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



2019 Late Fall Market Season

Looking forward to a fabulous Late Fall Market on  Saturday, December 7. The market season is open 9 a.m. to 1 p.m. at the Marquette Commons, 112 S. Third St. through December 14.

Prepare for the holidays and stock up for the winter at the Downtown Marquette Farmers Market.

The market accepts cash, credit/debit cards, SNAP, Double Up Food bucks and Hoophouses for Health.

Though the outside temperature is cold and the inside heat is on, there is still abundant produce: crunchy greens, all of the root vegetables, Brussels sprouts, many varieties of squash, potatoes, onions, carrots, radishes and much more.

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

20 vendors   will be at the market
Music by the tree
10 am to noon
Very excited to have a woodwind duo playing this Saturday.
Christmas decoration elements form musical notes, holly leaves and snowflakes. Winter holiday dividers. Color variant Stock Vector - 85121438
Case Country Farm
Trevor Case, Maria Strand, Farmers

We are a hobby farm using organic standards while focusing on sustainable and holistic practices using no pesticides, synthetic fertilizers, or GMO’s.

Raising our animals in the woods and on pasture. Where they can live out their lives as naturally as possible. Specializing in Pork, with Fall Turkey and Chickens.
 Davin’s Chocolates
Davin Makela, Chocolatier
I’m just a man on a mission to introduce the U.P. to quality chocolates and treats made locally using premium ingredients that are organic and fair trade whenever possible. The Upper Peninsula’s only bean-to-bar chocolate maker. Using organic cocoa beans that are roasted, ground and refined with other organic ingredients into the only chocolate made from scratch in the U.P.
Ever Yielding Acres
Charles & Miriam DeVooght, Farmers

Ever Yielding Acres is a local small farm in Skandia providing local homegrown produce,meat,pumpkins, Christmas trees

For Goodness Cakes
Kathleen Heinonen, Baker

Variety of cakes and scones.Trenary Loam Grown
Brussels sprouts

Garden of Eben/Reh-Morr Farm
Josh Hall, Farmer

Reh-Morr Farm brings you the freshest organic produce, plant starts, maple syrup, honey, herbs, and more

Hannah’s Garden
Hannah Brisson, Farmer

veggies, garlic and jam

Jeff Heidtman, Farmer

Organic and local grown flowers available fresh from the farm.Check out his booth at the Marquette farmers market every Saturday during the summer and early fall

Mighty Soil Farm
Kate Debs and Joe Newman, Farmers

This Saturday:
spinach, radishes (French breakfast and watermelon), salad turnips, leeks, potatoes, onions, shallots, garlic, winter squash, beets, carrots, parsnips, celeriac, cabbage, kohlrabi, dried sage, and dried thyme

Mother Mary’s Canning Company, Mary Barker, Owner

Preserving Quality Since 2010, Mary Barker, aka Mother Mary, turns old-time favorite preserved foods into up-dated finger foods you won’t want to miss!

Pea Pickle Farm
Leslie Allen, Artist

Beeswax and bayberry candles. Tapers and a variety of shapes

Rock River Farm
Rowan & Shailah Bunce,

We are the fastest growing flower farm in the U.P. Providing Wedding Floral Services and Bulk flowers to the region. We also grow an acre of organic produce providing the fresh ingredients for our Farm to Fork Catering. Featured in Martha Stewart, 2017!

Ronnie’s Art
Ron Morgan, ArtistOriginal and prints of local landmarks and landscapes.
Seeds & Spores Family Farm
Jeff and Leanne Hatfield and family, Farmers

Seeds and Spores is a diverse family farm located south of Marquette on the banks of the Chocolay River. Our main focus is growing 10 acres of mixed vegetables. We raise heritage breed hogs and Scottish Highland and Red Angus cattle, as well as laying hens, broiler chickens, and turkeys. In addition, we grow medicinal plants and shiitake and oyster mushrooms.

Shiitake Creek Mushroom Company
Matt William, Farmer

We are the Shiitake Creek Mushroom Company, committed to the production of fresh, chemical free, locally grown mushrooms and MI certified foraged fungi and other wild foods.

Slagle’s Family Farm
Jason and Jennifer and family, Farmers

We naturally grow farm fresh produce, pork, beef, lamb, eggs, and greenhouse plants. We attend the Marquette, Escanaba, and Iron Mountain Farmer’s Market. We are installing a commercial kitchen to process poultry, pickled vegetables, sauces, etc.This Saturday:
pie pumpkins, squash, onions, cabbage, meat, jam, soaps, etc.

Tonella Farms
Ryan Leary, Farmer
Hoophouses for Health Farmer
Tonella Farms is a small, diversified farm established in March 2017. Our current focus is mushrooms, annual vegetables, fruit, and asparagus. We also rent a private guest suite for those who want a relaxing stay outside of town.
Susan Morse-Olson, Artist

Michigan stone jewelry. Fragrant Rosebead Jewelry

Floral jellies.

UP North Yarns
Monica Thoune, Artist

Luscious, Nature-inspired, Hand Dyed Yarns
I hand-dye sock yarns in the colors I see abounding in the Upper Peninsula of Michigan. I gain inspiration from nature, the four seasons; gorgeous hues from my flower beds and food gardens; the Great Lakes, and even the amazing colors I see in the rocks I collect from all over the UP.
I find my inspiration from nature for dyeing woolen yarns. These yarns are my attempt at translating the beauty of nature into a skein of yarn you will enjoy in your creations.

No photo description available.No photo description available.

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Virgin Earth Farm
Gregg Wixtrom, Farmer

Virgin Earth Farm produces Certified Naturally Grown produce and farm art

Winter Sky Wool Company
Karen Valley, Farmer/Artist

Producing CH Shetland fiber and breeding stock since 1992 in Michigan’s Upper Peninsula with an emphasis on very fine, soft, correct sheep. Focusing on blacks and grays in various shades and patterns.

DaH Pretzel Guys
Twisted Truck
Davin Makela and Hans Alder, Owners/cooks

Two guys on a mission to make high quality handmade pretzels available to the Marquette area.
Soft Pretzels, sandwiches


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.

featured recipe

Dressing Winter Greens

As temperatures drop and snow flies, I crave colorful food. A favorite source this time of year is frost kissed, tender, baby greens. Their bright leaves are a welcome relief on grey days and their candy-like sweetness keeps me wanting to eat my vegetables. Usually, I eat these winter treats unencumbered with seasonings or dressings so their own flavors shine. However, a good, simple vinaigrette can bring out their more complex flavor, pair down any bitterness, and (bonus!) help us absorb more vitamins.

Making your own vinaigrette is simple and allows you to avoid preservatives, sugar, and thickeners you might find in store bought counterparts. To make, combine your favorite oil (i.e. olive oil), an acid (i.e. lemon juice or vinegar), and seasonings (salt, herbs and/or spices). Homemade vinaigrette will keep for 1-2 weeks in the fridge.

While most commonly used as salad dressings, you can also use vinaigrettes as marinades for roasted veggies or meat. If you’re cooking with a vinaigrette, make sure the oil has the right smoke point for the temperature at which you’ll be cooking.
Tried and True Vinaigrette Combinations
Herbs + Spices
Olive Oil
Lemon Juice
Garlic, Salt, Pepper, Savory Herbs (rosemary, sage, etc.)
Dijon Mustard
Olive Oil
White Wine Vinegar
Garlic, Salt, Pepper
Dijon Mustard, Honey
Olive Oil
Apple Cider Vinegar
Avocado or Sesame oil
Rice Wine Vinegar
Soy sauce or GF equivalent, Garlic (to taste)
Great marinade
Kelly Wilson, RDN is a registered dietitian and Taste the Local Difference’s Director of Community Partners. Her favorite winter green is baby spinach. Share your favorite winter vegetable tips with her at kelly@localdifference.org