Frequently Asked Questions

 

Frequently Asked Questions on How to Start a Farmers Market

 

Q: How do we get started?
Q: How can Urban Harvest help us start a farmers market? Can we set up a meeting?
Q: Are there any resources that we may find helpful in starting a farmer's market?
Q: Are there any other farmers markets that you found helpful?
Q: How do we contact local farmers?
Q: How did you determine location, time, months?
Q: Did you start out in one particular season or were you able to provide produce the entire year?
Q: How do you work with other farmer's markets in the area?
Q: What are the health department regulations that apply to a farmers market?
Q: Are there any license or permits that I need to start a farmers market?
Q: Where can I get the Food Service Manager's Certificate?
Q: What are the specific requirements that a Certified Farmers Market has to have?
Q: What kind of insurance do you have?
Q: Did you visit all farms you have represented?
Q: What is your selection and application process?
Q: Do your farmers have a display their growing practices?
Q: Do vendors provide their own table, tents, chairs, etc. electricity?
Q: Do the farmers have to be licensed? If not what do they provide?

 

Frequently Asked Questions for Prospective Vendors

 

Q: What are the steps to apply to become a vendor?
Q: Who would review my application?
Q: How long does the application process last?
Q: What are the fees?
Q: Do I have to have a tax number or a tax exemption number?
Q: Do you have information about where I can get a sales tax permit?
Q: Is the Bayou City Farmers Market affiliated with any other markets?
Q: Urban Harvest only manages one market?
Q: Can I sell art at the Bayou City Farmers Market?
Q: I would like to sell prepared food at the market. What permits do I need?
Q: Why are there so many permits to sell prepared food?
Q: Where can I find information about the permits needed to sell prepared food?
Q:  I make pickled vegetables. Do I need any additional permits?
Q: I make salsa. Do I need any additional permits?
Q: I make vinegar. Do I need any additional permits?
Q: I am a backyard gardener. Can I sell at the market?
Q: Can I sell eggs at the Gardener’s Corner?
Q: I have a nursery and would like to sell at the Gardener’s Corner.
Q: I am a farmer. Are there any licenses that I have to get to sell produce that I grow?
Q: How do organic growing methods differ from sustainable growing methods?
Q: Will you tell us about pricing?
Q: I already have a roadside stand and Saturday business. Why should I participate in your market?
Q: What will sell best in this market?
Q: How can I get information on ways to expand or diversify my current production?

 

Q: How do we get started?

A: We suggest that you visit as many farmers' market as possible.(to top)

 

Q: How can Urban Harvest help us start a farmers market? Can we set up a meeting?

A: We offer a How to Start a Farmer's Market consult service. For information on fees and scheduling, contact Mark Bowen. (to top)

 

Q: Are there any resources that we may find helpful in starting a farmer's market?

A: We at Urban Harvest have found that the following resources have been absolutely invaluable. Many of these organizations have workshops that discuss the challenges with Farmer's markets, and have simple and helpful solutions to better the business.(to top)

Q: Are there any other farmers markets that you found helpful?

A: We have regularly referred to the market rules and general operations at the Austin Farmers Market and the Portland Farmers Market. We also work closely with the markets located in Houston.(to top)


Q: How do we contact local farmers?

A: We suggest that you come to the other markets and start with the vendors that sell there. (to top)


Q: How did you determine location, time, months?

A: Our market is open every Saturday from 8am-12pm, all year round. We suggest researching when other markets are open, and what the foot traffic looks like in your location where you want to start the farmers market.(to top)

 

Q: Did you start out in one particular season or were you able to provide produce the entire year?

A: In South East Texas, produce can be grown all year. Our market began in September of 2004, and the only day that we closed was when Ike paid Houston a visit.(to top)


Q: How do you work with other farmer's markets in the area?

A: We speak regularly with other farmers market managers, and many of our vendors sell at their markets.(to top)


Q: What are the health department regulations that apply to a farmers market?

A: Since a farmers market is a food establishment, the market fall under a regulatory body, and in Houston it is the Department of Health and Human Services. In September 2004, Houston reserved a division in the Houston Food Ordinance for Certified Farmers Markets under Article V: Farm Produce Section and Article VI: Vending Machines. Many questions can be answered by reading the ordinance. To find the Houston Food Ordinance document, please follow these steps: (to top)


Q: Are there any license or permits that I need to start a farmers market?

A: Yes. Your market needs to be registered at the Department of Health and Human Services as a Certified Farmers Market. In addition, a Food Service Manager must be at the market at all times.(to top)


Q: Where can I get the Food Service Manager's Certificate?

A: Classes are held at the City of Houston’s Department of Health and Human Services and information can be found at their website. link: http://www.houstontx.gov/health/Food/index.html Online courses are also available, but a certificate of completion of that course must be brought to the city for the Food Service Manager’s Certificate.(to top)


Q: What are the specific requirements that a Certified Farmers Market has to have?

A: Each farmer’s market needs to fulfill a set of requirements before getting approval from the city to sell produce. Below is a list of some of the most important requirements.(to top)

  • Certification from the City of Houston to be a Farmers Market
  • Washable floors where the produce is being sold
  • Bathroom Facility
  • Hand Washing Facility
  • Applications for every vendor on file
  • Refrigeration for potentially hazardous foods
  • Proper Waste Removal
  • No live animals may be kept within 20 feet of any food product
  • A food service manager must be at the market at all times
  • A farmers market may not be open for more than 4 hours


Q: What kind of insurance do you have?

A: We have a general liability insurance policy.(to top)


Q: Did you visit all farms you have represented?

A: Yes.(to top)

 

Q: What is your selection and application process?

A: Each application is reviewed by a 9 member Market Committee. Additional information about the selection process can be found in our Urban Harvest Farmers Market Rules which can be found on our website. (to top)


Q: Do your farmers have a display their growing practices?

A: Yes. We have a glossary of terms posted on our website. All of our growers must post what their growing practices are. We encourage all of our customers to talk to the farmers about how they produce their vegetables. Additional information about growing practices and the glossary of terms can be found in our Frequently Asked Questions for Prospective Vendors.(to top)


Q: Do vendors provide their own table, tents, chairs, etc. electricity?

A: In our lease agreement, we were able to install our own electrical post which provides electricity to the vendors. Vendors are required to pitch a 10x10 tent with a minimum of 25 pound weights per leg. They are also required to have a business sign at their booth, and a table is highly suggested, but not required. Additional information about requirements for a vendor booth can be found in our Frequently Asked Questions for Prospective Vendors.(to top)


Q: Do the farmers have to be licensed? If not what do they provide?

A: Produce growers do not need to be licensed. If a farmer claims they practice organic growing practices, they must be certified by the Texas Department of Agriculture. Additional information about licensing can be found in our Frequently Asked Questions for Prospective Vendors. (to top)

 

Q: What are the steps to apply to become a vendor?

A: Please read all of the frequently asked questions, as many of your questions will be answered here. Download the application and UHFM Rules, and review the information. We request that applications are mailed in, because there is a $25 non-refundable application fee.(to top)


Q: Who would review my application?

A: Each application is reviewed by the Market Committee. The committee consists of three board members, two Urban Harvest staff members, three vendor representatives and one member of the public.(to top)

 

Q: How long does the application process last?

A: The application process takes two months. If you pass the first round, then we will ask you back for an interview.(to top)

 

Q: What are the fees?

A: There is a $25 non-refundable application fee, a $70 annual fee and a $30 booth fee every Saturday. The booth fee is for a 10x10 space, and if you need more space, an additional space would be an additional $30.(to top)


Q: Do I have to have a tax number or a tax exemption number?

A: Urban Harvest does not require a copy of your tax number to sell at our market. Since each vendor runs their own business, they pay their taxes according to state and federal requirements. (to top)


Q: Do you have information about where I can get a sales tax permit?

A: Urban Harvest does not require to have a copy of your sales tax permit on file. However, you can find additional information on the website of the Texas Comptroller of Public Accounts. (to top)

 

Q: Is the Urban Harvest Farmers Market affiliated with any other markets?

A: We talk regularly with all of the other market managers, but we are currently not affiliated to the other markets. We hold the belief that supporting one another makes our joint missions grow, and make interest in locally grown food flourish. (to top)


Q: Urban Harvest only manages one market?

A: Yes. The Urban Harvest  Farmers Market is the only market that we manage, which is on Saturdays from 8am-12pm. We are open every Saturday, rain or shine. The only Saturday that we closed was the day that Hurricane Ike paid Houston a visit!(to top)


Q: Can I sell art at the Urban Harvest Farmers Market?

A: No. Our mission is to create an environment where Houstonians can see where their food comes from and support local food and food growers. Our market supports that mission by focusing our selection of vendors on fresh locally grown food sold by the folks that grew it, and prepared food sold by those who made it. (to top)


Q: I would like to sell prepared food at the market. What permits do I need?

A: To sell prepared food at the market, you would need a food service manager’s certificate, a food manufacturer’s license, and a certified kitchen that you work out of. The market manager would come to inspect your certified kitchen before selling at the market. (to top)


Q: Why are there so many permits to sell prepared food?

A: The City of Houston’s Health and Human Services monitor our market, and we are very proud to maintain a clean, healthy and safe environment for our customers. (to top)


Q: Where can I find information about the permits needed to sell prepared food?

A: Information about permits and certificates needed to sell prepared food can be found at the City of Houston website . Information on where to take a food manager certification course can be found at the City of Houston website. Additional questions on how to start a business can be asked at this class. Because of our limited resources at Urban Harvest, we are unable to help people build their business. This course is an excellent place to start. If you're ready to apply to become a vendor, application materials and rules are available online on the Resources for Prospective Vendors page .(to top)


Q:  I make pickled vegetables. Do I need any additional permits?

A:Yes. In addition to the food service manager’s certificate and the food manufacturer’s permit, you would also need to get a Canning Certificate from a Better Process Control School. The school needs to be an FDA approved school. The closest school in the area that meets those requirements is Texas A&M, and it is also the only school in the state that offers the class. Their class is held once a year in the fall at the AgriLife Extension Better Process Control School at the university in College Station. Currently, their website is under construction, so any questions can be answered by Dr. Al Wagner at 979-845-7023 or at a-wagner@tamu.edu. If you would like to get a Canning Certificate from a Better Process Control School, you can search for one at www.gmaonline.org, click on Education then click on Better Process Control School. (to top)


Q: I make salsa. Do I need any additional permits?

A:Yes. If you plan on only refrigerating the salsa, then all you would need is a food service manager’s certificate and the food manufacturer’s permit. However, if you are planning on having the salsa to only be refrigerated after opening, then you would also need to get a Canning Certificate from a Better Process Control School. The school needs to be an FDA approved school. The closest school in the area that meets those requirements is Texas A&M, and it is also the only school in the state that offers the class. Their class is held once a year in the fall at the AgriLife Extension Better Process Control School at the university in College Station. Currently, their website is under construction, so any questions can be answered by Dr. Al Wagner at 979-845-7023 or at a-wagner@tamu.edu. If you would like to get a Canning Certificate from a Better Process Control School, you can search for one at www.gmaonline.org, click on Education then click on Better Process Control School.(to top)

 

Q: I make vinegar. Do I need any additional permits?

A: Yes. In addition to the food service manager’s certificate and the food manufacturer’s permit, you would also need to get a Canning Certificate from a Better Process Control School. The school needs to be an FDA approved school. The closest school in the area that meets those requirements is Texas A&M, and it is also the only school in the state that offers the class. Their class is held once a year in the fall at the AgriLife Extension Better Process Control School at the university in College Station. Currently, their website is under construction, so any questions can be answered by Dr. Al Wagner at 979-845-7023 or at a-wagner@tamu.edu. If you would like to get a Canning Certificate from a Better Process Control School, you can search for one at www.gmaonline.org, click on Education then click on Better Process Control School. (to top)


Q: I am a backyard gardener. Can I sell at the market?

A: We welcome gardeners and their produce at the Gardener’s Corner. The Gardener’s Corner was created for gardeners with excess produce. More information about that can be found at our Gardener’s Corner page. (to top)


Q: Can I sell eggs at the Gardener’s Corner?

A: No. The Gardener’s Corner is for produce only. (to top)


Q: I have a nursery and would like to sell at the Gardener’s Corner.

A: People who have a Nursery License may not sell at the Gardener’s Corner. The Gardeners Corner is for small scale farmers only.(to top)

 

Q: I am a farmer. Are there any licenses that I have to get to sell produce that I grow?

A: If you are planning on selling your produce as organically grown, you would need to be certified as an organic grower by the Texas Department of Agriculture. For a small grower like yourself, it would not be economically advisable to get certified, as it is very expensive. There are no other required permits.(to top)

 

Q: How do organic growing methods differ from sustainable growing methods?

A: We have created a Glossary of Terms  to describe what each growing method means. Each of our farmers has a sign explaining what their growing method is, and more information can be found here.(to top)

 

Q: Will you tell us about pricing?

A: We will offer guidance on pricing but not set prices. Pricing must be appropriate, giving you profitable returns while at the same time allowing you to be competitive. Appropriate pricing can be determined by studying prices and knowing the value of your products, based on your production costs, on the prices charged by similar producers for similar products, and on what customers in any particular marketing venue will pay. Every month, we hold a class called “Sell What You Grow” at Urban Harvest’s headquarters. More information on classes can be found here. (to top)

 

Q: I already have a roadside stand and Saturday business. Why should I participate in your market?

A: People who shop at this market are potential new customers for your farm-based business. Think of your participation as an investment in overall development of your farm. From a Boston Farmer’s Market customer: "I want good food, not a vacation day trip. I don't have time to drive a great distance."(to top)

 

Q: What will sell best in this market?

A: Unusual vegetables are extremely sought after, and presentation can be very important in increasing sales. Produce that is popular in the supermarkets tends to be popular with consumers; but producing a better version is the trick. Talking with customers will also enhance your chance to increase your sales, and also lets you determine customers' wants, and, most importantly, build a long-term customer base. (to top)

 

Q: How can I get information on ways to expand or diversify my current production?

A: The Urban Harvest library is an excellent source of information. So is Bob Randall's book Year Round Vegetables, available from the Urban Harvest office. (to top)