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

Garden Huckleberry Pie


This Saturday, October 21 there will be a cooking demonstration featuring Garden Huckleberries. Mary Rabine of Reh-Morr Farm will be the vendor cook. Reh-Morr Farm grows Garden Huckleberries and Mary wants to introduce customers to this lesser know fruit. Garden huckleberries are best used cooked and commonly as syrup, jam/jelly or in pies.

The Garden Huckleberry is different from the wild huckleberry that grows out west in Montanan and Wyoming. Garden huckleberry is an annual plant from the nightshade family.  It is started from seed approximately 2 weeks after tomato and pepper are planted. Garden Huckleberries are large, very robust plants.  They grow to be about 3-4 tall, and have a similar growth habit as a large pepper, although they produce longer branches. All along the branches, clusters of berries form, turning from green to black when fully ripened. The mature berries are about the size of a big blueberry and have a tough, almost leathery skin. Each plant will produce upwards of a gallon (maybe more) of fruit in a growing season.

INGREDIENTS

  • cups garden huckleberry
  • 12cups sugar
  • 1teaspoon nutmeg
  • 1teaspoon salt
  • tablespoon butter
  • lemon, juice of
  • tablespoons cornstarch
  • pie crusts (either store bought or your own recipe)
 DIRECTIONS
  1. Preheat oven to 375°F.
  2. Stem, wash and drain huckleberries.
  3. Place berries in a heavy pot, cover with cold water and bring to a slow boil.
  4. Cook until soft.
  5. Drain; mash berries with a potato masher to break their skins.
  6. Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
  7. Cook for about five minutes, stirring constantly, until the mixture thickens.
  8. Place pastry for bottom crust in pie pan.
  9. Pour in the berry mixture and dot with butter.
  10. Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
  11. Bake for 45 minutes or until the crust is a light brown.
  12. Cool.

Recipe by mollypaul     http://www.geniuskitchen.com/recipe/garden-huckleberry-pie-395744


directions