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

Market Stir fry


With the summer produce available in abundance we are featuring it in a series of food demonstrations during the market. We have had Pesto making by Gabriel Caplett of Duke’s Farm and Market Stir fry by Leanne Hatfield assisted by Aleut Hatfield of Seeds and Spores Family Farm. This Saturday  Andrew Sear from Diggs will be guest chef at the market this week. He will be highlighting quick pickling techniques as a way to enjoy and preserve the summer bounty. The full menu from last weeks demonstration is here: Seeds & Spores 8-12-17

Veggie Saute

Onions – slice
Savory Cabbage – slice
Fennel – chop
Peppers – mix of green, red, yellow and purple – chop
Zucchini – mix of green, striped, yellow and patty pan – chop
Green Beans – chop
Fresh Basil and Marjoram – chop
The important first step to create a quality stir fry is to wash, slice, chop all the vegetables prior to beginning to cook.
Add the sliced onions and savoy cabbage to hot pan with olive oil. Cook lightly, add the rest of the chopped veggies, stirring to cook. Cook to your desired texture. Remove the pan from the heat, season with salt and add the fresh herbs. the onions and cabbage may be slightly caramelized, but it is important not to overcook the remaining vegetables. The goal is to retain flavors, textures and colors. To finish off the stir fry, top with chopped fresh heirloom tomatoes and Crispy Kale.

Pan Roasted Crispy Kale

Wash and dry the kale. Remove the leaves from the thick center stem. Chop, then add the kale to a  hot, dry cast iron pan. Stir until it begins to get crispy, then stir in some olive oil (just a bit, you do not want it saturated or soggy) and salt before removing from the heat.


directions