112 South Third Street
Saturdays May 25 to December 14, 2019    9:00 AM to 1:00 PM   Wednesdays June 12 to December 25, 2019  5:00 PM to 7:00 PM

To support local farmers, growers, and artisans; to make available wholesome, quality food and goods, and to provide a festive marketplace that benefits the Marquette Community.

The Downtown Marquette Farmers Market is sponsored by the Marquette Downtown Development Authority

market info
market info
market hints
market hints
market vendors
market vendors



Wednesday Evening Market July 24, 2019

Who is going to be at the market? What can you expect?

16 Hardworking, excited vendors will be at the Wednesday Evening Market in Downtown Marquette 5 pm to 7 pm through September 25.
12 farmers, 6 of them in the Hoophouses for Health program
1 food producer, 3 artisans, and Dia de los Tacos.
Cash, credit/debit cards, WIC Project FRESH, Senior Market FRESH, SNAP, Double Up Food Bucks and Hoophouses for Health distributed/accepted.
Live Music by Ethan Leonard

 Laura Brosius, Farmer
Full Plate Farm
Variety of locally raised produce and eggs
Shailah and Rowan Bunce, Farmers
Rock River Farm
Locally raised flowers and variety of produce
Hoophouses for Health Farm
 Trevor Case, Farmer
Case Country Farm
Locally raised pork, variety of produce
Hoophouses for Health Farm
 Shana Baril, Artist
Sha Renee,
Handcrafted jewelry
 Kathryn Debs, Joe Newman Farmers
Mighty Soil FarmVariety of locally grown, organic produce
Charles and Miriam DeVooght, Farmers
Ever Yielding AcresVariety of locally grown produce, meats, eggs and maple syrup
Matthew and Barb Guindon, Farmers
Guindon Farms
Organic, grass grazed beef, locally raised
Josh Hall, Farmer
Swampy Acres Farm
 Variety of locally grown produce
 Jeff and Leanne Hatfield, Farmers
Seeds & Spores Family Farm
Variety of locally grown produce, grass grazed beef, and pork.
Selection of prepared foods using farm grown products.
Hoophouses for Health Farm
Ryan Leary, Farmer
Tonella Farms
Locally grown specialty mushrooms, produce
Hoophouses for Health Farm
 Greg Wixtrom, Farmer
Virgin Earth Farm
Marquette County grown produce
Karl and Kaye Nurmi,  Artists
Personal care products, hand crafted items.
Jonathan Parsons, Farmer
UProoted Farm
Variety of locally grown produce
Alex Rowland, Brewmaster
Superior Culture,
Kombucha, in a variety of flavors, many using local ingredients
 Ernest Sherbinow, Farmer
Freshwind Farm
Variety of locally grown Microgreens
Hoophouses for Health Farm
 Rebecca Papke, Artist
Rebecca’s Macrame Closet



2019 Saturday Market Season

Looking forward to another fabulous market Saturday, July 27. The market is open 9 a.m. to 1 p.m. at the Marquette Commons, 112 S. Third St.
The market accepts cash, credit/debit cards, SNAP, Double Up Food bucks, WIC Project FRESH, Senior Market FRESH and Hoophouses for Health.

62 vendors will there with locally grown food, plant starts, artisans and much more. Come check out the new and returning vendors.

This Saturday, upper peninsula grown sweet cherries!

Music, sponsored by UP North Roast Coffee, will be provided
by: Chris Valenti
Power of Produce
provides a fun opportunity for children to engage in the local food system through conversations directly with farmers, educational games and demonstrations, and exposure to new fruits and vegetables. In addition to participating in educational activities, POP Club kids receive $2. in Power of Produce bucks to spend at the market, allowing them to make their own shopping decisions at the market.
Power of Produce is sponsored by UPHP, Orthodontic Specialists of Marquette, Lions Clubs of Ishpeming and Negaunee, ACHIEVE Coalition of Marquette County, UP Local Food Event, Partridge Creek Farm and the Downtown Marquette Farmers Market



featured recipe

Grilled Garlic Scapes

Steam them! Roast them! Grill them! Just don’t miss the tiny window of opportunity to enjoy fresh GARLIC SCAPES!


Garlic scapes are an unusual treat most often found at farmers’ markets, and only for a short time at the start of summer. They are the soft stems and unopened flower buds of hard-neck garlic varieties. Farmers snip off the stem to produce a more robust garlic bulb.

Thankfully, garlic scapes never go to waste – in fact they’ve become a trendy taste sensation. Here are some tips for preparing a delicious summer side dish that I hope inspires you to find and prepare garlic scapes yourself – I know you’re going to love the reaction when you serve them to someone who has never tried them before!

1) When buying garlic scapes, look for them early in the season – they tend to be thin and more tender than the late-season finds.

2) Preparing garlic scapes for use in recipes is super-easy. Rinse them, trim off the ends and then trim the tips of the buds. Try to use your prepared scapes in a recipe within a day or two of purchase.

3) Don’t overthink how to prepare them. The mildly sweet, subtle garlic flavour comes out when you roast, steam or grill them. You can then further brighten the flavour profile with nothing more than salt and a squeeze of fresh lemon juice.

Garlic scapes are a remarkably easy-to-prepare seasonal treat that make a perfect side dish to any summer meal.


Ingredients & Amounts

  • 2 pounds fresh garlic scapes, washed and trimmed
  • 1 tablespoon extra virgin olive oil
  • juice from 1 lemon, seeds removed
  • salt and fresh-ground black pepper to taste


  1. Pre-heat barbecue to medium-high.
  2. Wash garlic scapes. Trim off the ends of the stems and the tips of the flower buds.
  3. Transfer prepared scapes into a bowl. Add olive oil, a pinch of salt and toss.
  4. Transfer scapes into a barbecue basket and place onto barbecue. Grill scapes turning occasionally until they wilt and char slightly.
  5. Carefully remove cooked scapes from barbecue transferring to a bowl. Squeeze on lemon juice and season with salt and pepper. Toss and then serve immediately.


Food | August 09, 2015 | Nik Manojlovich  http://weekendatthecottage.com/grilled-garlic-scapes/