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Vendor Application

VENDOR REQUIREMENTS
  • Only Indiana-grown or produced agricultural products may be sold at the Market. A rare exception may be made for agricultural products that cannot be grown in Indiana.
  • NO CRAFT ITEMS OF ANY TYPE ARE ALLOWED.

Are there other facts about the Market I should know?

  • Vendors must reside in Indiana.
  • Vendors who sell or sample any food for consumption on-site must have a seasonal vendor permit from the Hamilton County Health Department.
  • Foods prepared off-site must be made in a certified kitchen.
  • All vendors must provide proof of insurance.
  • Vendors must grow and/or produce themselves at least 50% of everything sold at the Market. Products may not be purchased from any type of middleman.
  • Vendors must provide all their own equipment, including a 10’x10′ canopy and tables.
  • We rarely accept weekly vendors.
  • Vendors must agree to be at the Market for the entire season

These are the basic requirements. A more extensive list of requirements is spelled out in our contract.

VENDOR SELECTION
  • Vendors from the prior summer season, whom we invite back, will choose their spaces for the upcoming season prior to our annual vendor reception in late January of each year.
  • Once those vendors have chosen their spaces, our New Vendor Selection Committee will review the number of spaces we have open for new vendors to be added. They will analyze what we need at the Market in the way of product … what we have too much of, what we don’t have enough of, etc.
  • New vendors will be selected on personal presentations to the Market Committee and on the entire range of products they wish to sell at the Market. Those that are selected are given their contracts to sign in early March. Vendors are not selected on a first-come, first-served basis, but only on the basis of what we need or don’t need in the Market to keep it fresh, interesting for the visitors and profitable for our vendors.
  • At least 50% of the products sold at the Market must be grown and/or produced by the Vendor. The remainder can only be purchased directly from another grower. No products sold at the Market may be purchased from a middleman such as a commission house, food broker or auction. Nor can products be purchased from a co-packer without the express, written approval of the Market Master. Farm and kitchen visits will be made prior to and during the growing and market seasons. In addition, receipts for purchased produce may be requested.
  • Cost for the full season is between $200 and $400. With few exceptions, we do not permit weekly vendors.
  • Vendor spaces range from 20’ x 20’ to 40’ x 20’. Your vehicle may be parked in the space, but only if it fits completely within the space itself and no part of it, including trailer hitches or tongues, falls over the line into an adjoining space.
  • If you plan to cut, pierce, cold hold or hot hold any edible product you must have a seasonal vendor permit from the Hamilton County Health Department.
  • The 2009 Change in State Law notwithstanding, if you prepare any food off-site to be sold at the Market, that food must be made in a certified commercial kitchen. This includes baked goods. You will need to provide a health department certified kitchen inspection from the county in which your certified kitchen is located. If that kitchen is in Hamilton County you will need to have an inspection by the HCHD.
  • Vendors must provide proof of adequate insurance coverage prior to the beginning of the season along with all other required permits.
  • Absolutely no crafts are permitted for sale.
VENDOR APPLICATION
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