Forms and Applications

Applications for the 2018 season will continue to be accepted and accepted vendors will be scheduled as space is available. Anyone wishing to be considered for a vendor for the Downtown Marquette Farmers Market must submit an application for consideration.

2018 season dates:The Downtown Marquette Farmers Market is open Saturdays May 26- December 15, 2018. Hours are  9:00 a.m. – 1:00 p.m. .

vendor App p 1-6 2018 Market info and policies

vendor App fillable 2018 Vendor application

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Use the links above to review market policies and then download the fillable PDF, pages 7-10 to fill out an application.
When complete, please email to: marketmanager@mqtfarmersmarket.com.

Printed applications can also be picked or mailed to the Marquette Downtown Development Authority office located at: 203 S. Front St., Suite 1-B, Marquette, MI  49855 from 9:00 a.m. – 5:00 p.m.,  Monday-Friday.

Important Dates: Applications received by May 4 receive placement priority. Application received after this date will be scheduled (if accepted) as space is available.
Vendor meetings May 16, 2018 at the Marquette Commons, choose to attend either 10:00 a.m. or 5:30 p.m. meetings
Season Vendor payment due by May 25, 2018

featured recipe

Celery and Apple Salad with Pecans


I made this salad last week when I realized I had apples, celery and roasted pecans, all from the Downtown Marquette Farmers Market. It was easy and delicious. It makes a nice side dish or a light lunch (or breakfast!).

Yield 4

Ingredients
1/4 cup toasted pecans (available from UP North Roast)
2 Tablespoons sour cream
1 to 2 Tablespoons white-wine vinegar
1 teaspoon sugar (use maple sugar, if you purchased some over the summer from Marquette Maple Co. or maple syrup from several of the other farmer vendors.)
1 pound celery (8 to 10 large stalks), thinly sliced on the diagonal (about 5 cups)
1 apple, halved, cored, thinly sliced, than halved crosswise (add another apple or 2, if desired)
coarse salt and ground pepper
Preparations:
In a medium bowl, whisk together sour cream, vinegar to taste, and sugar until smooth. Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble pecans on top and serve immediately.
Nutritional Information (per serving)
Calories: 98
Fat: 6 g
Protein: 1.8 g
Carbohydrates: 11 g
Fiber: 3.2 g
recipe from epicurious.com, December 2011