Policies

2016 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

sweet corn grilled

Grilling Summer Vegetables


Lots of fabulous vegetables are available at the Downtown Marquette Farmers Market. Grilling them is a quick, easy way to enjoy summer veggies (and easy on the kitchen clean up).
Here is a reference chart form the Old Farmers Almanac website.

HOW TO GRILL VEGETABLES
This quick how-to guide on grilling vegetables gives preparation and grilling time instructions to make delicious, healthy meals in 20 minutes or less.

VEGETABLE HOW TO PREPARE GRILLING TIME
Artichokes Cut in half lengthwise, press down on them to spread the leaves open. Rub with olive oil and sprinkle with salt. 15–20 minutes per side, or until base is tender.
Asparagus Roll spears in olive oil and sprinkle with salt and pepper. 5–10 minutes; turn every few minutes until tender.
Corn Leave the stem and husk on. Pull back the husk, remove the silk, and soak for 15 minutes in cold water. Then carefully pull the husk back up, smoothing and twisting it if necessary so it stays closed. 10–20 minutes; turn several times.
Eggplant Cut in half lengthwise or into circles about ¼ inch thick. Brush with olive oil. 4–5 minutes per side.
Fennel Remove the stalks and cut the bulb in half lengthwise, or slice, keeping part of the root attached. Brush with olive oil and sprinkle with salt. (Lightly steam large bulbs before grilling.) 5–6 minutes per side.
Leeks Cut white portions in half lengthwise and wash well in warm water. Brush with olive oil. (Lightly steam large leeks before grilling.) 4–6 minutes per side.
Mushrooms Use large caps, such as Portobello. Brush with olive oil and slice after grilling. 8–10 minutes per side.
Onions Cut into ½-inch slices. Brush with olive oil and sprinkle with salt. 8–10 minutes per side.
Peppers Cut bell peppers in half lengthwise, remove seeds, and brush with olive oil. 6–10 minutes skin side down, then 3–4 minutes on the other side.
Summer Squash/Zucchini Cut into thirds or halves. Brush with olive oil and sprinkle with salt. 5–8 minutes per side.

 

http://www.almanac.com/content/how-grill-vegetables

 


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