Producers 2018 Season

2018  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
 
Lakeside Bakery
Jennifer Lindsay, owner
Scones, cupcakes, bars, maple blondies, breads, and cookies
 
Marquette Baking Company
Peter Claybaker, owner 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
 
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.

 

 
2018 Daily Producers
231 West
Matt Beardsley, baker
Contemporary patisserie serving European-style breakfast pastries.
 
 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.
 
 Xxantopia
Carol Stanley, baker
nut-free baked goods
 
Yooper Sisters
Amanda Sheppard, co-owner
Hard candy, jam, candles.

 

 

 

 

featured recipe

Oven Roasted Beets and Sweets


 Beets grow well in our climate and store well. And they provide a beautiful red on a holiday table! Roasting with other vegetables is a quick, delicious way to enjoy beets. When you want them raw, grate them  and use on a salad or other side dish.
 Oven Roasted Sweets and Beets. A beautiful veggie side dish for your next dinner!

This recipe serves 6

5-6 medium beets, peeled and diced
2 medium sweet potatoes, peeled and diced
1 onion, chopped
2 Tablespoons olive oil
1 tsp garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon pepper

Preheat oven to 400 degrees. In a large bowl, combine all ingredients and mix well. Place mixture on a rimmed baking sheet and bake for 20 minutes. Remove from the oven and stir the mixture. Bake for an additional 20 minutes or until fork tender.
 Nutrition Information:
125 calories, 2 g protein, 20 g carbohydrate,
5 g fat, 283 mg sodium, 4 g fiber
 TIPS:
How to select:
Choose beets with firm, smooth skin and leaves that are not wilted (if still attached.) Smaller beets are more tender and sweeter than larger beets.
 How to Store:
Remove the leaves, keeping about one inch of the stems. Store in a plastic bag in the refrigerator and wash well before cooking
 When cooking beets whole, roasting beets with their skin on helps keep the nutrients and the color. The skin will easily rub off under cold running water after they are cooked. To clean your beet juice-stained fingers, rub with some salt and lemon juice, then wash with soap and water.
 Recipe by Linnea Redinger
from FRESH-Seasonal-TASTY Farmers Market Cookbook, Learning Zone Xpress
Photo credit:  https://www.superhealthykids.com/oven-roasted-sweets-beets/