VENDOR START-UP

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How can I contact the market directly?

The very best way to reach us is via email during the market prep season (right now), and a telephone conversation can be easily arranged. Messages sent via social media are not recommended, as the person posting all those wonderful recipes may not be the person who can answer your questions about health permits or booth space.

Email: farmfreshevents@gmail.com

Phone: 778-688-3663

Have you ever wondered how to go about setting up a booth at the North Delta, Tsawwassen, or Kwantlen St. Farmers Market? We have just begun to review applications for the 2018 season, and some categories do fill up quickly, so now is the time to start moving ahead with those plans to start your own business, and get those applications in!

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.

- As you sell out of products, do not remove the empty baskets, trays, and signage. This is one of the biggest mistakes vendors make, and I would write that in bold, capital letters if it wasn't obnoxious. Here's the deal. If you only have a few radishes and piles of carrots on your table for the last hour, with no indication you ever had flowers, scapes, squash blossoms and whatever else the hot sellers were that day, here's how it looks to customers: It looks like they should not bother expecting to be able to shop at that farmers market because there is a lack of selection. If customers walk by and see a bunch of empty containers or shelves, with yummy sounding labels, do you know what they are going to do? They are going to make a point of coming back earlier next time! It's the way people work. Obviously other people wanted those items and beat them to it. You have not dissapointed market shoppers by selling out, you have motivated them. Do not consolidate your table throughout the day. You are running a mini store - not catering a buffet.

- 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

1

Tsawwassen

Season open: June 16, 2018 Season close: September 1, 2018
2

North Delta

Season open: May 13, 2018 Season close: October 7, 2018
3

Christmas Market

Coming soon
4

Kwantlen St. Market

Season opening: May 29, 2018 Season close: October 2, 2018