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

Awesome August at the farmers market

We are at the point of the growing season where there is just about everything available now. Cherry tomatoes, summer squash, carrots, beets, onions, potatoes, greens, garlic, beans, basil, kale, and much more including raspberries. It is a delicious time of the year.

This Saturday, August 1 there will be a cooking demonstration by Lynn Krahn of MSU Extension. She will be preparing both  hot and cold seasoned summer vegetables.
August allocation of Hoophouses for Health voucher pick up is available  Saturday
Live music by Green Gene from 10 am-1 pm

 

 

29
July

Announcing: Double Up Food Bucks begins June 6, 2015

Get more fruits & vegetables when you use your Bridge Card at farmers markets!

It’s easy with Double Up Food Bucks. Find a market near you and see below for how it works:

  1. Bring your SNAP Bridge Card to the farmers market office or info booth before you shop. Market staff are there to help.
  2. Buy any SNAP-eligible foods at the market with your Bridge Card dollars.
  3. We’ll match what you spend with FREE Double Up Food Bucks – up to $20, every market day. Use them right away or later on to buy Michigan grown fruits & vegetables.

 

15
June

featured recipe

zucchini fries

BAKED PARMESAN ZUCCHINI


Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield4 servings

 Crisp, tender zucchini sticks oven-roasted to absolute perfection. It’s healthy, nutritious and completely addictive!

INGREDIENTS

  • 4 zucchini, quartered lengthwise
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves
  • Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  • Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired.

NOTES

Adapted from Cooking Classy and iFOODreal   by


directions