Producers 2018 Season

2018  Season Producers 
Davin’s Chocolates
Davin Makela, owner              Chocolate bars made in Marquette directly from organic cocoa beans and other organic ingredients. Also, caramels and other candies made from scratch.
Donckers
Jennifer Ray, owner
All natural candies including milk or dark chocolates and other signature items..
Door County Whitefish
Division of Ruleau Bros. Inc. a 150 year family tradition of commercial fishing on Lake Michigan.
Fresh whitefish fillets, smoked whitefish fillets, smoked whitefish pate.
 End Of The Road Winery
Cold climate grapes and apples used to make grape wines, fruit wines, wine jelly

 

 
 For Goodness Cakes
Kathleen Heinonen, owner/baker
cakes, scones, coffee cakes, bars
 
Lakeside Bakery
Jennifer Lindsay, owner
Scones, cupcakes, bars, maple blondies, breads, and cookies
 
Marquette Baking Company
Peter Claybaker, owner Bread sticks, breads, cookies, scones, and other baked goods
 
Marquette Maple Company
Micah and Helen Ohman, owners
Maple syrup, maple cream, maple sugar, maple candy, maple cotton candy, asparagus
 
Mother Mary’s Canning Co.
Mary Barker, owner
Pickled beets, beans, and asparagus, asparagus salsa, hot asparagus bites, bread and butter pickles, beet horseradish relish, corn relish, and harvest relish. Also, applesauce, apple butter barbecue, cranberry/apple chutney, and jams and jellies.
 
Superior Culture
Alex Rowland, owner
Kombucha
 
UP North Roast
Jacob Cass, owner
Fresh roasted coffee beans, cups of brewed coffee, cinnamon glazed almonds and pecans
 
Yooper Yummies+
Kathy Lepisto, owner Homemade baked goods with butter and unbleached flour. Large cinnamon buns, scones, oatmeal chocolate chip cookies, cardamon bread, sweet bread, and gluten free banana muffins.
 
 The Howling Buddha
Adam Robarge, owner/baker
Artisanal dog treats made with only the finest, locally sourced (where available) ingredients. Handcrafted in small batches.

 

 
2018 Daily Producers
231 West
Matt Beardsley, baker
Contemporary patisserie serving European-style breakfast pastries.
 
 Borealis Baking Company
Anja Wiedenhoefer, owner
Baked goods, including cupcakes, cookies, bars and breads using wholesome ingredients. Borealis Baking Company offers a variety of options including gluten friendly, paleo and vegan.
 
 Treated With Love
Mandy Moseley, baker
Treated with Love is a vegan dog treat company, owned and operated by a Husband and Wife, whose mission is to provide a cruelty free and healthy alternative to commercially sold dog treats.  We believe that all animals deserve to be Treated with Love.
 
 Velodrome Coffee Company
Brice Sturmer, owner, Paul Vafa, operating Partner
An independently owned coffee shop and rostery that personally sources their coffee from around the globe and roasts it in Marquette. Velodrome Coffee Company also bike delivers all in-town coffee orders. Espresso based drinks and whole bean coffee available at the market.
 
 Xxantopia
Carol Stanley, baker
nut-free baked goods
 
Yooper Sisters
Amanda Sheppard, co-owner
Hard candy, jam, candles.

 

 

 

 

featured recipe

CREAMY ROASTED CAULIFLOWER CHOWDER


The temperature has cooled off and fall is here. There is lots of fabulous food at the Downtown Marquette Farmers Market. Give this hearty soup a try, all of the vegetables can be purchased at the market.
CREAMY ROASTED CAULIFLOWER CHOWDER
yield: SERVES 6  prep time: 10 MINUTES
cook time: 45 MINUTES  total time: 55 MINUTES
INGREDIENTS:
  • 1 large head of cauliflower, roughly chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1/4 cup unsalted butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour (can use gluten-free flour)
  • 2 (15 ounce) cans vegetable broth (low sodium is fine)
  • 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
  • 1/2 cup shredded cheddar cheese (we used white cheddar)
  • Salt and black pepper, to taste
DIRECTIONS:
  • Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
  • In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
  • Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
  • Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
  • Ladle chowder into bowls and serve warm.
Note-if you want the recipe to be gluten-free, use gluten-free flour.
All images and text ©Two Peas & Their Podhttps://www.twopeasandtheirpod.com/creamy-roasted-cauliflower-chowder/