Farmers' Market FAQ

What are the Rules and Regulations of the Market?

In an effort to highlight the benefits of SFC Farmers’ Markets and Farm Direct Projects, and to be supportive of our vendors we have created a Farm Direct Policy Manual. This document includes the rules governing SFC Farmers’ Markets, but also explains how SFC and the Vendors work together to make some of the best Markets in Austin.

How do I become a SFC Farmers' Market Vendor?

Thank you for your interest in becoming a vendor at the SFC Farmers' Markets. We appreciate all applications to the market, but we are limited to the number of vendors we can have at each market. Therefore we strive to create a diverse market structure without compromising our current vendors. Here are the important things you should know:

  • Start by visiting SFC Farmers’ Markets. Look at the mix of vendors and determine whether you would be a good fit. You should consider how much competition is at the market, are you ready to attend one of our weekend markets or is a weekday pace a better fit for you.
  • Then please feel free to fill out an application. Market applications are accepted year round. An email will be sent confirming the application was properly submitted. Once the application has been submitted it will be listed as Pending, and will be reviewed within two weeks of receiving the $25 application fee. Click here to apply »

The Sustainable Food Center Farmers' Markets and Farm Direct Projects comply with all federal, state, and county regulations.

Upon review of the application by the Farmers’ Market Team the applicant will be notified of their status:

  • Approved – The application has met the minimum requirements to be a vendor and is approved as a vendor. They will need to submit a copy of additional forms and documents.
  • Hold – The application has met the minimum requirements to be a vendor, however at this time we cannot admit the vendor to the Market because we have too many vendors serving similar products.
  • Rejected – The application does not meet SFC Farmers’ Markets minimum requirements to be a vendor.

For returning vendors who are trying to renew their term or make an amendment to a previous application please RE-APPLY HERE.

The following documents are required prior to participating as an SFC Vendor:

(Follow the links to download the forms)

 

Farmers

Rancher

Other

Ready-to-eat

Prepared Food

Cottage Food

Artisan

Service

- W9

X

X

X

X

X

X

X

X

- WIC Application

X

 

 

 

 

 

 

 

- FMNP Application

X

 

 

 

 

 

 

 

- Class A, B or C Farmers Market Permit

Class A for Eggs

Class A for Eggs and Meat

Class A for Meat

X

X

 

 

 

- Certificate of Ownership

 

 

 

X

X

 

 

 

- Food Managers Certificate

 

 

 

X

X

 

 

 

- Food Handlers Certificate

 

 

 

X

X

X

 

 

* Farmers may use a Class A Farmers Market Permit to sample raw vegetables

** Cottage Food Industry must comply with HB 970

How do I become a Corporate Sponsor of the Markets?

Want to be a sponsor for the market for a year, or even a day? Contact Us to learn more about becoming a SFC Farmers' Market sponsor

I represent a Non-Profit or Government Entity. How can I get involved at a Market?

We seek to serve diverse populations, preserve and promote regional agriculture and improve our quality of life. We allow non-profit applicants at market who support our ideals and who are not in direct competition of the markets' objectives. We are not allowed to accept any political or religious organizations.

You should turn in the application at least three weeks before you would like to come to the market. We will review the application, available dates, and alignment with our mission.

APPLY HERE

I would like to host an activity or event at Market. How would I go about this?

SFC is looking for educational, kids, health and fitness, and entertainment activities. The more you have to offer in these categories, the more interested we are in partnering with you. We are limited by space and schedule our events well in advance. We ask applications be submitted at least three weeks in advance.

Please review the Farm Direct Policy Manual for additional requirements. If you are accepted, you will be assigned an area of the market for your event. You will not be allowed to charge for your activity, but please accept tips.

APPLY HERE

I'm a musician. How do I play at a market?

We are delighted to host musicians that take the stage at our markets. We are mostly looking for duos, trios and larger groups that play a variety of music, from singer-songwriter to the blues. You may inquire about playing music at the market and be added to a prospective list for future dates by going to this website to register:

APPLY HERE

Is there an ATM at the markets?

The Downtown and Sunset Valley farmers' market locations offer ATMs. Go to the SFC Information Tent and ask for the location of the market ATM.

All markets accept Cash, Debit/Credit (though each vaires by vendor) SNAP Lone Star Card, WIC – EBT cards for fruits and vegetables, and Farmers’ Market Nutrition Program coupons. Learn more here.

What's in season?

For more information about what you can find at market each week, visit our What's Fresh page for weekly updates.

Here's what you can expect to find at the SFC Farmers' Markets throughout the year:

SPRING (MARCH-MAY):

Look for the pop up of fragrant flowers, fresh arugula, asparagus, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cilantro, collard greens, dill, garlic, kale, leeks, lettuce, mint, mustard greens, onions, parsley, peaches, plums, potatoes, radishes, spinach, squash, strawberries, turnips and tomatoes.

SUMMER (JUNE-AUG):

Summer, our favorite time of the year! There are abundant quantities of arugula, basil, blackberries, chard, corn, cucumbers, eggplant, figs, garlic, green beans, lettuce, melons, mint, mustard greens, peaches, okra, onions, pear, peppers, potatoes, pumpkin, radishes, squash, sweet potatoes, tomatoes, turnips, and watermelon.

FALL (SEPT – NOV):

Fall is like the second summer season (albeit, it is a slower, less productive season), with still a showing of arugula, basil, beets, broccoli, cabbage, cauliflower, chard, cilantro, collard greens, cucumbers, dill, eggplant, garlic, green beans, kale, mustard greens, lettuce, melons, mint, okra, onions, parsley, pecans, peppers, potatoes, pumpkin, radishes, spinach, squash, sweet potatoes, tomatoes, and turnips.

WINTER (DEC-FEB):

This is the time for cleansing produce like arugula, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cilantro, collard greens, dill, garlic, grapefruit, kale, leeks, lemons, mustard greens, oranges, parsley, radishes, spinach, strawberries, Swiss chard, tomatoes, and turnips.