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

Announcements

June 24 at the market

June 24, week #6 of the Downtown Marquette Farmers Market season. 
Live music
10:00 a.m.-1:00 p.m.
 Michelle Czygan
Daily Vendors  
 David and Susan Grimes:
wood arts, coat trees, lamps.
 
Eckloff Creations:
Birch bark creations, including baskets, cones, birdhouses and ornaments.
 
 Family Kitchen: takes the stress of preparing balanced meals. Menu changes weekly and is available in advance.  
Judy Berglund: wool felted ornaments and toys  
 Mean Jean Mustard Company: Gourmet mustard, 4 flavors, handmade in small batches.
 
  Sha Renee Designs:
A-symmetrical jewelry using mostly metal/wire work and stone focal pieces
 
Uncle Chuck’s Funny Farm: Veggie starts. lettuce baskets, eggs.
Yooper Sisters: 2 sisters that make homemade candles, body care products, candies and jams made with fresh fruit that they pick.

 

 

 

20
June

July 1

We are excited for July 1,  week 7 of the 2017 season of the  Downtown Marquette Farmers Market. Get ready for the Fourth of July by shopping at the
54 season vendors and
3 daily vendors that will be at the market.
Check back here weekly and our Face Book page for market updates.
See you at the market
Live Music:
10:00 a.m.-1:00 p.m.
Harold South and Travis Swanson
 
MSU Extension:
Nutrition information, recipes, market tours.
 
Daily Vendors  changes weekly
Family Kitchen: take the stress out out of preparing balanced meals. Pick up ready to eat meals or order a subscription. Menu changes weekly and is available in advance.  
Freshwind Farm: Selling seasonal produce and flowers. Specializing in microgreens and unique salad mix.
Sweet Basil Deli: A premier food and beverage catering service for Michigan’s Upper Peninsula. Elegant occasions, memorable events. Serving at the market, basil lemonade, tabouleh, , salads, dips, cookies, brownies  

 

 

 

13
June

featured recipe

Roasted Beet Salad With Bacon Recipe


Beets are usually thought of as a fall/storage vegetable, but early in the season you can get young, small beets that are delicious. Use these sweet beets in a salad. This recipe calls for steaming the green, with the young greens, they are tender enough to enjoy raw, so steam, some if you’d like, but keep some raw, chopped on the plate with some other green and them pile the rest of the salad on top. there are a number of farmers who have meat and others that have beets and greens.

This is a simple yet tasty salad you can enjoy with an everyday meal. This is a great way to enjoy fresh beets of any type — feel free to use red beets, golden beets, or the red and white Chioggia variety.

You might want to roast the beets a day in advance — see below for instructions for roasting the beets in the slow cooker, tips and recipe variations as well as a few more flavor ideas.

total time: 75 mins  Prep: 15 mins  Cook: 60 mins  Yield: 4 Servings

Ingredients

  • 3 to 4 medium beets, with greens and stems
  • 1 tablespoon olive oil or canola oil
  • 3 to 4 slices bacon, cooked until crisp and drained
  • 1/4 cup finely chopped red onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon sugar
  • Dash salt

Instructions:

  1. Cut stems and greens from the beetroots, leaving about 1/2-inch of the tops and the thicker part of the root end — about an inch — intact.
  2. Chop the beet greens and stems and put in a colander; rinse thoroughly and set aside.
  3. Heat oven to 400°F.
  4. Trim what’s left of stem ends off beets and discard; trim root ends. Scrub beets well. Drizzle beets with 1 tablespoon olive oil and rub over the beets. Wrap each beet in foil, leaving just a little opening at the top of each package for steam to escape.
  1. Place wrapped beets on a baking sheet and bake for about 1 hour until beets are very tender.
  2. When beets are cool enough to handle, rub the skin off and cut into 1/2-inch pieces.
  3. Steam greens over simmering water or in the microwave until just wilted; arrange on a serving dish. Top greens and stems with the diced beets, then sprinkle with chopped red onion and bacon.
  4. In a small cup or bowl, whisk the red wine vinegar with 2 tablespoons olive oil, sugar, and salt and pepper. Drizzle the dressing over the salad.

Tips and Variations

  • How to roast beets in the slow cooker: Wash and trim the beets as above. Place a beetroot on a sheet of foil and rub all over with about 1/2 teaspoon of olive oil. Wrap tightly in the foil and place in the slow cooker. Repeat with the remaining beets. Cover the slow cooker and cook on high for about 3 to 4 hours, or until the beets are fork-tender. Unwrap and slip the skins off of the beets. Cut into 1/2-inch pieces and continue with the recipe.
  • Cooking with pancetta: Replace the bacon with 2 to 3 ounces of diced cooked pancetta.
  • Add cheese: Top the salad with some crumbled feta cheese or goat cheese.

 

 

 

 


directions