Artists

2019 Saturday Market Season Artist Vendors
 Blue Lake Sunrise Pottery
Jenny Frein, Owner.
One of a kind, handmade and wheel thrown ceramic artwork that is functional and sculptural.
jhamel@gwinn.k12.mi.us
 
 Designs by Vonamae
Vona Mae Scott, owner
Glass fused jewelry created in many shapes, sizes and colors for a unique look. One of a kind.
facebook.com/vonamae
 Devotional Jewelry
Cindy Kaiser, owner
Wire jewelry that features natural stones and beads.
@devotional.art
 Gourd Art by Elaine
Elaine Hommowun, Owner.
Bird houses, bowls and various holiday items made exclusively from gourds. Ak me to make anything, I love the challenge!
facebook.com/Gourd-Art-by-Elaine
 
 Herbal Oasis Bodycare
Deanna Attee, Owner.
Natural & organically-based herbal body products with an aromatherapy focus – for women, men, children & pets.
facebook.com/herbaloasisbodycare/
 
Marquette Expressions
Maggi Haupt, Owner.
Hand made greeting cards, note cards, gift tags and other paper products for all occasions.
 Native Sister Soap
Colleen Carlyle, Owner.
World class artisan soap, body butters, matching soy candles scented with pesticide free pure essential oils. Beautiful to look at and most importantly, gentle and kind to your skin and the environment.
 
 Pea Pickle Farm
Leslie Allen, Owner.
Offering a variety of tapers, figurine candles and ornaments made of beeswax and of bayberry wax, both naturally occurring waxes with intrinsic color and scent. New this year are ornaments of candelilla wax and the home-produced book “Wax: A Relatively Short and Non Linear History of Wax.”
peapicklefarm@gmail.com
 
 Red Metal Jewelry
JR Scott, Owner.
Artist designed and created jewelry of quality and originality using precious metals and semi-precious gem stones. Often using recycled metals.
 
 Shanti Jewelers
Carol Danner, Owner.
Natural Petoskey stone and Larimar stone set in all silver for earrings, rings, necklaces, and beaded jewelry.
 Trillium Turnings
David Payant, Owner.
Turned wooded bowls, platters and goblets.
payantdavid@gmail.com
 
 Treasa’s Treasures
Treasa Sowa, Owner.
Small farm dedicated to growing quality, healthy season produce and plant starts, jam, maple syrup. Hand woven rugs.
 
 Winter Sky Wool Company
Karen Valley, Owner.
Prize winning Shetland fiber and sheep since 1992. Many natural colors and dyed products.
 Woolymama
Randy & Libby Buchler, Owners.
Wool felted clothing and shoe line made on Shady Grove Farm U.P. from the wool from their sheep.
 
 2019 Saturday Market  Daily Vendors
  ARK Wood Products
Ron Klumb, owner
Variety of handcrafted wood products, including strawberry planter, games, bird houses/feeders, adjustable trivets and other household useful wood products. Many products made from U.P woods.
ron4ardis@embarqmail.com

 Baskets 2 Use
Jean Haas, Owner.
Hand-made functional baskets, many designs. Custom baskets made upon request.
jean.saah@gmail.com
 
 Be Well
Kate Lewandowski and Chris Ray, owners
Massage therapy and self-massage tools & techniques.
chrisray1111@gmail.com
 
 Black River Blades
Daniel Choszczyk, Owner.
Handmade, forged knives for kitchen, hunting, fishing, and survival, all made from reclaimed materials.
blackriverblades@gmail.com
 
 
 Bodega
Jeffrey Pruitt, Owner.
Original paintings – acrylic on canvas.
 dianasullivanart
Diana Sullivan, Artist
Original artwork, prints, note cards, handcrafted bags from original art designs. Felt sculptures.
diana@dianasullivanart.com
 
 Good For You
Kay Presensky, Owner.
Lake Superior driftwood art, recycled sweater mittens, U.P. trivets.
 
 Jade Enterprises
Deborah Frontiera, Owner, Author.
Books and poetry for children and adults, fiction and  non-fiction.
www.authorsden.com/deborahkfrontiera
 
 JB Crafts
Jim Boxer, Owner.
Cedar log birdhouses and bird feeders, bat houses and planters, fly tying table, hand tied flies, and pine shut-box games.
jackieboxer@hotmail.com
 
Jean Sinervo
Jean Sinervo, Owner.
Artist designed hand made jewelry of copper, silver, gemstones, enamel local themes and U.P stones. Also, handmade copper bells and souvenir U.P maps.
Jean is a Marquette area native, working as a metal smith and graphic designer. She has been a participating artist vendor at the Downtown Marquette Farmers Market for several years.
Rock Metal Fire Jewelry by Jean Sinervo
 Judy B Knitting
Judy Berglund, Owner.
Hand knit felt wool ornaments and decorations.
 
 Norway Area Preservation Society:
Carol Sundstrom, Artist
Plastic Food-grade recycled, 50 gallon barrels converted into rain barrels with screened lid and brass spigot and run-off valve on top that a hose can be attached to.
carolann.sundstrom@gmail.com
 
 Que Vida Design
Rosemarie Likens, Artist
Sea or nautical theme jewelry and home decor items created from upcycled materials. One of a kind.
jclikens@gmail.com
 
 Remnant Trading Company
Emily cote, Artist, owner
Fiber art and beeswax candles.
@remnanttradingco
Remnant Trading Company is a shop of low impact, high quality offerings to support a low waste lifestyle.
 
 Ronnie’s Art
Ron Morgan, Owner.
Original paintings, prints, and note cards.
ronmorg@yahoo.com
 
 Sage & Spry
Angela Cherrette, Owner.
Sage & Spry is passionate about offering wellness and massage services that make self-care easy, affordable and hopefully more of a priority. We care about our clients and use Massage and Cupping Therapies as well as Wellness Coaching as tools to support them in living healthier, happier lives with less pain and limitations. Chair massages, homemade natural bath and body products.
www.instagram.com/sageandspry
 
 Sakra
Alexandra Kralova-Zender, owner
Sakra is a clothing designer studio using natural and organic materials for her slow fashion clothing and accessories collections. Everything linen designed and made in Marquette.
sakraforpeace@gmail.com
 image3.jpeg
 Sha-Renee Designs
Shana Baril, Artist
Jewelry designs including metal/wireworking with focal stones.
@shanabaril
 
Soaring Suds
Leslie Edmunds, Owner.
Handmade, cold process soap, bath bombs, bubble bars and more.
@soaringsuds316
 
SpOILed by OILs:
Tiffany Opalka-Myers, owner
Handmade products using pure therapeutic grade essential oils. Items include cleaning products and personal care. Custom orders are welcome
topalka2040@yahoo.com
 
 Susan/David  Grimes
Woodwork items such as lamps, trees, cup trees, and other small items.
 Touchstone
Susan Olson-Morse, Owner.
Michigan stone jewelry, floral bead jewelry, semi-precious stone jewelry.
garmor@charter.net
 
 UP Roc Doc
Connie Hedmark, Owner.
Handmade jewelry, cut, polished stones in silver settings, from own lapidary creations.
 
Wild Pages
Amber Edmondson, Owner.
Hand-bound, blank journal books and paper arts inspired by the north woods.
Instagram: wildpages
 Willow Nest Co
Melanie Mendelin, Artist
Designed and handmade by Melanie for your little ones in the Upper Peninsula of Michigan. Natural & organic bibs, teethers, lovies, aprons and room decor.
instagram.com/willownestco
 
 Wednesday Evening Market  Artists
 Natalie Lewandoski Pottery
Natalie Lewandoski, Artist
Handmade, functional pottery to make meal times lovely..
@natalie_lewandoski
 Rebecca’s Macrame Closet
Becky Papke, Artist
Natural jute and macrame polycord macrame art, including plant hangers and wall hangings.
beckypapke@yahoo.com

 

 Yankiwi

Karl and Kay Nurmi, Artists
A lovely variety of person care products for men and women. Metal work and wood work carefully crafted from select timbers. Something for everyone.
Yankiwi Earth Friendly

 

 

 

 

 

 

 

 

 

 

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