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

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market info
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market hints
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market vendors

Announcements

Wood Turning Demonstration on the 4th of July at the Downtown Marquette Farmers Market

Start your 4th of July celebration this Saturday at the Downtown Marquette Farmers Market. Pick up meat for a BBQ later in the day, some baked goods for dessert, sunscreen for the parade and bug repellent for the fireworks. We have it all at the market.
It is the very beginning of strawberry season in the central upper peninsula, if you get to the market early you may get the first of the sweet summer sunshine packaged in bright red berries. They are precious and very convenient to purchase at the Downtown Marquette Farmers Market (save yourself time and extended stooping to pick).

There will be wood turning demonstration during the market by Dave Payant of Trillium Turnings.
Music from 10:00 a.m. – 1:00 p.m. by Green Gene.
The parade will pass by the Marquette Commons after the market closes and the International Food Fest is at Mattson Lower Harbor Park from noon to fireworks. There is plenty to do in downtown Marquette to celebrate the 239th Independence Holiday. See you at the market

1
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

Strawberry-and-Grilled-Chicken-Salad

Spinach Strawberry Salad with Grilled Chicken


We are at a delightful time of the season as the early season greens can be paired with the first of the summer fruits.
Salads are so versatile; with a plate of spinach or mixed greens it can be topped with cooked chicken or your choice of meat, fruit, nuts, cheese and your favorite dressing.  Here is an example of spinach, strawberries and cooked chicken with a vinegar and oil dressing.
The ingredients you may select at the Downtown Marquette Farmers Market for this recipe are: spinach or green, chicken or other meat, strawberries.

If not using meat, skip this step

  • 2 Tbs.  extra-virgin olive oil
  • 1-3/4 lb. chicken (4 boneless, skinless breast) – optional (also delicious with left over cooked beef or pork)
  • Kosher salt and freshly ground black pepper

    Dressing:

  • 1/3 cup extra-virgin olive oil
  • 1/2 cup sliced almonds – optional (can use walnuts or pecans)
  • 1/4 cup red wine vinegar
  • 2 tsp. honey
  • 1 medium shallot, minced

    Salad

  • 6 oz. loosely packed baby spinach leaves (about 6 cups)
  • 8 oz. strawberries, stemmed and quartered (about 1-1/2 cups) (later in the season can use fresh raspberries or blueberries or sliced pears or apples)
  • 3 oz. crumbled blue cheese (about 3/4 cup) – optional (or feta, if you prefer)

Grill chicken and remove from bone, if using whole chicken or chicken on the bone. Or, if using chicken breasts,  heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes.

While the chicken cooks, if using almonds,  toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool.

In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad. Drizzle with some of the remaining vinaigrette, if desired, and serve.

Serving Suggestions

Serve with a hunk of warm crusty bread and a glass of rosé.

nutrition information (per serving):
Calories (kcal): 550; Fat (g): fat g 40; Fat Calories (kcal): 360; Saturated Fat (g): sat fat g 9; Protein (g): protein g 35; Monounsaturated Fat (g): 24; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 1100; Cholesterol (mg): cholesterol mg 90; Fiber (g): fiber g 4;

  • by Jill Silverman Houghfrom Fine Cooking
    Issue 117 (slightly modified by MEZ)


directions