Agenda - 10-09-2007-6b - Laserfiche WebLink

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aq RULES OF THE CHAPEL HILL-CARRBORO FARMERS' MARKET, INC. I) Sellers must reside and produce the items they sell within a 50-mile radius of Chapel Hill or Carrboro and in the State of North Carolina. 2) Sel lers must be the original producer of all items being sold. No buying and reselling of produce or other products are allowed. A seller may lease land for crop production; however if that land has an established crop on it at the time of the origin of the lease, the seller must perform all operations necessary to manage that crop~for at least one full season prior to the season in which the fi-uits of that crop are harvested for sale at the market. Documentation'ofthe lease may be required. A seller who purchases land with an established perennial crop on it may harvest and sell that crop in the year of purchase. ~)'fl~e seller's farm or business must be visited by representatives of the Chapel Hill- Carrboro Farmers' Market, tnc. before his/her application will be considered for approval. -f) Sellers must pay a $0.00 annual membership fee. This fee must be paid at the first market attended each season. Only one annual membership fee is required no matter how many markets a seller attends. ~) Sellers must pay a daily selling fee of $14.00 for one space, $35.00 for two spaces, and $70.00 for three spaces. The daily selling lee at the Wednesday Market in Carrboro and at the Thursday Southern Village Market is $7.00. Any seller who reserves more than one space must pay for and occupy all reserved spaces at least 27 weeks, or lose the right to reserve more than one space the following year. 6) Sellers wl~o have attended a market for 17 weeks or more during the previous year may reserve a regular selling space for the season at that market, as space permits. Sellers who have attended 27 or more weeks may reserve 2 spaces as space permits. No multiple spaces are allowed at the Wednesday or Southern Village markets. 7) A seller must oecup}~ a reserved space at the Saturday market by the first Saturday in May or loose the right to reserve that space for the remainder of the season unless he/she notifies the manager before the first Saturday in May of intent to begin selling at a later date. all exceptions are to he at the manager's discretion. 8} (,eserved spaces ~~~ill be held until 6:45 A.M. on Saturdays and until 3:30 P.M. on Wednesdays and Thursdays. 9 j'I'lie market will operate from 7:00 A.M. to 12:00 NOON on Saturdays March-October and 8:00 AM to Noon on Sahirdays in November and December, 3:30 to 6:30 F.M. on Wednesdays, and 4:00 - 7:00 PM Thursdays. No selling spaces may be occupied before 2:45 P.f~9. and no sales may occur before 3:30 on Wednesday. At Southern Village, no vendor may occupy a space before 3:00. 10) Sellers should not move their vehicles in or out of the market area during times when such movement would pose a danger to people in the shopping area, Vendors may not leave prior to one half hour before closing time. They may lose attendance credit for the day; all exceptions are to be at the manager's discretion. I) Each seller is responsible for cleaning up the area around his/her selling space. 12), Prices must be posted for all items sold. 13) Products, which can be sold, include: a. Any vegetable ~~rown by the seller from seeds, sets, or seedlings. b. Any fi•uits, nuts or berries grown by the seller from trees, bushes, or vines on the seller's farm. ~. An}• plant ~~rown by the seller from seed, seedling, transplant or cutting. d. Bulbs propagated by the seller. e. Eggs produced by the seller's poultry. I'. Floney produced b_v the seller's bees. g. Fresh (not frozen).balced goods made by the seller. All baked goods must be wrapped. h. Preserves, relishes, jams, jellies, etc., made by the seller. No "low-acid" canned foods such as green beans, corn, peas, carrots, etc. may be sold. High Acid or Acidified foods (pickles, tomato products, etc.) may be sold if the seller has passed tl~e l'DA certification course. A copy of their certification must be on file with the market manager. i. Fresh cut or dried flowers grown by the seller. .j. Fire~~~ood cut b}~ the seller. k. Compost produced and bagged by the seller. No topsoil or un-bagged compost may be sold. I. Fish, meat, and cheese from animals raised on the vendor's premises. ICI) All produce must be of top quality, to be determined by the market manager. 15) All prepared food items, meat, fish, and cheese sold must meet state and local health regulations including the inspection of the prepared foods seller's kitchens by NCDA health inspectors and labeling in compliance with the regulations. Sellers must have a copy ~~!'their inspection form on file with the market manager, as well as with them when selling at market. No water or ice that comes into contact with meat or fish may be deposited or allowed to drain onto the market premises. 16) A11 items sold as organic must meet the requirements of the National Organic Program. Sellers of organic items must have a copy of their certification on file with the market manager as well as with them when selling at market. Only certified organic growers may display signs using the word organic. 17) No animals may be sold or given away at the market. 18) Non-farm crafts produced by the seller may be sold at the Carrboro Market. All crafts must be approved by the crafts committee. 19') Active members of the CFM may sell books that they leave originally written that relate directly to the actual product sold at the Market, or describing tl~e work and life of the seller as it relates to their market activities. Photographs may be included that relate to the seller's life and ~~,~ork. All books must be approved by the Board of Directors prior to sale Updated 2/2006