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

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