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If you'd like to be a vendor at one of our markets, please follow these steps: 

1. Carefully review the Rules & Regulations and read the Registration forms.
2. Then call 707 263-6076 or email the market manager at sieber61@msn.com with any questions and to make sure there is space available.
3. Please read the rules before signing the vendor registration form.Submit your Vendor Registration Form along with desired starting dates. A new application is required each season.
4. Get your permits and certificates.  
5. See below for links. Copies of required documents must be given to management.
6. CPCs, Nursery Permit, and any organic certification must be posted at your booth as well.

Thank You!   

Rules & Regulations:

You are responsible for abiding by these - your

signature on the registration form confirms agreement. 

• All Vendors must comply with State/County health and safety codes. 
• All Booths must have a name, identifying the farm or business, and prices must be clearly marked either on the product or on an easily legible sign. These signs can be handmade, on a chalkboard, whiteboard, or printed.
• Booth Fees are calculated based on the width of space occupied. For example: 6' and under $18/ 8' wide $21/ 10' wide $25/ then $10 for every 5' thereafter.The CDFA requires a $2 fee from each vendor per market day. We include this in the booth fee and remit on your behalf.
• Cancellations of less than a week's notice will incur a fine equivalent to the booth fee. Regular attendance is required unless previous arrangements have been made. The fine is waived for true emergencies at manager's discretion.
• All Vendors should carry liability insurance naming LCFF as additional insured, plus vehicle insurance if driving into the market area.
• New Products and items for the newsletter must be emailed to the manager 3 days prior to each market for inclusion.  
• For new vendors and those not on a regular schedule, this is also the deadline to confirm attendance.

PLEASE NOTE:

• Please be unloaded by 9:30 am. Set up must be completed by 9:45. 
• No breakdown until the market is closed, even if you sell out. Market hours are 10 am to 1 pm.
• All vendors must provide trash receptacles if selling items that create refuse. 
• Do not allow animals within 20’ of any food booth.
• Professional conduct is expected and actions construed as disparaging towards others at the market are prohibited and may be grounds for termination.
• Each vendor is responsible for complying with current sanitation and generally accepted best practices.

In Addition to the Above, the following rules apply to these different types of vendors:        

• AG Vendors: In addition to the above, your sign has to include the following information:Name of Business, Town, and County of Productionplus a phrase to the effect of "We grow what we sell" / "We sell what we produce" in lettering that is legible from at least 10 feet away. 
• Each commodity is required to have a clear, easy-to-read identification sign with price per unit.
• Producers are required to be familiar with the Small Farm Food Safety Guide prior to obtaining their Producer's Certificate. 
• Get your annual Certified Producer's Certificate (CPC) from the AG Commissioner in the County of production. It certifies that you produce what you sell,
• An embossed copy needs to be given to management every time a revision is made.
• The CPC has to be posted at your booth and is a requirement at all CFMs (legitimate farmers' markets) in California.
• To sell live plants you will need a Nursery Permit in addition to the CPC. The purpose of this is to keep track of diseases, invasive plants, and insects.
• To sell eggs you need an Egg Handler number, available from the State, and a CPC. Eggs need to be listed on your CPC.
• The word 'Organic' may not be used without registration in the County of production and the certificate has to be clearly posted as well.

• Artists, Makers, & Crafters may only sell high-quality items of their own production. Re-selling is not allowed at farmers' markets. All items must be made by the vendor to a substantial degree.
  

• Food Purveyors & Food Vendors must be in possession of a Temporary Food Facility Permit from Environmental Health in Lake County.
• Ingredients and prices must be listed on packaging or posted near the product if sold in bulk.
• Re-selling is not allowed at farmers' markets. All items must be made by the vendor. This applies to all bottled/ canned beverages, besides water. 
• All menu items, including beverages, require prior approval from Management.