Vendor List

2017 Season Vendors

Bean Pole Farm
variety of vegetables
Black River Blades
Hand forged knives
BSB Farm
Poultry and Eggs
Daydream Farms
Hot peppers, vegetables and apples
Donckers/Delft Bistro
Signature candies
Dukes Farm
Produce, Flowers
Full Plate Farm
Vegetables
Gourd Art by Elaine
Bird Houses, bowls and various holiday items made exclusively from gourds
Heritage Farm
Eggs, Wool, Honey and Goat Milk Lotion and Soap
J.B. Crafts
Wood Crafts, Fishing Flies
Jeffrey Heidtman
Produce, Cut Flowers, Perennials
Lakeside Bakery
variety of baked goods
Marquette Baking Company
Breads, Baked Goods
Marquette Expressions
Greeting Cards
New Dalton Farm
Seasonal vegetables, eggs, maple syrup
Pea Pickle Farm
Beeswax Candles, Bodycare Products, hand crafted books
Rock River Farm
Vegetables, Flowers
Seeds & Spores Family Farm
Produce, Pork, Beef, Eggs, Maple Syrup, Transplants
Shanti Jewelers
Jewelry
Slagle’s Family Farm
Produce, Meat, Maple Syrup, Egg
Superior Culture
Kombucha
Swanzy Farm
Produce, Honey
Treasa’s Treasures
Produce, Plants, Eggs, Dried Goods, Baked Goods, Jams/Jellies, Woven Rugs
Trenary Loam-Grown & For Goodness Cakes!
Produce, Flowers, Baked Goods
Trillium Turnings
Wood Turnings
UP North Roast
Coffee Beans, Roasted Nuts
Virgin Earth Farm
variety of vegetables and wood-burnt art
Winter Sky Wool Co.
Wool, Knit Goods
Yooper Yummies+
cinnamon rolls, scones, cookies, sweet breads and more

2017 Daily Vendors

Bandeff Farm
Sweet Corn
Baskets 2 Use
Handmade baskets
David Grimes
Woodwork, lamps, coat trees
Northern Sky Orchard
Fruit
The Phoenician Soap Company
Handcrafted artisan soaps and lotions
Sha Renee Designs
A-symetrical jewelry
Tea & Crumpets
Tea, Herbal Infusions and Blends, Baked Goods and Flowers
Touchstone
Speciality plants, jams and jewelry
U.P. Roc Doc
Lapidary Jewelry with Silver Smithing

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