RIDGWAY FARMERS MARKET RULES
The Ridgway Farmers Market was created to provide a cooperate and organized alternative for small scale agricultural and specialty products. We promote local production of agricultural and specialty products and offer opportunities for producers to enhance their market skills. We strive to improve the variety, taste, and freshness of product available to customers in our area and community.
We promote strong trusting relationships between consumers and vendors by insisting on honesty and transparency in all aspects of the creation of the products. We create a space for interaction between the consumer and the producer. We believe that there are inherent benefits for the consumer, producer and community when food is grown, purchased and consumed locally. We enhance the quality of life in our area by providing a community activity that promotes a wholesome social gathering place.
To keep the market growing, vendors are encouraged to have a good selection of products and a good range of prices so all our customers can participate in the market no matter what their income. The goal of the market is for everyone in the community to shop and buy fresh vegetables and fruit each week.We don’t want to price anyone out of the market.
The Ridgway Farmers Market Manager, with the support of the Board of Directors, shall enforce these Rules and Regulations. The Market Manger and Board of Directors will interpret these regulations per what is in the best interest of the market.
These rules and regulations may be revised or amended by the Board of Directors from time to time with or without notice to vendors.
In addition to the following these rules and regulations, all vendors agree to abide by all city, county, state and federal laws and regulations and the By-Laws of the Ridgway Farmers Market.
The Ridgway Farmers Market reserves the right to deny or accept any application; the market reserves the right to prohibit anyone from selling at the market and to cancel the privilege of any vendor who, in the opinion of the Market Manager or Board of Directors, has violated the rules governing the market. The participant or vendor has the right to respond in writing to the Board of Directors with an explanation of how the violations in question will be remedied. The Board of Directors reserves the right to make a final decision on the response. Fees will not be refunded if expelled. A participant or vendor wishing to return to the market following expulsions must apply to the Board of Directors for re- admittance.
Dates and Hours
• The market will open on the Friday before Memorial Day. 1
The market will be open every Friday thereafter through the second Friday in October (weather permitting).
The week of the Ridgway Rendezvous in August the market will be on Thursday at the same time.
The hours are from 10 am. to 3 pm.
The market manager will give the signal for the start of the market.
Vendors are required to remain setup for the entire length of the market.
The vendor will be charged $10.00 for each item sold before starting time (10.00 a.m.) by the Market Manager. If the fine is not paid the vendor will be expelled from the market until the fine is paid. If vendor decide not to pay, he or she will be expelled for the entire season and will not be refunded the vendor fee. If the vendor wishes to return to the market the following year, the vendor must apply to the Board of Directors for readmittance and the Board has the final decision.
Market Weather Policy
Recognizing that it is the mission of the Ridgway Farmers Market to provide a venue for farmers/growers and producers to sell their products, it is also our responsibility to ensure a safe and orderly market environment for vendors, visitors and shoppers.
The Ridgway Farmers Market has always been a rain or shine market; however, certain weather conditions (high winds, severe thunderstorms, lighting, etc.) may necessitate the official closure of the market (with or without prior notice.) If it is determined that severe weather conditions could compromise the safety of vendors and shoppers. This closure will be at the MarketManager’s discretion.
For the threat of lighting, people in the Market will be asked to move to shelter or directed to their vehicles until lighting/thunder has passed.
The Market Manager may make decisions to alter market times based on weather reports and on-site market conditions. It is the authority of the Market Manager to close early or open a market late due to severe or inclement weather.
If the market is cancelled due to severe weather, the Market Manager will make every attempt to notify vendors in a timely manner.
Membership and Dues
Vendors are strongly encouraged to complete their application online. The market manager must receive seasonal applications by April 1. Applications received after April 1 are subject to review. The market manager will respond back by April 25 to accept or deny the application. If a vendor is denied and has already paid, the market will refund their money.
All seasonal vendors are members of the market.
Seasonal vendor’s fees are determined annually by the board of directors.
All vendors must complete a vendor application.
Fees must be paid before the first market day at which the vendor sells.
A seasonal vendor is entitled to one vote at all meetings
Notice of meetings will be sent out to all seasonal vendors.
Vendors living and producing within a radius of 100 miles (as the crow flies) are eligible
to become vendors of the market.
Any vendors growing products outside this area must be approved by the market
manager or board of directors on an annual basis.
Members who had seasonal spaces the previous year will have the option to renew the same space for the next season.
Members holding seasonal spaces must notify the market manager of their intent to retain their space by the first annual membership meeting the following season or the space will be forfeited.
The Market accepts the following number of vendors
Fresh fruit and Vegetables:
Meats and Eggs:
Personal Care Products:
The market manager may change the number of
12 vendors 8 vendors 5 vendors
10 vendors 3 vendors 5 vendors 2 vendors
vendors as the market grows.
The Ridgway Farmers Market accepts approximately 60% food vendors to approximately 40% craftvendor’s ratio for each market day. The market manager or the board of directors retains the right to determine which crafts are sustainable for sale at the market.
Daily and/or seasonal space fees will be assessed at a fixed rate and determined annually.
Income generated from space fees will be used for advertising, insurance and other expenses
associated with the function of the market.
Seasonal vendors shall pay a space fee of $225.00 per season. Seasonal vendors wanting a
second space will pay $200.00 if space is available.
Daily vendors shall pay a daily fee of $35.00.
Non- profit Vendor spaces: no space fee. (contact market manager the day before the market.
Subletting or selling of space is strictly prohibited.
If a seasonal vendor has paid for their space for the entire season and for health reasons is
unable to attend the market on the first market day of the season, the vendor will get a full
If a seasonal vendor has paid for their space for the entire season and during the season for
health reasons, is unable to attend the rest of the season their refund will be pro-rated by the market manager.
Space Assignment and Appearance
The market manager assigns spaces to vendors.
Vendors with space assigned may occupy their space upon arrival.
Reserve spaces not occupied 30 minutes prior to opening may be assigned to another vendor.
Each product vendor must display a sign clearly identifying the business name and location of
Signs must be in place by the opening bell.
Spaces will be approximately 10’ x 12’ feet.
Vendors can only setup within their designated space.
All products and signage must be placed inside of the assigned space.
Vendors are responsible for keeping their space clean and attractive during the market day.
Vendors must clean up their space after the market closes, including removing trash.
Canopies, and Umbrella, and Potential Hazards
Each vendor is responsible for making sure their selling space is safe. All canopies and umbrellas must be weighed or tied down with at least 40 pounds (i.e. a 5-gallon bucket or water OR concrete blocks) at each corner.
Please be aware that we do have high winds on occasion.
Please check in and around your booth for potential hazards.
If a vendor cannot attend the market on any given day they must contact the market manager two days in advance.
If there is an emergency the morning of the market, contract the market manager or someone at the market to let them know.
After three “no-shows or no calls” incidents the vendor loses their selected space for theremainder of the season and will be in a space chosen by the market manager.
• For personal safety and food safety all dogs must be on a leash with owner’s hands on the leashalways. (NO EXCEPTIONS)
Any grievance regarding another vendor should be directed to the market manager in writing, clearly outlining grievance details.
The market manager will handle the issue with the vendor in question. If the manager fails to settle the grievance, it should be directed to the Board of Directors for discussion.
A first infringement of the rules will be handled by a verbal warning from the market manager.
A second infringement of the rules will be handled by a written warning from the market
In the case of a third infringement, the vendor will be asked to leave the market for the season.
If the vendor wants to return the next season, they must apply to the board of directors for re- admittance and the board has the final say.
In accordance with market rules, the Market Manager has control over the market area and any questions should be directed to the Market Manager.
The Market Manger will maintain order, cleanliness, start the market and distribute information to the vendors.
It is at the discretion of the manager to ask anyone to leave the market.Outside Organizations
Outside organizations wishing to appear at the market during market hours to fundraise, educate and/or volunteer should meet the approval of the market manager prior to the market day.
If a group is interested in selling food for a fundraiser, the items must comply with current food regulations and market guidelines.
All vendors should provide a hygienic family-friendly personal appearance to reflect positively on the market.
Vendors shall always conduct themselves in a pleasant and courteous manner.
Vendors shall avoid using unduly loud, vulgar, profane or otherwise disagreeable language.
Any vendor in an intoxicated condition will be asked to leave the market.
Vendors shall avoid belligerent action or actions that leads to or promote disputes,
disagreements, altercation with other vendors, prospective customers, visitors or other persons on the market premises.
The market only carries liability insurance for the market area.
Vendors are strongly encouraged to have their own insurance policy.
Each vendor is responsible for his or her sales tax, license and sales tax payments.
Each vendor must have a sales tax license and it must be displayed each week.
Weights and Measures
If products are sold by weight the scale must be certified by the State of Colorado and must have a current approved seal attached.
The use of non-certified scales is prohibited by the State of Colorado.
The owner must obtain a license each year to operate their device prior to its commercial use.
A copy of the vendor’s license for the scale used at the market should be provided to the market
Any vendors selling their products as Organic must have an Organic Certification from the Colorado Department of Agriculture (CDA)
The certification must be displayed during the market day.
If a vendor does not have an Organic Certification he may not use the word Organic in any of his
signs, logo, or any information he may hand out. (i.e. “not organic but use organic practices, not
organic but use organic methods” etc.)
Vendors who sell or label a product “ORGANIC” when they know it does not meet USDA Organic
Standards can be fined up to $11,000.00 for each violation by the USDA.
Each vendor must follow Montrose County Health Services Guidelines.
All produce MUST be washed prior to be given to consumer. (even whole uncut produce)
Anyone preparing samples at market MUST provide their own hand washing setup at their
booth so they can wash their hands frequently unless otherwise approved by the health
department. Gloves are encouraged.
Samples prepared at home must be prepared in a clean sanitary manner that follow Colorado
Cottage Food Act guidelines.
A vendor should contact the local food service inspector to be sure his samples are being
prepared and served safely.
All processed foods sold at the market must be manufactured in an approved facility.
Approved facilities are inspected by the health department for compliance with the Colorado
Wholesale Food Regulations Current Good Manufacturing Practice. Processed foods are foods that undergo slicing, dicing, cutting, chopping, cooking, mixing, grinding, smoking, drying, packaging, canning* or other procedures that alter the food from its original state.
Mixed chopped greens, and salsa are examples of processed food.
Processed food must also comply with federal and Colorado labeling regulations.
Raw agricultural products sold in their raw harvested state are not considered processed foods.
*Canned foods are subject to even stricter restrictions and cannot be sold or distributed unless
processed at an approved cannery.
Vendors selling prepared or value added foods must provide proof of their commercial kitchen
and Retail Food Establishment license or their compliance with the provisions of the Cottage
A copy of the kitchen or Colorado Cottage Food Act certification must be included with the
Potentially Hazardous Foods and Product Temperature
• Potentially hazardous food is food which needs to be held at 41 degrees F or colder or 135 degrees F or hotter because it can support the rapid growth or progressive growth of bacteria. Food in this category must be prepared and served with a license from the Colorado Department of Health.
• Examples of foods commonly sold at farmers’ markets that must be from a licensed kitchen include, but not limited to frozen or freshly baked pot pies, custard-based pies, and fresh apple cider.
All vendors must abide by applicable federal, state and local regulations regarding each produce they sell.
It is the vendor’s responsibility to know the regulations.
Vendors must be willing to allow inspections of their operation by a market representative to
ensure compliance of the rules of the market.
Vendors who are not willing to have a field inspection of stated point of origin should not apply
If items for sale are not found growing in the stated field of origin during an inspection, are not
ready for harvest through the items are being sold, or are not grown in sufficient quantity to
supply the volume brought to the market, the participant may be fined $100.00.
Fines must be paid in full before a participant can return to the Market.
If a second violation occurs, the vendor will no longer be allowed to sell at the market.
Defining Permissible Products
Vendors are strongly encouraged to use (GAPs) Good Agricultural Practices/ Good Handling Practices.
The following products may be sold at the market. Vegetables, herbs, fruit, jellies, honey, baked goods, bedding plants, potted plants, dried flowers, eggs, retail-ready frozen meats, milk, personal care products, artwork and artisan goods.
Products not sanctioned above must receive market manager or board approval before sale.Raw fruits, Vegetables and Herbs
Must be grown from cuttings grown by the vendor or from seeds or transplants and the final product may not be purchased or bartered for.
The vendor must have tended the perennial crops from leased, rented or owned land for one growing season prior to the sale of the produce.
Processed products must be done so per local health regulations and with appropriate licensing.
Wild gathered materials may be used with written permission of landowner and the market
Bedding Plants, Houseplants and Herb Plants
Must be grown by the vendor from seeds, cuttings or plugs.
Purchased plants materials must be grown on the vendor’s premises for at least 30 days before
they can be offered for sale at the market.
Nursery Stock, Woody Stock and Perennials
Must be grown by the vendor from purchased seedlings, cuttings or stock, or from seeds, transplants or cuttings raised or taken by the vendor. Purchased stock must be grown on the vendors premises for at least 60 days before it can be offered for sale at the market.
Cut Flowers and Ornamentals
Must be grown and gathered by producer on their own land or leased land.
Wild gathered materials may be used with written permission of the landowner and market
Must be produced by hens that have been raised by the vendor to 50 % of their production weight.
Must be candled, wash in a mild bleach solution and air dried.
They must be labeled with producer name, address, phone number and date of collection.
Must be stored at 33 degrees F to 41 degrees F always.
A hard, easily cleaned cooler is acceptable with a thermometer in it.
A state egg license is required and must be submitted to the market manager prior to selling
Eggs may also be sold under the Colorado Cottage Food Act, but must follow all labeling
All products must be processed and stored per local regulations.
A. Must be produced by bees kept by the vendor.
B. Vendors must assure all honey processed from outside vendors are from their bees.
Meats and Poultry
All items must be grown and/or processed by the vendor, no repackaging is allowed.
All stock held for sale shall have been raised by the vendor for at least 50% of their weight at
Meats must be processed in a USDA inspected facility.
Meat must be kept frozen always.
Poultry producers that sell less than 1000 birds per year are exempt from obtaining a state
license, but must comply with record keeping and labeling requirements.
Meat must be kept either in a freeze or hard, easily cleaned cooler that will hold temperature.
Meat MUST be kept at 32 degrees or colder.
A thermometer must be kept in the cooler always.
Retail food license is required and must be submitted to the market manager before you sell at
Milk must be pasteurized to be sold to retail or whole customers in Colorado. Only Grade A pasteurized, ultra- pasteurized, or aseptically processed milk products may be sold to the consumer.
Milk must be kept in a hard, easily cleaned cooler that will hold temperature.
A thermometer must be kept in the cooler always.
Temperature must be taken and DOCUMENTED at set-up, teardown and every 2 hours in
Milk needs to be stored at 45 degrees or cooler.
All products that the manufacturer wishes to market are required to be from sources that have
been inspected by the staff of the Colorado Department of Public Health and Environment’s
Division of Environmental Health and Sustainability.
Raw milk may be sold only through consumer purchased shares at the farm from which the milk
is drawn, and ONLY through on-farm sales.
NO PICKUP of raw milk is allowed at the market.
A limited list of items called Cottage Foods may be prepared in a private home kitchen and sold for public consumption. (See the Colorado Food Act for the list)
All other food items prepared for sale to consumers must be prepared in a licensed kitchen.
Commercial kitchens may be in a private home only if they are constructed to meet the
requirements of the Colorado Retail Food and Regulations and the kitchen is used for no other
The kitchen must be approved by the local health department or the Colorado Department of
Public Health and Environment. (CDPHE)
Only Colorado made, hand crafted, goods will be allowed.
Only handmade crafts designed and created by vendors or a member of the sellers’ immediate
family may be considered.
Resale by artisan vendors is not permitted.
The market is restricted to those actively engaged in the production of accepted products, whether on a full or part-time basis.
All items displayed must be produced by the vendor, members of his or her family or by his or her employees.
Product pricing should be conducted in a manner that protects the overall stability and friendly competition at the market and give all customers the opportunity to participate in the market no matter their income.
Price fixing is strictly prohibited and not legal in Colorado. 9
Vendors’ vehicles cannot remain parked along Lena Street or U.S. Highway 62 during market hours.
Vendors must park their vehicles away from the market (The east parking lot is ok.)
Vendors are required to have their vehicles moved before they begin their sales.
Vendors can park close to the market to unload, but must then move their vehicle 5 minutes
prior to start of market.
Vehicle parking is closely monitored by the market manager.
All breweries, distilled beverages, and wine must follow state guidelines.
Vendors who wish to sell alcohol must have approval from town manager Jen Coates.
Jen Coates can be reached by email at email@example.com
Vendors also need a letter of approval from the market manager.
W.I.C. Vouchers (Women, Infants and Children)
The Ridgway Farmers Market accepts W.I.C. vouchers.
Here is a partial list of items that can be purchased with W.I.C. vouchers: milk, cheese, eggs,
dried peas/beans, whole grain bread, brown rice, fruit and vegetables.
Here is a partial list of items that cannot be purchase with W.I.C. vouchers: jams and jellies,
cookies, cakes, pastries, personal care products.
The market manager has a complete list of items that can or cannot be brought with W.I.C.
All W.I.C. coupons received by vendors will be turned in to the Treasurer when the vendor has a
minimum of $15.00 in coupons. Vendors will be reimbursed for said coupons by check the
No sales tax is collected and no change can be given for W.I.C. vouchers.
All W.I.C. vouchers need to be received by the last market.
The Ridgway Farmers Market is now set up for EBT (Electronic Benefits Transfer.) All vendors who are eligible must participate in this program.
Any customer wishing to use their EBT card should first visit the Market Manager tent. The Market Manager will then swipe the customer card and issue coupons for use at the Ridgway Farmers Market.
The Market Manager will issue $1.00 SNAP coupons which can then be used for eligible food items only. SNAP coupons can only be redeemed at the Ridgway Farmers Market.
No sales taxes are collected, and no change can be given.
All SNAP coupons received by vendors will be turned into the Treasurer when the vendor has a
minimum of $15.00 in coupons. Vendors will be reimbursed for said coupons by check the following week. All SNAP coupons must be received by the last market.
Revised May 4, 2018 10