Farmers/Growers

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. A 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 and 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
 
Elsewhere Farms
Jerry Losee III, farmer
A newly established family owned, all natural farm specializing in wild raspberries to begin with and more to come.
Northern Natives
Ken Kerkhof, owner
A native plant and wildflower nursery that specializes in local genotype flora. In addition they have a complimentary apiary and sell raw, local honey.
 
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 and wild leaks.
 
 Superior Environmental Consulting
Aubrey Scott, farmer
an off-grid homestead utilizing solar power and wood heat to grow heirloom fruits and vegetables year round.
 Uncle Chucks Funny Farm
Bradley Delveaux, Owner.
Lettuce, herbs, spinach, chicken eggs and duck eggs, veggie starts, hairbands, and wood burning crafts
 

 

 

featured recipe

Blueberry-Raspberry Microgreen Smoothie


 Microgreens come in a wide variety of textures, flavors, and colors. A few varieties available at the Downtown Marquette Farmers Market include: sunflower, pea, mustard, cress, broccoli, kale, and radish. Sunflower microgreens have a mild, nutty flavor and crunchy texture whereas pea microgreens are sweeter in flavor and tender in texture. Mustard and cress both have a spicier flavor. Broccoli microgreens have dark green leaves and a mild broccoli flavor. The radish microgreens are red and green in color, taste mildly of radish, and have a slight crunch. Kale has a flavor that resembles lettuce and is light green in color.
Blueberry - Raspberry Smoothie
Microgreens are packed with nutrients. People wanting to improve their health and wellness through nutrition are sneaking microgreens in their smoothies, piling them on sandwiches, and mixing them into salads. This week’s recipe is a blueberry-raspberry microgreen smoothie. You can find most of the ingredients for the recipe at the Downtown Marquette Farmers Market.

 INGREDIENTS

  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup ice if using fresh berries
  • 1 cup any milk or other liquid
  • 1/4 cup microgreens of your choice (sunflower, pea, kale or broccoli microgreens taste great in smoothies.)
  • 1 Tbs. honey, if desired
  • 1 tsp. vanilla extract

 PREPARATION

The first step in making this smoothie will be to add the liquid base of milk, water, or other preferred liquid. With the liquid as the bottom layer, this allows the blender to easily pull down the top layers.  Add the honey and vanilla extract immediately after the liquid base. Next up, bring on the microgreens. Keeping the microgreens at the bottom of the blender is a smart way to make sure they are blended well.  Following this step, drop in the blueberries and raspberries. Finally, top off the blender with the ice. The weight of the heavier top layers will help push the ingredients down towards the base. Blend until desired consistency and serve.

Recipe adapted from Sproutpeople.org

https://sproutpeople.org/sprout-recipes/blueberry-raspberry-smoothie/