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


December 9

December 9, at the Downtown Marquette Farmers Market.

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

16 Vendors
 vendors change weekly
 Baskets 2 Use:
Jean makes beautiful, useful baskets of many designs.
This is her last market for the season.


Black River Blades:
Hand made, forged knives, kitchen, hunting, fishing, survival. All made from re-claimed materials.
Dan will be at the market all Saturdays November 4 – December 16.
 Ever Yielding Acres:
is a local small farm in Skandia providing local homegrown produce, meat, maple syrup and Christmas trees.
Charles and Miriam will be at the market all Saturdays November 4 – December 16.
 For Goodness Cakes:
variety of home made cakes and scones.
Kathy will be at the market December 9 and 16.


 Heritage Farm:
creates soap, lotion and yarn from goats, sheep and llamas raised on the farm.
Tom will be at the market all Saturdays November 4 – December 16.
JB Crafts:
Hand made cedar log bird houses and bird feeders with stone chimney, cedar bat houses, pine shut box dice game and hand-tied fishing flies.This is Jim’s last day at the market this season.
 Jeffrey Heidtman:
Farmer Jeff specializes in flowers and table arrangements.This will be Jeff’s last day at the market this season.
 Marquette Expressions:
Hand made greeting cards and labels.
Maggie will be at the market all Saturdays November 4 – December 16.
 No 2 of the Same:
Hand-knit and sewn items.
This is Donna’s last day at the market this season.
Rock River Farm:
A small diversified farm creating seasonal wreaths this time of the year. Shailah or Rowan will be at the market December 9 and 16.
 Seeds & Spores Family Farm:
grows a wide variety of seasonally diverse products including vegetables, herbs, mushrooms, eggs, pasture raised pork, grass fed beef, and maple syrup. Seeds and Spores Family Farm accepts Hoophouses for Health vouchers and  will be at the market all Saturdays November 4 – December 16.
Shady Grove Farm:
Sheep to garment, wool raised from Shady Grove Farm is used to create Wolly Mamma’s unique clothing and footwear. Libby will be at the market December 9 and 16.
 Sha Renee Designs:
Shana designs asymmetrical jewelry using metal/wire work and stone focal pieces.This is her last week at the market this season.
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.
UP North Roast:
is a local roasting company providing the ares with fresh roasted whole bean and ground coffee and fresh roasted almonds and pecans. They start with green coffee beans from around the world and roast them to perfection. Jacob will be at the market all Saturdays November 4 – December 16.
 Virgin Earth Farm:
produces Certified Naturally Grown produce and burnt wood farm art.
Greg will be at the market all Saturdays November 4 – December 16.




December 16

December 16, Last Saturday of the
Downtown Marquette
Farmers Market 2017 season!
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 market 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,  meat, fresh herbs and much more. Time to think of holiday gift giving and decorations – trees and wreaths. The market has a variety of unique item, 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 and survival. All made from re-claimed materials.
Davin’s Chocolates:

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

A young family farm that offers fresh produce, eggs, all varieties of mean, and maple syrup. In December they will 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 & 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 & matching non-GMO soy candles. Colored with seeds, roots & food. Scented with pure essential oils free of pesticides.

Rock River Farm:

Storage vegetables and beautiful wreaths.
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. 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.

Shady Grove Farm:

sheep to garments. Unique clothing and footwear made from wool produced on Shady Grove Farm.

 Soaring Suds:

Handmade artisan soaps, bath bombs, lip balm, body butter, sugar scrubs

 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:

selling 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:

selling 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