easy

Carcass from one 12-14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels
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