Farmers' Market FAQ

What are the Rules and Regulations of the Market?

In an effort to highlight the benefits of SFC Farmers’ Markets and to be supportive of our vendors we have created a SFC Farmers' Markets Policy Manual. This document includes the rules governing SFC Farmers’ Markets, but also explains how we work together with our vendors 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 our 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, as we strive to create a diverse market structure without compromising our current vendors.

Before you Apply:

1. Do you know what type of vendor you are?

2. Do you know which Sustainable Food Center Farmers’ Market locations you would like to attend?

3. Do you know which permits you need?

We have tried to simplify the process as much as possible with this table, but not all permits transfer across markets. Be sure you know which ones you need. For additional questions and a full list of laws and government policies please visit:

http://austintexas.gov/department/farmers-markets

 

Farmers' Market Permit to Operate

WIC

FMNP

Food Handlers

Food Manager

CPF Cert of Occupancy

Site Visit

Annual Fee

Farmer
Plant Products; Fruit and Veggie, Herb, etc.

N/A

X

X

 

 

 

X

X

Rancher
Animal Products; Meat, Dairy, Egg, etc.

X

 

 

 

 

 

X

X

Other (Agrarian)
Other Agrarian; Honey, Fish, Insects, etc.

X

 

 

 

 

 

X

X

Ready to Eat
Fresh Samples, On-site Consumption

X

 

 

 

X

X

 

X

Prepared Foods
Pre-packed Samples, Off-site Consumption

X

 

 

X

 

X

 

X

Cottage Food
Non-perishables and Small Operations

N/A

 

 

X

 

 

 

X

Artisan
Non-Edible Crafstmanship

N/A

 

 

 

 

 

 

X

Service
Services Provided AT Market

N/A

 

 

 

 

 

 

X

Which permit(s) do I need?

Note: If your operation is a mix of categories you are required to acquire permitting for all categories covering the products you provide

For example: If you are an Ag Producer that provides cooked samples you must be permitted to distribute samples to the public (Permits and licenses required would depend on the nature of the samples provided).

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

** Cottage Food Industry must comply with HB 970

4. Have you read the SFC Farmers’ Market Policy?

5. Do you have your $25 application fee ready?

6. If accepted you will be required to:

  • Provide copies of all necessary permits, certifications, and licenses
  • Pay the $125 Annual Fee prior to starting markets

* These rates were determined by the SFC Farmers’ Market Vendor Council

What to expect from the application process

We review applications as a team. The primary criteria that we are looking for is that your product fits within our SFC Farmers’ Market Policy guidelines. We also check to see if the product you sell is currently saturated at the market location(s) that you are applying for and consider any other factors that may be relevant to your application.

Within 2 weeks of your application date we will contact you to find out more information, schedule a sampling, and/or provide you with one of three possible statuses:

  • Approved – You have been provisionally approved and will be required to provide copies of all necessary permits, certificates, licenses, and pay your Annual Fee. Once all permits, certifications, licenses, and fees are received new vendors will be given a start date for the first market of the month following.
  • Hold – Your application will be kept on file for one year and if a spot opens up at the market you will be notified.
  • Rejected – You have not been accepted, most commonly due to the business not meeting the criteria laid out in our SFC Farmers' Market Policy.

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

How do I bring an event or activity to the farmers’ market?

SFC is looking for interactive children and adult activities that can be done at the farmers’ market. We will provide you with a space in the market and you can promote your nonprofit, services, etc. You can collect information from market patrons, but cannot collect payment or fundraise at market.

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

Please review the Farm Direct Policy Manual for additional requirements.

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. However, our musician rosters are currently full. We are not seeking additional musicians for market at this time.

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.