Alternative Forms of Payment

Market Money

Need cash? Come on over to the Market Information tent. The market cashier will run your credit/debit card and give you market money, a special currency that can be spent with any vendor at market. Vendors give you U.S. currency in change. Market Money never expires, so you can use it on another visit to the market.

Project Fresh WIC

Project FRESH is a program that makes fresh produce available to low-income, nutritionally-at-risk consumers, through Michigan farmers markets. Women and children up to age 5 (excluding infants) currently enrolled in the WIC program can get coupons for fresh fruits and vegetables at the farmers market. Women who are either pregnant or breastfeeding are targeted to help meet their special nutritional needs.

What May Be Purchased With WIC Project FRESH Coupons?
Participants may buy Michigan grown fresh fruits and vegetables, but are especially encouraged to buy broccoli, carrots, potatoes, squash, peaches, apples and tomatoes. A variety of produce rich in vitamins A, C, and folic acid are emphasized. Herbs: Basil, Cilantro, Dill, Lemon Grass, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Summer Savory, Sorrel, Tarragon and Thyme.

WIC Project FRESH is administered by the Michigan Department of Community Health (MDCH) in cooperation with the U.S. Department of Agriculture and the Michigan State University Extension (MSUE). Local health agencies and MSU Extension offices statewide deliver Project FRESH services to certified WIC participants.  For more information visit http://www.michigan.gov or you can call your local WIC agency.

Senior Market Fresh

The Senior Farmers Market Nutrition Program, known as Senior Project FRESH/Market FRESH in Michigan, provides older adults who qualify, with unprocessed, Michigan-grown products from authorized farmers markets and roadside stands throughout Michigan.

Qualified older adults and Wisewoman participants receive coupons that are used to purchase Michigan-grown produce at registered roadside stands and farmers markets.  Eligible items include: berries, lettuce, tomatoes, onions, beans, honey, and more.

The program is free for both the participant and the farmer. It’s truly a win-win for Michigan farmers and older adults!

Senior Project FRESH/Market FRESH originates from U.S. Department of Agriculture funding.  It is part of the Senior Farmers Market Nutrition Program and these federal dollars come out of the federal Farm Bill. The program was designed to benefit both farmers and seniors.

 

Supplemental Nutrition Assistance Program

Supplemental Nutrition Assistance Program, or SNAP, is the name for food stamps. In Michigan this program is also referred to as the Bridge Card. Those who meet income eligibility requirements are allotted a set amount of money each month, on their Bridge Card, to help them purchase food.

Households CAN use SNAP benefits to buy:

  • Foods for the household to eat, such as:
  • breads and cereals;
  • fruits and vegetables;
  • meats, fish and poultry; and
  • dairy products.
  • Seeds and plants which produce food for the household to eat.

Double Up Food Bucks

When you use your SNAP Bridge Card to shop at the Downtown Marquette Farmers Market (and other participating markets in the State of Michigan), the amount of money that you spend is matched with Double Up Food Bucks up to $20 per day. Double Up Food Bucks is money to be used to exclusively buy fruits and vegetables that have been grown in Michigan. This frees up the original Bridge card allocation to be used on other groceries found at the market, such as meat, bread, eggs, maple syrup, honey, jam. You do not need to spend all of your Double Up Food Bucks on the same day you get them. You can spend some and save some for another week.
For more information about Double Up Food Bucks, see below or you may visit doubleupfoodbucks.org

Q: How do I use my SNAP Bridge Card at a farmers’ market?

Most markets have a central location where a staff person can swipe your SNAP Bridge Card. You’ll tell the staff person how much you want to spend on your Bridge Card, and you’ll get that amount of Bridge Card tokens that you spend with the vendors that sell eligible food items. Each farmers market issues its own unique Bridge Card tokens – these are worth $1 each, and are only good at the market where you received them. Vendors are not allowed to give you U.S. currency for Bridge Card tokens. Money is deducted from your Bridge Card account the day you get the tokens, whether or not you spend the tokens that day. If you don’t spend all your tokens, you have two options: you can get the amount you received that day and did not use returned onto your Bridge Card (you can not receive U.S. currency for the unused portion and you can not get prior day amounts returned to your card, only the current day) , OR you can save them and use them another day. Bridge Card tokens do not expire can be spent any time during the entire market season or following seasons.

Q: How do I get Double Up Food Bucks tokens?

When you use your Bridge Card at a participating market, you’ll automatically get an equal value of silver Double Up Food Bucks tokens, up to $20 per market day.

Make sure you ask for an even number of Bridge Card tokens so we can give you the full benefit, since Double Up Food Bucks tokens are worth $2 each. If you ask for $15 in Bridge Card tokens, you’ll only get $14 in Double Up Food Bucks tokens, but if you ask for $16 in Bridge Card tokens, you’ll get $16 in Double Up Food Bucks tokens.

Q: What can I buy with my tokens?

A: You can spend your Double Up Food Bucks tokens on Michigan grown fresh fruits and vegetables. Look for vendors with a “Double Up Food Bucks Accepted Here” sign. You can spend your Bridge Card tokens on: bread and cereals, fruits and vegetables (but use the Double Up Food Bucks tokens for this), meats, fish and poultry and dairy products, seeds for and plants that produce food.

Q: Why can I only buy Michigan -grown fruits and vegetables with my Double Up Food Bucks tokens?

Double Up Food Bucks is a program with two goals: to help low-income families’ access fresher, healthy foods AND to support local farmers. By spending your Double Up Food Bucks tokens on Michigan-grown products, you are helping support local farmers  and that helps support the local economy.

You can still use your regular Michigan Bridge Card tokens for other food items, like meats, cheeses, eggs and fresh breads from the other market vendors.

Q: Do I have to sign up for something?

A: No, just come to the market and use your Michigan Bridge Card. When you swipe your Michigan Bridge Card, the market staff person will record the last 4 digits of your Michigan Bridge Card account number – this is only so that we can track how many new customers are coming to the market to use  Double Up Food Bucks and how many times customers return.

Q: What if I don’t want to spend all my Double Up Food Bucks tokens today?

A: Keep them and use them next week! or at another visit at the market. Double Up Food Bucks tokens do not expire so they can be used all seson long and even the following years and at other farmers markets that are in the Double Up Food Bucks program.  Double Up Food Bucks tokens are not refundable because they’re free.  Some people like to save up their tokens to use when their favorite fruits and vegetables are in season, and then buy large quantities to preserve.

Q: Why can I only get $20 per market day?

A: Double Up Food Bucks is funded from private donations, therefore it has a limited budget. We want as many people as possible to get the benefit of doubling their fruit and vegetable purchasing power, and the best way to do that is to limit the amount of tokens one person can get per market visit. You can come back every week to this market, and you can visit any other participating market, and you’ll get up to $20 matched at each and every visit from now through the end of the market season.

Q: Can I use Double Up Food Bucks tokens anywhere else?

A: You can! Besides the Downtown Marquette Farmers Market, in the Upper Peninsula, there is the Munising Farmers and Artisan Market held at Bayshore Park, 100 Veterans Dr., Munising, MI held Tuesdays from 4-7 pm , through October. Menominee Historic Downtown Farmers Market, Corner of 1st & 8th Ave., Menominee, MI, held Saturdays from 9-1 through October  and Menominee County Farm and Food Exchange, VFW Hall, 3937 10th St., Menominee, MI held Saturdays 9-12, year around.  There over 70 markets in Michigan participating in Double Up Food Bucks as well – go to: www.doubleupfoodbucks.org to find the other sites.

Q: Is it really free?  Where does the money come from?

A: Yes, it’s really free. Double Up Food Bucks is a project of Fair Food Network, a nonprofit based in Ann Arbor, MI. Their goal is to get healthier food to local families while supporting local farmers. Funding comes from private foundations.

Q: What is an Michigan Bridge Card and how can I get one?

A: An Michigan Bridge Card is the common name for the electronic benefits transfer (EBT) card used by recipients of federal food assistance benefits in Michigan. SNAP, the Supplemental Nutrition Assistance Program is the new name for the federal food assistance program formerly called Food Stamps.

In order to qualify for an Michigan Bridge Card, you must meet certain requirements for income and expenses determined by the State of Michigan. To see if you qualify and apply for benefits, contact 906-228 -9691 .

For more information about Double Up Food Bucks, visit www.doubleupfoodbucks.org.

DUFB is a project of Fair Food Network. www.fairfoodnetwork.org

Hoophouses for Health
Vouchers are issued to households with children 0-8 years old that are registered with CAAM Head Start or MAREA’s early childhood education programs. See your program administrator for enrollment information. Vouchers are used exclusively at the Downtown Marquette Farmers Market to purchase Michigan grown fruits and vegetables and other qualified farm produced products from participating farmers. See market manager for additional information and a map of the participating farmers.

featured recipe

Bacon, Lettuce & Tomato Sandwich


 

Now that we are in the middle of August, there is an urgency to enjoy the waning days of the summer weather. So who wants to spend a lot of time indoors for meal prep. There is also the delight of locally grown, vine-ripe tomatoes now in season. We wait so many months to be able to savor the true taste of tomatoes. Enjoy the best of summer with an easy meal prep by making a Bacon-Lettuce-Tomato Sandwich supper. Fabulous bread is available at the market from Marquette Baking Company, 3 farmer vendors sell delicious, small farm raised bacon: Seeds & Spores Family Farm, Case Country Farm, Ever Yielding Acres.  Most of the produce farmers have a selection of crispy greens. We have had a pesto demonstration in the past at the market, a little pesto spread on the bread will add an additional zip to your sandwich. If you prefer, use mayonnaise.  With a quick pickle recipe, you can have your pickles sitting in their brine while the bacon cooks in the oven (our summer temperatures have been cool enough that having the oven on will not make the kitchen uncomfortable) and have a fresh summer meal within an hour. Here is a link to a quick pickle recipe http://www.eatingwell.com/recipe/252053/quick-pickles/ Here is a suggestion, cook extra bacon on Sunday for breakfast and save some of the prepared bacon for this quick weeknight meal.  Then you are just slicing and toasting the bread, slicing the tomatoes and piling on the bacon. Include an iced coffee to finish off your meal with locally roasted coffee from U.P. North Roast or Dancing Crane Coffee. I spent more time than I imagined I would reading up on bacon cooking. Of all the writing about the best way to cook bacon that I read, I agree with  who writes a blog called The Spruce, about the best way to cook bacon. I appreciate that he provides the why along with his suggestions and that he advocates to retain and use the fat that is rendered from cooking the bacon. When you buy your meat from local farmers you are getting the best meat and even the fat tastes delicious. What follows is from his blog:

Of all the ways you can cook bacon — including on a skillet or griddle, in the microwave, or even in a deep-fryer — it turns out that the very best way of all is to bake it in the oven. Bacon is fatty, so it needs to be cooked slowly, at a low temperature, so that most (but not all) of the fat renders away while leaving the finished product crispy and golden brown. And you can try to do that in a skillet or a griddle, but there are a couple of problems.
One, an average skillet isn’t wide enough to accommodate whole slices of bacon. They’ll just crowd each other and end up sticking together. But even if your skillet or griddle is extra-wide (or you decide to cut your bacon in half), you’re still cooking the bacon from below, which is more likely to cause it to scorch. So it turns out crumbly rather than crispy. You’re also going to have to flip it so that both sides of the bacon are cooked. Flipping bacon isn’t a major challenge, but I think we can agree that having to flip your bacon is more difficult than NOT having to flip it. Plus, cooking bacon on the stove top uses up one of your burners (or maybe two if you’re using one of those double-burner griddles), which means you have less room for making your eggs or home fries or Hollandaise sauce or even just boiling water to make coffee. Finally, cooking bacon on the stove top is messy — bacon fat is going to spatter all over the place, maybe onto you.
Any one of these — the fact that it’s easier, that it frees up space on your stove top and is a lot less messy — would be reason enough to cook your bacon in the oven. But it so happens that those are only side benefits because bacon cooked in the oven is the best bacon you’ll ever have. The oven cooks it evenly so that it comes out crispy and, yes, perfect.

Do NOT Preheat Your Oven!

So here are the steps. But let me first give you a heads-up that the most important part of this technique is putting the bacon into a cold oven. Don’t preheat! Starting with a cold oven ensures that the bacon will cook slowly like it needs to.

  1. Arrange the bacon slices on a sheet pan and place the pan on the center rack of a cold oven. (Try not to stretch the slices out. Just gently drape the bacon across the pan.) Close the oven door. Turn the oven on to 400°F. Walk away.
  2. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
  3. Remove the pan from the oven. Transfer the bacon to a second sheet pan (or a plate or dish) lined with paper towels to absorb any excess fat.

REMEMBER: Don’t preheat the oven! Make sure the oven is cold when you put the bacon in. Also, keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn’t burn. Another thing: Remove the cooked bacon from the hot pan right away. If you leave it in the pan too long, the heat from the pan and the hot bacon fat will continue cooking it.

Another Benefit: Bacon Butter!

One of the lovely consequences of cooking bacon this way is that the bacon fat renders off beautifully. I’ll pour the hot bacon fat into a heat-proof ramekin and save it in the fridge for other uses.

And by “other uses” I mean everything. I’ll sauté with it, cook eggs with it, bake cookies with it — seriously, anywhere I might use butter, I’ll use bacon butter. I’ll even spread it on toast, and although I’ve never tried this, I have a feeling a peanut butter and bacon butter sandwich would be kind of divine.

You’ll notice that since the fat doesn’t burn while you cook the bacon, it’ll be almost transparent when you pour it, and have a lovely, creamy white color once it cools in the fridge.

I used to strain the liquid fat through cheesecloth when I poured it into the ramekin, but I actually don’t mind having little bacon particles in it.

They’ll sink to the bottom in any case.

Truly, sometimes I’m not sure it’s the bacon I’m “making” and the bacon butter is the “byproduct,” or if it’s the other way around.

What About Lining the Pan With Foil?

The question of whether to line the pan with foil has come up occasionally. I don’t use foil when I do my bacon, because I don’t mind washing the pan later, and I find that the sheet of foil can complicate matters when I go to pour off the fat. Plus, that’s a pretty big piece of foil, and maybe it seems a bit wasteful.

Really, the foil is mainly about keeping your sheet pan (relatively) clean. One advantage of this technique, however, is that since we cook the bacon slowly and gently, it really shouldn’t stick.

However, if you find your bacon is sticking, try crumpling up the foil a little before you line the sheet pan with it. The little crumples in the foil will help the cooked bacon lift right off.

https://www.thespruce.com/perfect-oven-cooked-bacon-how-to-995313