What can I can sell?
Fruits, vegetables, flowers, plants, baking, soaps, skincare, crafts, gifts, snacks, sauces, jams, jellies, and prepared foods - almost ANYTHING you make-bake-or grow yourself!
How much does it cost to participate?
A standard 10’ x 10’ booth space costs $40 per market day.
What do I have to bring?
You must bring your own tent, tent weights, tables, tablecloths and display.
How do I apply to the farmers markets?
All of our market applications can be found on our website. If you do not include pictures and fill out every field online, then your application will not come through to us. A successful application will show you a message that confirms your application has been submitted.
Website: northdeltafarmersmarket.com
How do I get accepted?
We look for quality local products first and foremost. Photographs of your packaging or booth set-up are important, and we do give extra consideration to those who promote their business on social media.
How do I pay my fees?
Once your application is approved you will be invoiced. We accept payment via credit card, etransfer, and check.
BC Association of Farmers Markets: Guidelines
“BCAFM member markets have a make-bake-grow policy where vendors need to make, bake, or grow the products they are selling at the market.” The BCAFM has a helpful page for vendors with links and information:
http://www.bcfarmersmarket.org/vendors/become-vendor
How to ensure you make money as a farmers market vendor
- Sample your product if possible. Think of Costco - they’re onto something here. Big companies aren’t going to spend money in areas they don’t see a substantial return for their investment. Sampling is a proven way to introduce your product to market shoppers, and build your customer base. All you need is a sanitary hand washing station consisting of a water jug with spout, a bucket for waste water, a roll of paper towels, and hand sanitizer. We will help you navigate the rules outlined by the board of health, every step of the way.
- Post your attendance at the markets on social media regularly, or at least hand out a little printed list of your market dates and locations for the season. You want your markets to be perceived as a reliable place to make frequent visits throughout the season.
- Have a nice table display. Some people create a theme, and others have a simple booth. Both are fine, but clear signage with prices, descriptions, and a fresh clean tablecloth each week are mandatory.
- Arrive in time to be set-up and ready to sell 15 minutes before the market opens. The early birds take their farmers markets very seriously and are loyal customers. To dismiss this rush as grab-and-go/produce-only customers is a huge mistake. These are the folks who keep your market alive by being proud supporters and community minded advocates. They deserve and appreciate it, to have everyone up and running, ready to do business with them when they arrive.
- Support the other vendors at the market! If you grow wonderful tomatoes, be sure to ask the person who sells the lovely salad dressing for a bottle to display at your table for the day. People come to a farmers market for a personal shopping experience. When the soap lady is munching on a chocolate croissant and bothers to remind her own customers that if they too want one, they’d better get over to that baker before they’re sold out, her customers are going to appreciate the tip. Post about other vendors on your own social media pages. This is important! It keeps your pages fresh, interesting, and creates a strong network of reciprocal support online.
PREPARED FOODS
What can I prepare at home / What I need to prepare in a commercial kitchen
Examples of foods you can make at home:
“Vendors of lower risk foods are not required to submit an application before commencement of sales. Lower Risk Food - means food in a form or state that is not capable of supporting the growth of diseasecausing organisms or the production of toxins. Vendors are allowed to sell homeprepared lower risk foods at temporary food markets without contacting or receiving approval by the local Health Authority.”
crackers
vegetable chips
jams, jellies and preserves
chocolates
apple sauce
bread and buns (no dairy or cheese fillings)
brownies
butter tarts
cakes (icing sugar only, no dairy or synthetic whipped cream)
chocolate/carob
raw chocolate/carob (provided it is used for re-melted
or re- molded products only and (1) not purchased from
bulk bins; (2) sourced from a chocolate manufacturer that
can provide a certificate of assurance that chocolate is
free from Salmonella).
cinnamon buns (sugar icing only)
cookies
dried fruits
dry cereal products
dry dog treats
fresh fruits and vegetables
fudge
hard candy
honey
jam and jelly (pH 4.6 or less or aw of 0.85 or less)
microgreens
muffins (no dairy fillings)
noodles (dry flour and water only, no egg based)
pickled vegetables (vinegar base, pH 4.6 or less)
pies (fruit filled only, no cream filled or cream based)
popcorn
relish (vinegar base, pH 4.6 or less)
salsa (if pH or Aw within acceptable ranges and the food
contains no animal protein. If whole or cut tomatoes are
used as an ingredient, then the pH of the final product
must be less than 4.2.)
syrup
toffee
wine and herb vinegar
List of local food testing labs
I G MICROMED ENVIRONMENTAL INC
190-12860 Clarke PI
Richmond BC V6V 2H1
Phone: 604.279.0666 | Fax: 604.279.0663
Website: www.igmicromed.com
Email: info@igmicromed.com
Contact: Kelly Geere
EXOVA CANADA INC.
104-19575 55A Ave
Surrey BC V3X 8P8
Phone: 604.514.3322 | Fax: 604.514.3323
Website: www.exova.ca
The complete list of local laboratories can be found on the last page of this link:
http://www.vch.ca/Documents/Guidelines-for-sale-of-foods-at-temporary-food-markets.pdf
Examples of foods you will need to make in a commercial kitchen:
“Vendors of higher risk foods must contact their local Health Authority and submit an application before commencement of sales. Vendors must not sell foods that are considered higher risk until approved to do so by the local Health Authority.”
samosas
cooked vegetable sauces
items containing meat, eggs, or dairy
antipasto
cabbage rolls
cakes/pastries with whipped cream, or cheese
chop suey
creamed corn
dairy products (e.g. milk, cream, cheese, yogurt)
fermented foods (any food that relies on the growth of
micro-organisms to produce alcoholic, acidic or alkaline
conditions necessary for fermentation)
fish and shellfish
foods containing eggs as ingredients (e.g. custards, salads)
garlic spreads, pesto
guacamole
herb and flavored oils
hummus
jam and jelly (pH 4.7 or more or Aw of 0.86 or more)
juice (fruit and vegetable)
perogies
pickled eggs
pickled vegetables (vinegar base, pH 4.7 or more)
pies (meat filled, pumpkin, sweet potato, custard [e.g.,
lemon meringue pie])
processed beans, including baked, refried, and bean salad
processed low acid vegetables (e.g. pH 4.6 or greater:
beans, asparagus, beets, mushrooms, broccoli, peas)
processed meat, sausages
relish (vinegar base, pH 4.7 or more)
salsa containing animal protein
salsa containing no animal protein (if whole or cut tomatoes
are used as an ingredient, and the pH of the final product
is 4.2 or greater)
sprouted seeds (bean, alfalfa, mung, etc.)
tofu
whole or cut tomatoes used as ingredient (unless acidified
such that the pH of the final food is below 4.2)
Resource: Complete guide to selling foods at a farmers market
http://www.vch.ca/Documents/Guidelines-for-sale-of-foods-at-temporary-food-markets.pdf
Commercial kitchen spaces for rent
Vancouver: several locations (one close to Richmond)
Commissary Connect
https://commissaryconnect.com/our-kitchens/
Craigslist can be a good resource, as well as your local churches and some community centres, as they sometimes have licensed commercial kitchen space for rent.
An established food business could have regular times and days when their kitchens are not in use. For example, that restaurant down the street may be closed on Mondays, and the owner might consider renting to you on that day of the week. A bakery may do all their baking in the mornings, and are perhaps willing to make available thier kitchen in the afternoons or evenings. Get out there in your community and let your contacts help you put the word out that you’re looking.
If YOU have a shared commercial kitchen opportunity for one of our vendor-hopefuls, we encourage you to share it with us! We would be happy to post on our social media pages, or let our vendors know directly.
Foodsafe & Marketsafe courses
Available both online and in a classroom.
http://www.bcfarmersmarket.org/resources/subpage/health-and-safety#MarketSafe
Vendor Insurance
The BCAFM has a wonderful program available to vendors for $160 per year. Alternatively, some homeowner policies can accommodate the addition of insurance for a home based business for the purpose of selling at a farmers market. These rates can be slightly lower at roughly $120 per year.
http://www.bcfarmersmarket.org/vendors/vendor-insurance-program