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


Winner of the Apple Pie Baking Contest

Congratulations to Lindsey Waggoner, her Salted Caramel Apple Pie was chosen as the winning pie. The judges commented it was hard to choose, all of the pies submitted were very good. Thank you to all of the participants and judges.

pie-6-lindsey-cropped pie-6-winner-contest
Salted Caramel Apple Pie 9″ pie
Crust: (classic Crisco Pie Crust)
2 cups flour
1 teaspoon salt
3/4 stick Crisco baking stick
6-8 Tablespoons iced water
Combine flour & salt, cut in shortening, add water until combined, form into 2 discs, wrap in plastic wrap, refrigerate for 1 hour. Roll out 1 disc and place in 9″ pie pan.  Roll out 2nd disc.
Salted Caramel Sauce:
1 cup sugar
6 tablespoons butter, cubed
1 teaspoon vanilla
1/2 heavy cream
1 teaspoon sea salt (after pie is baked)
Cook sugar over medium heat, stirring constantly until brown & dissolved – do not burn! Add butter, then vanilla; boil for 1 minute, then add cream. Let cool.
6-7 Braeburn apples, peeled, cored & chopped
3/4 cup sugar
1/3 cup flour
dash ground cloves
1 Tablespoon clear jel
Mix sugar, flour, cloves and clear jel. Add to apples. Place apple mixture in prepared pie plate. Pour 1/2 cup caramel sauce over filling.
Top with 2nd rolled crust. Crimp edges. Brush with egg wash. Bake in preheated 375 degree oven for about 1 hour. Let cool then drizzle with more caramel sauce and sprinkle with turbinado sugar and pink Himalayan sea salt.



October 22 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.
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,  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. WIC Project FRESH and Senior Market FRESH coupons will be accepted through October 31, use those directly with the farmers.
cashier picture
Senor’s: Authentic Mexican from the Heart senors-food-truck
  Baskets 2 Use: pack baskets, fishing creels, quivers, bread baskets, wine baskets, egg baskets, small Williamsburg baskets. nut baskets…  baskets-2-use-tableful
 No 2 the Same: sewn wine bottle covers and iron ore slage necklaces.
 Ronnie’s Art: watercolor and acrylic paintings, prints and note cards of historical Marquette landmarks and other Marquette scenes.  Ronnie's Art
 Tea & Crumpets: Celebrating Marquette’s beauty and bounty with unique floral arrangements, plants, quality teas and fancy baked treats.  tea-crumpets-fall-arrangement




featured recipe

Roast Pumpkin and Feta Risotto

As soon a Labor Day comes around, there is lots of excitement about pumpkin & spice, usually in reference to beverages. While pumpkin is delicious and familiar in sweet treats, it is also fabulous in savory dishes. Indigenous citizens taught the new settlers how to survive on pumpkins and it has been a sustaining source of nutrition for hundreds of years. Many of the farmers at the Downtown Marquette Farmers Market grow several varieties of eating pumpkins. You will see that pumpkins grow in different colors, shapes and sizes.


prep time: 1 h 15 m servings: 4  calories: 615

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