Producers 2019 Season

2019  Season Producers 
Davin’s Chocolates
Davin Makela, owner              Chocolate bars made in Marquette directly from organic cocoa beans and other organic ingredients. Also, caramels and other candies made from scratch.
Donckers
Jennifer Ray, owner
All natural candies including milk or dark chocolates and other signature items..
Door County Whitefish
Division of Ruleau Bros. Inc. a 150 year family tradition of commercial fishing on Lake Michigan.
Fresh whitefish fillets, smoked whitefish fillets, smoked whitefish pate.
 End Of The Road Winery
Cold climate grapes and apples used to make grape wines, fruit wines, wine jelly

 

 
 For Goodness Cakes
Kathleen Heinonen, owner/baker
cakes, scones, coffee cakes, bars
 
Marquette Baking Company
 Bread sticks, breads, cookies, scones, and other baked goods
 
Marquette Maple Company
Micah and Helen Ohman, owners
Maple syrup, maple cream, maple sugar, maple candy, maple cotton candy, asparagus
 
Mother Mary’s Canning Co.
Mary Barker, owner
Pickled beets, beans, and asparagus, asparagus salsa, hot asparagus bites, bread and butter pickles, beet horseradish relish, corn relish, and harvest relish. Also, applesauce, apple butter barbecue, cranberry/apple chutney, and jams and jellies.
 
Superior Culture
Alex Rowland, owner
Kombucha
Superior Culture is all about producing tasty health beverages using organic, local, seasonally available ingredients. Starting at the farmers market in 2017, Superior culture has now opened a taproom in Marquette and expanded distribution throughout the U.P.
 
UP North Roast
Jacob Cass, owner
Fresh roasted coffee beans, cups of brewed coffee, cinnamon glazed almonds and pecans
 
Yooper Yummies+
Kathy Lepisto, owner Homemade baked goods with butter and unbleached flour. Large cinnamon buns, scones, oatmeal chocolate chip cookies, cardamon bread, sweet bread, and gluten free banana muffins.
 
The Howling Buddha
Adam Robarge, owner/baker
Artisanal dog treats made with only the finest, locally sourced (where available) ingredients. Handcrafted in small batches.
 

 

2019 Daily Producers
 
 Borealis Baking Company
Anja Wiedenhoefer, owner
Baked goods, including cupcakes, cookies, bars and breads using wholesome ingredients. Borealis Baking Company offers a variety of options including gluten friendly, paleo and vegan.
 
 Treated With Love
Mandy Moseley, baker
Treated with Love is a vegan dog treat company, owned and operated by a Husband and Wife, whose mission is to provide a cruelty free and healthy alternative to commercially sold dog treats.  We believe that all animals deserve to be Treated with Love.
 
 Velodrome Coffee Company
Brice Sturmer, owner, Paul Vafa, operating Partner
An independently owned coffee shop and rostery that personally sources their coffee from around the globe and roasts it in Marquette. Velodrome Coffee Company also bike delivers all in-town coffee orders. Espresso based drinks and whole bean coffee available at the market.
 
 Yooper Sisters
Amanda Sheppard, co-owner
Jam made from Michigan berries.
 

 

 

 

 

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

 

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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