For Current Vendors

Current Vendor Info

If you are interested in being a vendor at the market please read this page thoroughly so that you understand the eligibility requirements and fees. Vending at the market is competitive and based on priority as outlined in the guidelines in order of farmers, prepared goods, and followed by crafts. Applications are due:

  • April 1st, 2017
  • June 30th, 2017
  • September 30th, 2017

You must include the following when you submit your application in order for it to be considered complete:

  • $50 non-refundable application fee
  • Any certificates or inspection documents required by your product. This includes a growers certificate signed by the county agricultural agent if you are producing farm products.
  • Photos of crafts and prepared foods must also be submitted with your application.

For questions regarding food processing and food product preparations and certifications, please contact the NC Department of Agriculture at (919) 733-7366, or visit this link: http://www.ncagr.gov/fooddrug/food/homebiz.htm.

Frequently Asked Questions for Vendors

What are the Curb Market Hours?

Saturdays Year-Round 7-12 noon
Wednesdays 8 am -1 pm beginning April 19 to mid-December
Check Facebook for inclement weather updates.

When can vendors set up for market?

Fridays: 9 am to 3:30 pm Annual vendors are currently provided the opportunity to set up on Fridays (and sign out and leave building by 3:45). Vendors sign in and out at the market office, maintain security of the door they are using. Vendors may not provide access to others.
Saturdays: 5:45 to 6:45 am (January- March and October-December) and Peak Season (April to September) 5:30 to 6:45 am
Wednesday: 7:00 to 7:45 am (April to June and November-December) and Peak Season (June to September) 6:45 to 7:45 am

Vendors have 60 minutes following market to remove product & trash, clean booths, and return carts. Market access at other times may be provided, by advance arrangements.

May I rent additional tables?

Yes, additional tables may be available with priority provided to farmers, followed by food artisans and crafters.

How can we let management know of product arrivals, absences, etc.?

Email:
Carolyn Hulsey, Assistant Manager: gfmassistant@gmail.com
Lee Mortensen, Executive Director/Market Manager: gsofarmersmarket@gmail.com

Phone: 336-373-2402 (leave a message and number where you can be reached)

In person: At manager/information station, via vendor log.

What should I do if I have a personal situation or specific question related to my business? Contact

Contact management as above. We’ll set up a meeting if needed. Management office hours are Tuesday to Saturday, 9:00 to 4:00. Meetings are set by appointment.

Where can I send my table rent, certifications etc.?

Drop off during Market hours, Friday set up hours or mail to: PO Box 2617, GSO, NC 27402

How can I help my business and the market grow?
  • Participate! Read and respond to our monthly updates, submit your new product news to be included in communications, participate in social media, join in event efforts, and provide feedback to market management and Vendor Advisory Chair.
  • Read and Follow the guidelines. Be certain to advise all representatives, staff/families to do so as well.
    • Represent products in an honest manner at all times, both in written form on signs and in oral form during conversation.
    • Conduct yourself in a courteous and professional manner.
    • Treat all customers, market team members, and fellow vendors with respect at all times. No loud or aggressive promotion is permitted.
    • Vendors are required to follow the guidelines as agreed to with vendor agreements.
    • Grow or produce all you offer for sale.

Communicate well in advance with management about storage and table requests. Market may provide additional space at stock coolers and shelving for CSA bags for a nominal fee. At all times, aisles must be kept clear and vendors sell from behind the tables.

Storage in-between Market days are provided in designated closets or coolers. All items must be labelled with Vendor Business Name. Vendor products must be stored off the market floor in-between market days (products, displays, chairs, etc.). Vendors are provided use of the table and the shelf below.

How can I add items to my approved application?

All items must be approved on vendor applications. Request to add new items are processed quarterly and you will be notified in writing for new product approvals. Complete the “Application Revision Request” form available online or in the vendor information area.

Where is designated vendor parking?

Saturdays: April to December: After unloading, vendors are required to move their vehicles to either the gravel lot on Homeland or the large surface lot on Lindsay adjacent to the War Memorial Stadium.

Saturdays: January, February and March, vendors may park on the grass or gravel lot on Homeland or under the trees on Lindsay. Vendors may not park on paved customer lots unless pre-approved by management for (a) paid restocking or (b) vendors with medical needs.

Wednesdays: Vendors can park under the trees on Lindsay or on the grass lawn on Homeland.

What Vendor Licenses/Certificates do I need?

All prepared food items, meat, fish, and cheese sold must meet state and local health regulations including the inspection of the prepared food seller’s kitchen by the North Carolina Department of Agriculture health inspectors and labeling in compliance with regulations. Sellers of meat and fish must have valid licenses and provide proof of licenses.

The NC Department of Revenue requires Prepared food and artisan vendors are required to register for a “sales and use tax” certificate. Unprepared foods (such as meat and produce) are exempt from this requirement. There is no fee associated with this requirement and you can register online by going to the following website: http://www.dornc.com/electronic/registration/index.html.

If you have any questions regarding this please contact the DOR at 1-877-308-9103.

What do I need to do for table inspections?

Always have your table ready to be inspected during any market from opening to close. Table inspections will be conducted at least once a season and include verification of proper certification and paperwork in addition to the requirements needed for a satisfactory table inspection as found in the guidelines (name of business and location posted, all products listed on application, pricing for all products).

I’d like to make a special display, banner or other type...

Signage can be important part of your display. Professional signage or homegrown unique signage is welcome. Displays should not be permanently attached to tables, walls or otherwise. Displays should be reviewed with market management prior to design/purchase, etc.