Forms and Applications

The Downtown Marquette Farmers Market is open Saturday’s 9:00 a.m. to 1:00 p.m. May 20- December 16, 2017.  Anyone wishing to be considered a vendor for the Downtown Marquette Farmers Market must submit and application for consideration. Applications for Daily Vendors will be accepted on an on going basis.
2017 vendor App 1-6, 11-13

2017 vendor App 7-10

Use the links above to review market policies and then download the fillable PDF, pages 7-10 to fill out an application.
When complete, please email to marketmanager@mqtfarmersmarket.com.

Printed applications can also be picked or mailed to the Marquette Downtown Development Authority office located at: 203 S. Front St., Suite 1-B, Marquette, MI  49855 from 9:00 a.m. -5:00 p.m.,  Monday-Friday.

Important Dates: Applications received by April 7 receive placement priority
Daily Vendors will be scheduled starting April 28
Vendor meeting May 10, 2017 at the Marquette Commons
Season Vendor payment due by May 19

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


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