New vendors are always welcome at the Somerset Farmers Market. Vendors can chose a one-time rate or a Full Season fee depending on what fits their needs.
One time set-up: $5
Full Season set-up from April to October: $35
Vendors are expected to abide by state and county regulations and food safety laws.
Cottage Food Regulations
Cottage Food Regulations are food safety laws pursuant with the Ohio Department of Agriculture (ODA). Any vendors at the Somerset Farmers Market must be in accordance with these regulations. In Ohio, Cottage Regulations pertain to certain types of low risk food products that can be sold out of one’s home or at a market without special inspection or licensing requirements. Before selling your products at the Somerset Farmers Market, please examine these regulations to make sure that your goods fall into the “cottage foods products allowed” section.
Full text of these regulations can be found HERE
Selling Meat and Eggs
Because of the delicate nature of meat and egg products, selling them has several regulations.
In order to legally sell eggs at the farmers market, vendors must obtain a temporary or mobile retail food license from the Perry County Health Department. This mobile retail food license will lay out other guidelines such as storage and temperature monitoring. Egg vendors may also be required to have a free ODA inspection of their flock.
For additional and more detailed information, you can visit the Ohio Farm Bureau Site.
In order to sell meat to the public, there are two agencies that must be involved: the Ohio Department of Agriculture (ODA) and the Perry County Health Department. According to the Ohio Code, meat must come from “a processor that is inspected by a federal food safety agency or equivalent, the Ohio Department of Agriculture whether mandatory or voluntary or other recognized food regulatory agency of another state responsible for food safety.” Once the meat is processed, vendor must obtain temporary or mobile retail food license from the Health Department.
In order to sell poultry to the public, the farmer has two options. The first option is, like red meat, to use an inspected state plant. The second option is that farmers may sell 20,000 birds a year to consumers, but the flock must be raised from chicks on-farm and must be slaughtered on-farm at a processing facility that meets ODA conditions and regulations. Once the poultry is processed, vendor must obtain temporary or mobile retail food license from the Health Department.
For additional and more detailed information, you can visit these websites:
We require our vendors to have insurance if they plan to sell edible goods at the market. This will cover any liability that may arise.
For more information on farmers market insurances, visit the Farmers Market Management Network