Market Info

Types of Payments accepted/distributed at the Downtown Marquette Farmers Market

ACCEPTED:

Cash

Credit/Debit cards converted to Market Money

We can run your credit/debit cards at the market kiosk and give you market money, a special currency that can be spent with any vendor at the Downtown Marquette Farmers Market.

Supplemental Nutrition Assistance Program/SNAP/EBT

Supplemental Nutrition Assistance Program, or SNAP, is the name for food stamps. In Michigan this program is also referred to as the Michigan Bridge Card. Those who meet income eligibility requirements are allotted a set amount of money each month, on their Bridge Card, to help them purchase food.

Project FRESH

WIC Project FRESH is a program that makes fresh produce available to low-income, nutritionally-at-risk consumers, through Michigan farmers’ markets. Women and children up to age 5 (excluding infants) currently enrolled in the WIC program can get coupons for fresh fruits and vegetables to use at the farmers market. Women who are either pregnant or breastfeeding are targeted to help meet their special nutritional needs.

For more information click here or you can call your local WIC agency.

Senior Market FRESH

The Senior Farmers’ Market Nutrition Program (SFMNP) awards grants to states, United States territories, and federally-recognized Indian tribal governments to provide low-income seniors with coupons that can be exchanged for eligible foods at farmers’ markets, roadside stands, and community supported agriculture programs. To learn more, click here If you think you are eligible to participate contact your local senior center for your community’s individual program information.

DISTRIBUTED:

Double Up Food Bucks

An exciting program the Downtown Marquette Farmers Market participates in that matches up to $20.00/week for people who use their SNAP/Michigan Bridge Card at the Downtown Marquette Farmers Market. Each time a SNAP/Michigan Bridge Card recipient uses their card at market, we give them double the amount of money they ran the card for up to $20.00. Example, if a Bridge card is swiped for $10, our grant funding enables us to give out an additional $10.00 for a total of $20.00 in food purchasing tokens and only $10.00 came off the customers Bridge Card. The Double Up Food Bucks tokens are used exclusively for fresh, Michigan grown produce sold at the market. This frees up the original Bridge card allocation to be used on other groceries found at the market, such as eggs,  meat and bread. For more information about Double Up Food Bucks, you may visit here.

Hoophouses for Health

Families with children 0-8 years old who are registered with AMCAB Head Start, YMCA young child programs or MARESA Early Childhood programs are eligible to receive $16/month/household member to use at participating farmers booth at the market. Vouchers valid through the end of the calendar year.

featured recipe

Roasted Beet Salad With Bacon Recipe


Beets are usually thought of as a fall/storage vegetable, but early in the season you can get young, small beets that are delicious. Use these sweet beets in a salad. This recipe calls for steaming the green, with the young greens, they are tender enough to enjoy raw, so steam, some if you’d like, but keep some raw, chopped on the plate with some other green and them pile the rest of the salad on top. there are a number of farmers who have meat and others that have beets and greens.

This is a simple yet tasty salad you can enjoy with an everyday meal. This is a great way to enjoy fresh beets of any type — feel free to use red beets, golden beets, or the red and white Chioggia variety.

You might want to roast the beets a day in advance — see below for instructions for roasting the beets in the slow cooker, tips and recipe variations as well as a few more flavor ideas.

total time: 75 mins  Prep: 15 mins  Cook: 60 mins  Yield: 4 Servings

Ingredients

  • 3 to 4 medium beets, with greens and stems
  • 1 tablespoon olive oil or canola oil
  • 3 to 4 slices bacon, cooked until crisp and drained
  • 1/4 cup finely chopped red onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon sugar
  • Dash salt

Instructions:

  1. Cut stems and greens from the beetroots, leaving about 1/2-inch of the tops and the thicker part of the root end — about an inch — intact.
  2. Chop the beet greens and stems and put in a colander; rinse thoroughly and set aside.
  3. Heat oven to 400°F.
  4. Trim what’s left of stem ends off beets and discard; trim root ends. Scrub beets well. Drizzle beets with 1 tablespoon olive oil and rub over the beets. Wrap each beet in foil, leaving just a little opening at the top of each package for steam to escape.
  1. Place wrapped beets on a baking sheet and bake for about 1 hour until beets are very tender.
  2. When beets are cool enough to handle, rub the skin off and cut into 1/2-inch pieces.
  3. Steam greens over simmering water or in the microwave until just wilted; arrange on a serving dish. Top greens and stems with the diced beets, then sprinkle with chopped red onion and bacon.
  4. In a small cup or bowl, whisk the red wine vinegar with 2 tablespoons olive oil, sugar, and salt and pepper. Drizzle the dressing over the salad.

Tips and Variations

  • How to roast beets in the slow cooker: Wash and trim the beets as above. Place a beetroot on a sheet of foil and rub all over with about 1/2 teaspoon of olive oil. Wrap tightly in the foil and place in the slow cooker. Repeat with the remaining beets. Cover the slow cooker and cook on high for about 3 to 4 hours, or until the beets are fork-tender. Unwrap and slip the skins off of the beets. Cut into 1/2-inch pieces and continue with the recipe.
  • Cooking with pancetta: Replace the bacon with 2 to 3 ounces of diced cooked pancetta.
  • Add cheese: Top the salad with some crumbled feta cheese or goat cheese.

 

 

 

 


directions