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 Urban Harvest Farmers Market affiliated with any other markets?
Q: Urban Harvest only manages one market?
Q: Can I sell art at the Urban Harvest Farmers Market?
Q: What kind of permits do I need?
Q: Can I sell food at the market that I prepared in my kitchen at home?
Q: Can you help me find a certified kitchen to work out of?
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: 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)
A: There is a $25 non-refundable application fee, a $110 annual fee and a $30 booth fee every Saturday. Included in the annual fee is a membership to Urban Harvest. The annual fee is collected every May 31st, and will not be prorated for incoming vendors. 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: What kind of permits do I need?
A: Depending on what you sell, you will need to provide Urban Harvest with the necessary permits PRIOR to applying at our market. Please refer to the following document entitled “FAQ on licensing” if you have additional questions on permits and licensing. (to top)
Q: Can I sell food at the market that I prepared in my kitchen at home?
A: No. Any food sold for commercial use must be prepared and stored in a certified kitchen that has an up to date Food Dealer’s Permit. (to top)
Q: Can you help me find a certified kitchen to work out of?
A: Urban Harvest has several vendors who may be of assistance with finding a certified kitchen to lease for your business. Please contact the market manager for further information. (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)
