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

CREAMY ROASTED CAULIFLOWER CHOWDER


The temperature has cooled off and fall is here. There is lots of fabulous food at the Downtown Marquette Farmers Market. Give this hearty soup a try, all of the vegetables can be purchased at the market.
CREAMY ROASTED CAULIFLOWER CHOWDER
yield: SERVES 6  prep time: 10 MINUTES
cook time: 45 MINUTES  total time: 55 MINUTES
INGREDIENTS:
  • 1 large head of cauliflower, roughly chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1/4 cup unsalted butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour (can use gluten-free flour)
  • 2 (15 ounce) cans vegetable broth (low sodium is fine)
  • 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
  • 1/2 cup shredded cheddar cheese (we used white cheddar)
  • Salt and black pepper, to taste
DIRECTIONS:
  • Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
  • In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
  • Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
  • Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
  • Ladle chowder into bowls and serve warm.
Note-if you want the recipe to be gluten-free, use gluten-free flour.
All images and text ©Two Peas & Their Podhttps://www.twopeasandtheirpod.com/creamy-roasted-cauliflower-chowder/