Vegetables & Fruits
The Oak Park Farmers Market (“Market”) requires all produce Vendors to be certified by a County Agricultural Commissioner and to provide a growers list to the Market. Please list your main crops here. You'll be asked to submit your Certified Producer's Certificate (CPC) before selling at the market. 

Value Added/Specialty: Examples include: cheese, bread, honey, olive oil, etc.

Prepared foods: Examples include: packaged, processed, ready-to-eat foods, etc.

Makers: Please list all products to be sold. You must produce all items listed. Please list the products you plan to sell and provide the price and brief description of each product. Attach photos of your products or samples if available.

Liability Insurance: The Market requires all Vendors to have general liability insurance that includes product liability insurance coverage. Please indicate below that you have the required insurance.

Please also ask your insurance carrier to add “Food Literacy Center and Oak Park Farmers Market” as additional insureds on your policy. You must provide proof that you have a current policy and that “Food Literacy Center and Oak Park Farmers Market” have been added as additional insureds prior to selling at the Market, and in no event later than March 15, 2025, for the 2025 season.

OAK PARK FARMERS MARKET RULES: THE OAK PARK FARMERS MARKET IS OWNED AND OPERATED BY FOOD LITERACY CENTER. THE OAK PARK FARMERS MARKET RESERVES THE RIGHT TO INTERPRET THE MARKET RULES AND MODIFY THEM AT ANY TIME AS NEEDED TO IMPROVE THE MARKET’S OPERATIONS. WE IMPLEMENT AND ENFORCE ALL RULES AND REGULATIONS PERTAINING TO THE OPERATION OF A CERTIFIED FARMERS MARKET IN A FAIR AND EQUITABLE MANNER.

VENDOR PARTICIPATION, INSPECTION, CERTIFICATION
1. Vendors wishing to participate must submit a completed application packet to Oak Park Farmers Market. No applicant shall be considered a Vendor until approved by the Oak Park Farmers Market. Vendors are expected to participate at least 75% of the weeks in the season unless considered a seasonal Vendor. Seasonal Vendors include, body care, arts and craft, etc. to be determined by Oak Park Farmers Market.
2. Vendors must produce the items they sell.
3. Each farm applicant must have his/her farm inspected prior to season start and have a Grower’s Certification. The Oak Park Farmers Market reserves the right to re-inspect any Vendor.
4.Each farmer must post their current Grower’s Certification that lists every item available for sale during that market day. The Certification must be posted in a visible location in their booth space. All products requiring inspection, such as baked goods or preserves, must display certification or license and have a copy on file with the Oak Park Farmers Market.
5. Each Grower must post signage stating “We grow what we sell” in a visible location in their booth space each week at the Market. Each Vendor must post a visible price for each item for sale.
6. All Vendors must conduct themselves in a professional manner and are responsible for cleanliness and safety in and around his/her space.
7. Any cooperative selling arrangements between Vendors (one Vendor selling other Vendor’s products in the event that Vendor cannot be present) must be pre-approved by the Oak Park Farmers Market in writing.
8. Each “Added Value” Vendor must provide appropriate packaging of items with a label with information on ingredients included in their products.
10. Vendors must abide by all local, state, and Oak Park Farmers Market rules to remain Vendors. The interpretation of these rules is in the sole discretion of FLC and the Oak Park Farmers Market. Vendors deemed to have violated any rule shall be subject to disciplinary action; Up to and including removal from the market.
11. All produce/products must be of top quality and in compliance with CA regulations regarding matutrity and quality.

ITEMS FOR SALE
12. Products which can be sold include:
a) Any vegetable grown by the Vendor from seeds, sets, or seedlings.
b) Any fruits, nuts or berries grown by the Vendor from trees, bushes, or vines on the Vendor’s property (owned or leased).
c) Any plant grown by the Vendor from seed, seedlings, transplants or cuttings.
e) Honey produced by the Vendor’s bees.
f) Cut or dried flowers grown by the Vendor.
g) Preserves, pickles, relishes, jams and jellies made by the Vendor.
h) Baked goods made by the Vendor.
14. Any Vendor using the term “organic” must meet the requirements of the National Organic Program.
15. No animals may be physically sold or given away at the Market.
16. CRAFTS: Crafts must be produced by the Vendor and must fit in with the market’s mission. Whenever possible, craft items should be environmentally friendly and/or promote sustainable living.
17. All scales must be used appropriately for their design. All scales used for customer sales must be type approved and found correct and accurate within the last year by evidence of a seal affixed to the scale by a County Sealer.

FEES AND PENALTIES
18. Daily fees for the 2025 season are $25 for each space and are to be paid to the collecting agent by the end of the market day.
19. Vendors arriving after market set up time (8:30am) will be subject to a $25 fine for the 1st tardy then a $50 fine thereafter and may be subject to termination of their selling privileges.

SPACE ALLOCATION AND OTHER MARKET LOGISTICS
20. One space is defined as the area under a market-approved 10’x10’ space. There is a limit of up to three spaces per Vendor, depending on space availability. Each applicant must specify how many spaces will be needed (one, two, or three) before the start of each season. Market space assignment will be determined at the start of the season by the Oak Park Farmers Market. Priority for assignment changes will be given to returning Vendors and Vendors with the highest participation levels.
21. The Market will operate from 9:00 am – 1:00 pm on Saturdays.
22. Gifts and Gratuities- Vendors may not extend gifts or gratuity in excess of $25 (or equivalent value) over the market season to Food Literacy Center/Oak Park Farmers Market staff and volunteers.

Thank you! We will reach out to continue the next step in the process.