All farmers or vendors at farmer’s and flea markets are required by the State of Michigan to observe certain safety rules in the preparation and handling of food samples. You may read or download the Rules by clicking food-sample-safety-rules.
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Click on the link below to download the Flea Market Rules that apply to each vendor. You must have Adobe Reader® to view the document. The Rules have been updated for the 2011 rental rates.
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Note that the general rules and procedures for all vendors at the Farmers Market have been updated for 2011. Click here to download the Rules: Farmers Market Rules 2011
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Note that complete vendor rules are available at the Market Office.
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Volunteering is an excellent and exciting opportunity to become more involved in the market and to support our local farmers and our local businesses.
The Muskegon Farmers Market is an enjoyable place to shop but is also an exciting environment behind the scenes. Our 80+ vendors are dedicated to the direct to consumer sales opportunities that open-air markets provide. As consumers knowing who grows your food is important but just as important is the relationship of the farmer to the person who consumes the fruits of their labor. By volunteering at the market, you’re joining the club.
If you are a people person, consider volunteering at the MFM information booth, as an event coordinator or as a market attendant. As a market attendant you’ll have the opportunity to talk directly to the customers and help them find a specific vendor, help find safe parking, or help carry products to their cars.Would you prefer to work behind the scenes? MFM could use your help with gardening, photography, writing or special event planning.
Are you a social butterfly? We would love to put you to work on developing a music program, special event days, or representing the market at community gatherings and recruiting additional volunteers. Wherever your skills and interests lie, the Muskegon Farmers Market, Friends of the Market would love you to join the club.
To learn more about a volunteer position please contact the:
Market Master
1350 E Keating Ave
Muskegon MI 45442
Attn. Lori Gomez-Payne
231-722-3251
You can apply by downloading, printing and filling out a Volunteer Form:
market-volunteer-form (You need Adobe Reader to open this file.)
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Who needs a license at the Farmer’s Market?
No food license needed at the market for food vendor, if:
Licensed at processing location:
Temperature Control:
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Our vendors give excellent customer service
Customer Service
What would you like to see at the Farmer’s Market this year? What new type of vendors should we add? What would you like to have for new activities, such as community projects, music, etc.? Lori, the Market Master, welcomes your suggestions. We also need your help to broaden the range of activities that we offer, so if you have an good idea for a special event or program, we would greatly welcome anything you can do for us that would make that event happen.
Please reply by commenting on this post.
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Photo of the “Old” Farmer’s Market circa 1957
Do you have any photos of the Farmer’s Market, either the “Old Market” or the “New Market”, that you could share with us? What is your favorite memory of selling or shopping at the Market? Please share these with us by replying to this post.
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Shop for the holidays. We have fresh Christmas trees, wreaths, garlands and swags at great prices.
We are open:
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You went to your local market, you picked up some beautiful asparagus and plump strawberries. Now what?
Resist the urge to wash your bounty and put it into the refrigerator right away.
Ripening fruits such as melons and fruits with pits (nectarines, peaches, etc.) need to stand at room temperature. Their vitamins and phytochemicals tend to increase as they ripen.
And most vegetables and fruits will last longer if you wash and/or peel them just before using them this is especially true for berries. The moisture that water leaves can lead to rot more quickly; trust me, Ive lost more strawberries this way. Those berries should be refrigerated as soon as you bring them home. Rinse and slice them just before you’re ready to pop them into your mouth or toss them into some yogurt.
When it comes to greens, for maximum flavor, refrigerate and use them within one week. Fresh herbs and watercress can be stored like cut flowers; simply place a bunch with the stem ends in a container of fresh water. Put a plastic bag loosely over the top and refrigerate for up to four days.
This trick also works for asparagus. Place stalks in the coldest part of the refrigerator, standing upright in a container of shallow water; use within a couple of days of purchase.
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Sweet & Sour Red Cabbage
1 small head red cabbage (1 pound), washed and shredded
1 medium apple, unpeeled, scrubbed, cored and shredded
1 small potato, peeled and shredded
1 onion, peeled and chopped
1 cup water
grated peel of 1/2 lemon
juice of 1 lemon
3 tablespoons brown sugar
1 tablespoon vinegar
In a large covered non-stick skillet, cook cabbage, apple, potato, and onion in water over low heat for 15 minutes. Stir occasionally. Add remaining ingredients. Cover and cook over low heat 10 minutes longer, until vegetables are tender and mixture slightly thickens. Stir often.
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