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

November 25

November 25, at the Downtown Marquette Farmers Market.

Shop at the market for the best selection of central upper peninsula grown vegetables, including Brussels sprouts,  tomatoes, squash,  broccoli. fresh herbs, mushrooms, and much more. Always delicious meats and eggs, maple syrup and honey. Amazing artisans with gift quality, unique goods, perfect for Christmas gifts. Shop 24 independently owned small business for your Holiday preparations.
Market moved indoors,
November 4 – December 16, the remaining 7 weeks of the season.  Hours: 9 am-1 pm.

24 Vendors
 vendors changes weekly
 Black River Blades:
will be at the market all Saturdays November 4 – December 16.
Hand made, forged knives, kitchen, hunting, fishing, survival. All made from re-claimed materials.
 

 BSB Farm:
This is there last market day this season.
free range poultry farm providing eggs and chickens and turkeys.

 
 Ever Yielding Acres:
will be at the market all Saturdays November 4 – December 16.
is a local small farm in Skandia providing local homegrown produce,meat,pumpkins,Christmas trees.
 
 

Heritage Farm:
will be at the market all Saturdays November 4 – December 16.
Heritage Farm creates soap, lotion and yarn from goats, sheep and llamas raised on the farm.

 
 JB Crafts:
will be at the market November 11, 25, and December 9.
hand made cedar log bird houses and bird feeders with stone chimney, cedar bat houses, pine shut box dice game made hand-tied fishing flies.
 
Jeffrey Heidtman:
will be in at the market November 18, 25 December 2 and 9. Farmer specializing in flowers and arrangements.
 
 Seeds & Spores Family Farm:
will be at the market all Saturdays November 4 – December 16.
a wide variety of seasonally diverse products including vegetables, herbs, mushrooms, eggs, pasture raised pork, grass fed beef, and maple syrup.
 
 Kay Presensky:
This is Kay’s last Saturday at the market this season.
Driftwood art and fiber art.
 Kay Presensky
Marquette Expressions:
will be at the market all Saturdays November 4 – December 16.
Hand made greeting cards and other paper products.
Mother Mary’s Canning Company:
will be at the market November 11, 18, 25, December 2, and 16.
Michigan-made specialty canned foods, hand-packed, small batch products meet the highest standards of quality.

Odds & Ends:
This is Jenny’s last day at the market this season.
ceramics and fiber arts.
 
 Rock River Farm:
will be at the market November 11, 25, December 2, 9 and 16.
a small diversified farm producing  seasonal wreaths and storage produce and pasture chickens.

Shanti Jewelers:
This is Carol’s last day at the market this season.
Variety of stone jewelry set in silver.
Slagle’s Family Farm:
will be at the market all Saturdays November 4 – December 16.
a first generation farm located in Felch, MI, offering a variety of produce and meat,
Soaring Suds:
will be at the market November 25, December 2 and 16. Handmade Artisan Soaps, bath bombs, lip balm, body butter, sugar scrubs.
 Image may contain: food
Swanzy Farm:
is a five acre project with a hoophouse. They grow vegetables, have wild blueberries and honey.
 
Tea & Crumpets:
will be at the market November 25 and December 9. Offering organic teas, healthy baked treats.
 
The Flying Moose:
will be at the market all Saturdays November 4 – December 16.
offering lunch items from their deli.
In addition to the deli, The Flying Moose store on W. Washington St. sells organic and local grocery items, outdoor gear, beer & wine and bikes.
 Image may contain: food and indoor
Touchstone:
will be at the market all Saturdays November 4 – December 16.
specialized plants, jellies and Michigan stone jewelry.
 
UP North Roast:
will be at the market all Saturdays November 4 – December 16.
UP North Roast is a local roasting company providing the ares with fresh roasted coffee and fresh roasted almonds and pecans. They start with green coffee beans from around the world and roast them to perfection.
 
Virgin Earth Farm:
will be at the market all Saturdays November 4 – December 16.
Virgin Earth Farm produces Certified Naturally Grown produce and farm art.
 

Wild Pages:
will be at the market on November 25 and December 2. Wild Pages produces hand-bound blank journals inspired by the Northwoods.

 
Winter Sky Wool Company:
This is Karen’s last day at the market this season.
Producing CH Shetland fiber and breeding stock since 1992 in Michigan’s Upper Peninsula with an emphasis on very fine, soft, correct sheep.
Yooper Sisters:
will be at the market November 11 and December 16.
Handcrafted candies and candles

 

 

21
November

December 2

December 2
Downtown Marquette
Farmers Market.
Saturdays, 9 a.m. – 1 p.m.
November 4 – December 16. Lots of familiar vendors and some new ones also. The mix will change weekly so shop often to see who is at market and check here and the Face Book page also. Storage produce and special holiday meal fixings are in. Plan ahead and get bulk items to get you through the winter. Shop for the best selection of central upper peninsula grown  vegetables, including winter squash-many varieties, potatoes – white, yellow and purple, root vegetables, tomatoes, meat, fresh herbs and much more. Time to think of holiday gift giving, The market has a variety of unique item, you are sure to find something you want to share to show you care.
See you at the market!
24 Vendors this week vendors change weekly
 Black River Blades:
will be at the market each Saturday November 4 – December 16.
Hand made, forged knives; kitchen, hunting, fishing and survival. All made from re-claimed materials.
 
Davin’s Chocolates:
will be at the market: Saturday December 2 and December 16.
Bean-to-bar chocolate maker creating unique chocolate bars using whole cocoa beans that are roasted and ground on site.
 
 Ever Yielding Acres:
will be at the market each Saturday November 4 – December 16.
A young family farm that offers fresh produce, eggs, all varieties of mean, and maple syrup. In December they will sell Christmas trees.
 
  For Goodness Cakes:
will be at he market December 2, 9 and 16.
Offers from-scratch bakery items, primarily cakes filled with homegrown and wild berries.
 
Freshwind Farm:
will be at the market December 2 and December 16
Participates in Hoophouses for Health
specializes in salad greens and microgreens.
 
 Heritage Farm:
will be at the market each Saturday November 4 – December 16.
Creates soaps, lotions and yarn from goats, sheep and llamas raised on the farm.
Jean Sinervo:
This is Jean’s last day at the market this season.
artist designed hand made jewelry of copper, silver, gemstones and enamel featuring local themes and U.P. Stones.
 

 Jeff Heidtman:
will be at the market December 2 and 9.
Christmas wreaths and centerpieces.

 

Lakeside Bakery:
will be at the market December 2 and 16.
Homemade treats with vegan, gluten-free and low carb options.

  Marquette Expressions:
will be at the market December 2, 9 and 16.
Handmade greeting cards and other paper products.
 
 Mother Mary’s Canning Co:
will be at the market December 2, and 16.
Michigan-made specialty canned foods hand packed, small batch products.
 No 2 of a Kind Crafts:
this is Donna’s last day at the market this season.
Hand knit items.

 

 
 Rock River Farm:
will be at the market December 2, 9 and 16
storage vegetables and beautiful wreaths.
 
Ronnie’s Art:
Will be at the market: December 2, 9 and 16.
Marquette landscape and familiar buildings prints in various sizes and on note cards.
 Seeds & Spores Family Farm:
will be at the market  December 2, 9 and 16.
Seeds and Spores is a diverse family farm located south of Marquette on the banks of the Chocolay River. Our main focus is growing 10 acres of mixed vegetables. We raise heritage breed hogs and Scottish Highland and Red Angus cattle, as well as laying hens, broiler chickens, and turkeys. In addition, we grow medicinal plants and shiitake and oyster mushrooms.
 
 Slagle’s Family Farm:
will be at the market December 2, 9 and 16.
First generation farm located in Felch, growing a variety of produce and meat.
 
 Soaring Suds:
will be at the market: November 25, December 2 and 16.
Handmade artisan soaps, bath bombs, lip balm, body butter, sugar scrubs
 
Superior Culture:
this is Alex’s last day at the market this season.
Kombucha, bottled and on tap,  various flavors.
Swanzy Farm:
storage vegetables and honey.

 

The Flying Moose:
will be at the market December 2, 9 and 16 selling house made soup and other ready to eat deli prepared food.
Touchstone:
will be at the market December 2, 9 and 16.
Specialty plants, jellies and jewelry.
UP North Roast:
will be at the market December 2, 9 and 16.
Fresh roasted coffee from around the world. Fresh roasted almonds and pecans. Hot cups of coffee.
Virgin Earth Farm:
will be at the market December 2, 9 and 16 selling storage crops and wood burned art.

 

Wild Pages:
produces hand-bound blank journals inspired by the Northwoods.

 

16
November

featured recipe

Brussels Sprout, Apple & Pumpkin Seed Salad Recipe


We are getting ready for Thanksgiving, less than a week away and this Saturday is the market to get food for your feast. At the market there will be turkeys and potatoes, squash, onions, carrots, celery, herbs, lots of other meats and veggies, eggs, honey, maple syrup, jellies, baked goods, coffee, chocolate, to name a few. There are many successful ways to cook a whole turkey – though they are a tricky type of meat to prepare well. One resource to look at is linked here: https://www.foodsafety.gov/blog/2016/11/wash.html

As popular as turkeys are for the main course, the side dishes are often the favorites. Here is a suggestion for a salad that will be a crunchy and bright compliment to the traditional turkey, mashed potatoes, green bean casserole.  It would be delicious with left-overs too.

Kale salads are so popular now but Brussels sprouts leaves are just as delicious! Be sure to look for bright green sprouts with no yellowing leaves. They are often available in farmers markets or some supermarkets still on their stalks.

Overview

  • Prep Time: 25 minutes
  • Yield: Six servings

Tools

Ingredients

  • 12 ounces Brussels sprouts
  • 1 red apple
  • 3 Tablespoons chopped shallots
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt (or to taste)
  • Freshly ground black pepper to taste
  • 6 Tablespoons olive oil (not extra virgin)
  • 6 Tablespoons dried cranberries
  • 6 Tablespoons toasted pumpkin seeds

Instructions

  1. Trim the stem ends off of the Brussels sprouts, and then cut a “V” into the stem ends which will help to release the leaves. Pull off the leaves and place them into a large bowl.*
  2. Quarter the apple, and then core it. Cut the wedges in half then slice. Add to the bowl.
  3. Whisk shallots, balsamic vinegar, maple syrup, mustard, salt and pepper in a medium bowl. Drizzle in olive oil and whisk until blended.
  4. Add the dressing to the bowl with the Brussels sprouts and apple. Add the dried cranberries and toss to mix and coat.
  5. Arrange the salad on salad plates and sprinkle with pumpkin seeds

Notes:

*Taste the leaves and if they are tender they will be delicious raw. If not, bring a large pot of salted water to a bowl and blanch them for a few seconds until they turn bright green. Drain and rinse with cold water. Blot dry and proceed with the recipe. Crumbled crisp-cooked bacon would be a delicious addition to this salad!

BY TERRY GRIECO KENNY  is a recipe developer, food writer and food stylist. As a magazine food editor in NYC, she developed and styled hundreds (if not thousands!) of recipes, and has contributed to over 15 cookbooks and 10 magazines. It may sound like a super-busy life, but with her only son Jack now away at college, cooking up a storm in the kitchen certainly helps take her mind off the empty nest blues!

October 10, 2015


directions