Vendor Requirements

Info for vendors FAQ:

*Vendors must meet our “grow it, sew it, make it, bake it” rule
*Every vendor must join the market; the fee is $25.00 per year (calendar year)
*Each vendor and their product(s) must be approved by current market management; to set up an appointment, call (252) 633-0043

Weekly rates:
full booth:  $15.00
half booth:  $8.00
center Isle table:  $8.00
outside space:  $10.00

Produce growers and bakers have priority for space. Special Events may be different rates and may require pre-payment.  The rates noted are current rates and are subject to change; please inquire when reserving your space.

Questions?  call 252 633 0043

Looking for a vendor or item?

Vendors are broadly listed by what they sell — check out the tabs for farm raised, bakeries & edibles, hand-crafted, and specialty items.  Remember, on any given page you can use the “Find” function (hold down the control key and hit the letter F) to search for something specific by keyword.


“How To” Checklist for New Vendors:

#1 NBFM Requirements of Sellers of Plants and Farm Food Products

All sellers of plants, vegetables, fruits, and other farm food products including honey, and eggs must meet all of the following requirements prior to selling at market.

(A) Grower-Only  (vendor does not sell anything he/she does not grow/produce his/herself)

  1. Copy of NC Qualifying Farmer or Conditional Farmer Agricultural Exemption card on file with management and conspicuously posted in booth at all times selling. Attach copy to application. (http://www.dornc.com/taxes/sales/entities.html)
  2. Small farms, backyard gardens, specialty farms, micro-farms, etc. must be approved on an individual basis by a committee of management, BOD, and/or current vendors as part of the application process.  Any additional products added after application must also be approved by committee prior to selling of that product.
  3. Every Grower-Only must sign a market contract that they are growing/producing 100% of what they offer for sale for entire year. Attach to application. Similar statement must be posted in booth.
  4. Grower-Only must list all products they plan to grow/produce for selling at market during the year. Attach to application.
  5. Grower-Only is subject to farm visit by management/BOD/vendor member committee any time of the year.
  6. Grower-Only  must label every product offered for sale with a market provided yellow sign stating name of product, price per, who grown by, where grown.

(B) Grower-Reseller (vendor grows some farm food products and buys some farm food products for resale)

  1. Grower-Reseller must comply with above 1,2,4,5,6 Plus the following:
  2. Copy of NC Sales and Use Tax Registration on file with management and conspicuously posted in booth at all times selling. (www.dornc.com/electronic/registration/index.html)  Attach copy to application.
  3. Sign stating amount of NC Sales Tax charged (2%) or sign stating, “NC Sales Tax included in price” must be          conspicuously posted in booth at all times.
  4. Grower-Reseller must provide list of name, business name, address, phone #, email and/or website from whom they may buy farm food products for resale during the year. Attach to application.
  5. Any additional suppliers added after application must be added to list prior to selling of that product.
  6. Grower-Reseller must sign a market contract that they are growing a minimum of 60% of what they offer for sale for entire year. Attach to application.
  7. Reseller must label every product purchased for resale with a market provided white sign stating name of product, price per, who grown by, where grown.
  8. Resellers cannot resell produce grown in tropical climates.

(C) Reseller Only   Sellers who buy from other sources all of the products they sell, are not allowed.

(D) Egg Producer

  1. Must comply with rules listed above for Grower-Only.
  2. Must comply with egg laws of North Carolina Department of Agriculture and Consumer Services. NC Egg Laws in full can be found at (http://www.ncagr.gov/fooddrug/food/egglaw.htm)

(E) Perennial Plants Seller

  1. Must comply with rules listed above for Grower-Only and/or Grower-Reseller.
  2. Must have copy of Nursery Certification (Registered if less than 1 acre or Certified if more than 1 acre) from North Carolina Department of Agriculture and Consumer Services attached to application and on display in booth. (http://www.ncagr.gov/plantindustry/plant/nursery/lictbl.htm) Attach copy to application.

#2 NBFM Requirements of Sellers of Meat, Poultry, Seafood, and Dairy Products

All sellers of meat, poultry, seafood, and dairy products must meet all of the following requirements prior to selling at market.

  1. Copy of NC Qualifying Farmer or Conditional Farmer Agricultural Exemption card on file with management and conspicuously posted in booth at all times selling. Attach copy to application. (http://www.dornc.com/taxes/sales/entities.html)
  2. Copy of NC Sales and Use Tax Registration on file with management and conspicuously posted in booth at all times selling. (www.dornc.com/electronic/registration/index.html) Attach copy to application.
  3. Sign stating amount of NC Sales Tax charged (2%) or sign stating, “NC Sales Tax included in price” must be conspicuously posted in booth at all times.
  4. Copy of Meat Handlers License from NCDA&CS must be on file with management and conspicuously posted in booth at all times.  (http:www.ncagr.gov/meatpoultry/index.html) Attach copy to application.
  5. Must comply with applicable rules of Craven County Health Department, USDA, and NCDA&CS.
  6. All meat must be slaughtered at an approved NCDA/USDA inspected facility. No self-processed meat may be sold. No live animals may be sold or given away.
  7. All products must be kept at 40 degrees or colder at all points. All products kept on ice must be wrapped in a waterproof container and cannot come in contact with the water and ice.  Water from melting ice cannot drain on the ground surrounding your market space; water must be collected and disposed of properly. A refrigeration and/or freezer unit is strongly recommended.
  8. All meat sold must be labeled to include product name, statement of ingredients, inspection legend (applied by processor), net weight statement, farm name and address, processor’s ID, and safe handling statement (applied by processor). All required labeling must be done at the processor. The original label may not be changed nor any other labels added to the meat that could be viewed as a misrepresentation of the product once it has left the processor. This includes applying the net weight of the meat label. Price and UPC stickers may be added by the retailer or vendor. Adding seller’s farm name, contact information, and sale price is acceptable as long as it is applied separately from and does not obscure the original label. Meat handlers may not open or repackage products.
  9. Vendors must have Instant-Read Thermometers available for use at all times.

#3 NBFM Requirements of Sellers of Processed Foods

All sellers of processed, prepared, cooked, or baked foods must meet all of the following requirements prior to selling at market.

  1. Copy of NC Sales and Use Tax Registration on file with management and conspicuously posted in booth at all times            selling. (www.dornc.com/electronic/registration/index.html)  Attach to application.
  2. Sign stating amount of NC Sales Tax charged (2%) or sign stating, “NC Sales Tax included in price” must be          conspicuously posted in booth at all times.
  3. Copy of applicable inspections and/or certificates must be on file with management and conspicuously posted in booth at all times.  See below.  Attach copy to application.
  4. Market Approved Allergen Poster must be conspicuously posted in booth at all times.
  5. All processed foods must be properly wrapped or contained before transporting to market.
  6.  All processed foods must be labeled:
  7. Common or usual name of product
  8. Name and Address of maker
  9. Ingredients listed in descending order if more than one ingredient is used
  10. Net content:  8 oz., 12 doz., etc.
  11. ONLY commercial canning jars and lids may be used
  12. Home Preserved Canned Foods
  13. Copy of certificate from “Acidified Food: Good Manufacturing Practiced School” by NC State University  (http://fbns.ncsu.edu/extension_program/index.html)  and copy of Kitchen Inspection from NC Department of Agriculture & Consumer Services phone 919-733-7366. http://ncagr.gov/fooddrug/food/inspections.htm http://www.ncagr.gov/fooddrug/food/homebiz.htm.          Attach copy to application.
  14. Home Preserved Canned Foods may be sold to include:  conserves, fruit butters, jams, jellies, marmalades, preserves, pickles and relishes.  Low acid foods CANNOT be sold.
  15. Baked Foods—Copy of Kitchen Inspection from NC Department of Agriculture & Consumer Services 919-733-7366. http://ncagr.gov/fooddrug/food:inspections.htm    Attach copy to application.
  16. Food Trucks
  17. Copy of current inspection/sanitation grade from Craven County Environmental Health Department. Attach copy to application.
  18.  Vendors must have Instant-Read Thermometers available for use at all times.

#4 NBFM Requirements of Sellers of Arts and Crafts

All sellers of Arts and Crafts products must meet all of the following requirements prior to selling at market.

  1. Copy of NC Sales and Use Tax Registration on file with management and conspicuously posted in booth at all times selling. (www.dornc.com/electronic/registration/index.html)   Attach copy to application.
  2. Sign stating amount of NC Sales Tax charged (6.75%) or sign stating, “NC Sales Tax included in price” must be    conspicuously posted in booth at all times.
  3. Samples of ALL products to be sold by the vendor must be approved by a juried ad hoc Craft and Art Review Committee consisting of management and current vendors as part of the application process.
  4. 90% of each item and/or 90% of all products for sale must be designed by and hand made by vendor as approved by committee. All additional products added after application must follow 90% rule.
  5. Vendor must sign a market contract that they are handcrafting a minimum of 90% of what they offer for sale. Attach to application.
  6. All products including raw materials purchased and resold must be significantly altered to become a new product. (Re-packaging is not considered significantly altered.)
  7. An annual and/or spot review may be conducted at any time by the Review Committee upon request or complaint and at the discretion of the Committee/Management.