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

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/