2018 Season Farmer Vendors
BSB Farms
Luke and Heather Bell, owners
Pasture raised poultry and eggs.
Bean Pole Farm
Landen Tetil, owner
Variety of vegetables, herbs, fruit and cut flowers
Blueberry Knoll Farms
Jennifer Wixtrom, owner          Seasonal produce, rhubarb, onions and garlic, lettuces, gooseberries, eggs, flowers, bracelets, games, and wooden crafts
Case Country Farm
Trevor Case, owner                    Polish and breakfast sausage, pork loin roasts, pork ribs (babyback and square), bacon (smoked and uncured), chicken and organic feed pasture eggs, and various vegetables and fruits.
Cold Weather Farm
Keith Frusti, owner                    Meat such as pork, lamb, goat, and beef, herbs, and a wide variety of fruits and vegetables
Dancing Crane Farm
Ryan Fairbanks, Farm Manager                                        Coffee (beans and brewed), pretzels, donuts, and fresh produce
Daydrean Farms
Kellie Schantz, owner
Hot peppers. variety of vegetables, apples
Dukes Farm
Gabriel Caplett, owner
Naturally grown fresh vegetables, flower, herbs and vegetable seedlings
Ever Yielding Acres
Charles and Miriam Devooght, owners                                          Fresh produce, maple syrup, baked goods, compost manure, topsoil, fall decor, and Christmas trees
Freshwind Farms
Kerry Sherbinow, owner            Seasonal produce, flowers, micro greens and unique salad mix


Full Plate Farm
Laura Brosius, owner
vegetables, herbs, and strawberries.
Greens & Things
Jessica Laxo, owner                      Micro greens, vegetables, plant starts, garden signs, cloth napkins, and dry & fresh herbs
Guindon Farms
Matthew Guindon, owner          Organic grass fed beef, maple syrup
Hannah’s Garden
Hannah Brisson, owner              Fruits, vegetables, beans, and herbs.
Heritage Farm
Rebecca Ferrell, owner
Eggs, mohair, llama and Shetland wool rovings, yarn and raw fiber, natural colors and hand dyed
Jeffrey Heidtman
Jeffrey Heidtman, owner
Cut flowers, perennials, produce variety
New Dalton Farm
Kevin Keller, owner
Seasonal vegetables, eggs, maple syrup, flowers, starter plants
Partridge Creek Farm, Anna Ballerine, Farm Manager
Mushrooms, berries, vegetables, honey, microgreens, roots, leafs and fruits
Reh-Morr Farm
Produce, honey, dried vegetables, jams/jellies, plant starts, aprons, earrings
Rock River Farm
Rowan and Shaila Bunce, owners
Vegetables, chicken, herbs, and flowers
Seeds and Spores Family Farm
Jeff and Leanne Hatfield, owners
Certified Naturally Grown, vegetables, fruits, herbs, mushrooms, maple syrup, eggs, flowers, pasture raised pork, grass fed beef
Shady Grove Farm, Randy and Libby Buchler, owners           eggs-Soy/wheat free , and WoolyMama clothing line
Slagle’s Family Farm
Jason and Jennifer Slagle, owners
Produce, dehydrated produce, herbs, plant starts, fruit, meat, eggs, pasta, maple syrup, jam, baked goods and sugar scrub.
Swanzy Farm
Lester and Sharon Perkins, owners
produce, honey, berries
Tonella Farms
Ryan Leary, owner                        Mushrooms, honey, jelly and maple syrup, vegetables, blackberries and apples, vegetable starts.
Treasa’s Treasure’s
Treasa Sowa, owner
Produce, plant starts, flowers, maple syrup, honey, jams & jellies, dried herbs, baked goods, wild foraged foods, woven rugs.
Trenary Loam-Grown
Kathleen Heinonen, owner
Specializing in Brussels Sprouts, also rhubarb, squash, tomatoes, cakes and bars
Virgin Earth Farm
Gregory Wixtrom, owner              A variety of seasonal produce and wood burnt art.
Winter Sky Wool Co.
Karen Valley, owner
Hand-spun yarns, knitted goods, woven shawls, felted sheep wool, rovings and sheepskins
2018 Daily Farmer Vendors
Bandeff Farm
Jim Bandeff, owner
Sweet corn
Northern Sky Orchard
Jerrold Bishop, owner
Apples, 30 varieties, sweet cherries, pears, plums
Shiitake Creek Mushroom Company
John Williams, owner                    Mushrooms, ready to fruit mushroom logs, mushroom compost, fiddle-head ferns,  ramps/ wild leaks
Uncle Chucks Funny Farm
Bradley Delveaux, owner              Lettuce, herbs, spinach, chicken eggs and duck eggs, veggie starts, hairbands, and wood burning crafts

featured recipe

Spring Panzanella with Asparagus

<p>Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.</p><p><b>Recipe: </b><a href="/recipefinder/spring-panzanella-asparagus-recipe-fw0412" target="_blank"><b>Spring Panzanella with Asparagus</b></a></p>
Spring is here and the Downtown Marquette Farmers Market opens on Saturday May 26. There will be lots to see, familiar vendors and new ones too. With a couple of pantry ingredients on hand, and what you can find at the market, this recipe will be easy to make and has satisfying crunch of fresh local greens, richness of local eggs. Add some cooked meat if you like and enjoy all that the market has to offer.
large eggs
slice peasant bread
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
2 lb. fat asparagus
1/4 c. red wine vinegar
Freshly ground pepper
2 c. packed young mustard greens or chicory
1/2 small red onion
1/4 lb. ricotta salata
watermelon radish or 2 large red radishes
  • Preheat the oven to 350 degrees F. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
  • Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
  • Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
  • In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion, and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.