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

 

Announcements

Check presentation, Partridge Creek Farm to Power of Produce program at the Downtown Marquette Farmers Market

Huge Thank You to Dan Perkins of Partridge Creek Farm for their continued support of the Power of Produce Program at the Downtown Marquette Farmers Market. Dan secured additional funding that has allowed the program to operate through October 26. Partridge Creek Farm provides the volunteers and runs the program at the market.
10
October

2019 Saturday Market Season

Looking forward to a fabulous market Saturday, October 19. The market is open 9 a.m. to 1 p.m. at the Marquette Commons, 112 S. Third St.

Recently we practiced wearing our warm clothes! This coming Saturday looks to be a bit of a reprieve, however, we know the cold will be here again. So be sure to check out the beautiful wool apparel at the marekt and add something new to your outerwear selection to be ready when the winter winds return.

Celebrate Autumn at the Downtown Marquette Farmers Market and stock up for the winter.

What’s new at the market this Saturday? Wild cranberries, more apple varities, more winter squash. There will still be fresh sweet corn and tomatoes.

Rachel Bloch will be at the market with pumpkin soup to taste. One of the many ways to enjoy winter squash!
The market accepts cash, credit/debit cards, SNAP, Double Up Food bucks, WIC Project FRESH, Senior Market FRESH and Hoophouses for Health.

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

There is so much in season now: Though the outside temperature is quickly dropping and the inside heat is being turned on, the crops are still producing, bountifully. Tomatoes are still available, late season strawberries, raspberries and corn on the cob, crunchy greens, ground cherries, edamame, Brussels sprouts and all kinds of squash




Music, sponsored by:
UP North Roast Coffee, will be provided
by Jason Elsenbroek from 10 am to 1 pm
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. Powerof Produce will be offered through October 26.
Power of Produce is sponsored by UPHP, Orthodontic Specialists of Marquette, Lions Club of Ishpeming, Lions club of Negaunee, ACHIEVE Coalition of Marquette County, UP Local Food Event, Partridge Creek Farm and the Downtown Marquette Farmers Market

The Downtown Marquette Farmers Market feeds more than your physical nutrition needs. Come, relax, read a book to a child, enjoy one yourself! Listen to music, look around. You are sure to see something new each week.

3
October

featured recipe

Roasted Red Kuri Squash + Tart Cherries


Four more outdoor weeks, then 7 indoor markets providing  direct access to locally grown food from the farmers at the Downtown Marquette Farmers Market. There is an abundance of squash varieties. All of them taste great and can be prepared in different ways; roasted or steamed. Usually when eating winter squash, only the inside flesh is eaten. The Red Kuri Squash, however, both the flesh and skin can be eaten! Give it a try, either as a main course or a side dish; it would be fabulous with lamb chops or pork chops.

Red Kuri squash, or orange Hokkaido pumpkin, has smooth flesh and a rich, sweet flavor that shines through in pies, soups, and side dishes. Red Kuri Squash or Hokkaido Pumpkin

 

INGREDIENTS

  • 1 small/medium red kuri squash
  • 1 cup dried tart cherries
  • 2 tablespoon chopped rosemary
  • 1 tablespoon Earth Balance vegan butter
  • 3/4 cup rough chopped pecans
  • Extra Virgin Olive Oil
  • Sea Salt
  • Maldon Salt

INSTRUCTIONS

  • Preheat oven to 350° F
  • Cut squash in half, remove seeds, and slice into half moons.
  • Place squash in a single layer on a baking sheet. Coat lightly in olive oil, sprinkle generously with sea salt and roast for 25-35 minutes or until soft.
  • In a medium saute pan combine Earth Balance, cherries, rosemary and 1/4 teaspoon sea salt. Cook for 5-10 minutes or until cherries are soft and rosemary is fragrant. Remove from heat and add pecans. Mix well.
  • Place squash on serving platter, cover with cherry mix and sprinkle with Maldon salt. Serve immediately!

 

SARAH YATES A House in the Hills