Policies

2017 vendor App 1-6, 11-13 2017 market policies

Perennial Plant Sales

To minimize the spread of plant diseases and pests The Michigan Department of Agriculture and Rural Development inspects gardens of vendors who will be selling perennial plants. All vendors must have a license before they are able to sell at the Downtown Marquette Farmers Market. Click here for more information on licenses.

Michigan Cottage Foods Information:

Many people express interest every year in selling food items at the Downtown Marquette Farmers Market. While we would love to have lots of food available at market, and welcome their entrepreneurial spirit, we must also be sure that market products comply with state law. Most food to be sold at market must be produced in a licensed kitchen and served by someone who has completed Serve Safe training. There are some products, however, that are allowed to be sold at market even if they were made at home.

Michigan’s Cottage Food Law, PA 113 of 2010, which took effect in July 2010, exempts a “cottage food operation” from the licensing and inspection provisions of the Michigan Food Law of 2000. A cottage food operation still has to comply with the labeling, adulteration, and other provisions found in the Michigan Food Law, as well as other applicable state or federal laws, or local ordinances.

Under the Cottage Food Law, non-potentially hazardous foods that do not require time and/or temperature control for safety can be produced in a home kitchen (the kitchen of the person’s primary domestic residence) for direct sale to customers at farmers markets, farm markets, roadside stands or other direct markets. The products can’t be sold to retail stores; restaurants; over the Internet; by mail order; or to wholesalers, brokers or other food distributors who resell foods.

Operating a business under the Cottage Food Law is not for everyone; some food products do not fit under the exemptions and some businesses aim to make more each year than the $15,000 cap outlined in the Cottage Food Law. However, the Cottage Food Law is a great opportunity for many who have been thinking about starting a food business, but have been reluctant to spend the money needed to establish or rent commercial kitchen space.
Selling directly to consumers under the Cottage Food Law provides an opportunity for new, small scale food processors to “test the waters” and see if operating a food business is the right fit for them. The law also enables farmers who sell produce at farmers’ markets and farm markets to expand their product lines to include things like baked goods and jams. Hopefully, this will be a stepping stone into a full-scale, licensed food processing business for many cottage food businesses in the future.

The information above, and much more, can be found here.

Michigan Farmers Market Association

The Michigan Farmers Market Association works with and for farmers market organizers, managers, farmers, vendors and friends to create a thriving marketplace for local food and farm products. More information here.

MSU Product Center

The MSU Product Center for Agriculture and Natural Resources (ANR) was established in Spring, 2003 with funds from the Michigan Agricultural Experiment Station and Michigan State University Extension to improve economic opportunities in the Michigan agriculture, food and natural resource sectors. The Product Center can help you develop and commercialize high value, consumer-responsive products and businesses in the agriculture and natural resource sectors. More information here.

Michigan Department of Agriculture & Rural Development

Interested in selling at a farmers market or starting a farm? Check out regulations and resources here.

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