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


Thank you for a fabulous 2017 farmers market season

Winter dreaming of summer favorite things. The Downtown Marquette Farmers Market is a favorite Saturday morning destination for residents and visitors. Those of us who operate or sell at the market are extremely grateful for all the support. Here is a quick review of the year  with some of my favorite photos.

When we see the banners go up in the spring we know market opening day is not far away!
The opening market is filled with vibrant greens, the promise of delicious food and many warming days to come.
The vendors have been preparing for months to be stocked and ready for the season. They are so happy to see the crowds and get the season off the ground.
There are more than editable greens at the market in early spring!
Sweet maple syrup is actually the first product harvested of the year. While the snow is still on the ground and the nights are cold, but the day are beginning to warm the maple trees wake up from their long winter nap.
The first fruits of the season arrive before the fourth of July and their juicy sweet flavors are so welcomed and treasured.
The Downtown Marquette Farmers Market is filled with fantastic farmers, 35 of them at least and also, amazing artisans who showcase their talents in many ways.
Area musicians share their talents on Saturday morning to the delight of market visitors.
As the temperatures heat up, so does the produce.
You can’t beet it, get to the market any way you can!

When it is hot or even if its not, a frozen pop can’t be topped.

The market is filled with locally produced food for you to use at home in meal prep, but when you are hungry at the market or don’t have time to cook, there is food ready to eat at the market and meals prepared with market sourced ingredients you can take home and heat up when it is meal time.

Meat of all varieties are sold the the Downtown Marquette Farmers Market. Purchasing meat at the market allows you to talk to the farmer to choose the best cut for your meal and have confidence on how/where it was raised and processed.
A cold brew with your b-b-q, you betcha!

More brews worth the queue.

Actually, you can choose hot, cold or nitro coffee from various vendors at the market.

Coffee tastes better with an accompaniment.
Sweet not your style, these savory bread sticks let you chew on something while you make your first lap around the market.
There is nothing like tasting the produce to help you learn how to use something new to you.
Produce is especially bountiful in the fall. Many shapes, colors, sizes and textures. Stock up to get get you through the winter.
Kale for eating all season, kale for decoration in late fall.
When the seasons change and you are looking for decorating greens, and you want something lasting to get you through the winter, the market is the place to shop.



December 16

December 16, Last Saturday of the
Downtown Marquette Farmers Market 2017 season!
Saturday 9 a.m. – 1 p.m. Marquette Commons.
Lots of familiar vendors and a few new ones, too. Shop for special holiday meal fixings and central upper peninsula-grown vegetables and storage produce. Plan ahead by getting bulk items to get you through the winter; including winter squash-many varieties, potatoes – white and yellow, root vegetables, meat, fresh herbs and much more. Time to finalize holiday gift giving and decorations – trees and wreaths. The market has a variety of unique items; you are sure to find something you want to share with someone to show you care.
See you at the market!
21 Vendors this week to finish off the season
 Black River Blades:

Hand made, forged knives; kitchen, hunting, fishing, survival, and more. Check out these bottle openers and hooks, all made from reclaimed materials.
Davin’s Chocolates:

Bean-to-bar chocolate maker creating unique chocolate bars, using whole cocoa beans that are roasted and ground on site. Seasonal flavors available.
 Ever Yielding Acres:

A young family farm that offers fresh produce, eggs, all varieties of meat, and maple syrup. In December they also sell Christmas trees.
  For Goodness Cakes:

Offers from-scratch bakery items, primarily cakes filled with homegrown and wild berries.
Freshwind Farm:

Participates in Hoophouses for Health.
Specializes in salad greens and microgreens.

 Herbal Oasis Bodycare:

Natural & organically-based herbal bodycare products with an aromatherapy focus for women, men, children, and pets.



 Heritage Farm:

Creates soaps, lotions and yarn from goats, sheep and llamas raised on the farm.

Lakeside Bakery:

Homemade treats with vegan, gluten-free, and low carb options.

Marquette Expressions:

Handmade greeting cards and gift labels.

  Native Sisters Soap:

Natural artisan soap, body butters and matching non-GMO soy candles. Colored with seeds, roots & food. Scented with pure essential oils free of pesticides.

Rock River Farm:

Winter blooming bulbs containers.
Ronnie’s Art:

Marquette landscape and familiar buildings prints in various sizes and on note cards.
Seeds & Spores Family Farm:
Accepts Hoophouses for Health vouchers.
Seeds and Spores is a diverse family farm located south of Marquette on the banks of the Chocolay River growing 10 acres of mixed vegetables. They raise heritage breed hogs and Scottish Highland and Red Angus cattle, as well as laying hens, broiler chickens, and turkeys. In addition, they grow medicinal plants and shiitake and oyster mushrooms.

Shady Grove Farm:

Sheep to garments. Unique clothing and footwear made from wool produced on Shady Grove Farm. Stylish and warm.


Slagle’s Family Farm:

Accepts Hoophouses for Health vouchers.
First generation farm located in Felch, growing a variety of produce and meat.



The Flying Moose:

House-made soup and other ready to eat deli prepared food.



Specialty plants, jellies, and jewelry.

UP North Roast:

Fresh roasted coffee from around the world. Fresh roasted almonds and pecans. Hot cups of coffee.

Virgin Earth Farm:

Storage crops and wood burned art.


Yooper Sisters:

Jams, candies and candles




featured recipe

Vinegar-Based Carolina Slaw Recipe

It’s that time of year when all the best food is served to wish you and yours Happy Holidays. When you will be serving a crowd, or just like to have some easy, delicious food on hand for these busy days, think pulled pork in the crock pot. And cabbage slaw as a perfect side dish or topping to pulled pork sandwiches. Shop the Downtown Marquette Farmers Market for small farm raised meat and  storage vegetables for your festive meals and to have some locally grown food for the winter.


  • 1 large head of cabbage (finely shredded –see below for chopping advice)
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onion, finely chopped
  • 2 carrots (grated or julienned)
  • 1 cup granulated sugar (or as desired)
  • 1 teaspoon salt
  • 2/3 cup vegetable oil (such as corn oil, grapeseed, safflower, peanut, or canola)
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds
  • 1/4 teaspoon ground black pepper
  • 1 cup vinegar (white or apple cider)

Prepare the Vegetables

  1. Combine the shredded cabbage, chopped bell pepper and onions and the grated or julienne carrots in a large serving bowl.

Make the Dressing

  1. In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar and bring to a boil.
  2. Simmer, frequently stirring, until the sugar is dissolved.
  3. Cool slightly, then pour over the vegetables and toss well.
  1. Cover and refrigerate the coleslaw until thoroughly chilled.


If you like a dressing that tends to the sour side, add the sugar to the vinegar mixture last, tasting as you go until you have the sweet-sour balance desired.

How to Shred or Chop Cabbage

  • Cut a slice off the stem end of the cabbage and set it, the flat stem end down, on a cutting board.
  • With a sharp chef’s knife, slice the cabbage into quarters, slicing from top to bottom.
  • Cut the core out of each quarter with a sharp knife.
  • Slice each cabbage wedge crosswise or lengthwise into thin strips, depending on how long you want the shreds. If desired, chop the shreds for a finer coleslaw or to add to soup.
  • Shreds should be quite thin (around 1/8 inch) for coleslaw, thicker (1/4 to 1/2 inch) for soups and other recipes.
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: 8 to 10 servings