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


July 29 at the market

July 29, week #11 of the Downtown Marquette Farmers Market season. 

Summer produce is coming in, shop early at the market for the best selection of central upper peninsula grown fruits and vegetables. Maybe it will get hot and BLT’s will be a perfect meal. All ingredients available at the market.

Live music
10:00 a.m.-1:00 p.m.
Bedrooms & Basements
MSU Extension: Nutrition information, recipes




Daily Vendors  changes weekly and are in addition to the 52 season vendors at the market this week
 Branching Out:
Twig garden art
 David Grimes:
Wood work, lamps, trees, cup trees, paintings
Eckloff Creations:
birch bark art
 Family Kitchen:
takes the stress of preparing balanced meals for singles up to large families. Grab your next meals and maybe a few etas to get you through a busy week. Our menu changes weekly and is available in advance on our Facebook page @upfamilykitchen. Play this summer and let me cook for you.
 Freshwind Farm:
Seasonal produce specializing in unique salad mix and microgreens.
 Judy Berglund:
Hand knit felt wool ornaments and decorations
 Sunny Day Giggles:
upcycled clothing & accessories for adults and children.
  Velodrome Coffee:
whole bean coffee sourced from around the world and roasted in Marquette, drip coffee, pour overs and espresso based beverages
 Copper Crust:
Wood-Fired Pizza



August 5

We are excited for August 5,  week 12 of the Downtown Marquette Farmers Market 2017 season
53 season vendors and
4 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.
Travis Swanson and Harold South
Food Demonstration: Gabriel Caplett from Duke’s Farm
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.
Mean Jean Mustard: gourmet mustard, 4 flavors, handmade in small batches.  
 U.P. Roc Doc:
Lapidary and silversmith style jewelry. All jewelry includes items that were personally designed by the artist with stones that are cut and polished, then set into a hand designed silver piece.
 Velodrome Coffee:
whole bean coffee, sourced from around the world and roasted in Marquette. Drip coffee, pour over and espresso based beverages.
Dia de los Tacos  



featured recipe

New Potato Salad

Potatoes are generally thought of as a fall/storage root vegetable. But the first of the harvest, in mid-summer are small and sweet and those who have tasted them look forward to them each year. Most of the ingredients can be sourced at the Downtown Marquette Farmers Market. This recipe also builds on the fresh herbs food demonstration from last weeks market.

This could be the lightest, freshest tasting potato salad of the summer. At the farmers’ market, look for newly dug potatoes, which are usually the sweetest tasting ones. You want “boiling potatoes” (as opposed to bakers) with names like Yellow Finn, German Fingerling, Rose Finn Apple, Ruby Crescent, Butterfinger, White Rose, Desiree, Red Norland or Red Bliss.

Yield: 4 to 6 cups; doubles easily
Time: 10 minutes prep, 20 minutes cooking, 30 minutes total


  • 2 to 3 pounds potatoes (see above), unpeeled
  • 1/2 medium onion, cut into 1/4-inch dice
  • 1 clove garlic, minced
  • 4 to 5 tablespoons cider vinegar or white wine vinegar, more as needed
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons coarse, dark mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup snipped fresh dill leaves
  • 1/2 cup mayonnaise, or to taste


1. Scrub the potatoes and simmer in water to cover until barely tender when pierced with a knife. Let simmer another 1 minute and drain. Run cold water over them for just a minute, drain and peel while warm. Cut into bite-sized pieces.

2. While the potatoes cook, stir together in a large serving bowl the onion, garlic, vinegar, sugar, salt, and pepper. Let stand until the potatoes are ready. Once they are cut and still warm, gently fold them into the vinegar mixture and let stand 30 minutes. Fold in the mustard, oil, dill, and mayonnaise. Chill.

3. Taste for tartness and seasoning just before serving. Garnish with fresh dill sprigs.

Keeps several days in the refrigerator.

by Lynne Rossetto Kasper and Sally Swift
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.