Vendor applications for the 2016 season will be available on February 15, 2016.
Applications will be due by April 4th, 2016.
New for 2016:
- Produce vendors must complete a farm inspection conducted by the Clarksville Downtown Market, Market Manager prior to being allowed to participate in the market. This requirement includes previous market vendors who did not complete the inspection in 2015. Vendors who passed inspection in 2015 will be granted acceptance for 2016 without an additional farm visit.
- Produce vendors will have an opportunity to join the 100% Certified Producer program. As always, our vendor rules state that a minimum of 80% of products must be grown by the selling vendor. However, vendors who meet the 100% self-produced standard and all other certification requirements will be rewarded with top advertising on social media, website, and a display for your booth.
- New Hours: During the hottest part of the summer, from June 4th to August 27th, the market will close at 12 p.m.
2016 Application Process
Applications are no longer being accepted for the 2016 market season. All vendors must apply online or using our paper application. Vendors must apply every year in order to be considered. Non-produce vendors will be required to submit photos of their products as a part of their application.
Food Trucks and other Ready-to-Consume food vendors must apply using our separate application.
Full time vendors: $200 for all 19 market days.
Part time vendors - Group A: $150 for 10 market days
(May 21, June 4 & 18, July 9 & 23, August 6 & 20, September 3 & 24, October 8)
Part time vendors - Group B: $150 for 9 market days
(May 28, June 11 & 25, July 16 & 30, August 13 & 27, September 17, October 1)
Fill-In Vendors: $20 per market day
(If you are selected to be a part time vendor, you are responsible to pay on the Wednesday before your selected date)
Market Product Regulations
Produce: Produce defined as fruits, vegetables, herbs, honey and mushrooms. All produce needs to be labeled using approved labeling methods.
Dairy: defined as locally produced eggs, pasteurized milk and cheeses. Producer must furnish adequate labeling and refrigeration and must meet state and local health regulations. Vendors must have USDA inspection certificate if they are processing or preparing their own goods.
Meat and Poultry: defined as locally produced, processed and packaged meat and poultry products. Producer must furnish adequate refrigeration and meet state and local health regulations. Products must be packaged by a certified USDA inspected facility. All certifications will need to be given to the market manager two weeks prior to opening day.
Cut Flowers & Vegetable Transplants: includes cut flowers loose or bundled and vegetable transplants and seller must meet state and local certified regulations.
Nursery Stock: includes potted perennials plants, bare root perennials, tree stock and shrubbery. Nursery growers must be certified according to state and local certified regulations.
Canned: defined as highly acidified canned goods, as well as jams and jellies. All items must meet state and local health regulations including the inspection of the vendor’s kitchen by health inspectors and labeling in compliance with the regulations if certified. Vendors must have a copy of their Kitchen Certification form on file with the Market Manager, as well as with them when selling at the market. If you are NOT certified then you must provide proper signage at your booth stating that your product was created in a Non-Certified kitchen. The product must still be packaged and labeled properly.
Baked Goods: defined as baked items from a certified kitchen. This includes, but is not limited to breads, cakes, brownies, cookies, and fruit pies. All items must meet state and local health regulations including the inspection of the vendor’s kitchen by health inspectors and labeling in compliance with the regulations if certified. Vendors must have a copy of their Kitchen Certification form on file with the Market Manager, as well as with them when selling at the market. If you are NOT certified then you must provide proper signage at your booth stating that your product was created in a Non-Certified kitchen. The product must still be packaged and labeled properly.
Crafts: defined as locally produced soaps, crafts and fine art products. All items must be hand crafted by the vendor and not a resale item.
Food & Beverage: defined as any food or drinks being served for immediate consumption. Vendors must complete a different application. Contact the Market Manager for information and application.
For more information regarding licenses or inspections please contact the Tennessee Department of Agriculture at 615-837-5160