Shopping at Market- Helpful Hints

1. Bring small bills

Bringing small bills makes your transactions go faster. The market does offer use of a credit card machine, located at the market information kiosk. Credit and debit cards can be swiped to get market money that is accepted by all vendors.

2. Bring your own bags

You can bring your own shopping bag, maybe more than one. You may end up going home with more food than they anticipated.

3. Consider leaving Fido home

Dogs are not permitted in the plaza area of the market due to health department regulations. We do understand there are those who look forward to visiting the market when they walk their four legged family member on Saturday mornings. The Downtown Development Authority has created a doggie tie-up area on the west end of the market, beyond the bike racks. We ask that you only utilize this area if your dog is friendly and will be OK left on its own while you shop.  Service animals are allowed.

4. Think Seasonally

We live in Michigan’s Upper Peninsula. Our growing season is short.  We do have produce to purchase all market season long though.  Look at the market as a chance to get to know the seasonality of U.P. produce and taste new, delicious, and healthy foods. If you see something you don’t recognize ask the farmer. They enjoy talking about their products and can make suggestion on how to use/cook their produce. You can also stop at the market kiosk. We can help identify products and find recipes. In fact, there are new recipes available every week so feel free to stop by any time to see what’s new.

5. Plan ahead… but also be spontaneous

If you visit the market each week, you’ll have some idea of what to expect the next week. So do a little loose meal planning. It will help minimize wasting produce that you bought on a whim. That said, if green beans come in a little early and surprise you at market, grab them while you can!

6. Dress comfortably

It’s an outdoor market and we are open every Sat. May 20- December 16, 2017. We are open regardless of the weather. All of the vendors work very hard all season preparing for each week to have product for the market, so dress as needed and come shop, have fun and eat delicious food.

7. Be mindful

There are a lot of fun things to look at or watch at the farmers market. There are also curbs, strollers, cords for electricity, tent poles… Enjoy the scenery and energy of the market but be mindful as well. We want to avoid all accidents. Should there be an accident, go to the market kiosk  for help or for complaints/suggestions.

8. Try walking or biking to the market

Lots of people travel from quite a distance to attend the market and have to park. Even with all the parking around us, enough people attend market that parking gets tight. If possible, consider walking or bicycling to the market. Get your exercise, healthy food, and fun all at once!

9. Come early for popular items

If you wait all year for upper peninsula grown strawberries you better get up early when they come into season. Popular items with a short season sell out fast. There also might not be as much available at the beginning and end of an items particular growing season. Coming early ensures you get the products you want…instead of just what’s left.

10. Make it a family affair

The market is a wonderful family event. Bringing your children to market encourages healthy eating and teaches them about the seasonality of food. Letting a child pick one food that the family will eat that week helps include them in family decision making. Classes, food demonstrations, music, and recipes also add to the market experience. Watch the website and Facebook for details about upcoming events at the market.

featured recipe

Market Stir fry


With the summer produce available in abundance we are featuring it in a series of food demonstrations during the market. We have had Pesto making by Gabriel Caplett of Duke’s Farm and Market Stir fry by Leanne Hatfield assisted by Aleut Hatfield of Seeds and Spores Family Farm. This Saturday  Andrew Sear from Diggs will be guest chef at the market this week. He will be highlighting quick pickling techniques as a way to enjoy and preserve the summer bounty. The full menu from last weeks demonstration is here: Seeds & Spores 8-12-17

Veggie Saute

Onions – slice
Savory Cabbage – slice
Fennel – chop
Peppers – mix of green, red, yellow and purple – chop
Zucchini – mix of green, striped, yellow and patty pan – chop
Green Beans – chop
Fresh Basil and Marjoram – chop
The important first step to create a quality stir fry is to wash, slice, chop all the vegetables prior to beginning to cook.
Add the sliced onions and savoy cabbage to hot pan with olive oil. Cook lightly, add the rest of the chopped veggies, stirring to cook. Cook to your desired texture. Remove the pan from the heat, season with salt and add the fresh herbs. the onions and cabbage may be slightly caramelized, but it is important not to overcook the remaining vegetables. The goal is to retain flavors, textures and colors. To finish off the stir fry, top with chopped fresh heirloom tomatoes and Crispy Kale.

Pan Roasted Crispy Kale

Wash and dry the kale. Remove the leaves from the thick center stem. Chop, then add the kale to a  hot, dry cast iron pan. Stir until it begins to get crispy, then stir in some olive oil (just a bit, you do not want it saturated or soggy) and salt before removing from the heat.


directions