112 South Third Street
May 26 - December 15, 2018    9:00 AM to 1:00 PM

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

October 20 Market under the Big Top!

Make the Downtown Marquette Farmers Market one of your stops while you are downtown Saturday morning. The season continues for 9 more weeks! This Saturday the market is under the Big Top. 2 large event tents are set up on the Commons plaza.  Shoppers and vendors will be protected from the cold fall weather. The market cashier and other vendors will be inside the Commons room and the fire place will be on. Come see us.
Winter Squash Tasting this Saturday. Come taste the many varieties of winter squash. Plenty of produce, find your favorite fall vegetables!
Look for lots of delicious winter squash, onions, carrots,  pumpkins and lots of other veggies.
Downtown Marquette Farmers Market is open 9-1 at the Marquette Commons. 112 S. Third St through December 15.
Below is the list of Daily Vendors that will be at the market in addition to the 44 Season Vendors.
Power of Produce children’s programming
continues through October 27. All children ages 4-12 years old are invited to participate. Each week kids will taste new fruits and vegetables, receive $2.00 in vouchers to make their own choice of fresh fruits and vegetables, meet the farmers, explore the market.
Look for the Power of Produce tent in the market plaza.
Sponsors of Power of Produce:

Orthodontic Specialists of MarquetteIshpeming and Negaunee Lions clubs
 Winter Squash Tasting
Sarah Monte, Marquette Food Co-op
Come taste the many varieties of winter squash, then stock up. Cold days are ahead, winter squash is delicious in many dishes.
 
 ARK Wood Products
Ron Klumb, artist
household and garden products
 
 Bandolier International
Jeff Pruitt, Artist
Original acrylic on canvas paintings.
 
Borealis Baking Company
Anja Wiedenhoefer, Baker
cupcakes, cookies, bars and bread.
 
Gladstone Berry Farm
Michael Grzybowski, farmer
pumpkins, maple syrup, fall produce.
Image may contain: food
 Judy E Knitting
Judy Berglund, artist
hand knit, felted ornaments
 
Ronnie’ Art
Ron Morgan, artist
 
  Shiitake Creek Mushroom Company
Matt Williams, Farmer
Wild foraged and cultivated mushrooms.
 
 Treated With Love
Mandy Mosley, baker
Vegan dog treats.
 
Xxantopia
Carol Stanley, baker
Nut-free baked goods
 
 Live music 10 – 1
Nathan Meadows
 
 Copper Crust
Wood fired pizza
 
 

 

 

 

16
October

October 27 at the Downtown Marquette Farmers Market

End October and there are still 8 weeks to shop at the Downtown Marquette Farmers Market. Our market season continues every Saturday 9 am – 1 pm through December 15 at the Marquette Commons.
Starting next week, November 3, the market will move into the Commons building for the remaining 7 Saturdays. Shop directly from the grower/producer each week for your fresh Upper Peninsula grown food and beautiful artisan goods to stock up for winter and prepare for delicious holiday meals.Power of Produce, children’s programming is the final week. All children ages 4-12 are invited to participate. There will be a featured produce to taste, and an activity. Children will receive $2.00 to shop for their own choice of produce.
Power of Produce is sponsored by:
Upper Peninsula Health Plan, Orthodontics of Marquette, Lions Clubs of Ishpeming and Negaunee, ACHIEVE of Marquette County. Partridge Creek Farm is providing the volunteers. We are very grateful for our sponsors and are excited to pilot this program at the Downtown Marquette Farmers Market.
Daily Vendors, in addition to the 42 Season vendors
 Vicky Ballas
MSU Extension
Nutrition Education
 
ARK Wood Products
Ron Klumb, Artist
household and garden wood products.
 
 Bandolier International:
Jeff Pruitt, artist
Original paintingsBaskets 2 Use
 
 Borealis Bakery
Anja Wiedenhoefer, baker
 Image may contain: food
 MSHS Environmental Club   baked goods with market ingredients
 Gladstone Berry Farm
Michael Grzybowski, Farmer
pumpkins, winter squash, maple syrup.
Northern Natives:
Ken Kerkhof, owner
Honey
 
  Ronnie’s Art
Ron Morgan, Artist
Originals, prints, note cards of Marquette area landscapes and historical landmarks.
 
 Shiitake Creek Mushroom Company
Matt Williams, Farmer
Wild foraged and cultivated mushrooms.
 
 Xxantopia
Carol Stanley, baker
Nut free baked goods
 Image may contain: food
 Yooper Sisters
Homemade jam

 
 Music:
Nathan Meadows & Friends

 

 
   

 

 

 

 

 

 

9
October

featured recipe

Winter Squash


Winter Squash Tasting October 20 at the
Downtown Marquette Farmers Market.
Come try the many varieties and figure out your favorite, then stock up for winter.
How to select winter squash: Choose squash that is heavy for its size. Avoid squash with cracks or soft spots
How to store: Store in a cool, dark place. Once cut, store in the refrigerator.
For additional information on storage length:
http://www.johnnyseeds.com/growers-library/vegetables/winter-squash-eating-guide.html
Easy slow-Cooker Squash:
1 winter squash
1 cup water
Cut the squash in half lengthwise. Use a large spoon to clean out the seeds. (Set seeds aside to roast later. https://www.thespruceeats.com/roasted-squash-seeds-2355361 ) Add water and the cleaned squash helves to the slow cooker. Set the slow cooker to low for 6 hours or until squash is easily pierced with a fork. Scoop cooked flesh from the skin and mash lightly. store in the refrigerator, or place in a freezer bag, label and freeze for future use.
Tip: Use this cooked squash as a substitute for any recipe that calls for canned pumpkin puree.
Curried Squash Hummus serves 14
1 small squash, cooked and mashed (about 2 cups)
1 can (15 ounces) chickpeas, drained and rinsed
1 teaspoon salt
1 teaspoon curry powder
2 Tablespoons tahini *optional
2 Tablespoons olive oil

Place all ingredients in a food processor. Blend until smooth. Serve with  sliced fresh vegetables, crackers or lightly toasted pita bread wedges.

Photo of Curried Hummus by USA WEEKEND columnist Jean Carper

photo from Allrecipes
Nutrition Information:
97 calories
3 grams protein
14 grams carbohydrate
4 grams fat
222 milligrams sodium
3 grams fiber
recipes and information from:
FRESH* Seasonal * TASTY
Farmers Market Cookbook
recipes by: Linnea Redinger