2019 Season Farmer Vendors
Blueberry Knoll Farms
Jennifer Redlon, Owner.   Small local farm growing crops that grow well in our northern climate.
Seasonal produce, rhubarb, onions and garlic, lettuces, gooseberries, currents, honey, eggs, flowers, and wooden crafts.
 BSB Farms
Luke and Heather Bell, Owners.Local family owned and operated poultry farm. Pasture raised poultry and eggs.
Farm bakery.
Case Country Farm
Trevor Case, Owner.
Case Country Farm uses organic standards while focusing on sustainable and holistic practices.
Case Country Farm’s primary focus is on raising pastured Berkshire pork and chickens.Sausage, pork loin roasts, pork ribs (babyback and square), bacon (smoked and uncured), chicken and organic feed pasture eggs, and various vegetables and fruits.
Cold Weather Farm
Keith Frusti, Owner.Cold Weather Fam is a small, family owned business located in Sundell, MI. They provide naturally grown begetables, fruit, chiken eggs and duck eggs. Pastured meat chickens, lamb and prok are also available. Cold Weather Farm als offers Goat Milk Soaps and Goat Milk Lotions.Herbs,  Farm made jams
Dancing Crane Farm
Ryan Fairbanks, Farm Manager.Dancing Crane Farm is a small, family owned business located in Skandia, MI. During our brief growning season they wrok to bring the local community a full selection of organically grown vegetables and fruits. In addition to produce they offer a large selection of fresh toasted, fair-trad, organic coffee (beans and brewed), pretzels, donuts.
Dukes Farm
Gabriel Caplett, Owner.
In commercial operation since 2004, Dukes Farm is a family-run operation growning vegetables on about 4 acres on their 40 acres in Skandia, MI. Dukes Farm exceeds national USDA Organic standards for growing produce, meaning our vegetables are safe for you, your family, and the environment. Dukes Farm grows many crops that thrive in the Upper Peninsula’s cool growing climate, such as cabbage and greens, garlic, as well as root vegetables, such as potatoes, carrots, onions, and beets. Seedlings and many of the warm-weather vegetables, such as tomatoes, peppers, and cucumbers are grown in hoophouses. Many of Dukes Farm’s vegetables are heirloom varieties, developed over the centuries with a priority on good flavor and nutrition.
 Ever Yielding Acres
Charles and Miriam Devooght, Owners.
Ever Yielding Acres is a family owned, medium sized farm that works to bring healthy plants, maple syrup, veggies abd neats ti tiyr tabke.
Fresh produce, maple syrup, baked goods, compost manure, topsoil, fall decor, and Christmas trees.


Freshwind Farms
Ernest Sherbinow, Owner.Freshwind Farm is a small, family owned farm offering fresh, locally grown microgreens, herbs and other produce. The farm also produces free-range eggs and custom raised hogs.
Full Plate Farm
Laura Brosius, Owner.
Vegetables, herbs, and strawberries.
Greens & Things
Jessica Laxo, Owner.
Micro greens
 Guindon Farms
Matthew Guindon, Owner.
Organic grass fed beef and maple syrup.
 Hannah’s Garden
Hannah Brisson, Owner.
Fruits, vegetables, beans, and herbs.
Jeffrey Heidtman
Jeffrey Heidtman, Owner.
Cut flowers, perennials, produce variety.
Mighty Soil Farm
Kathryn Debs, Joe Newman, owners
Mighty Soil Farm is a certified organic vegetable farm in Chaatham, MI. Tjeu grpw pver 100 betetable vareties on less than an acre, and bring an abundance of delicious, nutrient dense food to market each week. Building a living  , thriving soil is a key element of their famring practices. Health, on a personal and community level, is intricately tied to the food we eat, and the health of that food is bound to the health of the soil it is grown in.
New Dalton Farm
Kevin Keller, Owner.
Seasonal vegetables, eggs, maple syrup, flowers, starter plants.
Partridge Creek Farm
Mushrooms, berries, vegetables, honey, microgreens, roots, leafs and fruits.
Reh-Morr Farm
Produce, honey, dried vegetables, jams/jellies, plant starts, aprons, earrings.
Rock River Farm
Rowan and Shaila Bunce, Owners.
Vegetables, chicken, herbs, and flowers.
Seeds and Spores Family Farm
Jeff and Leanne Hatfield, Owners.
Certified Naturally Grown, vegetables, fruits, herbs, mushrooms, maple syrup, eggs, flowers, pasture raised pork, grass fed beef.
Shady Grove Farm
Randy and Libby Buchler, Owners. Eggs-Soy free, and WoolyMama clothing line.
Slagle’s Family Farm
Jason and Jennifer Slagle, Owners.
Produce, dehydrated produce, herbs, plant starts, fruit, meat, eggs, pasta, maple syrup, jam, baked goods and sugar scrub.
Swanzy Farm
Lester and Sharon Perkins, Owners.
produce, honey, berries.
Tonella Farms
Ryan Leary, Owner.
Mushrooms, honey, jelly and maple syrup, vegetables, blackberries and apples, vegetable starts.
Treasa’s Treasure’s
Treasa Sowa, Owner.
Produce, plant starts, flowers, maple syrup, honey, jams & jellies, dried herbs, baked goods, wild foraged foods, woven rugs.
Trenary Loam-Grown
Kathleen Heinonen, Owner.
Specializing in Brussels Sprouts, also rhubarb, squash, tomatoes, cakes and bars.
Virgin Earth Farm
Gregory Wixtrom, Owner.
A variety of seasonal produce and wood burnt art.
Winter Sky Wool Co.
Karen Valley, Owner.
Hand-spun yarns, knitted goods, woven shawls, felted sheep wool, rovings and sheepskins.
2019 Daily Farmer Vendors
Bandeff Farm
Jim Bandeff, Owner.
Sweet corn
Little Parsley Farm
Tensi Parsons, Farmer
Located on Little Lake Road, just 7 miles south of downtown Marquette, MI (near Beaver Grove), Little Parsley Farm is a market farm, sustainably growing vegetables for you and our community. We offer a CSA (Community Supported Agriculture) farm share program, and produce to the public. Grown using sustainable and organic methods, our produce is non-GMO and grown without chemical fertilizers or pesticides. We source our seeds from companies who have signed the Safe Seed Pledge, so you can be confident that you are eating — and are feeding your family — healthy, wholesome produce while helping to maintain biodiversity. And since it’s grown locally, you can feel satisfied knowing you are supporting your local small farmer and local community
Northern Sky Orchard
Jerrold Bishop, Owner.
Apples, 30 varieties, sweet cherries, pears, plums.
Shiitake Creek Mushroom Company
John Williams, Owner.                    Mushrooms, ready to fruit mushroom logs, mushroom compost, fiddle-head ferns, ramps and wild leaks.
Uncle Chucks Funny Farm
Bradley Delveaux, Owner.
Lettuce, herbs, spinach, chicken eggs and duck eggs, veggie starts, hairbands, and wood burning crafts



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



  • 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


  • 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