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

Final Week of the Downtown Marquette Late Fall Farmers Market

This Sat. is the last chance to shop at the Downtown Marquette Farmers Market for the 2014 Season!

There is a wide selection of products available at the market, food and artisan items.   Be sure to come downtown to the Commons and take a look. Need a Christmas tree or wreath? Come to the market. Fantastic eggs and meat. Carrots, cabbage, celery, potatoes, onions, squash, garlic, greens. Baked goods, jams, baking mixes. Locally made: chocolate (bean to bar), wine and roasted coffee beans. Also gift quality locally created artisan items including U.P. produced sheep/wool items, wood, fabric, knives, jewelry,small blown glass items and body care products. Treat yourself or find a unique gift to give. 20 small business open at the Commons on Saturday December 20 from 10:00 am -1:00 pm.       See you at the market.

17
December

Late Fall Market

Hooray! The Downtown Marquette Farmers Market  season will continue through Dec. 20. Starting November 1, hours will be Saturdays, 10:00 a.m.-1:00 p.m. There will be a variety of vendors, so shop each week to see who is there. The Late Fall Farmers Market features late season and storage produce, meat, eggs, maple syrup, baked goods, many gift quality artisan items. Fill your freezer, pantry and your holiday tables with the freshest small farm produced food. Enjoy and give gifts that support independent business. Is there a design or something special you have in mind? Talk to the artisans at the market to have them design the perfect gift; there are a variety of talented artisans at the just waiting to help you make your holiday wishes come true.

14
October

featured recipe

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Ingredients

SERVINGS: 4–6

  • 2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons walnuts, toasted
  • 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
  • 1 teaspoon fresh lemon juice
  • 4 cups vegetable stock

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