Downtown Marquette Farmers Market

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. 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.

Ingredients

4 large eggs

4 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

salt

Freshly ground pepper

2 c. packed young mustard greens or chicory

1/2 small red onion

1/4 lb. ricotta salata

1 watermelon radish or 2 large red radishes

Directions

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.