Vendor List

2019 Saturday Season Vendors

Bean Pole Farm
Variety of vegetables
Blueberry Knoll Farm
Vegetables, eggs, raw honey, wood peg coat racks and wood walking sticks
Blue Lake Sunrise Pottery
H
andmade & wheel thrown functional pottery
Borealis Baking Company
Baked goods, paleo, vegan gluten-friendly options
BSB Farm
Eggs and organic chicken, whole or cut up
Case Country Farm
Pasture raised pork, produce
Cold Weather Farm
Produce, meat, eggs, jams
Dafter Farm/Aunt Lillian’s Mustard
Mustard
Dancing Crane Farm
Whole bean and brewed coffee, produce, donuts
Davin’s Chocolates
Bean-to-bar chocolate, cold brewed coffee
Daydream Farms
Hot peppers, vegetables and apples
Designs By Vonamae
Glass fused jewelry
Devotional Jewelry
Wire jewelry
Donckers
Signature candies
Door County Whitefish
Fresh whitefish fillets, smoked whitefish fillets, smoked whitefish pate
Doozers
Baked goods
Dukes Farm
Produce
End Of The Road Winery
Wine and wine jelly
Ever Yielding Acres
Produce, meat, eggs, maple syrup
Freshwind Farms
Produce
Full Plate Farm
Produce
Gourd Art by Elaine
Bird Houses, bowls and various holiday items made exclusively from gourds
Greens & Things
Variety of microgreens, plant starts
Guindon Farms
Organic certified grass-fed beef, maple syrup
Hannah’s Garden
Produce
Herbal Oasis Bodycare
Moisturizers, bug repellent, massage oil, essential oil blends, personal care items 
Jeffrey Heidtman
Produce, cut flowers, perennials
Marquette Baking Company
Breads, baked goods
Marquette Expressions
Greeting cards
Marquette Maple Company
Maple syrup, maple sugar, maple cream, maple cotton candy
Mighty Soil Farm
Produce
Mother Mary’s Canning Company
Michigan grown produce specialty canned foods
Native Sister Soap
Artisan soap, body butters, soy candles
New Dalton Farm
Vegetables, eggs, maple syrup
Partridge Creek Farm
Produce
Pea Pickle Farm
Beeswax candles, bayberry wax candles
Red Metal Jewelry
Hand-made copper jewelry
Reh-Morr Farm
Vegetables, huckleberries, honey, maple syrup, plant starts
Rock River Farm
Flowers, vegetables
Seeds & Spores Family Farm
Produce, pasture raised meat, eggs, maple syrup, jams, plant starts
Shady Grove Farm U.P.
Eggs, woolen goods/garments
Shanti Jewelers
Jewelry-Laramar and other gemstones
Shiitake Creek Mushroom Company
Wild and cultivated mushrooms
Slagle’s Family Farm
Produce, meat, maple syrup, eggs
Superior Culture
Kombucha

Swanzy Farm
Produce, honey
The Howling Buddha
Artisanal dog treats
Tonella Farms
Variety of mushrooms, produce, eggs, plant starts, grass-fed beef
Treasa’s Treasures
Produce, plants, eggs, baked goods, jams, woven rugs
Trenary Loam-Grown & For Goodness Cakes!
Produce, baked goods
Trillium Turnings
Wood turned bowls, go
blets and plates, raw honey
UP North Roast
Coffee beans and ground, roasted nuts
UProoted Farm
Produce
Velodrome Coffee Company
Espresso based coffee drinks, whole bean coffee
Virgin Earth Farm
Variety of vegetables and wood-burnt art
Winter Sky Wool Co.
Wool, hand-spun wool, knit goods
Yooper Sisters
Homemade jams, hard candies, soy blend candles
Yooper Yummies+
Cinnamon rolls, scones, cookies, sweet breads and more

 

2019 Saturday Daily Vendors


Aquarius Art Ventures
Art posters, note cards, postcards
ARK Wood Products
Cedar, maple wood functional products

Bandeff Farm
Sweet corn
Baskets 2 Use
Hand-made, functional baskets
Be Well
Massage therapy
Black River Blades
Hand forged knives
Bodega
Original art paintings
Branching Out
Twig art
Brett’s Driftwood Creations
Driftwood decorative items
Designer Jacque
Graphic artist designed apparel
Diana Sullivan Art
Felt sculptures and other artwork
Good For You
Driftwood creations
Jade Enterprises
Author autographed books
J.B. Crafts
Wood crafts, hand-tied fishing flies
Jean Sinervo
Artist designed handmade jewelry

Judy B Knitting
Hand-knit, wool felted ornaments, baby booties, cat toys, wool drier balls
Kenn Grimes Author
Books
KiKi’s Kottage Katering
Salad dressings, prepared foods

Northern Sky Orchard
Upper Peninsula grown tree fruit
Norway Area Preservation Society
Rain barrels
Que Vida Design
Jewelry
Ronnie’s Art
Paints, prints, note cards
Sage & Spry
Chair massages, bodycare products
Sha Renee Designs
Jewelry
Soaring Suds Soap Company
Cold processed soap, bath bombs and more
SpOILed by OILs
Personal care products
Superior Environmental Consulting
Produce
Susan Grimes
Woodwork, lamps, coat trees
The Phoenician Soap Company
Handcrafted artisan soaps and lotions
Thai Massage & Bodywork
Thai massage
Touchstone
Specialty plants, jams and jewelry
Treated With Love
Vegan dog treats
Uncle Chuck’s Funny Farm
Plant starts
U.P. Roc Doc
Lapidary jewelry with silver smithing
Wild Pages
Hand-bound blank journals, publications, photographs
Willow Nest
Sewn goods and ceramics
Xxantopia
Baked goods, nut free cookies

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