Forms and Applications

The Downtown Marquette Farmers Market is open Saturdays 9:00 a.m. – 1:00 p.m. 2018 season dates: May 26- December 15.  Anyone wishing to be considered for a vendor for the Downtown Marquette Farmers Market must submit an application for consideration. Applications for 2018 will be posted here by the end of February.

Use the links (once posted) to review market policies and then download the fillable PDF, pages 7-10 to fill out an application.
When complete, please email to: marketmanager@mqtfarmersmarket.com.

Printed applications can also be picked or mailed to the Marquette Downtown Development Authority office (once available at the end of February) located at: 203 S. Front St., Suite 1-B, Marquette, MI  49855 from 9:00 a.m. – 5:00 p.m.,  Monday-Friday.

Important Dates: Applications received by May 4 receive placement priority
Vendor meetings May 16, 2018 at the Marquette Commons
Season Vendor payment due by May 25, 2018

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.

Ingredients:

  • 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.

Notes

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

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directions