Vendor List

2018 Season Vendors

Aunt Lillian’s Mustard
Mustard
Baskets 2 Use
Hand-made, functional baskets
Bean Pole Farm
Variety of vegetables
Behennaed
Henna body art
Be-leaf Bodycare
Body care and spa products
Black River Blades
Hand forged knives
Blueberry Knoll Farm
Vegetables, eggs, raw honey, wood peg coat racks and wood walking sticks
Blue Lake Sunrise Pottery
H
andmade & wheel thrown functional pottery
BSB Farm
Eggs and organic chicken, whole or cut up
Case Country Farm
Pasture raised pork, produce
Cold Weather Farm
Produce, meat, eggs, jams
Dancing Crane Farm
Whole bean and brewed coffee, produce, donuts
Davin’s Chocolates
Bean-to-bar chocolate, cold brewed coffee
Daydream Farms
Hot peppers, vegetables and apples
Donckers
Signature candies
Door County Whitefish
Fresh whitefish fillets, smoked whitefish fillets, smoked whitefish pate
Dukes Farm
Produce
End Of The Road Winery
Wine and wine jelly
Ever Yielding Acres
Produce, meat, eggs, maple syrup
Freshwind Farms
Produce
Full Plate Farm
Produce
Gourd Art by Elaine
Bird Houses, bowls and various holiday items made exclusively from gourds
Greens & Things
Variety of microgreens, plant starts
Guindon Farms
Organic certified grass-fed beef, maple syrup
Hannah’s Garden
Produce
Herbal Oasis Bodycare
Moisturizers, bug repellent, massage oil, essential oil blends, personal care items 
Heritage Farm
Eggs, wool, soap, honey & goats milk lotion
J.B. Crafts
Wood crafts, hand-tied fishing flies
Jean Sinervo
Artist designed handmade jewelry
Jeffrey Heidtman
Produce, cut flowers, perennials
Lakeside Bakery
Variety of baked goods including vegan  
Marquette Baking Company
Breads, baked goods
Marquette Expressions
Greeting cards
Marquette Maple Company
Maple syrup, maple sugar, maple cream, maple cotton candy
Mighty Soil Farm
Produce
Mother Mary’s Canning Company
Michigan grown produce specialty canned foods
Native Sister Soap
Artisan soap, body butters, soy candles
New Dalton Farm
Vegetables, eggs, maple syrup
Partridge Creek Farm
Produce
Pea Pickle Farm
Beeswax candles, bayberry wax candles
Red Metal Jewelry
Hand-made copper jewelry
Reh-Morr Farm
Vegetables, huckleberries, honey, maple syrup, plant starts
Rock River Farm
Flowers, vegetables
Sage & Spry
Chair massages, bodycare products
Seeds & Spores Family Farm
Produce, pasture raised meat, eggs, maple syrup, jams, plant starts
Shady Grove Farm U.P.
Eggs, woolen goods/garments
Shanti Jewelers
Jewelry-Laramar and other gemstones
Slagle’s Family Farm
Produce, meat, maple syrup, eggs
Superior Culture
Kombucha

Swanzy Farm
Produce, honey
The Howling Buddha
Artisanal dog treats
Tonella Farms
Variety of mushrooms, produce, eggs, plant starts, grass-fed beef
Treasa’s Treasures
Produce, plants, eggs, baked goods, jams, woven rugs
Trenary Loam-Grown & For Goodness Cakes!
Produce, baked goods
Trillium Turnings
Wood turned bowls, go
blets and plates, raw honey
UP North Roast
Coffee beans and ground,  roasted nuts
Virgin Earth Farm
Variety of vegetables and wood-burnt art
Winter Sky Wool Co.
Wool, hand-spun wool, knit goods
Wild Pages
Hand-bound blank journals, publications, photographs
Yooper Yummies+
Cinnamon rolls, scones, cookies, sweet breads and more

2017 Daily Vendors

231 West
European style exquisite baked goods
Aquarius Art Ventures
Art posters, note cards, postcards
ARK Wood Products
Cedar, maple wood functional products

Bandeff Farm
Sweet corn
Borealis Baking Company
Baked goods, paleo, vegan gluten-friendly options
Branching Out
Twig art
Brett’s Driftwood Creations
Driftwood decorative items
Designer Jacque
Graphic artist designed apparel
Designs By Vonamae
Glass fused jewelry
Good For You
Driftwood creations
Jade Enterprises
Author autographed books

Judy B Knitting
Hand-knit, wool felted ornaments, baby booties, cat toys, wool drier balls
Kenn Grimes Author
Books
KiKi’s Kottage Katering
Salad dressings, prepared foods

Northern Sky Orchard
Upper Peninsula grown tree fruit
Ronnie’s Art
Paints, prints, note cards
Shiitake Mushroom Company
Wild and cultivated mushrooms
Soaring Suds Soap Company
Cold processed soap, bath bombs and more
Superior Environmental Consulting
Produce
Susan Grimes
Woodwork, lamps, coat trees
The Phoenician Soap Company
Handcrafted artisan soaps and lotions
Thai Massage & Bodywork
Thai massage
Touchstone
Specialty plants, jams and jewelry
Treated With Love
Vegan dog treats
Uncle Chuck’s Funny Farm
Plant starts
U.P. Roc Doc
Lapidary jewelry with silver smithing
Velodrome Coffee Company
Espresso based coffee drinks, whole bean coffee
Xxantopia
Baked goods, nut free cookies
Yooper Sisters
Homemade jams, hard candies, soy blend candles

featured recipe

Spring Panzanella with Asparagus


<p>Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.</p><p><b>Recipe: </b><a href="/recipefinder/spring-panzanella-asparagus-recipe-fw0412" target="_blank"><b>Spring Panzanella with Asparagus</b></a></p>
Spring is here and the Downtown Marquette Farmers Market opens on Saturday May 26. There will be lots to see, familiar vendors and new ones too. With a couple of pantry ingredients on hand, and what you can find at the market, this recipe will be easy to make and has satisfying crunch of fresh local greens, richness of local eggs. Add some cooked meat if you like and enjoy all that the market has to offer.
Ingredients
large eggs
slice peasant bread
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
2 lb. fat asparagus
1/4 c. red wine vinegar
salt
Freshly ground pepper
2 c. packed young mustard greens or chicory
1/2 small red onion
1/4 lb. ricotta salata
watermelon radish or 2 large red radishes
Directions
  • Preheat the oven to 350 degrees F. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
  • Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
  • Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
  • In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion, and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.
© PAUL COSTELLO