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

Vinegar-Based Carolina Slaw Recipe


It’s that time of year when all the best food is served to wish you and yours Happy Holidays. When you will be serving a crowd, or just like to have some easy, delicious food on hand for these busy days, think pulled pork in the crock pot. And cabbage slaw as a perfect side dish or topping to pulled pork sandwiches. Shop the Downtown Marquette Farmers Market for small farm raised meat and  storage vegetables for your festive meals and to have some locally grown food for the winter.

Ingredients:

  • 1 large head of cabbage (finely shredded –see below for chopping advice)
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onion, finely chopped
  • 2 carrots (grated or julienned)
  • 1 cup granulated sugar (or as desired)
  • 1 teaspoon salt
  • 2/3 cup vegetable oil (such as corn oil, grapeseed, safflower, peanut, or canola)
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds
  • 1/4 teaspoon ground black pepper
  • 1 cup vinegar (white or apple cider)

Prepare the Vegetables

  1. Combine the shredded cabbage, chopped bell pepper and onions and the grated or julienne carrots in a large serving bowl.

Make the Dressing

  1. In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar and bring to a boil.
  2. Simmer, frequently stirring, until the sugar is dissolved.
  3. Cool slightly, then pour over the vegetables and toss well.
  1. Cover and refrigerate the coleslaw until thoroughly chilled.

Notes

If you like a dressing that tends to the sour side, add the sugar to the vinegar mixture last, tasting as you go until you have the sweet-sour balance desired.

How to Shred or Chop Cabbage

  • Cut a slice off the stem end of the cabbage and set it, the flat stem end down, on a cutting board.
  • With a sharp chef’s knife, slice the cabbage into quarters, slicing from top to bottom.
  • Cut the core out of each quarter with a sharp knife.
  • Slice each cabbage wedge crosswise or lengthwise into thin strips, depending on how long you want the shreds. If desired, chop the shreds for a finer coleslaw or to add to soup.
  • Shreds should be quite thin (around 1/8 inch) for coleslaw, thicker (1/4 to 1/2 inch) for soups and other recipes.
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: 8 to 10 servings

BY 


directions