Farmers/Growers

2019 Season Farmer Vendors
BSB Farms
Luke and Heather Bell, Owners.
Pasture raised poultry and eggs.
Blueberry Knoll Farms
Jennifer Redlon, Owner.   Seasonal produce, rhubarb, onions and garlic, lettuces, gooseberries, eggs, flowers, bracelets, games, and wooden crafts.
Case Country Farm
Trevor Case, Owner.
Polish and breakfast 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.
Meat such as pork, lamb, goat, and beef, herbs, and a wide variety of fruits and vegetables.
Dancing Crane Farm
Ryan Fairbanks, Farm Manager. Coffee (beans and brewed), pretzels, donuts, and fresh produce.
Dukes Farm
Gabriel Caplett, Owner.
Naturally grown fresh vegetables, flower, herbs and vegetable seedlings.
Ever Yielding Acres
Charles and Miriam Devooght, Owners.
Fresh produce, maple syrup, baked goods, compost manure, topsoil, fall decor, and Christmas trees.
Freshwind Farms
Ernest Sherbinow, Owner.
Seasonal produce, flowers, micro greens and unique salad mix.
Full Plate Farm
Laura Brosius, Owner.
Vegetables, herbs, and strawberries.
Greens & Things
Jessica Laxo, Owner.
Micro greens, vegetables, plant starts, garden signs, cloth napkins, and dry & fresh herbs.
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.
 
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
 
 
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

Grilled Ramps with Asparagus


One of the early wild foods of Spring, ramps are available at the Downtown Marquette Farmers Market. A quick, delicious way to prepare almost all vegetables is grilling. Grill ramps quickly to make the most of their wild, earthy flavor.
INGREDIENTS
  • 1 bunch (about 20) ramps
  • 1 bunch thin asparagus
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
DIRECTIONS
  • Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.

  • Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.

  • Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.

    SERVINGS: 6

http://www.marthastewart.com/318405/grilled-ramps-with-asparagus
SOURCE: MARTHA STEWART LIVING, APRIL 2001